Molecular Mechanisms of Aroma Persistence: From Noncovalent Interactions Between Aroma Compounds and Oral Mucosa to Metabolization of Aroma Compounds by Saliva and Oral Cells [PDF]
, 2021 Aroma persistence plays a major role in the liking and wanting of orally consumed products (food, dental toiletries, tobacco, drugs, etc.). Here, we use an integral approach including ex vivo experiments using a novel model of oral mucosa and saliva in ...
Carolina, Muñoz-Gonzalez +5 more
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Caracterización de compuestos volátiles en bebidas derivadas de fruta [PDF]
, 2005 [spa] Las frutas y sus derivados (especialmente zumos y néctares) y como principal bebida alcohólica el vino, tienen una gran importancia económica y social en los países mediterráneos.
Riu Aumatell, Montserrat
core +7 more sources
Chapter Management of Wine Aroma Compounds: Principal Basis and Future Perspectives [PDF]
, 2020 Wine’s aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The complex variety of volatile compounds, coming from grapes, interact with other non-volatile substances of the wine as precursors of wine’s aroma, known as ...
Maria, Carpena +9 more
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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
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
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 ...
A.-Hassan Meniai +11 more
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Computer Aided Aroma Design. I. Molecular knowledge framework [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 ...
Nacef, Salif +5 more
core +1 more source
Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids [PDF]
, 2011 Aroma is one of the most important attributes involved in wine quality. Current trend in winemaking consists of producing wines with different aroma nuances to offer variety of wines to a developing market.
GAMERO LLUNA, AMPARO, Gamero, Amparo
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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
Effects of retro-nasal aroma release on satiation [PDF]
, 2008 It is suggested that the brain response of a food odour sensed retro-nasally is related to satiation. The extent of retro-nasal aroma release during consumption depends on the physical structure of a food, i.e.
Graaf, C., de +9 more
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