Results 51 to 60 of about 112,244 (288)

Characterization of key aroma-active compounds in fermented chili pepper (Capsicum frutescens L.) using instrumental and sensory techniques

Food Chemistry: X
The aroma profile of fermented chili pepper was analyzed using gas chromatography–mass spectrometry (GC–MS) coupled with chromatography-olfactometry (GC-O).
Yue Xiao, Shiyao Zhang, Xinyu Wang, Xinyi Zhao, Zhijia Liu, Chuanqi Chu, Yanfei Wang, Xiaosong Hu, Junjie Yi   +8 more
doaj   +1 more source

Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation

Foods, 2022
Baijiu occupies an important position in the food industry of China and is deeply recognized as the national liquor of China. According to the flavor characteristics, Baijiu is artificially divided into 12 categories.
Hao Chen, Yashuai Wu, Junshan Wang, Jiaxin Hong, Wenjing Tian, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Hehe Li, Fuping Zheng, Baoguo Sun   +10 more
doaj   +1 more source

The impact of fruit texture and human saliva on the release of aroma compounds using fresh and dried mango samples [PDF]

, 2016
Flavour is one of the main factors affecting consumer's food preference. Our aromatic perception is greatly influenced by the release of aroma compounds during consumption itself influenced by the food matrix[1], the human oral physiology and oral ...
Bonneau, Adeline, Boulanger, Renaud, Guichard, Elisabeth, Günata, Ziya, Lebrun, Marc, Maraval, Isabelle   +5 more
core  

Predicting the substrate specificity of a glycosyltransferase implicated in the production of phenolic volatiles in tomato fruit [PDF]

, 2011
The volatile compounds that constitute the fruit aroma of ripe tomato (Solanum lycopersicum) are often sequestered in glycosylated form. A homology-based screen was used to identify the gene SlUGT5, which is a member of UDP-glycosyltransferase 72 family ...
Alba, Baldwin, Birtic, Bowles, Brazier-Hicks, Brazier-Hicks, Brazier-Hicks, Buttery, Chervin, Fleuriet, Fukuchi-Mizutani, Gachon, Hansen, Hefner, Jones, Jones, Jugdé, Kino, Lairson, Lairson, Lanot, Lanot, Li, Lim, Loutre, Lunkenbein, Marlatt, Morris, Ortiz-Serrano, Pang, Ross, Sali, Schuettelkopf, Shimoda, Smart, Song, Syahrani, Tikunov, Wang, Witte, Yoon, Zanor   +41 more
core   +2 more sources

Rethinking plastic waste: innovations in enzymatic breakdown of oil‐based polyesters and bioplastics

FEBS Open Bio, EarlyView.
Plastic pollution remains a critical environmental challenge, and current mechanical and chemical recycling methods are insufficient to achieve a fully circular economy. This review highlights recent breakthroughs in the enzymatic depolymerization of both oil‐derived polyesters and bioplastics, including high‐throughput protein engineering, de novo ...
Elena Rosini, Nicolò Antonelli, Gianluca Molla   +2 more
wiley   +1 more source

The odour of white bread [PDF]

, 1973
Volatile constituents of white bread were investigated. Different methods were used for isolating and concentrating components to avoid artefacts as far as possible. Especially good was enlarged vapour analysis.
Mulders, E.J.
core   +1 more source

Antibiofilm activity of a chionodracine‐derived peptide by NMR‐based metabolomics of cell‐free supernatant of Acinetobacter baumannii clinical strains

FEBS Open Bio, EarlyView.
KHS‐Cnd peptide is able to impair biofilm formation and disaggregate mature biofilms in Acinetobacter baumannii clinical isolates. Differences in extracellular metabolites reflect changes in biofilm metabolism due to KHS‐Cnd treatment. Among the differentially represented extracellular metabolites upon KHS‐Cnd treatment, the significantly altered ...
Fernando Porcelli, Enrico Landi, Francesco Maiurano, Irene Paris, Rosanna Papa, Marco Artini, Laura Selan, Stefano Borocci, Francesco Buonocore, Esther Imperlini   +9 more
wiley   +1 more source

Characterization of the Aroma-Active Compounds in 20 Pungent Spices by Solvent-Assisted Flavor Evaporation Combined with Gas Chromatography-Mass Spectrometry/Olfactometry [PDF]

Shipin Kexue
In order to study the aroma-active components of pungent spices and to promote the standardization of their processing and application, this work used solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry ...
CAO Boya, PU Dandan, ZHENG Ruiyi, MENG Ruixin, SUN Baogou, ZHANG Yuyu
doaj   +1 more source

Aroma Compounds Prevision using Artificial Neural Networks Influence of Newly Indigenous Saccharomyces SPP in White Wine Produced with Vitis Vinifera Cv Siria [PDF]

, 2010
Commercial yeasts strains of Saccharomyces cerevisae are frequently used in white wine production as starters in fermentation process, however, these strains can affect the wine characteristics.
Ambrósio, Cristina, Arteiro, José, Cabrita, Maria João, Caldeira, A. Teresa, Martins, M. Rosário, Neves, José, Vicente, Henrique   +6 more
core  

Carotenoid-Derived Aroma Compounds [PDF]

, 2001
Preface 1. Carotenoid-Derived Aroma Compounds: An Introduction PART 1: ANALYSIS 2. Analysis of Norisoprenoid Aroma Precursors 3. HPLC-MS Analysis of Carotenoid-Derived Aroma Precursors 4. CD Spectroscopy as a Powerful Tool for the Stereochemical Assignment of Carotenoid-Derived Aroma Compounds 5.
openaire   +1 more source