Bioflavour 95: analysis, precursor studies, biotechnology ; (Bioflavour 95' Symposium) ; Dijon (France), February 14 - 17, 1995
Gespeichert in:
| Körperschaft: | |
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| Format: | Tagungsbericht Buch |
| Sprache: | French |
| Veröffentlicht: |
Paris
Inst. Nationale de la Recherche Agronomique
1995
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| Schriftenreihe: | Institut National de la Recherche Agronomique <Paris>: Les colloques de l'INRA
75 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 428 S. graph. Darst. |
| ISBN: | 2738006450 |
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| adam_text | LES COLLOQUES, N75 BIOFLAVOUR 95 ANALYSIS - PRECURSOR STUDIES -
BIOTECHNOLOGY DIJON (FRANCE), FEBRUARY 14-17, 1995 CONTENTS INTRODUCTORY
LECTURE NATURAL FLAVOURS : BIOTECH LIMITED... OR UNLIMITED ? 13 PH.
DELEST PART 1. ANALYTICAL METHODS METHODOLOGY FOR MEASURING AROMA
RELEASE 23 A.J. TAYLOR, R.S.T. LINFORTH, K.E. INGHAM, A.R. CLAWSON
VOLATILE RELEASE FROM STRAWBERRIES : HEADSPACE SAMPLING AND THE EATING
PROCESS 29 R.S.T. LINFORTH, K.E. INGHAM, A.J. TAYLOR THE EFFECT OF
VISCOSITY ON DYNAMIC FLAVOUR RELEASE 35 D.D. ROBERTS, J.S. ELMORE, K.R.
LANGLEY, J. BARKER EFFECTS OF MINOR COMPONENTS ON RELEASE OF FLAVOUR
VOLATILES FROM WHISKY 39 JR. PIGGOTT, J.M.CONNER, A. PATERSON,
M.S.PEREZ-COELLO FLAVOUR RELEASE BEHAVIOUR FROM HARD CHEESES 45 CM.
DELAHUNTY, JR. PIGGOTT, J.M. CONNER, A. PATERSON TRANSIENT SIGNAL
MODELLING FOR FAST ODOUR CLASSIFICATION 55 L. MOY, G. VASIC, J.L.
BERDAGUE, V. ROSSI DYNAMIC HEADSPACE-MASS SPECTROMETRY (DHS-MS): A NEW
APPROACH FOR REAL-TIME 59 CHARACTERIZATION OF FOOD PRODUCTS G. VERNAT,
J.L. BERDAGUE AROMA RELEASE FROM MINT FLAVOURED SWEETS IN THE MOUTH 63
K.E. INGHAM, R.S.T. LINFORTH, A.J. TAYLOR POSSIBLE ON-LINE APPLICATIONS
OF MASS SPECTROMETRY IN THE BIOLOGICAL PRODUCTION OF FLAVOURS 67 E.
HEINZLE ARE GAS SENSORS SUITABLE FOR ON-LINE MONITORING AND
QUANTIFICATION OF VOLATILE COMPOUNDS ? 81 P. MIELLE, B. HI VERT, G.
MAUVAIS RAPID DISCRIMINATION OF MEAT PRODUCTS AND BACTERIAL STRAINS
USING SEMICONDUCTOR GAS SENSORS 85 V. ROSSI, C. GARCIA, R. TALON, C.
DENOYER, J.L. BERDAGUE THE INFLUENCE OF FREEZE-DRYING AND REHY DRATION
ON THE SENSORY CHARACTERISTICS OF BELL PEPPERS 91 (CAPSICUM ANNUUM) D.
YUKSEL, P.A. LUNING, R. VAN DER VUURST DE VRES, H.J. WICHERS, T. LEGUIJT
THE EFFECT OF PACKAGING AND RIPENING ON VOLATILE CONTENT OF DRY SAUSAGE
95 C. VIALLON, J.L. BERDAGUE, M.C. MONTEL, R. TALON, N. KONDJOYAN, C.
DENOYER SENSORY CHARACTERISATION OF VIRGIN OLIVE OIL AND RELATIONSHIP
WITH HEADSPACE COMPOSITION 99 M. SERVILI, J.M. CONNER, J.R. PIGGOTT,
S.J. WITHERS, A. PATERSON ON-LINE DIFFERENTIATION OF MUSHROOMS AROMAS BY
COMBINED HEADSPACE/MULTI-ODOUR GAS SENSORS 103 DEVICES S. BREHERET, T.
TALOU, B. BOURROUNET, A. GASET VOLATILE FLAVOUR KEY CONSTITUENTS OF
FERMENTED ELDER BERRY (SAMBUCUS NIGRA L.) FLOWER MACERATE 109 P. FARKAS,
J. SADECKA, A. KINTLEROVA, M. KOVAC, S. SILHAR COVALENT CHROMATOGRAPHY
AS EFFICIENT CLEAN UP TECHNIQUE IN THE ANALYSIS OF 8-MERCAPTO-P- 113
MENTHAN-3-ONE G. FULL, P. SCHREIER EVALUATION OF THE SOLID PHASE
MICROEXTRACTION FOR THE DIRECT ANALYSIS OF AROMA COMPOUNDS IN 117 BANANA
D. PICQUE, A. NORMAND, G. CORRIEU STEREOISOMERS OF
P-METHYL-Y-OCTALACTONE. QUANTIFICATION IN WOOD OF DIFFERENT OAK SPECIES
AND 121 IN BRANDIES E. GUICHARD, G. MASSON, N. FOURNIER, J.L. PUECH
EFFECTS OF ETHANOL ON THE BINDING OF AROMA COMPOUNDS ON PROTEINS AND
THEIR SURFACE 127 HYDROPHOBICITY S. LUBBERS, A. VOILLEY, C. CHARPENTIER,
M. FEUILLAT CHANGES IN ODOUR DURING THE STORAGE OF ACID PRESERVED MEAT
131 S.K. OGDEN, I. GUERRERO, A.J. TAYLOR PREFERENCE MAPPING : RELATING
CONSUMER PREFERENCES TO SENSORY OR INSTRUMENTAL MEASUREMENTS 135 P.
SCHLICH PART 2. PRECURSORS STUDIES LIPIDS AND FATTY ACIDS AS POTENTIAL
FLAVOUR COMPONENTS USING MICROBIAL SYSTEMS 153 C. RATLEDGE, F.M.
DICKINSON IMPACT OF ASSOCIATIONS OF MICROORGANISMS ON THE SENSORY
PROPERTIES OF FERMENTED FOODS 167 H.E. SPINNLER, P. MOLIMARD, I.
LESSCHAEVE, L. VASSAL, S. ISSANCHOU COOPERATION BETWEEN PENICILLIUM
CAMEMBERTI AND GEOTRICHUM CANDIDUM : EFFECT ON TASTE AND 173 FLAVOUR
QUALITIES OF CAMEMBERT TYPE CHEESE P. MOLIMARD, I. BOUVIER, S.
ISSANCHOU, I. LESSCHAEVE, L. VASSAL, HE. SPINNLER ISOLATION AND
COMPARATIVE CHARACTERIZATION OF FLAVOUR COMPONENTS OF DIFFERENT CHEESE
TYPES 177 W.J.M. ENGELS, A.C. ALTING, S. VISSER CH-EASY MODEL: A
CHEESE-BASED MODEL TO STUDY CHEESE RIPENING 185 G. SMIT, A. BRABER, W.
VAN SPRONSEN, G. VAN DEN BERG, F.A. EXTERKATE EFFECTS OF MICROCOCCACEAE
ON THE AROMATIC PROFILES OF A DRY SAUVAGE MODEL 191 M.C. MONTEL, R.
TALON, V. BORNET, N. KONDJOYAN, J.L. BERDAGUE, S. ROUSSET POSSIBLE
IMPROVEMENT OF SENSORY AND NUTRITIONAL QUALITY OF TOMATO DERIVATIVES
USING GLUSOSE 195 OXIDASE AS AN INHIBITOR OF ENDOGENOUS OXIDOREDUCTASES
G.F. MONTEDORO, A.L. BEGLIOMINI, M. SERVILI, M. PETRUCCIOLI, F. FEDERICI
COMPARISON OF THE JUICES OF STEWED BEEF AND STEWED PORK BY INSTRUMENTAL
ANALYSES OF THE 201 ODORANTS AND BY SENSORY STUDIES H. GUTH,W.GROSCH
ANALYSIS OF FLAVOR COMPOUNDS IN CELL CULTURES OF VITIS LABRUSCANA CV.
CONCORD GRAPES 207 J.L. ROY, K.B. SHURE, T.E. ACREE, E.H. LAVIN A STUDY
OF STRAWBERRY FLAVOUR BIOSYNTHESIS 211 I. ZABETAKIS, M.A. HOLDEN
FORMATION OF AROMA BY ENZYMIC HYDROLYSIS OF GLYCOSIDICALLY BOUND
COMPONENTS OF PASSION 217 FRUIT D. CHASSAGNE, C. BAYONOVE, J. CROUZET,
R. BAUMES ABSOLUTE CONFIGURATION OF TWO C13 NORISOPRENOID GLUCOSIDIC
PRECURSORS OF WINE AND TOBACCO 223 FLAVOR R.L. BAUMES, C.C. AUBERT, Z.Y.
GUNATA, W. DE MOOR, C.L. BAYONOVE URTICA DIOICA LEAVES : AN ATTRACTIVE
SOURCE FOR GLYCOSIDICALLY BOUND C13 NORISOPRENOIDS 227 W. NEUGEBAUER, P.
WINTERHALTER, P. SCHREIER PART 3. BIOTECHNOLOGY AROMA COMPOUND
PRODUCTION FROM CITRATE METABOLISM IN LACTIC ACID BACTERIA 237 P.
SCHMITT BIO-OXIDATION REACTIONS USING BAKER S YEAST: THE INDUSTRIAL
PRODUCTION OF SHORT-CHAIN ACIDS FOR 245 USE IN NATURAL FLAVOURS I.M.
WHTTEHEAD, E.P. OHLEYER, C. DEAN ENGINEERING DIACETYL METABOLISM IN
LACTOCOCCUS LACTIS 251 H.G. GRIFFIN, K.H. BENSON, S.R. SWINDELL, C.A.
SHEARMAN, N.J. WALTON, M.J. GASSON MICROBIAL OXIDATION OF ALCOHOLS BY
CANDIDA BOIDINII 255 M. NOZAKI, Y. WASHIZU, N. SUZUKI, T. KANISAWA
EFFECTS OF TEMPERATURE ON THE PRODUCTION OF VOLATILE COMPOUNDS DURING
KLUYVEROMYCES LACTIS 261 FERMENTATION J.JIANG SYNTHESIS OF 5-METHYL
THIOESTERS BY RESTING CELLS OF CORYNEFORM BACTERIA AND MICROCOCCACEAE
265 OF CHEESES G. LAMBERET, B. AUBERGER, J.L. BERGERE THE RASPBERRY
KETONE, A BIOTECHNOLOGICAL WAY FOR ITS PRODUCTION 269 P. HUGUENY, B.
DUMONT, F. ROPERT, J.M. BELIN BIOTECHNOLOGICAL METHOD OF IONONE
PRODUCTION IN NON CONVENTIONAL MEDIA 275 F. ROPERT, B. DUMONT, J.M.
BELIN PRODUCTION OF FRUIT-LIKE FLAVOURS BY THE FUNGUS CERATOCYSTIS
FIMBRIATA 279 P. CHRISTEN, M. RAIMBAULT, J.C. MEZA, E. VILLEGAS, S. REV
AH ON THE MICROBIAL BIOGENERATION OF Y AND 6-LACTONES:
SPECIES-DEPENDENCE OF THE MODE OF 283 DEGRADATION OF HYDROXYLATED FORMS
OF C-18 UNSATURATED FATTY ACIDS G. FRONZA, C. FUGANTI, P. GRASSELLI, S.
SERVI, G. ZUCCHI, M. BARBENI, M. CISERO MICROBIAL HEMI-SYNTHESIS OF
THREE 7-C12 LACTONES. CHIRALITY AND SENSORY PROPERTIES 297 A. LATRASSE,
R. HENRY, N. FOURNIER, A. DJIAN, E. SEMON, G. FERON, HE. SPINNLER
BIOTRANSFORMATION OF OLEIC ACID INTO 7-DODECALACTONE 301 S. GOCHO, N.
TABOGAMI, M. INAGAKI TOXICITY OF Y-DECALACTONE AND 4-HYDROXYDECANOIC
ACID TOWARDS TWO SPECIES OF SPORIDIOBOLUS 305 G. FERON, L. DUFOSSE, A.
LATRASSE, E. PIERARD, H.E. SPINNLER FED-BATCH BIOTRANSFORMATION OF
FI-IONONE BY ASPERGILLUS NIGER IMMOBILIZED IN CA-ALGINATE 309 BEADS C.
LARROCHE, F. GRTVEL, C. CREULY, J.B. GROS PEPTIDE COMPOSITION OF THE
FERMENTED COCOA BEAN IN RELATION TO FLAVOUR QUALITY 315 J.W. GRAMSHAW,
S. JAMES BIOCHEMICAL, CELLULAR AND MOLECULAR ASPECTS OF THE BIOSYNTHESIS
OF TERPENES IN PLANT CELL 319 CULTURES C. AMBID, M. CLASTRE, E. SOLER,
B. BANTIGNIES, TH. LIBOZ *WILL TERPENES BE OF ANY SIGNIFICANCE IN FUTURE
BIOTECHNOLOGY ? 329 M.J. TEUNISSEN, J.A.M. DE BONT THE INDUSTRIAL USE OF
PLANT ENZYMES FOR THE PRODUCTION OF NATURAL GREEN NOTE FLAVOUR 339
COMPOUNDS B.L. MULLER, C. DEAN, I.M. WHITEHEAD LIPASE-MEDIATED
HYDROLYSIS AND ESTERIFICATION : PART II 345 M. ZAREVUCKA, M. REJZEK, L.
STREINZ, D. SAMAN, Z. WIMMER ESTERIFICATION IN NON-AQUEOUS MEDIUM BY
PORCINE PANCREATIC EXTRACT: WHICH ENZYMES ARE 351 RESPONSIBLE ? K.
SOSTMANN, P. SCHREIER LIPASE-MEDIATED BIOSYNTHESIS OF METHYL PROPIONATE
IN MODIFIED ORGANIC MEDIA 355 F. LABORET, R. PERRAUD LOW TEMPERATURE
ORGANIC PHASE BIOCATALYSIS USING PSYCHROTROPH DERIVED LIPASE 361 S. TAN,
R.K. OWUSU APENTEN PRODUCTION OF ESTERS BY IMMOBILIZED LIPASE OF
STAPHYLOCOCCUS WARNED 365 R. TALON, P. ROUCHON, C. DENOYER, M.C. MONTEL,
J.L. BERDAGUE METHYL ACETATE ENZYMATIC BIOSYNTHESIS PROCESS 369 L.
MOREAU, R. PERRAUD ALDEHYDES FROM ALCOHOLS USING ALCOHOL OXIDASES AND
DEHYDROGENASES 375 H. WEENEN, R.L.G.M. BOOG, W. APELDOORN
BIOTECHNOLOGICAL PRODUCTION OF 4,5-DIMETHYL-3-HYDROXY-2(5H)-FURANONE 381
K. LERCH, M. AMBUHL FORMATION OF 3-HYDROXY-4,5-DIMETHYL-2(5H)-FURANONE
(SOTOLON) FROM 4-HYDROXY-L-ISOLEUCINE 385 I. BLANK, J. LIN, L.B. FAY, R.
FUMEAUX B IOREACTOR EVALUATION AND BIOPROCESS DEVELOPMENT 389 A.FIECHTER
EXTRACTION OF BIOPRODUCTS WITH HOMOGENEOUS MEMBRANES 393 G. BENGTSON,
K.W. BODDEKER MULTICOMPONENT EFFECT ON PERVAPORATION OF AROMA COMPOUNDS
405 I. SOUCHON, T. LAMER, A. VOILLEY PERVAPORATION : AN EFFICIENT
PROCESS FOR BENZALDEHYDE RECOVERY IN FERMENTATION BROTH 409 I. SOUCHON,
T. LAMER, H.E. SPINNLER, A. VOILLEY LIST OF AUTHORS 415 LIST OF
PARTICIPANTS 417 SUBJECT INDEX 427
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| spelling | Bioflavour 1995 Dijon Verfasser (DE-588)1701222-3 aut Bioflavour 95 analysis, precursor studies, biotechnology ; (Bioflavour 95' Symposium) ; Dijon (France), February 14 - 17, 1995 P. Étiévant ..., ed. Paris Inst. Nationale de la Recherche Agronomique 1995 428 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Institut National de la Recherche Agronomique <Paris>: Les colloques de l'INRA 75 Aromastoff (DE-588)4130237-0 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1995 Dijon gnd-content Aromastoff (DE-588)4130237-0 s DE-604 Étiévant, Patrick Sonstige oth Institut National de la Recherche Agronomique <Paris>: Les colloques de l'INRA 75 (DE-604)BV000003007 75 GBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007149496&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Bioflavour 95 analysis, precursor studies, biotechnology ; (Bioflavour 95' Symposium) ; Dijon (France), February 14 - 17, 1995 Institut National de la Recherche Agronomique <Paris>: Les colloques de l'INRA Aromastoff (DE-588)4130237-0 gnd |
| subject_GND | (DE-588)4130237-0 (DE-588)1071861417 |
| title | Bioflavour 95 analysis, precursor studies, biotechnology ; (Bioflavour 95' Symposium) ; Dijon (France), February 14 - 17, 1995 |
| title_auth | Bioflavour 95 analysis, precursor studies, biotechnology ; (Bioflavour 95' Symposium) ; Dijon (France), February 14 - 17, 1995 |
| title_exact_search | Bioflavour 95 analysis, precursor studies, biotechnology ; (Bioflavour 95' Symposium) ; Dijon (France), February 14 - 17, 1995 |
| title_full | Bioflavour 95 analysis, precursor studies, biotechnology ; (Bioflavour 95' Symposium) ; Dijon (France), February 14 - 17, 1995 P. Étiévant ..., ed. |
| title_fullStr | Bioflavour 95 analysis, precursor studies, biotechnology ; (Bioflavour 95' Symposium) ; Dijon (France), February 14 - 17, 1995 P. Étiévant ..., ed. |
| title_full_unstemmed | Bioflavour 95 analysis, precursor studies, biotechnology ; (Bioflavour 95' Symposium) ; Dijon (France), February 14 - 17, 1995 P. Étiévant ..., ed. |
| title_short | Bioflavour 95 |
| title_sort | bioflavour 95 analysis precursor studies biotechnology bioflavour 95 symposium dijon france february 14 17 1995 |
| title_sub | analysis, precursor studies, biotechnology ; (Bioflavour 95' Symposium) ; Dijon (France), February 14 - 17, 1995 |
| topic | Aromastoff (DE-588)4130237-0 gnd |
| topic_facet | Aromastoff Konferenzschrift 1995 Dijon |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007149496&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV000003007 |
| work_keys_str_mv | AT bioflavourdijon bioflavour95analysisprecursorstudiesbiotechnologybioflavour95symposiumdijonfrancefebruary14171995 AT etievantpatrick bioflavour95analysisprecursorstudiesbiotechnologybioflavour95symposiumdijonfrancefebruary14171995 |