Chiral molecules are ubiquitous in nature. Thus, it is not
surprising to come across this phenomenon in the world of flavor
substances. This book provides an overview on the analytical
procedures currently applied to analyze chiral flavor substances at
trace levels. It demonstrates several examples for the application
of these techniques to determine naturally occurring enantiomeric
compositions of chiral key flavor compounds in various natural
systems. In addition to the analytical aspects, the contributions
focus on the sensory properties of enantiomers and enlarge our
knowledge on the correlation between configurations and odor
properties and intensities of chiral flavor compounds. The
practical importance of the topic is reflected by a discussion of
merits and limitations of chiral analysis for the authenticity
control of food flavorings. In addition, examples for the use of
enzymes and microorganisms to obtain enantiopure flavor substances
and thus to meet legal requirements for "natural" labeling are
presented. Finally, the book covers aspects recently getting more
and more in the focus of flavor science: What are the physiological
mechanisms underlying the perception of sensory properties and does
chirality matter in that respect?
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