Results 21 to 30 of about 15,592 (277)
Foods, 2021 Aroma-active compounds of lupin protein isolate and lupin protein isolate fermented with Staphylococcus xylosus and Lactobacillus sakei ssp. carnosus were investigated. The changes in aroma-active compounds were determined by application of aroma extract
Katharina Schlegel +3 more
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BMC Chemistry, 2021 Background To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially ...
Ola Lasekan +4 more
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The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila [PDF]
, 2016 Samples of non-mature and añejo (matured) tequila of the same brand/provenance were analysed using GC–MS and gas chromatography olfactometry (GC-O)/aroma extract dilution analysis (AEDA) to provide quantitative data on the most odour active compounds ...
Arellano +37 more
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Natural Products and Bioprospecting, 2018 E-jiao (Colla Corii Asini, CCA) has been widely used as a healthy food and Chinese medicine. Although authentic CCA is characterized by its typical sweet and neutral fragrance, its aroma components have been rarely investigated.
Shan Zhang +5 more
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Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead
Molecules, 2022 Mead is an alcoholic beverage based on bee honey, which can be prepared in different variations such as modified honey-water compositions, the addition of spices, and the use of different yeast strains.
Małgorzata Starowicz, Michael Granvogl
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The impact of the skim milk powder manufacturing process on the flavor of model white chocolate [PDF]
, 2017 Milk powder is an important ingredient in the confectionary industry but its variable nature has consequences for the quality of the final confectionary product.
Festring, Daniel +5 more
core +2 more sources
CyTA - Journal of Food, 2018 Twenty-nine aroma-active compounds were quantified in fresh and dried sapodilla fruits grown in Malaysia. Sensory studies revealed distinct differences in the overall orthonasal aroma of the fresh and dried fruits.
Ola Lasekan, Siew Peng Yap
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Microfibers for juice analysis by solid-phase microextraction. [PDF]
, 2008 In view of the interest in analyzing volatile compounds by SPME, the following five microfibers were tested, polydimethylsiloxane; polyacrylate; polydimethylsiloxane/divinylbenzene; carboxen/polydimethylsiloxane, and carbowax/divinylbenzene, to select ...
Bizzo, Humberto Ribeiro +3 more
core +3 more sources
Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation [PDF]
, 2015 © 2015 Elsevier Ltd. All rights reserved. The identification of odor-active sulfur and nitrogen compounds formed during the processing of dry fermented sausages was the objective of this study.
Corral, Sara +3 more
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Identification and Perceptual Interaction of Characteristic Aroma Compounds in Black Tea [PDF]
Shipin Kexue, 2023 The characteristic aroma volatile compounds of black tea were identified, the aroma profile of black tea was dissected, and the perceptual interaction of important characteristic aroma compounds was explored.
NIU Yunwei, MA Yiwei, XIAO Zuobing, HONG Liu, ZHAO Wei, CAI Haocheng
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