Aroma precursors

Fig. 17 Typical glycosidic structures in the aroma precursor glycosides...

CS018 Moon, ]. H., N. Watanabe, Y. Ijima, A. Yagi and K. Sakata. Cis-and trans-linalool 3,7-oxides and methyl salicylate glycosides and (Z)-3-hexenyl beta-D-glucopyranoside as aroma precursors from tea leaves of oolong tea. Biosci Biotech Biochem 1996 60(11) 1815-1819. 

Guo, W. F., N. Sasaki, M. Fukuda, A. Yagi, N. Watanabe and K. Sakata. Isolation of an aroma precursor of bnzaldehyde from tea leaves (Camellia sinensis var. sinensis cv. Yabukita). Biosci Biotech Biochem 1998 62(10) 2052-2054. 

Sekiwa, Y., Y. Mizuno, Y. Yamamoto, K. Kubota, A. Kobayashi, and H. Koshino. Isolation of some glucosides as aroma precursors from ginger. Biosci Biotech Biochem 1999 63(2) 384—389. Cho, J. Y., J. Park, P. S. Kim, et al. Inhibitory effect of oriental herbal medicines on tumor necrosis factor-alpha production in lipopolysaccharide-... 

White musts and wines made without maceration contain very low amounts of flavonoids. However, when making white wine from white grapes, skin contact at low temperature is sometimes performed before pressing and fermentation to increase extraction of volatile compounds and aroma precursors. After 4h of skin contact, the concentration of flavanol monomers and dimers in must was increased threefold. Delays between harvest and pressing, especially if sulfur dioxide is added to prevent oxidation, as well as thorough pressing, similarly result in increased concentrations of flavonoids in white musts and wines. " " ... 

Recent studies have focused on cysteine-S-conjugates as varietal aroma precursors (see Baumes, 2009). Chemically, these odorless compounds are S-substituted derivatives of L-cysteine, differing in the attached to sulfur atom. During fermentation, extremely odorous volatile thiols are formed from these precursors (see Dubourdieu and Tominaga, 2009). One of these thiols, 3-sulfanylhexan-l-ol (3SH), is known as an important aroma... 

Baumes, R. (2009). Wine aroma precursors. In "Wine Chemistry and Biochemistry", (M. V. Moreno-Arribas and M. C. Polo, Eds), pp. 260-263. Springer, New York. 

Thibon, C., Dubourdieu, D., Darriet, P., and Tominaga, T. (2009). Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. cv Sauvignon blanc and Semilion grape juice. Food Chem. 114,1359-1364. 

The aroma precursors have been selected by taking into account the significant role of the Maillard reaction. Indeed, most aroma compounds of this type are formed by the reaction of amino acids with sugars or their degradation products. So we have obtained roast beef, roast mutton and heated vegetable aromas after having treated a mixture of amino acids and glucose at different temperatures and for varied times. 

In this model system of soy protein with meat aroma precursors, there was a significant reduction in alkyl substituted pyrazine content with an increase in soy protein content. The percentage loss based on the control for thermally generated pyrazines in the presence of 100 and 500 mg soy protein is shown in Table I. 

Destruction of Amino Acids and Peducing Sugars on Heating Chocolate Aroma Precursor Extract... 

Ugliano, M., Moio, L. (2006). The influence of malolactic fermentation and Oenococcus oeni strain on glycosidic aroma precursors and related volatile compounds of red wine. J. Sci. Food Agric., 86, 2468-2476. 

Ugliano M., Genovese, A., Moio, L. (2003). Hydrolysis of wine aroma precursors during malolactic fermentation with four commercial starter cultures of Oenococcus oeni. J. Agric. Food Chem., 51, 5073-5078. 

Sarry, J.-E. Giinata, Y.Z. (2004). Plant and microbial glycoside hydrolases volatiles release from glycosidic aroma precursors. Food Chem., 87, 509-521. 

Fig. 8A.1 Wine aroma precursors, their main stages of degradation during the wine biotechnological sequence and general impact on wine aroma of the odorants generated...

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