Carotenoid cleavage products / Peter Winterhalter, editor, Susan E. Ebeler, editor ; sponsored by the ACS Division of Agriculture and Food Chemistry, Inc
Published
Washington, DC : American Chemical Society, [2013]
[I] Bio-Oxidative Cleavage -- Carotenoid cleavage products : an introduction -- Carotenoid cleavage dioxygenase genes from fruit -- Involvement of CCD4 in determining petal color -- Carotenoid cleavage dioxygenase and presence of apo-carotenoids in biological matrices -- [II] Aroma-Active Carotenoid Metabolites -- Carotenoid cleavage products in saffron (Crocus sativus l.) -- Biodegradation of carotenoids : an important route to scent formation -- C13-apocarotenoids : more than flavor compounds? -- Carotenoid content and flavor of pumpkin juice -- Carotenoid cleavage products in grapes and wines -- Biosynthesis of C13-norisoprenoids in Vitis vinifera : evidence of carotenoid cleavage dioxygenase (CCD) and secondary transformation of norisoprenoid compounds -- Behavior of glycosylated monoterpenes, C13-norisoprenoids, and benzenoids in Vitis vinifera cv. Riesling during ripening and following hedging -- TDN and [beta]-Damascenone : two important carotenoid metabolites in wine -- Monitoring carotenoids and derivative compounds in grapes and port wines : impact on quality -- [III] Biotechnology and Processing Effects -- Biotechnological production of norisoprenoid aroma compounds -- Design of aqueous micellar reaction systems for aroma production with carotenoid cleavage dioxygenase -- In situ product recovery of [beta]-ionone by organophilic pervaporation -- Oxidative cleavage products of lycopene : obtaining and reactivity in a biomimetic experimental model of oxidative stress -- Intramolecular cyclisation as structural transformation of carotenoids during processing of paprika (Capsicum annuum l.) and paprika oleoresins -- Egg yolk carotenoids : composition, analysis, and effects of processing on their stability
