Aroma precursors of cigars from different tobacco parts and origins, and their correlations with sensory characteristics [PDF]
Frontiers in Plant Science, 2023 Cigars are developing rapidly around the world, but the content characteristics of aroma precursors and their contribution to sensory perception have not been fully elucidated.
Zhaoliang Geng +7 more
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Identification of new glycosidic terpenols and norisoprenoids (aroma precursors) in C. arabica L. green coffee by using a high-resolution mass spectrometry database developed in grape metabolomics [PDF]
Current Research in Food Science, 2022 Grape aroma precursors have been extensively studied and many glycosidically-bound terpenols and C13-norisoprenoids were identified. Instead, these compounds were scarcely investigated in green Coffea arabica where just few glycosidic compounds were ...
Mirko De Rosso +3 more
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Analysis of Intact Glycosidic Aroma Precursors in Grapes by High-Performance Liquid Chromatography with a Diode Array Detector [PDF]
Foods, 2021 Nowadays, the techniques for the analysis of glycosidic precursors in grapes involve changes in the glycoside structure or it is necessary the use of very expensive analytical techniques.
Cristina Cebrián-Tarancón +4 more
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Characteristics of the phyllosphere microbial community and its relationship with major aroma precursors during the tobacco maturation process [PDF]
Frontiers in Plant ScienceNumerous bacteria, fungi and other microorganisms in the tobacco phyllosphere interstellar area participate in the physiological metabolism of plants by interacting with the host.
Yixuan Shi +10 more
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Lanthanum nitrate enhances aroma precursors of tobacco leaves via influencing chemical components and photosynthetic characteristics [PDF]
Scientific ReportsAroma precursors are key biochemical factors determining the aroma quality of flue-cured tobacco (Nicotiana tabacum L.). While rare earth elements (REEs) are known to enhance tobacco growth, their role in the biosynthesis of aroma precursors and overall ...
Song Guo +7 more
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Advances in the Dereplication of Aroma Precursors from Grape Juice by Pretreatment with Lead Acetate and Combined HILIC- and RP-HPLC Methods [PDF]
Foods, 2019 Glycosidic aroma precursors (GAPs) contribute to the varietal flavor of wine. Researchers have applied various sample preparation and analytical methods in attempts to achieve their separation and identification. However, mass spectrometric methods still
Michele D’Ambrosio
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Analysis of the Accumulation of Major Aroma Components in Japanese Apricot Fruit (Prunus mume Siebold et Zucc.) during Ripening [PDF]
Shipin Kexue, 2023 The major characteristic aroma components of Japanese apricot fruit grown in Dayi county, Sichuan Province were determined by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) based on odor activity ...
LIU Minxin, LIU Chang, WANG Yingxiang, YANG Lili, LI Fangkun, LI Jingming
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Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing
Foods, 2023 Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides.
Mariam Muradova +8 more
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Frontiers in Plant Science, 2021 Glycosidic aroma compounds are the important precursors of volatile aroma in grapes, and they can be added with odorous aglycones via enzyme- or acid-catalyzed hydrolysis during wine fermentation and storage.
Yi Wei +9 more
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Molecules, 2022 The ability of the human oral microbiota to hydrolyze the glycosidic aroma precursor extract isolated from sour guava (Psidium friedrichsthalianum Nied.) fruits was studied herein.
Carmen Tatiana Cuadrado-Silva +4 more
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