The preparation of optically active flavour compounds by enzymatic reactions in nonaqueous systems

Holla, Wolfgang; Fülling, Gerd; Keller, Reinhold

doi:10.1080/08905439009549718

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Christen and Löpez-mungwa1

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1994

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“…This process has been successfully applied by Shaw et Ö/. (1991) for the solvolysis of triglycérides with long-chain fatty acids for the production of the corresponding esters, while Holla et al ( 1990) carried out the transesterification of vinyl acetate for the resolution of secondary higher alcohols.…”

Section: Christen and Löpez-mungwamentioning

confidence: 96%

Enzymes and food flavor‐A review

Christen¹,

Munguía

1994

Food Biotechnology

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The use of enzymes in flavor generation in food technology is reviewed. In the first part, important products derived from natural macromolecules present in foods such as fats, proteins, nucleic acids and flavor precursors are discussed in terms of the enzymes involved in the reactions and the relation of the products with flavor. Enzymes that are used to eliminate natural or process induced off-flavors are also discussed. In the second part, the use of enzymes for the direct synthesis of flavoring compounds is presented.

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Section: Christen and Löpez-mungwamentioning

confidence: 96%