Shipin gongye ke-ji, 2023 In order to study the key aroma compounds of Zijuan white tea with different processing technologies, headspace solid-phase micro extraction and gas chromatography mass spectrometry (HS-SPME-GC-MS), combined with sensory evaluation, PCA validation, OPLS ...
Yuanda LI +7 more
doaj +1 more source
Frontiers in Pharmacology, 2017 Adipose tissue is an important endocrine organ in the human body. However, pathological overgrowth is associated with chronic illness. Regulation of adipogenesis and maturation of adipocytes via bioactive compounds in our daily diet has been in focus of ...
Barbara Lieder +7 more
doaj +1 more source
Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction [PDF]
, 2020 A headspace sorptive extraction method coupled with gas chromatography-mass spectrometry (HSSE-GC-MS) was developed for the determination of 37 volatile compounds in beer.
Castro Mejías, Remedios +3 more
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Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems
Czech Journal of Food Sciences, 2009 In the food industry, the addition of flavours is used to reinforce the aroma profile of different goods. However, interactions between starch and aroma compounds can occur, and this can impact upon aroma release and perception.
R. Vidrih, E. Zlatić, J. Hribar
doaj +1 more source
Carbocations and the Complex Flavor and Bouquet of Wine: Mechanistic Aspects of Terpene Biosynthesis in Wine Grapes. [PDF]
, 2015 Computational chemistry approaches for studying the formation of terpenes/terpenoids in wines are presented, using five particular terpenes/terpenoids (1,8-cineole, α-ylangene, botrydial, rotundone, and the wine lactone), volatile compounds (or their ...
Pemberton, Ryan P +2 more
core +5 more sources
Ionization effects on the partitioning behavior of food and beverage aroma compounds between aqueous phases and air and organic matrices [PDF]
, 2011 Aroma compounds in the Flavornet database were screened for ionizable functional groups such as carboxylic acids, aliphatic and aromatic amines, phenols, alcohols, and thiols.
Kaya Forest, Sierra Rayne
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Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production
Fermentation, 2022 Aroma compounds are important in the food and beverage industry, as they contribute to the quality of fermented products. Yeasts produce several aroma compounds during fermentation. In recent decades, production of many aroma compounds by yeasts obtained
Seyma Hande Tekarslan-Sahin
doaj +1 more source
Estimated carboxylic acid ester hydrolysis rate constants for food and beverage aroma compounds [PDF]
, 2011 Aroma compounds in the Flavornet database were screened for potentially hydrolyzable carboxylic acid ester functionalities. Of the 738 aroma compounds listed in this database, 140 molecules contain carboxylic acid ester groups that may be amenable to ...
Kaya Forest, Sierra Rayne
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Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins [PDF]
, 2011 The aim of this work was to evaluate sensory changes in grape skins during ripening and to obtain a correlation with their phenolic composition.
Escribano Bailón, María Teresa +3 more
core +3 more sources
Computer Aided Aroma Design. II. Quantitative structure-odour relationship [PDF]
, 2008 Computer Aided Aroma Design (CAAD) is likely to become a hot issue as the REACH EC document targets many aroma compounds to require substitution. The two crucial steps in CAMD are the generation of candidate molecules and the estimation of properties ...
Floquet, Pascal +5 more
core +2 more sources