Effect of high hydrostatic pressure on aroma volatile compounds and aroma precursors of Hami melon juice [PDF]
Frontiers in Nutrition, 2023 High hydrostatic pressure (HHP) treatment is an effective technique for processing heat-sensitive fruits and causes changes in volatile compounds and their precursors while maintaining quality.
Longying Pei +9 more
doaj +4 more sources
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
doaj +2 more sources
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
doaj +2 more sources
Mechanistic insights into aroma differences of Taiping Kuihong black tea processed by different withering methods based on sensory directed analysis, metabolomics, and key enzyme activity assays [PDF]
Food Chemistry: XWithering is a critical process influencing the aroma formation of Taiping Kuihong Black Tea (TKBT). In this study, sensory directed analysis, targeted metabolomics, and key enzyme activity assays were employed to systematically compare the effects of ...
Yuxuan Zhang +10 more
doaj +2 more sources
Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using GC-IMS, GC-O-MS, and GC × GC–MS [PDF]
Food Chemistry: XThe change of aroma fingerprint and its corresponding precursors during pork roasting remains unclear. The formation of key aroma compounds in roasted pork was determined through multidimensional mass spectrometry.
Huan Liu +10 more
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Microwave pretreatment effects on the aroma precursors, sensory characteristics and flavor profiles of fragrant rapeseed oil [PDF]
Food Chemistry: XMicrowave technology offers a rapid and uniform heating method. This study investigated how microwave pretreatment affects the aroma precursors and flavor of fragrant rapeseed oils (FROs). Microwave pretreatment led to decreased levels of polyunsaturated
Lingyan Zhang +7 more
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Selective Wine Aroma Enhancement through Enzyme Hydrolysis of Glycosidic Precursors
Molecules, 2023 Selective enhancement of wine aroma was achieved using a broad spectrum of exogenous glycosidases. Eight different enzyme preparations were added to Verdejo wine, resulting in an increase in the levels of varietal volatile compounds compared to the ...
José Manuel Rodríguez-Nogales +3 more
doaj +3 more sources