ISBN 978-3-8439-1730-8

978-3-8439-1730-8, Reihe Lebensmittelchemie

Karola Fastus
Natural products from tobacco (Nicotiana Tabacum) and thermally generated taste molecules in tobacco smoke

205 Seiten, Dissertation Technische Universität München (2014), Softcover, A5

Zusammenfassung / Abstract

Subject of the present work was the elucidation of taste molecules generated through heating of selected tobacco precursors by combining instrumental-analytical and human-sensory techniques. α-2,7,11-cembratrien-4,6-diol generated bitter open-chained C20-isoprenoids and cembratetraene-monools. Heating tobacco polyphenols, namely chlorogenic acids and flavonol-glycosides, resulted in low-molecular phenols with astringent and bitter taste properties. Bitter 2,5-diketopiperazines were formed by heating proline-containing dipetides and proline-rich cell wall proteins.