Downloaded by 109.161.199.217 on March 21, 2016 | http://pubs.acs.org Publication Date (Web): November 20, 2015 | doi: 10.1021/bk-2015-1212.pr001
Preface Chiral molecules are ubiquitous in nature. Thus, it is not surprising to come across this phenomenon in the world of flavor substances. This book has been developed from a Symposium held at the 248th National Meeting of the American Chemical Society held August 10-14, 2014 in San Francisco, CA. The motivation was to bring together renowned scientists from various disciplines in order to highlight the importance of chirality to flavor compounds from different angles. The book provides an overview on the analytical procedures currently applied to analyze chiral flavor substances at trace levels. It demonstrates several examples for the application of these techniques to determine naturally occurring enantiomeric compositions of chiral key flavor compounds in various natural systems. In addition to the analytical aspects, the contributions focus on the sensory properties of enantiomers and enlarge our knowledge on the correlation between configurations and odor properties and intensities of chiral flavor compounds. The practical importance of the topic is reflected by a discussion of merits and limitations of chiral analysis for the authenticity control of food flavorings. In addition, examples for the use of enzymes and microorganisms to obtain enantiopure flavor substances and thus to meet legal requirements for “natural” labeling are presented. Finally, the book covers aspects recently getting more and more in the focus of flavor science: What are the physiological mechanisms underlying the perception of sensory properties and does chirality matter in that respect? The book will be of interest to flavor researches involved in analysis, biotechnology, sensory sciences as well as regulatory affairs. The editors hope that it will be a further stimulus for an extremely exciting aspect of flavor science.
Acknowledgments The symposium and book would not have been possible without the financial assistance of: The ACS Division of Agricultural and Food Chemistry, Frey+Lau GmbH, Givaudan, Symrise AG, T. Hasegawa Co., Ltd., and Wild Flavors. We are grateful for their generous contributions.
ix Engel and Takeoka; Importance of Chirality to Flavor Compounds ACS Symposium Series; American Chemical Society: Washington, DC, 2015.
Prof. Dr. Karl-Heinz Engel Technische Universitaet Muenchen Chair of General Food Technology Maximus-von Imhof-Forum 2 D-85354 Freising, Germany
Downloaded by 109.161.199.217 on March 21, 2016 | http://pubs.acs.org Publication Date (Web): November 20, 2015 | doi: 10.1021/bk-2015-1212.pr001
Dr. Gary Takeoka United States Department of Agriculture Agricultural Research Service 800 Buchanan Street Albany, California 94710
x Engel and Takeoka; Importance of Chirality to Flavor Compounds ACS Symposium Series; American Chemical Society: Washington, DC, 2015.
