Literature DB >> 801348

Lactones in foods.

J A Maga.   

Abstract

Lactones represent another important class of flavor compounds that have been found in a wide variety of foods although traditionally they have been mainly associated with dairy products. This review summarizes their occurrences in foods along with their formation pathways, sensory properties, and isolation, identification, and synthesis techniques specific to lactones associated with food flavor.

Entities:  

Mesh：

Substances：

Year:  1976        PMID： 801348     DOI： 10.1080/10408397609527216

Source DB:  PubMed          Journal:  CRC Crit Rev Food Sci Nutr        ISSN： 0099-0248


  9 in total

1.  Metabolism of Linoleic Acid or Mevalonate and 6-Pentyl-alpha-Pyrone Biosynthesis by Trichoderma Species.

Authors:  L Serrano-Carreon; Y Hathout; M Bensoussan; J M Belin
Journal:  Appl Environ Microbiol       Date:  1993-09       Impact factor: 4.792

2.  Genetic and biochemical characterization of a novel monoterpene epsilon-lactone hydrolase from Rhodococcus erythropolis DCL14.

Authors:  C J van der Vlugt-Bergmans ; M J van der Werf
Journal:  Appl Environ Microbiol       Date:  2001-02       Impact factor: 4.792

3.  Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits.

Authors:  Hoda H M Fadel; Ibrahim M Hassan; Manar T Ibraheim; Magda A Abd El Mageed; Rasha Saad
Journal:  J Food Sci Technol       Date:  2019-07-12       Impact factor: 2.701

4.  New biotransformation process for production of the fragrant compound γ-dodecalactone from 10-hydroxystearate by permeabilized Waltomyces lipofer cells.

Authors:  Jung-Ung An; Young-Chul Joo; Deok-Kun Oh
Journal:  Appl Environ Microbiol       Date:  2013-02-08       Impact factor: 4.792

5.  Bacterial Biotransformation of Oleic Acid: New Findings on the Formation of γ-Dodecalactone and 10-Ketostearic Acid in the Culture of Micrococcus luteus.

Authors:  Filip Boratyński; Ewa Szczepańska; Davide De Simeis; Stefano Serra; Elisabetta Brenna
Journal:  Molecules       Date:  2020-07-02       Impact factor: 4.411

6.  Analysis of coumarin and angelica lactones in smokeless tobacco products.

Authors:  Kevin McAdam; Trevor Enos; Carol Goss; Harriet Kimpton; Arif Faizi; Steve Edwards; Christopher Wright; Andrew Porter; Brad Rodu
Journal:  Chem Cent J       Date:  2018-12-20       Impact factor: 4.215

Review 7.  Current Advances in the Bacterial Toolbox for the Biotechnological Production of Monoterpene-Based Aroma Compounds.

Authors:  Pedro Soares-Castro; Filipa Soares; Pedro M Santos
Journal:  Molecules       Date:  2020-12-28       Impact factor: 4.411

8.  Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil.

Authors:  H Zia; U Von Ah; Y H Meng; R Schmidt; J Kerler; P Fuchsmann
Journal:  Food Chem X       Date:  2022-01-19

9.  Chemo-Enzymatic Synthesis of Optically Active γ- and δ-Decalactones and Their Effect on Aphid Probing, Feeding and Settling Behavior.

Authors:  Filip Boratyński; Katarzyna Dancewicz; Marlena Paprocka; Beata Gabryś; Czesław Wawrzeńczyk
Journal:  PLoS One       Date:  2016-01-07       Impact factor: 3.240
  9 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.