Results 1 to 10 of about 9,309 (283)

pH-Dependency of the proteolytic formation of cocoa- and nutty-specific aroma precursors

Food Chemistry, 2018
Sensory evaluation of roasted cocoa not only revealed cocoa-specific but also more or less pronounced nutty-specific aroma notes. Essential precursors of the corresponding volatile compounds could be generated in vitro by proteolysis of the cocoa vicilin-class(7S) globulin using a mixture of cocoa aspartic protease and cocoa carboxypeptidase.
Jürgen Voigt, Kathrin Textoris-Taube, Johannes Wöstemeyer   +2 more
exaly   +3 more sources

Glycosidically bound aroma precursors in fruits: A comprehensive review

Critical Reviews in Food Science and Nutrition, 2020
Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be converted into free form during storage and processing, thereby enhancing the overall aroma property. In recent years, the bound aroma precursors have been widely used as flavor additives in the food industry to enhance, balance
Zijian Liang, Zhongxiang Fang, Ahalya Pai, Jiaqiang Luo, Renyou Gan, Yu Gao, Jiang Lu, Pangzhen Zhang   +7 more
openaire   +2 more sources

Influence of viticulture practices on grape aroma precursors and their relation with wine aroma

Journal of the Science of Food and Agriculture, 2014
AbstractBACKGROUNDThe effects of two different operations in the vineyard (basal leaf plucking and head trimming) on the synthesis of aromatic precursors in the grape and their impact on wine aroma have been studied and compared with a control sample. The study was carried out over two consecutive years with four different varieties.
Purificacion, Hernandez-Orte, Belen, Concejero, Jesus, Astrain, Blanca, Lacau, Juan, Cacho, Vicente, Ferreira   +5 more
openaire   +2 more sources

Fractionation of glycoside precursors of aroma in grapes and wine

Journal of Chromatography A, 1997
The glycosides in mono-, di- and trihydroxylated terpene and norisoprenoid alcohols and also those in the related shikimate pathway have been isolated on C18 reversed-phase cartridges and then fractionated into classes of different polarity at increasing percentages of methanol.
J J, Mateo, N, Gentilini, T, Huerta, M, Jiménez, R, Di Stefano   +4 more
openaire   +2 more sources

Influence of winemaking techniques on aroma precursors

Analytica Chimica Acta, 2006
Abstract Nero d’Avola (a red grape) and Fiano (a white grape), traditional not aromatic vines from south Italy, have been subjected to different microvinification processes for the purpose of appraising the effects of technology on the aroma precursor composition (both qualitative and quantitative).
Esti, Marco, Tamborra, P.
openaire   +2 more sources

Characterization of Some Allium Hybrids by Aroma Precursors, Aroma Profiles, and Alliinase Activity

Journal of Agricultural and Food Chemistry, 2002
Various Allium hybrids, obtained by the crossbreeding of Allium cepa (onion) as the mother plant and six taxonomically distant wild species obtained by embryo rescue, were investigated with special respect to their individual profiles of cysteine sulfoxides as well as enzymically and nonenzymically formed aroma substances.
Michael, Keusgen, Hartwig, Schulz, Janina, Glodek, Ingo, Krest, Hans, Krüger, Nadine, Herchert, Joachim, Keller   +6 more
openaire   +2 more sources

Aroma precursors of Malavasia istriana wine

Rivista di viticoltura e di enologia, 2005
The amino acids represent an essential source of assimilable nitrogen and are precursors in the synthesis of fermentation compounds which can affect on the organoleptic quality of the wine. The amino acids content of grapes is dependent on the climatic conditions, variety, grape ripening, area of production and field treatments.
Gluhić, David, Peršurić, Đordano, Gracin, Leo, Komes, Draženka, Banović, Mara, Kovačević-Ganić, Karin   +5 more
openaire   +3 more sources

Precursors of chocolate aroma

Journal of the Science of Food and Agriculture, 1963
AbstractAttempts have been made to isolate from cocoa beans those components which, when heated, give rise to the characteristic aroma of chocolate. These chocolate aroma ‘precursors’ have been concentrated in a fraction, soluble in water, and methanol, which constitutes some 5% of the shell‐free bean, and which is composed of sugars, amino‐acids and ...
openaire   +1 more source

Estimation of aroma precursors in radiation processed fenugreek

Food Chemistry, 2009
abstract Bound volatile compounds of fenugreek were isolated and identified. The glycoside profile was domi-nated by phenyl glucopyranoside accounting for 90% of the total glycosides. The content of this glycosideas estimated both by high performance liquid chromatography (HPLC) and thin layer chromatography(TLC)-densitometry was found to be ...
Suchandra Chatterjee, Soumyakanti Adhikari, Sumit Gupta, Prasad S. Variyar, Arun Sharma   +4 more
openaire   +1 more source

Tobacco isoprenoids - precursors of important aroma constituents

Pure and Applied Chemistry, 1990
Abstract
C. R. Enzell, I. Wahlberg
openaire   +1 more source