Biogeneration of 2-(1-hydroxyethyl)-4,5-dihydrothiazole as precursor of roasted and popcorn-like aroma for bakery products

Journal of Molecular Catalysis B: Enzymatic

Volumn 19-20, Issue , 2002, Pages 473-477

  Fleury Rey, Yvette ^a   Bel Rhlid, Rachid ^a   Juillerat, Marcel Alexandre ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Aroma; Baker's yeast; Bakery; Precursor; Roasted

Indexed keywords

AMINES; BAKERIES; BIOCONVERSION; CATALYSIS; GLUCOSE; HEAT TREATMENT; YEAST;

PRODUCT QUALITY;

FOOD PRODUCTS;

2 (1 HYDROXYETHYL) 4,5 DIHYDROTHIAZOLE; 2 ACETYL 2 THIAZOLINE; GLUCOSE; THIAZOLE DERIVATIVE; UNCLASSIFIED DRUG;

AROMA; BIOCATALYST; BREAD; CONFERENCE PAPER; HEATING; REDUCTION; SACCHAROMYCES CEREVISIAE;

EID: 0037010679     PISSN: 13811177     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1381-1177(02)00201-1     Document Type: Conference Paper

References (4)

1. R.G. Berger, Biotechnology of Aroma Compounds, in: Advances in Biochemical Engineering/Biotechnology, vol. 55, Springer, Berlin, 1997, 274 pp.
2. Zehentbauer G., Grosch W. J. Cereal Sci. 28:1998;81-92.
3. Hofmann T., Schieberle P. J. Agric. Food Chem. 43:1995;2946-2950.
4. Bel Rhlid R., Fleury Y., Blank I., Fay L.B., Welti D.H., Arce Vera F., Juillerat M.A. J. Agric. Food Chem. 50:2002;2350-2355.