Table of Contents

Preface .............................................................................................................................. ix
Bio-oxidative Cleavage
1. Carotenoid Cleavage Products: An Introduction ................................................. 3
Peter Winterhalter and Susan E. Ebeler
2. Carotenoid Cleavage Dioxygenase Genes from Fruit ......................................... 11
Wilfried Schwab, Fong-Chin Huang, and Péter Molnár
3. Involvement of CCD4 in Determining Petal Color ............................................. 21
A. Ohmiya
4. Carotenoid Cleavage Dioxygenase and Presence of Apo-Carotenoids in
Biological Matrices ................................................................................................. 31
Rachel E. Kopec and Steven J. Schwartz
Aroma-Active Carotenoid Metabolites
5. Carotenoid Cleavage Products in Saffron (Crocus sativus L.) ........................... 45
Ana M. Sánchez and Peter Winterhalter
6. Biodegradation of Carotenoids - An Important Route to Scent Formation ..... 65
Susanne Baldermann, Masaya Kato, Akira Fujita, Peter Fleischmann,
Peter Winterhalter, and Naoharu Watanabe
7. C13-Apocarotenoids: More than Flavor Compounds? ....................................... 73
Susanne Baldermann, Masayoshi Yamamoto, Ziyin Yang, Tatsuya Kawahashi,
Kazuyoshi Kuwano, and Naoharu Watanabe
8. Carotenoid Content And Flavor Of Pumpkin Juice ........................................... 81
H. Dietrich, M. Hey, C. Patz, P. Kürbel, and B. Froehling
Carotenoid Cleavage Products in Grapes and Wines
9. Biosynthesis of C13-Norisoprenoids in Vitis vinifera: Evidence of Carotenoid
Cleavage Dioxygenase (CCD) and Secondary Transformation of
Norisoprenoid Compounds ................................................................................... 97
Ziya Günata
10. Behavior of Glycosylated Monoterpenes, C13-Norisoprenoids, and
Benzenoids in Vitis vinifera cv. Riesling during Ripening and Following
Hedging ................................................................................................................. 109
Imelda Ryona and Gavin L. Sacks
11. TDN and B-Damascenone: Two Important Carotenoid Metabolites in
Wine ....................................................................................................................... 125
Peter Winterhalter and Recep Gök
12. Monitoring Carotenoids and Derived Compounds in Grapes and Port
Wines: Impact on Quality ................................................................................... 139
P. Guedes de Pinho, R. C. Martins, M. A. Vivier, P. R. Young, C. M. Oliveira, and
A. C. Silva Ferreira
Biotechnology and Processing Effects
13. Biotechnological Production of Norisoprenoid Aroma Compounds ............... 157
K. Schmidt, K. Kunkel, R. Szweda, A. Portz, M. A. Fraatz, and H. Zorn
14. Design of Aqueous Micellar Reaction Systems for Aroma Production with
Carotenoid Cleavage Dioxygenase ..................................................................... 169
Christoph Nacke, Martin Schilling, M. M. W. Etschmann, and Jens Schrader
15. In Situ Product Recovery of B-Ionone by Organophilic Pervaporation ......... 183
Maria M. W. Etschmann, Christoph Nacke, Robert Walisko, and Jens Schrader
16. Oxidative Cleavage Products of Lycopene: Production and Reactivity in a
Biomimetic Experimental Model of Oxidative Stress ....................................... 191
Michel Carail, Pascale Goupy, Eric Reynaud, Olivier Dangles, and
Catherine Caris-Veyrat
17. Intramolecular Cyclisation as Structural Transformation of Carotenoids
During Processing of Paprika (Capsicum annuum L.) and Paprika
Oleoresins .............................................................................................................. 207
Elisabet Fernández-García, José J. Ríos, Manuel Jarén-Galán, and
Antonio Pérez-Gálvez
18. Egg Yolk Carotenoids: Composition, Analysis, and Effects of Processing on
Their Stability ....................................................................................................... 219
Chamila Nimalaratne, Jianping Wu, and Andreas Schieber
Editors' Biographies .................................................................................................... 227
Indexes
Author Index ................................................................................................................ 231
Subject Index ................................................................................................................ 233

About the Author

Peter Winterhalter is affiliated with the Institute of Food Chemistry at the Technische Universität Braunschweig. Susan E. Ebeler is affiliated with the Department of Viticulture and Enology at the University of California, Davis.