萜类
萜烯
气味
化学
异戊二烯
风味
有机化学
倍半萜
紫罗兰酮
松节油
油树脂
立体化学
食品科学
共聚物
聚合物
作者
T. J. Zachariah,N. K. Leela
出处
期刊:Elsevier eBooks
[Elsevier]
日期:2006-01-01
卷期号:: 177-218
被引量:29
标识
DOI:10.1533/9781845691717.2.177
摘要
This chapter focuses on volatiles from herbs and spices. Plants contain an enormous range of isoprenoid compounds with a wide variety of structures and functions. The majority of isoprenoids are synthesized as secondary metabolites that are uniquely plant products. Isoprenoids form an integral part of the volatiles from spices and herbs. Volatile oils are chemically complex mixtures, often containing in excess of 100 individual components. Most oils have one to several major components, which impart the characteristic odor/taste, but the many minor constituents also play their part in producing the final product. Volatile oils, which are used for culinary, pharmaceutical and perfumery purposes, are composed of two classes of compound, terpenes and phenyl propenes. Of these, the terpenes are by far the more abundant but phenyl propenes are usually the major flavor/odor factors. The high levels of some of these compounds in turpentine oil gave rise to the alternative generic name "terpenoid." Terpenoids are the ingredients of perfumes, soaps, flavorings and food colourants. Terpenes constitute a major group, which contain more than 1000 monoterpenes and 3000 sesquiterpene structures. The development of chromatographic and spectroscopic techniques has led to general understanding of structure, biosynthesis and properties of terpenoids. Terpenoids are built up of isoprene units and the nomenclature of the main classes reflects the number of isoprenoid units present.
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