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Retronasal Transport of Aroma Compounds
Journal of Agricultural and Food Chemistry, 2002A comparison was made between the amounts of volatiles in the headspace above a solution and the breath volatile content (exhaled from the nose or mouth) after consumption of the same solution. The amounts of volatiles in the breath were lower than those in the headspace, with breath exhaled via the mouth containing, on average, 8-fold more volatiles ...
Rob, Linforth +4 more
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Aroma compounds of arbutus distillates
1995Abstract The composition of the arbutus distillate, a typical product of Southern Portugal, is studied also in order to give suggestions for improving its quality. 45 samples from 25 distilleries have been submitted to GC and, in part, to GC-MS analyses. A wide number of compounds, mostly of fermentative origin, have been identified.
G. Versini +5 more
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Biogeneration of aroma compounds
Current Opinion in Food Science, 2018Aroma compounds may be recovered from natural sources, produced by chemical synthesis or by biotechnological means. The latter approach has faced constant growth and it is expected to continue expanding in the future. This study reviews the recent advances in the biogeneration of aroma compounds, focusing on the microbial production (either by de novo
Adones Sales +3 more
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2017
Aromatized foods have undergone a great development over the past decades due to the significant increase of industrially produced food, which are often subjected to aroma losses during processing and storage. Although thermal processing technologies warrant food safety, they also accelerate several chemical reactions (such as lipid oxidation, Maillard
TYLEWICZ, URSZULA +2 more
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Aromatized foods have undergone a great development over the past decades due to the significant increase of industrially produced food, which are often subjected to aroma losses during processing and storage. Although thermal processing technologies warrant food safety, they also accelerate several chemical reactions (such as lipid oxidation, Maillard
TYLEWICZ, URSZULA +2 more
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Saltiness Enhancement by Savory Aroma Compounds
Journal of Food Science, 2011Abstract: The impact of elevated levels of complex savory flavorings and single aroma compounds on perceived saltiness was investigated. This study demonstrates that multisensory interaction between aroma and taste can be employed to compensate for the lower salt levels of healthier food products without ...
Max, Batenburg, Rob van der, Velden
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Production of Aroma Compounds in Lactic Fermentations
Annual Review of Food Science and Technology, 2014This review describes recent scientific research on the production of aroma compounds by lactic acid bacteria (LAB) in fermented food products. We discuss the various precursor molecules for the formation of aroma compounds in connection with the metabolic pathways involved. The roles of nonmetabolic properties such as cell lysis are also described in
Smid, E.J., Kleerebezem, M.
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2008
Odoriferous compounds named aromas are molecules with low molecular mass ...
Carlos R Soccol +4 more
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Odoriferous compounds named aromas are molecules with low molecular mass ...
Carlos R Soccol +4 more
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Journal of Agricultural and Food Chemistry, 2002
The retention of three aroma compounds-isoamyl acetate, ethyl hexanoate, and linalool--from starch-containing model food matrices was measured by headspace analysis, under equilibrium conditions. We studied systems containing standard or waxy corn starch with one or two aroma compounds.
Arvisenet, Gaëlle +2 more
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The retention of three aroma compounds-isoamyl acetate, ethyl hexanoate, and linalool--from starch-containing model food matrices was measured by headspace analysis, under equilibrium conditions. We studied systems containing standard or waxy corn starch with one or two aroma compounds.
Arvisenet, Gaëlle +2 more
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Aroma Active Compounds of Bulgogi
Journal of Food Science, 2005ABSTRACT : Volatile components in bulgogi were extracted by high vacuum sublimation (HVS) and solid phase microextraction (SPME). The extracts were then analyzed by gas chromatography‐olfactometry (GCO) conducted on 2 columns with different polarities.
Hye Sung Ko +5 more
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Food chemistry is a fascinating field that bridges the gap between science and the culinary arts. It explores the molecular composition of food, the chemical processes that occur during cooking and storage, and the ways in which these processes affect flavor, texture, and nutritional value.
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