Flavor precursors : thermal and enzymatic conversions /

Flavor precursors : thermal and enzymatic conversions /

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Bibliographic Details
Corporate Authors:	American Chemical Society Division of Agricultural and Food Chemistry, American Chemical Society Meeting, Chemical Congress of North America
Other Authors:	Güntert, Matthias (Editor), Takeoka, Gary R. (Editor), Teranishi, Roy, 1922- (Editor)
Format:	Conference Proceeding Book
Language:	English
Published:	Washington, DC : American Chemical Society, 1992
Series:	ACS symposium series ; 490
Subjects:	Aliphatic compounds Biochemistry Biosynthesis Biotechnology Chirality > Analysis > Research Cysteine > Research Enzymes > Research Flavor Food > Composition Fruit > Analysis Furans > Research Glucosides > Research Grapes > Flavor and odor Heterocyclic compounds > Research Lactones Lignin > Analysis > Research Limonoids > Research Lipase > Research Lipids > Effect of high temperatures on Maillard reaction Meat > Flavor and odor Metabolism Monoterpenes Nectarine > Analysis > Research Odors > Analysis Peptides > Research Reaction Kinetics Ring formation (Chemistry) Smoke > Analysis Vitamin B1 Wine > Flavor and odor TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology Biocatalysis Carboxylesterase > chemistry Cooking Cysteine > chemistry Deoxyglucose > analogs & derivatives Deoxyglucose > analysis Flavoring Agents > chemistry Furans > chemistry Glucosides > chemistry Glycosides > chemistry Heterocyclic Compounds > analysis Kinetics Lactones > biosynthesis Lignin > chemistry Limonins > chemistry Lipase > chemistry Lipids > chemistry Maillard Reaction Monoterpenes > biosynthesis Norisoprenoids > chemistry Peptides > chemistry Plant Oils > chemical synthesis Sugars > chemistry Taste Thiamin > chemistry Vitis > chemistry Wine > chemistry

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