The rapid, quantitative release of astaxanthin and other carotenolds from the yeast PhBffIB rhodozvma is described. Hashed cells are ruptured with dimethylsulfoxide (DMSO) and carotenoids extracted into an organic solvent. Extraction and spectrophotometrlc quantitation of total carotenoids is rapid, reproducible and only small volumes (0.1-2 ml) of culture are required. HPLC analysis in normal phase silica gel column indicates that astaxanthln comprises 65-95~ of the total pigmented carotenoids of £. rhodozvma.

Maillard reaction, lipid oxidation, degradation of sugars, proteins, lipids, ribonucleotides, pigments and vitamins, and the interactions of degradation products are the chemical platform for generating many flavor compounds encountered in process and reaction flavors, flavorings and foods. The flavor industry is by far the largest user of knowledge from process/and reaction flavor studies and has grown from approximately 2 billions, 20 years ago, to about 8 billion dollars in annual sales today. During the last few decades, much progress in the understanding and utilization of process flavors was made due to advances in chromatographic separation and computer-related technology, relentless investigation of a wide range of flavor precursors, regulation that met consumer safety concerns, and industry demand for better, complex and authentic products. This symposium was organized to shed some light on the current state of science in process and reaction flavors, and to report recent significant findings.

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