Flavouring terpenoid

These include a wide variety of compounds used as flavours and fragences. Others, including ritronellal, dtral and limonene, are used as starting points for die production of more valuable terpenoids. 

Structure/Activity Comparison in the Ability of Some Terpenoid Food Flavours to Cause Peroxisome Proliferation. Literature References, Georges-Louis Friedli, September 1992, University of Surrey, School of Biological Sciences, http //friedli.com/research/MSc/literature.html... 

D. Zabaras, S. G. Wyllie, Quantitative analysis of terpenoids in the gas phase using headspace solid phase microextraction (HS SPME), Flavour Fragr. J., 16, 411 416 (2001). 

Nitz S, Fischer N, Drawert F, Flavour compounds in plants I. Commun. Volatile terpenoid compounds from bound precursors in Majorana hortensis Moench, Chem Mikrobiol TechnolLebensm 9 87-94, 1985. 

NT369 Demole, A., and C. Demole. A chemical study of burley tobacco flavour Nicotiana tahacum). V. Identification and synthesis of the novel terpenoid NT379 alkaloids l,3,6,6-tetramethyl-5,6,7,8-tetrahydro-8-one and 3-6-6-trimethyl-5-6-dihydro-7H-2-pyrindin-7-one. NT380 Helv Chim Acta 1975 58 523. 

Proc Okla Acad Sci 1974 54 34-35. Demole, E., and C. Demole. A chemical study of hurley tobacco flavour Nicotiarui tabacum). VII. Identification and synthesis of twelve irregular terpenoids related to solanone, including 7,8-dioxabicycIo[3,2,l]-octane and 4,9-dioxabicycIo[3.3.1 Jnonane derivatives. Helv Chim Acta 1975 58 1867. Bharadwaj, B. V., S. Takayama, T. Yamada, and A. Tanimura. N -nitro-sonornicotine in Japanese tobacco products. Gann 1975 66 585. Randolph, H. R. Gas chromatographic determination of nicotine in an isopropyl alcohol extract of smoke particulate matter. Tobacco 1974 176 44-Yung, K. H., and D. H. Northcote. Enzymes in the walls of mesophyll cells of tobacco leaves. Biochem J 1975 151 141. 

The berry or the small fruits consist of strawberry, raspberry, blackberry, black currant, blueberry, cranberry and elderberry. The volatiles responsible for the flavour of small fruits are esters, alcohols, ketones, aldehydes, terpenoids, furanones and sulfur compounds (Table 7.3, Figs. 7.1-7.7). As fruit ripen, the concentration of aroma volatiles rapidly increases, closely following pigment formation [43]. 

Sugars, acids and aroma compounds contribute to the characteristic strawberry flavour [85]. Over 360 different volatile compounds have been identified in strawberry fruit [35]. Strawberry aroma is composed predominately of esters (25-90% of the total volatile mass in ripe strawberry fruit) with alcohols, ketones, lactones and aldehydes being present in smaller quantities [85]. Esters provide a fruity and floral characteristic to the aroma [35,86], but aldehydes and furanones also contribute to the strawberry aroma [85, 87]. Terpenoids and sulfur compounds may also have a significant impact on the characteristic strawberry fruit aroma although they normally only make up a small portion of the strawberry volatile compounds [88, 89]. Sulfur compounds, e.g. methanethiol. 

The root of carrot Daucus carota) is eaten raw or cooked. The characteristic aroma and flavour of carrots are mainly due to volatile compounds, although non-volatile polyacetylenes and isocoumarins contribute significantly to the bitterness of carrots [1,2]. More than 90 volatile compounds have been identified from carrots (Table 7.9) [207-215]. The carrot volatiles consist mainly of terpenoids in terms of numbers and amounts and include monoterpenes, sesquiterpenes and irregular terpenes. Monoterpenes and sesquiterpenes account... 

Zenoni G, Qrattrini F, Mazzotti M, Fuganti C, Morbidelli M (2002) Scale-up of analytical chromatography to the shmdated moving bed separation of the enantiomers of the flavor nor-terpenoids a-ionone and a-damascone. Flavour Fragr J 17 195... 

Monoterpenes, 10-carbon-containing terpenoids, are composed of two isoprene units, and found abundantly in plants, e.g. (+)-limonene from lemon oil, and (—)-linalool from rose oil. Many monoterpenes are the constituents of plant volatile oils or essential oils. These compounds are particularly important as flavouring agents in pharmaceutical, confectionery and perfume products. However, a number of monoterpenes show various types of bioactivity and are used in medicinal preparations. For example, camphor is used in liniments against rheumatic pain, menthol is used in ointments and liniments as a remedy against itching, bitter-orange peel is used as an aromatic bitter tonic and as a remedy for poor appetite and thymol and carvacrol are used in bactericidal preparations. 

Amongst furans are several compounds of great importance in fragrances and flavours. The rose owes some of its odour to a terpenoid furan, rosefuran, coffee some of its characteristics to furylmethanethiol and related compounds. Compounds like the 3-furanone derivative furaneol (10) are particularly interesting for their odours depend upon concentration— furaneol can seem to resemble pineapple, caramel, burnt toast etc. Furaneol is a dihydrofuran-3-one dihydrofuran-2-ones are obviously lactones and are usually dealt with as such. 

The isolation of terpenes from plants entails several problems (e.g, very low concentrations). Therefore other sources of these flavour compounds are searched for microorganisms for example (especially bacteria and fungi) are used for the production of terpenoids [22]. Since terpenoids are very important flavour and fragrance compounds, the biotransformation of terpenes offers a very interesting source of novel... 

Nutmeg Myristica fragrans (Myristicaceae) seed 5-16 sabinene (17-28) a-pinene (14-22) P-pinene (9-15) terpinen-4-ol (6-9) myristicin (4-8) elemicin (2) flavour, carminative, aromatherapy although the main constituents are terpenoids, most of the flavour comes from the minor aromatic constituents, myristicin, elemicin, etc myristicin is hallucinogenic (see page 385)... 

Key Words Preparative-scale GC, enantiomeric separation, chiral stationary phases, SMB-GC, nitrogen invertomer, inhalation anesthetics, terpenoids, flavours,... 

Secondary metabolites include essential oils, used in the flavour and fragrance industries. Essential oils are found in over 50 plant families and represent terpenoids and other aromatic compounds accumulating typically at relatively low concentrations (usually <1% of fresh weight, but can be up to 20%), but which have useful antimicrobial activity (Biavati el a/., 2003). Production of essential oils by plants is affected by many factors influencing plant growth. 

GRIFFIN, S.G., WYLLIE, S.G., MARKHAM, J.L., LEACH, D.N., The role of structure and molecular properties of terpenoids in determining their antimicrobial activity, Flavour and Frangrance J., 1999,14,322-332. 

The smell and taste of plants rely on aroma and fragrance compounds, many of which (besides fhe terpenoids) are derived from phenylpropanoid metabolism. In food and cosmetic industry, such fragrance and aroma compounds play an important economical role. Simple phenolic fragrance compounds are, e.g., eugenol, isoeugenol or (methyl)chavicol (Fig. 4.2), the biosynthesis of which has been clarified recently more complex compounds are phenolic esters. Evolutionary aspects of the bios)mthesis of flavours and scents have been reviewed by Gang (2005). 

Terpenoids Moulds Flavour Genetic Engineering under Study... 

The flavour properties of the citrus oils are based on compounds like aldehydes, esters and alcohols. Aldehydes play the most important role in citrus flavours. Mainly the saturated C-8, C-10 and C-12 long-chain constituents as well as the terpenoid aldehydes citral (a mixture of neral and geranial) and citronellal form the basic notes of the fresh and pleasant citms flavour. Also sesquiterpene aldehydes and ketones, such as sinensal or nootkatone, are significant for citms flavours. The aldehyde content, therefore, is frequently used as a quality criterion for citms oils. Important citms alcohols are linalool, octanol, a-terpineol (especially in distilled lime oil) and ter-pinen-4-ol. Furthermore, esters contribute to the flavour properties of citms oils. Especially the acetates of geraniol and nerol and, to a lesser extent, citronellol are... 

Composition (-H)-Limonene (about 20%), (-)-menthone (about 10%), isomenthone (20-35%) isopulegone (max. 5%), pulegone (max. 15%) as well as diosphenol and small number of naturally occurring sulphur-containing terpenoids, was identified also as the carrier of the cassis flavour by Ohloff et al. [33],... 

Analysis of food flavours poses a special problem due to several factors. The flavour compounds represent less than 0.1 % of the weight of the food product, with components differing widely in their physical and chemical properties. Moreover, some flavour components such as terpenoids are thermally labile while others are very reactive, if special care is not exercised diuing their isolation, concentration and subsequent analysis some of the components could... 

Spirit containing 68 vol% ethanol, flavoured with herbs from the Swiss Jura main flavouring wormwood (Artemisia absinthium). The most toxic component of the essential oil of wormwood is the terpenoid, thujone a convulsant in animals in large doses. Over indulgence delirium, hallucinations, brain damage. Banned in... 

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