Results 101 to 110 of about 8,073 (152)

Multi-omics analysis reveals flavor biosynthesis in Camellia seed oil: phenylpropanoid pathway activation and antioxidant modulation of lipoxygenase (LOX). [PDF]

Food Chem X
Yan Z, Yao Y, Li Y, Ahmed W, Zhao J, Liu Y, Yu J, Yang D, Yan W, Yang H, Wu Y.   +10 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Decoding the aroma of pressed sesame oils: sensory attributes, seed origins and aroma precursors

Food Chemistry
The aroma profile of pressed sesame oil is systematically influenced by seed origin, blending ratios, and compositional precursors. This study characterized aroma compounds in seven pressed sesame oils (four single-origin; three multi-origin blends). Sensory evaluation revealed universally high intensities of fatty and roasted notes.
Huanlu Song, Lijin Wang
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

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