Bioflavour ’87 : Analysis, Biochemistry, Biotechnology. Proceedings of the International Conference Würzburg, Federal Republic of Germany, September 29–30, 1987

Language acquisition is a human endeavor par excellence. As children, all human beings learn to understand and speak at least one language: their mother tongue. It is a process that seems to take place without any obvious effort. Second language learning, particularly among adults, causes more difficulty. The purpose of this series is to compile a collection of high-quality monographs on language acquisition. The series serves the needs of everyone who wants to know more about the problem of language acquisition in general and/or about language acquisition in specific contexts. Preface Acknowledgements Contents Bioflavour - What Does It Mean ? ANALYTICAL TECHNIQUES Enantiomer separation by complexation gas chromatography - applications in chiral analysis of pheromones and flavours Structure and stereoanalysis of chiral flavour substances Investigation of chiral compounds in biological systems by chromatographic micromethods Chirality evaluation of 1,4-deca- and 1,4-dodecanolide in strawberry Determination of the enantiomeric composition of natural and nature-identical semiochemicals by H-NMR "polarimetry" Studies on terpenoid and non-terpenoid esters using chemical ionization mass spectrometry in GC/MS coupling Differentiation of isopulegol isomers by chemical ionization mass spectrometry Analysis of flavours by means of combined cryogenic headspace enrichment and multidimensional GC Analysis of the key components of celery by two dimensional capillary gas chromatography Evidence and characterization of glycosidically bound volatile components in fruits Evidence of some glycosidically bound new monoterpenes and norisoprenoids in grapes BIOCHEMISTRY/BIOMIMETIC STUDIES Role of hydroxylases in monoterpene biosynthesis Odoriferous polyene hydrocarbons from marine and terrestrial plants Biogenesis of chiral hydroxyacid esters Localization and photoregulation of monoterpenoid biosynthesis in thyme seedlings Cembranoid derived tobacco flavour constituents Studies on C 13 -norisoprenoid precursors Enzymatic formation of nucleotides and the flavour enhancer 5-GMP during vegetable processing Mode of action of essential oil components on whole cells of bacteria and fungi in plate tests PLANT CELL/TISSUE CULTURES The accumulation of isoprenoid flavour compounds in plant cell cultures Cytodifferentiation Volatile compounds produced from the cultured cells of thyme (Thymus vulgaris,L.) Production of flavour volatiles by callus and suspension cultures of tarragon (Artemisia dracunculus) Selection of monoterpene producing Mentha piperita cell lines Compilation of volatile compounds found in plant cell cultures MICROBIOLOGY Microbial transformations of some terpenoids and natural compounds Microbial sources of flavour components Bioconversion of monoterpene alcohols and citral by Botrytis cinerea Influence of Botrytis cinerea on the monoterpene fraction of wine aroma Biosynthesis of esters by Geotrichum penicillatum An ester producing microorganism: Geotrichum candidum (Staron) Electrochemical conversion of biologically produced diacetyl to acetaldehyde via 2,3-butanediole BIOORGANIC CHEMISTRY USE OF ENZYMES Enzymes in organic synthesis - chiral building blocks from racemic and prochiral substrates On the use of lipase specificity. Application to flavour chemistry Screening of lipases for enantiomer resolution of secondary alcohols by esterification in organic medium Enzyme mediated synthesis of pheromones Author index Subject index