ISSN:8755-9129    

DOI:10.1080/87559128909540854

出版商:Taylor & Francis Group    

年代:1989

数据来源: Taylor

摘要:

The rich and delicate flavors are the mam reason that Chinese cuisine is held in high esteem worldwide. Seasonings and spices are heavily used in most Chinese foods. This review summarizes the flavor chemistry of some seasonings and spices such as soy sauce, vinegar garlic, scallions, shallots, ginger, star anise, and black mushroom, all of which are commonly used in Chinese foods. The possible interactions of seasonings or spices with other ingredients in the cooking of Chinese dishes are emphasized. Selected examples of the flavors of traditional Chinese foods are presented.

ISSN:8755-9129    

DOI:10.1080/87559128909540855

出版商:Taylor & Francis Group    

年代:1989

数据来源: Taylor

摘要:

Three principle technologies and their potential application for bioflavor production are discussed: (i) plant tissue and cell culture, (ii) use of microorganisms, and (iii) use of enzymes. Plant cell and tissue cultures have been received by scientists with great enthusiasm; however, we have now to realize that much more must be learned about chemical and genetic regulation of plant secondary metabolism before any commercial production becomes a reality. Fermentations and microbial transformations are already used in flavor production and there is no doubt that these technologies will become more significant factors in the production of flavor chemicals in the future. As to enzymes, technical biocatalysts already play a role in stereoselective production of fine chemicals. Regarding natural flavors, we have to intensify our studies on biochemistry and bioregulation of enzymic activities from both plants and microorganisms. If this is done, the use of enzymes for the production of complete natural flavors will be realized in the future.

ISSN:8755-9129    

DOI:10.1080/87559128909540856

出版商:Taylor & Francis Group    

年代:1989

数据来源: Taylor

摘要:

This review deals with the chemistry of the odoriferous constituents of the volatile part of the flavors of coffee, cocoa, and tea. A general survey of the analytical studies which have been conducted on these aromas is presented. A list of identified compounds mentions the year of their first discovery and the reference of the corresponding publication. Comments are given on the structure, the origin, and the organoleptic properties of some typical constituents. In the last section the organoleptic characteristics of the three beverages are discussed on the basis of their distribution among the various functional classes.

ISSN:8755-9129    

DOI:10.1080/87559128909540857

出版商:Taylor & Francis Group    

年代:1989

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128909540858

出版商:Taylor & Francis Group    

年代:1989

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128909540853

出版商:Taylor & Francis Group    

年代:1989

数据来源: Taylor