Results 21 to 30 of about 112,244 (288)
Honey volatiles as a fingerprint for botanical origin: a review on their occurrence on monofloral honeys [PDF]
, 2020 Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to
Figueiredo, Ana Cristina +3 more
core +1 more source
, 2014 Mushrooms and fungi not only present a fascinating world of shapes, both macro- and microscopic, but they are also an interesting source of flavours, fragrances and odours, e.g.
Moliszewska, Ewa
core +1 more source
Food Science and Human Wellness, 2023 Pomegranate (Punica granatum L.) has attracted considerable attention in world markets due to its valuable nutrients and highly appreciated sensory properties. The aroma profiles of 4 varieties of pomegranate juice, including Dahongtian (DP), Jingpitian (
Cong Lu +4 more
doaj +1 more source
Molecules, 2019 Aroma profiles, key aroma compound quantification, and cluster analysis of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investigated in the current study.
Qi Zhou +3 more
doaj +1 more source
Free and Bound Aroma Compounds of Turnjujube (Hovenia acerba Lindl.) during Low Temperature Storage
Foods, 2020 Free and bound aroma volatiles from turnjujube during low temperature storage were extracted by headspace solid-phase microextraction. They were then characterized and identified using gas chromatography–mass spectrometry.
Ai-Nong Yu +5 more
doaj +1 more source
Sensory-Guided Analysis and Recombination of Characteristic Flavor Compounds in Vanilla planifolia Andrews [PDF]
Shipin Kexue, 2023 Headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma components of vanilla extract.
LI Ruili, TIAN Shu, GUO Chunsheng, LI Liqun, CHEN Kang, LIANG Miao, ZHANG Junsong
doaj +1 more source
Food Chemistry: X, 2022 Aroma is one of the most important sensory properties of tea. Floral-fungal aroma type, ripe-fungal aroma type and fresh-fungal aroma type were the main aroma types of Fu brick tea by QDA.
Zheng Xuexue +6 more
doaj +1 more source
Yeast strains as potential aroma enhancers in dry fermented sausages [PDF]
, 2015 Actual healthy trends produce changes in the sensory characteristics of dry fermented sausages therefore, new strategies are needed to enhance their aroma.
Belloch, Carmela +4 more
core +1 more source
Antimicrobial Activities of Single Aroma Compounds [PDF]
Natural Product Communications, 2010 Commercially available aroma samples were evaluated for their olfactory quality by professional perfumers and tested for their antimicrobial activity. Agar diffusion and agar-dilution were used as test methods and a set of two Gram-positive ( Staphylococcus Aureus and Enterococcus faecalis) and four Gram-negative bacterial strains ( Escherichia coli ...
Schmidt, Erich +9 more
openaire +3 more sources
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]
, 2009 Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core +2 more sources