Abstract
Preface 1. Carotenoid-Derived Aroma Compounds: An Introduction PART 1: 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. Anaylzing Carotenoid-Derived Aroma Compounds Using Gas Chromatography-Olfactometry PART 2: BIOGENESIS AND BIOTECHNOLOGY 6. Carotenoid Cleavage Enzymes in Animals and Plants 7. Identification of *b-Damascenone Progenitors and Their Biogenesis in Rose Flowers (Rosa damascena Mill.) 8. Production of Aroma Compounds by Enzymatic Cooxidation of Carotenoids PART 3: THERMAL GENERATION 9. Thermal Generation of Carotenoid-Derived Compounds PART 4: 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 (Boronia megastigma) 14. C13-Norisoprenoids in the Aroma of Colombian Tropical Fruits 15. Carotenoid Degradation Products in Paprika Powder 16. Flavor Chemistry of Saffron PART 5: OCCURRENCE IN GRAPES AND WINE 17. The Formation of *b-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 Significatnce 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: Considerations on the Kinetics
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