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2000
Acetaldehyde, diacetyl and ethanol are compounds that are critical to the aroma and flavour of fermented milk products. In this work twelve commercial brands of plain yogurt were stored within 10 days on two different temperature levels and every two or three days changes in acetaldehyde, diacetyl and ethanol were established.
Ritz, Milana +2 more
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Acetaldehyde, diacetyl and ethanol are compounds that are critical to the aroma and flavour of fermented milk products. In this work twelve commercial brands of plain yogurt were stored within 10 days on two different temperature levels and every two or three days changes in acetaldehyde, diacetyl and ethanol were established.
Ritz, Milana +2 more
openaire +1 more source
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 ...
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Aroma compounds in green coffee
1995Abstract One of the reasons for the worldwide growing coffee consumption is the pleasant flavor of the final coffee beverage. It is well known that the character impact compounds of coffee are not present in the green state but are mainly formed during roasting.
Wilhardi Holscher, Hans Steinhart
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Aroma compounds of “Neretvanska mandarina”
2016Among all citrus, mandarine fruits (Citrus reticulata) are the most common in Croatia. Production of mandarins in Neretva valley in Croatia has great economic importance. Croatian mandarines carries the seal Protected designation of origin according to the EUR-Lex-32015R1150 since July, 2015. The mandarine fruit is well known for its pleasant aroma and
Šarolić, Mladenka +4 more
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Chapter 9 - Food Aroma Compounds
2021Aroma compounds are one of the main food sensory characteristics that impact the consumers’ preferences and acceptance. Such compounds can be naturally present in foods as a consequence of physiological and/or enzymatic processes, as well as generated by microorganisms during fermentation processes.
Urszula Tylewicz +2 more
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INHERITANCE OF AROMA COMPOUNDS
Acta Horticulturae, 2003Rudolf Eibach +2 more
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