Carotenoid-Derived Aroma Compoundse highlights the importance that carotenoid metabolites have in the flavor and fragrance industry. It provides state-of-the-art coverage of analytical and sensory characteristics of carotenoid-derived aroma compounds.

The volume includes discussion on the (bio)generation and means for biotechnological and thermal formation as well as the occurrence and generation of carotenoid-derived aroma compounds in tobacco, tear, flower scents, fruits, spices, grapes, and wine.

Contents

1. Carotenoid-Derived Aroma Compounds: An Introduction

Analysis

2. Analysis of Norisoprenoid Aroma Precursors
3. HPLC-MS Analysis of Carotenoid-Derived Aroma Precursors
4. CD Spectroscopy as a Powerful Tool for the Stereochemical Assignment of Carotenoid-Derived Aroma Compounds
5. Analyzing Carotenoid-Derived Aroma Compounds Using Gas Chromatography-Olfactometry

Biogenesis and Biotechnology

6. Carotenoid Cleavage Enzymes in Animals and Plants
7. Identification of β-Damascenone Progenitors and Their Biogenesis in Rose Flowers
8. Production of Aroma Compounds by Enzymatic Cooxidation of Carotenoids

Thermal Generation

9. Thermal Generation of Carotenoid-Derived Compounds

Occurrence

10. Carotenoid-Derived Aroma Compounds in Tobacco
11. Carotenoid-Derived Aroma Compounds in Tea
12. Carotenoid-Derived Aroma Compounds in Flower Scents
13. Bound Volatiles in Brown Boronia Flowers
14. C₁₃-Norisoprenoids in the Aroma of Colombian Tropical Fruits
15. Carotenoid Degradation Products in Paprika Powder
16. Flavor Chemistry of Saffron

Occurrence in Grapes and Wine

17. The Formation of β-Damascenone in Wine
18. C₁₃-Norisoprenoid Aglycon Composition of Leaves and Grape Berries from Muscat of Alexandria and Shiraz Cultivars
19. Effect of Sunlight Exposure on Norisoprenoid Formation in White Riesling Grapes
20. The Significance of 1,1,6-Trimethyl-1,2-Dihydronaphthalene in the Production of High Quality Riesling Wines
21. Formation of 1,1,6-Trimethyl-1,2-Dihydronaphthalene and Other Norisoprenoids in Wine: Consideration on the Kinetics

Index

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