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Both aroma and taste are important quality criteria for food products, and they have a great influence on our consumption behaviours. In recent years, a significant increase in the number of studies related to the identification of the characteristic odor- and taste-active compounds of particular foods has been observed.In this book, you can find nine valuable scientific contributions, which deal with the more recent analytical developments for the identification of some compounds responsible for odor and taste in foods such as ham, beer, strawberry, Amontillado sherry wine and others, in order to authenticate them or evaluate the effect of different techniques or making stages on their aroma and taste.

Research & information: general --- Mathematics & science --- Iberian ham --- authentication --- feeding --- fatty acids --- oleic acid --- artificial neural network --- strains-selection --- 1,3-pentadiene --- sorbate --- spoilage-yeast --- food-preservation --- headspace sorptive extraction --- beer --- volatile compounds --- stir bar sorptive extraction --- strawberry --- volatile profile --- variety --- soilless system --- anthocyanins --- antioxidants --- blueberry --- Box–Behnken design --- phenolic compounds --- response surface methodology --- ultra-high-performance liquid chromatography --- UHPLC --- UV–Vis --- Vaccinium corymbosum L. --- HSCCC --- sherry wine --- Amontillado --- antioxidant activity --- aroma precursors --- grapes --- HPLC-DAD --- HPLC-qTOF-MS --- intact glycosides --- Brandy de Jerez --- Sherry Cask® --- oak wood --- aroma --- ageing --- pellicular maceration --- supra-extraction --- β-glycosidase --- enzymes --- yeasts --- sensory analysis --- n/a --- Box-Behnken design --- UV-Vis

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Both aroma and taste are important quality criteria for food products, and they have a great influence on our consumption behaviours. In recent years, a significant increase in the number of studies related to the identification of the characteristic odor- and taste-active compounds of particular foods has been observed.In this book, you can find nine valuable scientific contributions, which deal with the more recent analytical developments for the identification of some compounds responsible for odor and taste in foods such as ham, beer, strawberry, Amontillado sherry wine and others, in order to authenticate them or evaluate the effect of different techniques or making stages on their aroma and taste.

Iberian ham --- authentication --- feeding --- fatty acids --- oleic acid --- artificial neural network --- strains-selection --- 1,3-pentadiene --- sorbate --- spoilage-yeast --- food-preservation --- headspace sorptive extraction --- beer --- volatile compounds --- stir bar sorptive extraction --- strawberry --- volatile profile --- variety --- soilless system --- anthocyanins --- antioxidants --- blueberry --- Box–Behnken design --- phenolic compounds --- response surface methodology --- ultra-high-performance liquid chromatography --- UHPLC --- UV–Vis --- Vaccinium corymbosum L. --- HSCCC --- sherry wine --- Amontillado --- antioxidant activity --- aroma precursors --- grapes --- HPLC-DAD --- HPLC-qTOF-MS --- intact glycosides --- Brandy de Jerez --- Sherry Cask® --- oak wood --- aroma --- ageing --- pellicular maceration --- supra-extraction --- β-glycosidase --- enzymes --- yeasts --- sensory analysis --- n/a --- Box-Behnken design --- UV-Vis

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This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation

peculiar yeasts --- red wine --- wine color --- non-targeted analysis --- volatile sulfur compounds --- phenolic content --- reductive off-odors --- Saccharomyces --- Saccharomyces bayanus --- partially dehydrated grapes --- elemental sulfur --- yield manipulation --- fermented drinks --- appassimento --- metabolomics --- yeast mixtures --- oenological enzymes --- metabolite profiling --- sulfur compounds --- cluster thinning --- winemaking --- yeast hybrids --- anthocyanins --- microwave-assisted extraction --- extraction --- color intensity --- spontaneous fermentation --- yeast --- extraction methods --- stuck and sluggish fermentation --- phenoloxidase --- process control --- non-Saccharomyces yeasts --- pioneering winemaking techniques --- reappearance --- Ontario --- wine --- Central Coast of California --- CFD --- classical chemical analysis --- color --- metabolic modelling --- temperature control --- wine clarification --- vine balance --- vineyard management --- protease --- crop load --- sensor placement --- Lachancea --- end-user software --- yeast physiology and metabolism --- microwave --- polymeric pigments --- polythionates as precursors --- grape maturity --- volatile acidity --- ultrasound --- glycosidase --- Pinot noir --- pectinase --- sensory --- climate change adaptation --- tannins --- aroma --- Merlot

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Issues relating to the gender schism and its effect on the career advancement of women in the Academy, especially in the field of STEM disciplines, deserve our attention and the efforts of all the scientific community to mitigate the gender gap. In order to embrace gender equality, recognize the career progression of women, and to celebrate the achievements of women in the field of bioorganic chemistry, we present contributions both from highly renowned female scientists and young female researchers who are in the early stages of their careers. This Special Issue includes fifteen manuscripts, including eleven high-quality research articles and four comprehensive review articles in the area of bioorganic chemistry, published from mid-2020 to early 2022. The scope of this Special Issue covers a wide range of topics at the organic chemistry–biology interface, including the synthesis and derivatization of natural compounds and their analogues, and the investigation of their biological activities in the human health field (for instance as antitumorals, antioxidants and antimicrobial agents), as well as their possible application in the crop protection field as agrochemicals. An example of nanoparticle-based biomaterial is also included. The techniques employed, besides organic synthesis, are in silico studies (docking procedures and molecular modeling), FT-IR spectroscopy, laser diffraction, PET, fluorescence, STD-NMR studies, enzymatic evaluation, experiments on cell lines and in vivo studies on mice.

Technology: general issues --- Chemical engineering --- antibiotics --- biochemical studies --- iminosugars --- inhibitors --- insect trehalase --- trehalose --- in vivo studies --- mammalian trehalase --- natural compounds --- selectivity --- interrupted Nazarov cyclization --- pentacyclic steroids --- antiproliferative activity --- d-annulated steroids --- Lewis acid --- dental caries --- enamel remineralisation --- hydroxyapatite --- amelogenin --- amelogenin-derived peptides --- leucine-rich amelogenin peptides --- tyrosine-rich amelogenin peptides --- cannabidiol --- molecular mechanisms --- neurological diseases --- neuroprotective effects --- strigolactones --- Strigol --- anti-cancer --- antimicrobials --- sustainable agriculture --- α,α-difluorophosphonate --- deoxyxylulose phosphate reductoisomerase --- 1-deoxy-dxylulose 5-phosphate reductoisomerase (DXR) --- antimicrobial --- fosmidomycin --- isoprenoid biosynthesis --- 2-C-methyl-derythritol 4-phosphate (MEP) pathway --- multivalency --- gold nanoparticles --- enzyme inhibition --- Jack bean α-mannosidase --- aminoproline scaffold --- integrin targeting --- ligand design --- peptidomimetic synthesis --- leukocyte integrins --- BODIPY --- β-galactosidase activity --- PET --- fluorescent --- dispirooxindoles --- anticancer activity --- cytotoxicity --- 3D molecular docking --- p53/MDM2 interaction --- terpenes --- hydrazones --- penetration enhancers --- liposomes --- lipids --- stratum corneum --- laser diffraction --- fluorescence probe --- pyrene --- FT-IR spectroscopy --- heterohelicene --- chirality --- resolution --- enantiomers --- chiroptical --- screw-shaped compounds --- betulinic acid --- α-glucosidase --- inhibition mechanism --- postprandial hyperglycemia --- synergistic effect --- AMR --- persisters --- (p)ppGpp --- fragment screening --- thermal shift assay --- STD-NMR --- boron --- phthalimide --- benzamide --- glycosidase --- cancer --- boron neutron capture therapy --- n/a

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The concept of a circular economy relies on waste reduction, valorization, and recycling. Global trends for “green” synthesis of chemicals have positioned the field of enzyme technology and biocatalysis (multi-enzymes and whole-cells) as an alternative for the synthesis of more social- and environmentally-responsible bio-based chemicals. Recent advances in synthetic biology, computational tools, and metabolic engineering have supported the discovery of new enzymes and the rational design of whole-cell biocatalysts. In this book, we highlight these current advances in the field of biocatalysis, with special emphasis on novel enzymes and whole-cell biocatalysts for applications in several industrial biotechnological applications.

Technology: general issues --- 2G ethanol --- hemicellulose usage --- S. cerevisiae --- enzyme immobilization --- cell immobilization --- SHIF --- mannonate dehydratase --- mannose metabolism --- Thermoplasma acidophilum --- mannono-1,4-lactone --- 2-keto-3-deoxygluconate --- aldohexose dehydrogenase --- cyclodextrin glucanotransferases --- large-ring cyclodextrins --- semi rational mutagenesis --- carbohydrate active enzymes --- archaea --- glycosidase --- Sulfolobus solfataricus --- Saccharolobus solfataricus --- Lactobacillus --- β-galactosidase --- immobilization --- cell surface display --- LysM domains --- biocatalysis --- extremophile --- 5-hydroxymethylfurfural --- 5-hydroxymethylfuroic acid --- platform chemicals --- whole cells --- New Delhi metallo-β-lactamase --- NDM-24 --- kinetic profile --- secondary structure --- glycoside hydrolase --- thioglycosides --- Fervidobacterium --- endo-β-1,3-glucanase --- laminarinase --- thermostable --- gene duplication --- cofactor F420 --- deazaflavin --- oxidoreductase --- hydride transfer --- hydrogenation --- asymmetric synthesis --- cofactor biosynthesis --- ω-transaminase --- α-methylbenzylamine --- chiral amine --- biotransformation --- biodiesel --- waste cooking oil --- lipase immobilization --- interfacial activation --- functionalized magnetic nanoparticles --- DNase --- kinetic profiles --- RNase --- semi-rational mutagenesis --- substrate specificity --- engineered Escherichia coli --- flavonoid glucuronides --- multienzyme whole-cell biocatalyst --- organic solvents --- psychrophilic yeast --- hormone-sensitive lipase --- Glaciozyma antarctica --- Antarctica and homology modelling --- keratinase --- serine protease --- metalloprotease --- peptidase --- keratin hydrolysis --- keratin waste --- valorisation --- bioactive peptides --- ene reductase --- enzyme sourcing --- old yellow enzyme --- solvent stability --- machine learning --- flux optimization --- artificial neural network --- synthetic biology --- glycolysis --- metabolic pathways optimization --- cell-free systems --- hydrolase --- lipase --- esterase --- Bacillus subtilis lipase A --- transesterification --- organic solvent --- water activity --- immobilized lipase --- RSM --- fuel properties --- chemo-enzymatic synthesis --- glycosyl transferases --- protein engineering --- carbohydrates --- industrial enzymes --- thermostable enzymes --- glycoside hydrolases --- cell-free biocatalysis --- natural and non-natural multi-enzyme pathways --- bio-based chemicals