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
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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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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
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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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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
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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
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G x E interactions on yield and quality in Coffea arabica: New F1 hybrids outperform American cultivars [PDF]
, 2020 Conventional American cultivars of coffee are no longer adapted to global warming. Finding highly productive and stable cultivars in different environments without neglecting quality characteristics has become a priority for breeders.
Abdallah, Cécile +13 more
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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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Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris. [PDF]
, 2015 Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct ...
Liu, Jing +3 more
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Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine [PDF]
, 2020 This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of ...
Cordero Bueso, Gustavo Adolfo +5 more
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