Occurrence of volatile chiral compounds in dairy products, especially cheese - A review

Autor:	Raul G. Mariaca, Jacques Olivier Bosset, Miroslava Imhof
Rok vydání:	2001
Předmět:	Terpene Chemistry Enantioselective synthesis Organic chemistry General Chemistry Enantiomer Biochemistry Industrial and Manufacturing Engineering Food Science Biotechnology
Zdroj:	European Food Research and Technology. 212:253-261
ISSN:	1438-2385 1438-2377
DOI:	10.1007/s002170000250
Popis:	The current review lists a total of 126 chiral compounds described in the literature for at least 21 different cheese varieties: 30 alcohols, 8 ketones, 2 aldehydes, 20 esters, 20 lactones, 27 carboxylic acids, 13 hydrocarbons (8 terpenes), 4 furanones, and 2 amines. Of these only a few authentic reference compounds are commercially available. All these data are compiled in seven tables.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::680b626566ab04a4731fe72612aa5294 https://doi.org/10.1007/s002170000250 Zobrazit plný text záznamu Full text from SpringerLink