Food Chemistry

5.3 Individual Aroma Compounds 377 Fig. 5.27.Formation of aldehydes during isoleucine biosynthesis (according toPiendl, 1969).→m ...

378 5 Aroma Compounds Fig. 5.28.Formation of carbonyl compounds during valine and leucine biosynthesis (according toPiendl, 1969 ...

5.3 Individual Aroma Compounds 379 Fig. 5.29.Biosynthesis of (E,Z)-2,4-decadienoic acid ethyl ester in pears (according to Jenni ...

380 5 Aroma Compounds Fig. 5.30.Biosynthesis ofγ-andδ-lactones from oleic and linoleic acid (according toTressl et al., 1996) (1 ...

5.3 Individual Aroma Compounds 381 Table 5.30.Odor thresholds of esters Compound Odor threshold (μg/kg, water) Methylpropionic a ...

382 5 Aroma Compounds The whisky or oak lactone is formed when alcoholic beverages are stored in oak barrels. 3-Methyl-4-(3,4-di ...

5.3 Individual Aroma Compounds 383 Table 5.33.(Continued) ...

384 5 Aroma Compounds Table 5.33.(Continued) ...

5.3 Individual Aroma Compounds 385 Table 5.33.(Continued) aCompounds IVa and IVb are also denoted as pyranlinalool and furanlina ...

386 5 Aroma Compounds Table 5.34.Sensory properties of some terpenes Compounda Aroma quality Odor threshold (μg/kg, water) Myrce ...

5.3 Individual Aroma Compounds 387 Some terpenes are readily oxidized during food storage. Examples of aroma defects resulting f ...

388 5 Aroma Compounds Table 5.35.Tertiary thiols in food Name Structure Odor threshold Occurrence (μg/kg, water) 4-Mercapto-4-me ...

5.4 Interactions with Other Food Constituents 389 Streckerdegradation, oxidation to indolylacetic acid and decarboxylation.The o ...

390 5 Aroma Compounds Fig. 5.32.Influence of the fat content on the aroma profile of emulsions; a) 20% fat, b) 5% fat, c) 1% fat ...

5.4 Interactions with Other Food Constituents 391 Fig. 5.34.Distribution of n-alkanols in the system oil/water (according toMcNu ...

392 5 Aroma Compounds To calculate the average number of aroma molecules bound to a biopolymer, the specific binding capacity,r, ...

5.5 Natural and Synthetic Flavorings 393 Table 5.38.Binding of aroma compounds by proteins (0.4% solutions at pH 4.5) Aroma Tota ...

394 5 Aroma Compounds Table 5.40.Types of aroma used Aroma type Percentage (%)a Citrus 20 Mint 15 Red fruits 11 Vanilla 10. 5 Me ...

5.5 Natural and Synthetic Flavorings 395 5.5.1.5 Synthetic Natural Aroma Compounds In spite of the fact that a great number of f ...

396 5 Aroma Compounds Table 5.42.Synthetic Flavoring Materials (not naturally occurring in food) Name Structure Aroma descriptio ...