Results 11 to 20 of about 55,656 (266)
Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile [PDF]
Foods, 2020 Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas.
Maria Carpena +6 more
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Aroma and Aroma Precursors in Grape Berry [PDF]
, 2012 The grape berry is the site of biosynthesis and accumulation of compounds that are likely to contribute in wines some of their aromatic characteristics. These compounds have the aromatic potential, and exist in part as volatile forms but mainly as non-volatile aroma precursors that can be released through chemical and biochemical reactions during ...
Darriet, Philippe +2 more
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Preparation and Biological Regulation of Lactones by Microbial Transformation: A Review
Shipin gongye ke-ji, 2022 Lactones are widely used in confectionery, beverages, dairy products, baking and other foods due to their typical creamy, floral and fruity aromas.
Huaixiang TIAN +4 more
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Aroma exposure time and aroma concentration in relation to satiation [PDF]
British Journal of Nutrition, 2013 The present study investigated the effect of aroma exposure time and aroma concentration on ad libitum intake and subjective satiation. In a within-subject study, thirty-eight unrestrained, healthy female participants (age: 18–39 years; BMI: 18·5–26·0 kg/m2) were asked to consume tomato soup during lunchtime, until they felt comfortably full.
Ramaekers, M.G. +6 more
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The Genetic Basis of Tomato Aroma [PDF]
Genes, 2021 Tomato (Solanum lycopersicum L.) aroma is determined by the interaction of volatile compounds (VOCs) released by the tomato fruits with receptors in the nose, leading to a sensorial impression, such as “sweet”, “smoky”, or “fruity” aroma. Of the more than 400 VOCs released by tomato fruits, 21 have been reported as main contributors to the perceived ...
Matteo Martina +3 more
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MATEC Web of Conferences, 2016 Substrate solubility in steroid biotransformation is critical for enhancing the biotransformation of hydrophobic compounds. In this study, the sulfobutyl ether-β-cyclodextrin (SBE-β-CD) complexation technique was used for the biotransformation of β ...
Wang Jingwen +7 more
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Molecules, 2021 In this paper, ultrasonic cellulase extraction (UCE) was applied to extract polyphenols from passion fruit. The extraction conditions for total phenol content (TPC) and antioxidant activity were optimized using response surface methodology (RSM) coupled ...
Wei Wang +5 more
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Characterization of Aroma Volatiles in Three Sundried Ulva spp. by GC-MS and Sensory Evaluation
Shipin gongye ke-ji, 2023 In this study, headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to determine the volatile flavor compounds of sundried Ulva spp., including U. prolifera collected from Xiamen (sample X), U.
Yi LIANG +6 more
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Food Science of Animal Resources, 2017 A rapid, sensitive and specific liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was developed for the simultaneous determination of four barbiturates (phenobarbital, pentobarbital, amobarbital and secobarbital) in raw milk.
Huaixiang Tian +5 more
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Microorganisms, 2022 The objective of this article was to combine tea polyphenols, gallic acid, and cinnamon essential oil to construct a natural extract-complex microemulsion system (NMs) with good antibacterial activity, antioxidant activity, and stability, as well as low ...
Wei Wang +7 more
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