Skip to main content
SpringerLink
Log in

Flavor Biogeneration

  • Chapter
Functionality of Food Phytochemicals

Part of the book series: Recent Advances in Phytochemistry ((RAPT,volume 31))

  • 375 Accesses

Abstract

The quality of food is largely dependent upon its organoleptic characteristics. Odorous compounds present in food reach the olfactory mucosa receptors in two different ways. By direct sniffing, the volatile compounds interact with the nose receptors and produce an odor sensation. When the volatile molecules are released in the mouth, the olfactory epithelium is reached by a retronasal route and the sensation perceived is known as aroma. The combined sensation of aroma and taste give the overall flavor of a food. A large number of volatile compounds responsible for fruit and vegetable aroma have been identified over the past 30 years by high resolution gas chromatography coupled to either mass spectrometry (HRGC/MS) or to Fournier Transformed Infra Red spectrometry (HRGC/FTIR), together with 1H and l3C NMR. These compounds are representative of different classes of organic compounds, several hundred volatiles having been found in the tissue of plants.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 39.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Sanderson, G.W., Graham, H.N. 1973. On the formation of black tea aroma. J. Agric. FoodChem. 21:576–585.

    Article  CAS  Google Scholar 

  2. Drawert, F. 1985. Formation des arômes à différents stades de l’évolution du fruit. Enzymes intervenant dans cette formation. In: Facteurs et Régulation de la Maturation des Fruits. Colloques Internationaux CNRS n° 278, Paris, pp. 309–319.

    Google Scholar 

  3. Tressl, R., Holzer, M., Apetz, M. 1985. Biogenesis of volatile in fruit and vegetables. In: Aroma Research (H. Maarse, P.J. Groenen, eds.), Pudoc, Wageningen, pp. 41–62.

    Google Scholar 

  4. Stahl-Biskup, E., Intert, F., Holthuijzen, J., Stengele, M., Schultz, G. 1993. Glycosidically bound volatiles. A Review 1986–1991. Flav. Fragr. J. 8:61–80.

    Article  CAS  Google Scholar 

  5. Paillard, N. 1985. Biosynthèse de produits volatils à partir d’acides gras, par des disques de tissu de pomme. In: Facteurs et Régulation de la Maturation des Fruits. Colloques internationaux CNRS n° 278, Paris, pp. 321–326.

    Google Scholar 

  6. Myers, M.J., Issemberg, P., WICK E. 1970. Leucine as a precursor of isoamyl alcohol and isoamyl acetate, volatile aroma constituents of banana fruit discs. Phytochemistry 9:1693–1700.

    Article  CAS  Google Scholar 

  7. Tressl, R., DRAWERT F. 1973. Biogenesis of banana volatiles. J. Agric. Food Chem. 21:560–565.

    Article  CAS  Google Scholar 

  8. Yamashita, I., Nemoto, Y., Yoshikawa, S. 1975. Formation of volatile esters in strawberries. Agr. Biol. Chem. 39:2303–2307.

    Article  CAS  Google Scholar 

  9. De Pooter, H.L., Dirinck, P.J., Willaert, G.A., Schamp, N.M. 1981. Metabolism of propionic acid by golden delicious apples. Phytochemistry 20:2135–2138.

    Article  Google Scholar 

  10. Stumpf, P.K., Conn, E.E. 1980. The Biochemistry of Plants. A Comprehensive Treatise. Vol 4. Lipids Structure and function (P.K. Stumpf ed.), Acad. Press, New York. 693 pp.

    Google Scholar 

  11. Yu, M.H., Olson, L.E., Salunke, D.K. 1967. Precursors of volatile components in tomato fruit. Phytochemistry 6:1457–1465.

    Article  CAS  Google Scholar 

  12. Rech, J., Crouzet, J. 1974. Partial purification and initial sudies of the tomato Lalanine: 2-oxoglutarate aminotransferase. Biochim. Biophys. Acta. 350:392–399.

    Article  PubMed  CAS  Google Scholar 

  13. DRAWERT F., Berger, R.I. 1981. Possibilities of the biotechnological production of aroma substances by plant tissue culture. In: Bioflavor’81 (P. Schreier, ed.), W. de Gruyter, Berlin, pp. 509–527.

    Google Scholar 

  14. Perez, A., Rios, J.J., Sans, C., Olias, T.M. 1992. Aroma components and free amino acids in variety Chandler during ripening. J. Agric. Food Chem. 40:2232–2235.

    Article  CAS  Google Scholar 

  15. CROUZET J., NGALANI J., Signoret, A. 1980. Formation de composés volatils par action d‘extraits végétaux sur des précurseurs, régíération enzymatique de l‘arôme des fruits. Bull. Soc. Chem. 11:108–109.

    Google Scholar 

  16. Tressl, R., Albrecht, W. 1986. Biogenesis of aroma componds through acyl pathways. In: Biogeneration of Aromas (T.H. Parliment R. Croteau eds.), Am. Chem. Soc, Washington D.C pp. 114–133.

    Chapter  Google Scholar 

  17. Willaert, G.A., Dirinck, P.J., Pooter, H.L., Schamp, N.M. 1983. Objective measurement of aroma quality of Golden Delicious apples as a function of controlled-atmosphere storage time. J. Agric. Food Chem. 31:809–813.

    Article  CAS  Google Scholar 

  18. Berger, R.G., Drawert, F. 1984. Changes in the composition of volatiles by post-harvest application of alcohols to red delicious apples. J. Agric. Food Chem. 35:1318–1325.

    Article  CAS  Google Scholar 

  19. Bartley, I.M., Stoker, P.G., Martin, A.D.E., Hatfield, S.G.S, Knee, M. 1985. Synthesis of aroma compounds by apples supplied with alcohols and methyl esters of fatty acids. J. Agric. Food Chem. 36:567–574.

    Article  CAS  Google Scholar 

  20. Berger, R.G. 1990. The biogenesis of fruit flavors. A continuing story. Perfumer and Flavorist. 15:3–39.

    Google Scholar 

  21. Guichard, E., Souty, M. 1988. Comparison of the quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six varieties. Z. Lebensm. Unters. Forsch. 186:301–307.

    Article  CAS  Google Scholar 

  22. Engel, K.H., Tressl, R. 1983. Studies on volatile components of two mango varieties.,. J. Agric. Food Chem. 31:796–801.

    Article  CAS  Google Scholar 

  23. Murray, K.E.J., Shepton, J., Whitfield, F. B. 1972. The chemistry of food flavor. I.Volatile constituents of passion fruit, Passiflora edulis. Aust. J. Chem. 25:1921–1933.

    CAS  Google Scholar 

  24. SCHEYEN L., DIRINCK P., Sandra, P., Schamp, N. 1979. Flavor analysis of quince. J. Agric. Food Chem. 27:872–876.

    Article  Google Scholar 

  25. DARTEY C.K., Kinsella, J.E. 1973. Oxidation of sodium U-I4C palmitate into carbonyl compounds by Penicillium roqueforti spores. J. Agric. Food Chem. 21, 721–726.

    Article  PubMed  CAS  Google Scholar 

  26. Dufosse, L., Latrasse, A., Spinnler, H. E. 1994. Production de lactones par les microorganismes. Sci. Aliments 14:17–50.

    CAS  Google Scholar 

  27. Farbood, M.I., Willis, B.J. 1985. Production of g-decalactone. American patent n° 4.560.656.

    Google Scholar 

  28. Cheetam, P.S.J., Maume, K.A., de Roay, J.F. 1988. Production of lactones. European Patent EP 0258.993.

    Google Scholar 

  29. Cardillo, R., FUGANTI, C, Barbeni, M., Cabella, P., Guarda, P.A., Gianna, A. 1991. Procédé de production microbiologique des gamma et delta lactones. European Patent EP 0412.880.

    Google Scholar 

  30. Engel, K.H., Heidlas, J., Albrecht, W., Tressl, R. 1989. Biosynthesis of chiral flavor and aroma compounds in plants and microorganisms. In: Flavor Chemistry. Trends and Developments. (R. Teranishi, R.G. Buttery, F. Shahidi, eds.), Am. Chem. Soc., Washington, D.C., pp. 8–22.

    Chapter  Google Scholar 

  31. Tressl, R., ENGEL, K H., Albrecht, W., Bille-Abdullah, H. 1985. Analysis of chiral aroma components in trace amount. In: Characterization and Measurement of Flavor Compounds. (D.D. Bills, C.J. Mussinan eds.), Am. Chem. Soc, Washington, D.C., pp. 43–60.

    Chapter  Google Scholar 

  32. Maga, J. 1982. Pyrazine in flavour. In: Food Flavours. Part A. Introduction, (I.D. Norton, A.J. Macleod, eds.), Elsevier. Amsterdam, pp. 283–321.

    Google Scholar 

  33. Murray, K.E., Shipton, J., Whitefield, F.B. 1970. 2-Methoxypyrazines and the flavor of green peas (Pisum sativum). Chem. Ind.(London), pp. 897–898

    Google Scholar 

  34. Buttery, R.G., Seifert, R.M., Guadagni, D.G., Ling, L.C. 1969. Charaterization of some constituents of bell peppers. J. Agric. Food Chem. 17:1322–1327.

    Article  CAS  Google Scholar 

  35. BAYONOVE, C, Cordonnier, R., Dubois, P. 1975. Etude d’une fraction caractéristique de l’arôme du raisin de la variété Cabernet-Sauvignon; mise en évidence de la 2-methoxy-3-isobutylpyrazine. C. R. Acad. Sci., Series D. 281:75–78.

    CAS  Google Scholar 

  36. Gallois, A., Kergomard, A., Adda, J. 1988. Study of the biosynthesis of 3-isopropyl2-methoxypyrazine by Pseudomonas taetrolens. Food Chem. 28:299–309.

    Article  CAS  Google Scholar 

  37. Cheng, T.B., Reineccius, G.A., Bjorklund, J.A., Leete, E. 1991. Biosynthesis of 2-methoxy-3 isopropylpyrazine in Pseudomonasperolens J. Agric. Food Chem. 39:1009–1012.

    Article  CAS  Google Scholar 

  38. Noble, A.C., Elliot-Fisk, D.L., Allen, M.S. 1995. Vegetable flavor and methoxypyrazines in Cabernet Sauvignon In: Fruit Flavors, Biogenesis, Characterization and Authentication, (R.L. roussef, M.M. Leahy, eds.), Am. Chem. Soc, Washington, DC, pp. 226–234.

    Chapter  Google Scholar 

  39. Block, E. 1997. Organosulfur and selenium phytochemicals in garlic, onion and other genus Allium plants. In: Recent Advances in Phytochemistry Vol 31

    Google Scholar 

  40. Shankaranarayana, M.L., Raghavan, B., Abraham, K.O., Natarajan, C.P. 1982. Sulfur compounds in flavours. In: Food Flavours Part A. Introduction, (D. Norton, A.J. Macleod, eds.), Elsevier, Amsterdam, pp. 169–281.

    Google Scholar 

  41. Brodnitz, M.H., Pascale, J.V. 1971. Thiopropanal-S-oxide a lachrymatory factor in onion. J. Agric. Food Chem. 19:269–272.

    Article  PubMed  CAS  Google Scholar 

  42. Fenwick, G.R., Heany, R.K., Mullin, J.W. 1982. Glucosinolates and their breakdown products in food and food plants. In: CRC Critical Reviews in Food Science and Nutrition, (Van Etten, C.H. Referee), pp. 123–201.

    Google Scholar 

  43. Bourquelot, E., Bridel, M. 1913. Synthèsedu geranylglucoside β à l’aide del‘emulsine; sa présence dans les végétaux. C.R. Acad. Sci. 157:72–74.

    CAS  Google Scholar 

  44. Esdorn, I. 1950. Etheral content of wilting plants. Pharmazie 5:481–88.

    PubMed  CAS  Google Scholar 

  45. Naves, Y.R. 1974. Technologie et Chimie des Parfums Naturels. Masson, Paris, 535 pp.

    Google Scholar 

  46. Francis, M.J.U., Allcock, C. 1969. Geraniol β-D-glucoside; occurrence and synthesis in rose flowers. Phytochemistry 8:1339–1347.

    Article  CAS  Google Scholar 

  47. Cordonnier, R., Bayonove, C. 1974. Mise en évidence dans la baie de raisin, variété muscat d’Alexandrie, de monoterpenes liés, révélables par une ou plusieurs enzymes de fruit. C.R. Acad. Sci. série D, 278:3387–3390.

    CAS  Google Scholar 

  48. Chassagne, D., Bayonove, C., Crouzet, J., Baumes, R. 1995. Formation of aroma by enzymic hydrolysis of glucosidically bound components of passion fruit In: Bioflavour 1995, (P. Etievant, P. Schreier, eds.), INRA Paris, pp. 217–222.

    Google Scholar 

  49. Herderic, M., Feser, W., Schreier, P. 1992. Vomifoliol 9-O-β-glucopyranosyl-4O-βD-xylopyranosyl-6-o-β-glucopyranoside: a trisaccharide glycoside from apple fruit. Phytochemistry 31:895–897.

    Google Scholar 

  50. Okamura, N., Yagi, A., Nishioka, I. 1981. Study on the constituents of Zizyphifructus. V. Structures of glycosides of benzyl alcohol, vomifiliol and naringenin. Chem. Pharm. Bull. 29:3507–3514.

    Article  CAS  Google Scholar 

  51. Skopp, K., HÖrster, H. 1976. An Zucker gebundene reguläre monotermene. Terl I Thymol und carvacrolglykoside in Thymus vulgaris, Planta Med. 29:208–215.

    Article  PubMed  CAS  Google Scholar 

  52. Bohlmann, F., Jakupovic, J., DUTTA, L, Goodman, M. 1980. Neue, abgewandelte pseudoguajanolide ans Psilostrophe villosa. Phytochemistry 19:1491–1494.

    CAS  Google Scholar 

  53. Moon, J.H., Watanabe, N., Sakata, K., Inagaki, J., Yagi, A., Ina, K., Luo, S. 1994. Linalyl β-D-glucopyranoside and its 6’-O-malonate as aroma precursors from Jasminum sambuc. Phytochemistry 36:1435–1437.

    Article  CAS  Google Scholar 

  54. Williams, P.J., Strauss, C.R., Wilson, B. 1980. Hydroxylated linalool derivatives as precursors of volatile monoterpenes of muscat grape. J. Agric. Food Chem. 28:766–771.

    Article  CAS  Google Scholar 

  55. Chassagne, D., CROUZET J., Baumes, R., Lepoutre, J.P., Bayonove, C.L. 1995. Determination of trifluoracetylated glycosides by gas ehromatography coupled to methane negative chemical ionization mass spectrometry. J. Chromatogr. A. 694:441–451.

    Article  CAS  Google Scholar 

  56. SALLES, C, Essaied, H., Chalier, P., Jallageas, J.C., CROUZET J. 1988. Evidence and characterization of glucosidically bound volatile components in fruits. In: Bioflavor’87, (P. Schreier, ed.), W. de Gruyter, Berlin, pp. 145–160.

    Google Scholar 

  57. Cole, R.B., TABET J.C., SALLES, C, Jallageas, J.C., Crouzet, J. 1989. Structural “memory effects” influencing decomposition of glucose alkoxide onions produced from monoterpene glycoside isomers in tandem mass spectometry. Rapid Commun. Mass Spectrom. 3:59–63.

    Article  CAS  Google Scholar 

  58. Chasagne, D., CROUZET J., Bayonove, C., Brillouet, J.M., Baumes, R. 1996. 6-O-α-L-arabinopyranosyl-β-D-glucopyranosides as aroma precursors from passion fruit. Phytochemistry 41:1497–1500.

    Article  Google Scholar 

  59. Williams, P.J., Sefton, M.A., Francis, I.L. 1992. Glycosidic precursors of varietal grape and wine flavor. In: Flavor Precursors. Thermal and Enzymatic Conversions. (R. Teranishi, G.R., Takeoka, M. Güntert, eds.), Am. Chem. Soc, Washington, D.C., pp. 74–86.

    Chapter  Google Scholar 

  60. Sakho, M., Crouzet, J., Seck, S. 1985. Evolution des composés volatils de la mangue au cours du chauffage. Lebensm. Wissen. u-Technol. 18:89–93.

    CAS  Google Scholar 

  61. Arana, F. 1943. Action of β-glucosidase in the curing of vanilla. Food Research 8:343–351.

    Article  CAS  Google Scholar 

  62. Aryan, A.P., Wilson, B., Strauss, C.R., Williams, P.J. 1987. Properties of glycosidases of Vitis vinifera and a comparison of β-glucosidase activity with that of exogenous enzymes. Assesment of possible applications in enology. Am. J. Enol. Vitic. 38:182–188.

    CAS  Google Scholar 

  63. Gunata, Y.Z., Bayonove, C.L., Baumes, R.L., Cordonnier, R.E. 1985. The aroma of grapes. I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components. J. Chromatogr. 331:83–90.

    Article  CAS  Google Scholar 

  64. Hartmann-Schreier, J., SCHREIER P. 1987. Properties of β-glucosidase from Carica papaya fruit. Food Chem. 26:201–212.

    Article  CAS  Google Scholar 

  65. Dubourdieu, D., Darriet, P., Ollivier, C., Boidron, J.N., Ribereau-Gayon, P. 1988. Role de la levure Saccharomyces cerevisiae dans l’hydrolyse enzymatique des hétérosides terpéniques du jus de raisin. C.R. Acad. Sci., Série III, 306:489–493.

    CAS  Google Scholar 

  66. Gunata, Z., Dugelay, I., Sapis, J.C., Baumes, R., Bayonove, C. 1993. Role of enzyme in the use of flavour potential from grape glycosides in winemaking In: Progress in Flavour Precursor Studies — Analysts, Generation, Biotechnology. (Schreier, P., Winterhalter, P. eds.), Allured Publ., Carol Stream, pp. 219–234.

    Google Scholar 

  67. Gunata, Z., Bitteur, S., Brillouet, J.M., BAYONOVE, C, Cordonnier, R. 1988. Sequential enzymic hydrolysis of potentially aromatic glycosides from grape. Carbohydr. Res. 184:139–149.

    Article  CAS  Google Scholar 

  68. Shoseyov, O., Bravas, B.A., Siegel, D., Goldman, A., Cohen, S., Shoseyov, L., Ikan, R. 1990. Immobilized endo-β-glucosidase enriches flavor of wine and passion fruit juice. J. Agric. Food Chem. 38:1387–1390.

    Article  CAS  Google Scholar 

  69. Gaillard, T. 1979. The enzymic degradation of membrane lipids in higher plants. In: Advances in the Biochemistry and Physiology of Plant Lipids, (L. Å. Applequist, C. Ligenberg, eds.), Elsevier/North Holland Biomédical Press, Amsterdam, pp. 121–131.

    Google Scholar 

  70. Whitaker, J.R. 1991. Lipoxygenases. In: Oxidative Enzymes in Foods, (D.S. Robinson, A.M. Eskin, eds.), Elsevier Applied Science. Amsterdam, pp. 175–215.

    Google Scholar 

  71. Hatanaka, A., Kajiwara, T., Sekiya, J. 1986. Fatty acid hydroperoxide lyase in plant tissues. In: Biogeneration of Aromas, (T.H. Parliment, R. Croteau, eds.), Am. Chem. Soc. Washington, D.C., pp. 167–175.

    Chapter  Google Scholar 

  72. Sekiya, J., Kajiwara, T., Munechika, K., Hatanaka, A. 1983. Distribution of lipoxygenase and hydroperoxide lyase in the leaves of various plant species. Phytochemistry 22:1867–1869.

    Article  CAS  Google Scholar 

  73. Kato, T., Ohta, H., Tanaka, K., Shibata, D. 1992. Appearance of a new lipoxygenase in soybean cotyledons after germination and evidence for expression of a major new lipoxygenase gene. Plant Physiol. 98:324–330.

    Article  PubMed  CAS  Google Scholar 

  74. Kato, T., TERAO J., Shibata, D. 1992. Partial amino acid sequences of soybean lipoxygenase L-G isolated from cotyledons. Biosc. Biotech. Biochem. 56:1344.

    Article  CAS  Google Scholar 

  75. Hamberg, M., SAMUELSON B. 1967. On the specificity of the oxygenation of unsatured fatty acids catalysed by soybean lipoxidase. J. Biol. Chem. 242:5329–5335.

    PubMed  CAS  Google Scholar 

  76. CHRISTOPHER J.R, Pistorius, E.K., Regnier, F.E., Axelrod, B. 1972. Factor influencing the positional specificity of the soybean lipoxygenase. Biochem. Biophys. Acta 289:82–87.

    Article  PubMed  CAS  Google Scholar 

  77. Chan, H.W.S., Cistaras, C.T., Prescott, F.A.A., Swoboda, P.A.T. 1975. Specificity of lipoxygenases: thermal isomerisation of linoleate hydroperoxides, a phenomenon affecting the determination of isomeric ratios. Biochem. Biophys. Acta 398:347–350.

    Article  PubMed  CAS  Google Scholar 

  78. Cayrel, A., CROUZET J., Chan, H.W.S., Price, K.R. 1983. Evidence of the occurrence of lipoxygenase activity in grapes (variety Carignane). Am. J. Enol. Vitic. 34:77–82.

    CAS  Google Scholar 

  79. VICK B.A., Zimmerman, D.C. 1976. Lipoxygenase and hydroperoxide lyase in germinating water-melon seedlings. Plant Physiol. 57:780–788.

    Article  PubMed  CAS  Google Scholar 

  80. Gaillard, T., Phillips, D.R., Reynolds, J. 1976. The formation of cis-3-nonenal, trans-2-nonenalandhexanalfromlinoleicacidhydroperoxideisomersbyhydroperoxidecleavage enzyme system in cucumber (Cucumis sativus) fruit. Biochem. Biophys. Acta 441:181–192.

    Article  Google Scholar 

  81. Kim, I.S., Grosch, W. 1981. Partial purification and properties of a hydroperoxide lyase from fruits of pear. J. Agric. Food Chem. 24:938–942.

    Google Scholar 

  82. Schrier, P., Lorentz, G. 1981. Formation of “green-grassy” notes in plant tissues: characterization of the tomato enzyme system. In: Flavour’81, (P. Schreier, ed.), W. de Gruyter, Berlin, pp. 495–507.

    Google Scholar 

  83. Valentin, G., CROUZET J. 1990. L’enzyme de clivage des peroxides du raisin. In: Actualités Oenologiques 1989, (P. Ribereau-Gayon, A. Lonvaud, eds.), Dunod, Paris, pp. 133–138.

    Google Scholar 

  84. Wurzenberger, M.H., Grosch, W. 1984. The formation of l-octen-3-ol from the 10-hydroperoxide isomer of linoleic acid by a hydroperoxide lyase in mushrooms (Psalliota bispora). Biochem. Biophys. Acta 794:25–30.

    Article  CAS  Google Scholar 

  85. Ericksson, C.E. 1968. Alcohol NAD oxidoreductase E.C. 1-1-1-1-from peas. J. Food Sci. 33:525–532.

    Article  Google Scholar 

  86. Leblova, S., Mancal, P. 1975. Characterization of plant alcohol dehydrogenase. Physiol. Plant. 34:246–249.

    Article  CAS  Google Scholar 

  87. Bartley, I.M., Hundkey, S.J. 1980. Alcohol dehydrogenase of apple. J. Exp. Botany 31:449–459.

    Article  CAS  Google Scholar 

  88. Yamashita, I., NEMOTO, Y, Yoshikawa, S. 1976. NAD dependent alcohol dehydrogenase and NADP dependent alcohol dehydrogenase from strawberry seeds. Agric. Biol. Chem. 40:2231–2235.

    Article  CAS  Google Scholar 

  89. Nicolas, M., CROUZET J. 1980. Purification de l’alcool desydrogensase de tomate par Chromatographie d’affinité. Phytochemistry. 19:15–18.

    Article  CAS  Google Scholar 

  90. Nicolas, M., Crouzet, J., Aymard, C. 1980. L’alcool desydrogensase de tomate (Lycopersicon esurlentum). Etude cinétique et mécanisme d’action. Phytochemistry. 19:395–398.

    Article  CAS  Google Scholar 

  91. Molina, I., Nicolas, M., CROUZET J. 1986. Grape alcohol dehydrogenase I. Isolation and characterization. Am. J. Enol. Vitic. 37:169–173.

    CAS  Google Scholar 

  92. Molina, I., SALLES, C, Nicolas, M., Crouzet, J. 1987. Grape alcohol dehydrogenase II. Kinetic studies: mecanism, substrate, and coenzyme specificity. Am. J. Enol. Vitic. 38:60–64.

    CAS  Google Scholar 

  93. Z1Nsou, C. 1971. Dégradation enzymatique et autoxydation du β-carotene. Physiol.Veget. 9:149–167.

    CAS  Google Scholar 

  94. Ben-Aziz, A., Grossman, S., Budowski, P., Ascarelli, I. 1971. Enzymatic oxidation of carotene and linoleate by alfalfa: Properties of active fractions. Phytochemistry 10:1823–1830.

    Article  CAS  Google Scholar 

  95. Weber, F., Grosch, W. 1976. Co-oxidation of carotenoid by the enzyme lipoxygenase: influence of the formation of linoleic acid hydroperoxides. Z. Lebenm. Unters. Forsch. 161:223–230.

    Article  CAS  Google Scholar 

  96. Cabibel, M., Nicolas, J. 1991. Lipoxygenase from tomato fruit (Lycopersicon esculentum). Partial purification, some properties and in vitro cooxidation of some carotenoid pigments. Sci. Aliments. 11:277–290.

    CAS  Google Scholar 

  97. Grosch, W., Weber, F., Fisher, K.H. 1977. Bleaching of carotenoid by the enzyme lipoxygenase. Ann. Technol. Agric. 26:133–137.

    CAS  Google Scholar 

  98. Drawert, F., Scheier, P., Bhiwapurkar, S., Heindze, I. 1981. Chemical-technological aspects for concentration of plant aromas. In: Flavour’81 (P. Schreier, ed.), W. de Gruyter, Berlin, pp. 649–663.

    Google Scholar 

  99. Daweritz-Brabet, I., Crouzet, J. 1993. Enzymatic degradation of beta-carotene. In: Proceedings of the First International Symposium on Natural Colorants, (F.J. Francis, ed.), University of Massachussetts, Amherst. 335 pp.

    Google Scholar 

  100. Sanderson, G.W., Co, H., Gonzales, J.G. 1971. Biochemistry of tea fermentation: the role of carotenes in black tea aroma formation. J. Agric. Food Chem. 36:231–236.

    CAS  Google Scholar 

  101. Ekstrand, B., BJÖRck, L. 1986. Oxidation of β-carotene by bovine milk lactoperoxidasehalide-hydogen peroxide system. J. Agric. Food Chem. 34:412–415.

    Article  CAS  Google Scholar 

  102. Bosser, A., Belin, J.M. 1994. Synthesis of β-ionone in an aldehyde/ xanthine oxidase/βcarotene system involving free radical formation. Biotechnol. Prog. 10:129–133.

    Article  CAS  Google Scholar 

  103. Razungles, A., GÜNata, Z. Y., Pinatel, S., Baumes, R., Bayonove, C. 1991. Etude quantitative de composés terpéniques norisoprénoïdes et de leurs précurseurs dans diverses varieités de raisins. Sci. Aliments 13:59–72.

    Google Scholar 

  104. Winterhalter, P., Schreier, P. 1995. The generation of norisoprenoid volatiles in starfruit (Avetrhoa carambola L.): A review. Food reviews International. 11:237–254.

    Article  CAS  Google Scholar 

  105. Pfander, H., Schutenberger, H. 1982. Biosynthesis of C20. carotenoids in Crocus sativus. Phytochemistry 21:1039–1042.

    Article  CAS  Google Scholar 

  106. Wintrehalter, P., Lutz, A., Scheier, P. 1991. Isolation of a glycosidic precursor of isomeric marmelo lactones from quince fruit. Tetrahedron Lett. 32:3669–3670.

    Article  Google Scholar 

  107. Lutz, A., Winterhalter, P. 1992. Isolation of additional carotenoid metabolites from quince (Cydonia oblonga Mill.) J. Agric. Food Chem. 40:1116–1120.

    Article  CAS  Google Scholar 

  108. Winterhalter, P. 1997. Carotenoid-derived aroma compounds: biogenetical and biotechnological aspects. In: Biotechnology of Foods and Flavors, (R. Teranishi, ed.), Am. Chem. Soc, Washington, D.C., (in press).

    Google Scholar 

  109. Skouroumounis, G.K., Massy-Westropp, R.A., Sefton, M.A., Williams, P.J. 1992. Precursors of damascenone in fruit juices. Tetrahedron Lett. 24:3533–3536.

    Article  Google Scholar 

  110. Ina, K., SAKAMATO, Y, FUKAMI H. 1968. Isolation and structure elucidation of theaspirone, a components of tea essential oil. Tetrahedron Lett. 2777–2780.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Laboratoire de Génie Biologique et Sciences des Aliments Unité de Microbiologie et Biochimie Industrielles, Associée à l’INRA, Université de Montpellier II, 34095, Montpellier Cedex 05, France

    J. Crouzet

Authors
  1. J. Crouzet
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. McGill University, Ste. Anne de Bellevue, Quebec, Canada

    Timothy Johns

  2. University of South Florida, Tampa, Florida, USA

    John T. Romeo

Rights and permissions

Reprints and permissions

Copyright information

© 1997 Springer Science+Business Media New York

About this chapter

Cite this chapter

Crouzet, J. (1997). Flavor Biogeneration. In: Johns, T., Romeo, J.T. (eds) Functionality of Food Phytochemicals. Recent Advances in Phytochemistry, vol 31. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5919-1_8

Download citation

  • DOI: https://doi.org/10.1007/978-1-4615-5919-1_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7714-6

  • Online ISBN: 978-1-4615-5919-1

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation