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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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Characterization of the aroma compounds in crystal malt
Journal of Food Science, 2022Abstract Crystal malt, the most popular type of specialty malt used in beer brewing, plays a vital role in forming complex flavor and color. Nevertheless, crystal malt is only defined based on the malting process, and there is not any standard to evaluate its quality.
Guolin Cai +5 more
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The aroma profile and aroma-active compounds of Brassica oleracea (kale) tea
Food Science and Biotechnology, 2021This study was to understand characteristic aroma properties of kale tea made by roasting kale leaves by profiling its aroma composition and screening its aroma-active compounds. Secondary metabolites of glucosinolates such as ally isothiocyanate, 3-butenyl isothiocyanate, 3-methylthiopropyl isothiocyanate, and 5-methylthiazole were the primary aroma ...
Jeongyoon Oh, In Hee Cho
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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
Urszula Tylewicz +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
Urszula Tylewicz +2 more
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Food Hydrocolloids, 2002
Abstract This paper considers the prominent features in competitive binding of aroma esters from their mixtures to 11S globulin of broad beans (legumin) in aqueous medium at pH 7.2 and ionic strength of 0.05 mol dm −3 . Series of alkyl acetates (C 4 –C 8 ) and methyl esters of carbonic acids (C 5 –C 9 ), differing in the length of hydrocarbon chain ...
Maria G Semenova +7 more
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Abstract This paper considers the prominent features in competitive binding of aroma esters from their mixtures to 11S globulin of broad beans (legumin) in aqueous medium at pH 7.2 and ionic strength of 0.05 mol dm −3 . Series of alkyl acetates (C 4 –C 8 ) and methyl esters of carbonic acids (C 5 –C 9 ), differing in the length of hydrocarbon chain ...
Maria G Semenova +7 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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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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Determination of compounds responsible for tempeh aroma
Food Chemistry, 2013Tempeh is a fermented food, popular mainly in south-east Asia, but also among vegetarians worldwide. It is produced by fermenting soybean or other beans with Rhizopus strains and usually eaten deep-fried, steamed or roasted. The flavour of tempeh depends upon the fermentation time, beans used and the (eventual) frying process.
Henryk, Jeleń +3 more
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Competitive Binding of Aroma Compounds by β-Cyclodextrin
Journal of Agricultural and Food Chemistry, 2001Retention of six aroma compounds has been studied after dehydration of ternary mixtures of aroma water and beta-cyclodextrin. A maximal retention of a mole of aroma per mole of beta-cyclodextrin has been observed for five of the aroma compounds, whereas retention of benzyl alcohol can be twice as high. Retention of a mixture of aroma compounds has also
Goubet, I. +5 more
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1995
The consumption of foods and beverages is inseparably linked to the stimulation of the human chemical senses, odor and taste. The sensation of odor (smell) is triggered by highly complex mixtures of small, rather hydrophobic molecules from many chemical classes that occur in trace concentrations and are detected by receptor cells of the olfactory ...
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The consumption of foods and beverages is inseparably linked to the stimulation of the human chemical senses, odor and taste. The sensation of odor (smell) is triggered by highly complex mixtures of small, rather hydrophobic molecules from many chemical classes that occur in trace concentrations and are detected by receptor cells of the olfactory ...
openaire +1 more source