Cytodifferentiation

Chapters in this book

1. Frontmatter I
2. Preface V
3. Acknowledgements VII
4. Contents IX
5. Bioflavour - What Does It Mean ? 1
6. ANALYTICAL TECHNIQUES
7. Enantiomer separation by complexation gas chromatography - applications in chiral analysis of pheromones and flavours 35
8. Structure and stereoanalysis of chiral flavour substances 55
9. Investigation of chiral compounds in biological systems by chromatographic micromethods 75
10. Chirality evaluation of 1,4-deca- and 1,4-dodecanolide in strawberry 89
11. Determination of the enantiomeric composition of natural and nature-identical semiochemicals by H-NMR "polarimetry" 97
12. Studies on terpenoid and non-terpenoid esters using chemical ionization mass spectrometry in GC/MS coupling 105
13. Differentiation of isopulegol isomers by chemical ionization mass spectrometry 115
14. Analysis of flavours by means of combined cryogenic headspace enrichment and multidimensional GC 123
15. Analysis of the key components of celery by two dimensional capillary gas chromatography 137
16. Evidence and characterization of glycosidically bound volatile components in fruits 145
17. Evidence of some glycosidically bound new monoterpenes and norisoprenoids in grapes 161
18. BIOCHEMISTRY/BIOMIMETIC STUDIES
19. Role of hydroxylases in monoterpene biosynthesis 173
20. Odoriferous polyene hydrocarbons from marine and terrestrial plants 199
21. Biogenesis of chiral hydroxyacid esters 221
22. Localization and photoregulation of monoterpenoid biosynthesis in thyme seedlings 237
23. Cembranoid derived tobacco flavour constituents 243
24. Studies on C₁₃-norisoprenoid precursors 255
25. Enzymatic formation of nucleotides and the flavour enhancer 5-GMP during vegetable processing 275
26. Mode of action of essential oil components on whole cells of bacteria and fungi in plate tests 287
27. PLANT CELL/TISSUE CULTURES
28. The accumulation of isoprenoid flavour compounds in plant cell cultures 303
29. Cytodifferentiation 315
30. Volatile compounds produced from the cultured cells of thyme (Thymus vulgaris,L.) 327
31. Production of flavour volatiles by callus and suspension cultures of tarragon (Artemisia dracunculus) 341
32. Selection of monoterpene producing Mentha piperita cell lines 357
33. Compilation of volatile compounds found in plant cell cultures 365
34. MICROBIOLOGY
35. Microbial transformations of some terpenoids and natural compounds 399
36. Microbial sources of flavour components 415
37. Bioconversion of monoterpene alcohols and citral by Botrytis cinerea 435
38. Influence of Botrytis cinerea on the monoterpene fraction of wine aroma 445
39. Biosynthesis of esters by Geotrichum penicillatum 453
40. An ester producing microorganism: Geotrichum candidum (Staron) 465
41. Electrochemical conversion of biologically produced diacetyl to acetaldehyde via 2,3-butanediole 473
42. BIOORGANIC CHEMISTRY USE OF ENZYMES
43. Enzymes in organic synthesis - chiral building blocks from racemic and prochiral substrates 483
44. On the use of lipase specificity. Application to flavour chemistry 531
45. Screening of lipases for enantiomer resolution of secondary alcohols by esterification in organic medium 543
46. Enzyme mediated synthesis of pheromones 555
47. Author index 571
48. Subject index 573
49. Backmatter 586