Results 111 to 120 of about 8,073 (152)
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Influence of winemaking techniques on aroma precursors
Analytica Chimica Acta, 2006Abstract 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.
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Characterization of Some Allium Hybrids by Aroma Precursors, Aroma Profiles, and Alliinase Activity
Journal of Agricultural and Food Chemistry, 2002Various 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 +6 more
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Aroma precursors of Malavasia istriana wine
Rivista di viticoltura e di enologia, 2005The 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 +5 more
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Estimation of aroma precursors in radiation processed fenugreek
Food Chemistry, 2009abstract 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 +4 more
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Tobacco isoprenoids - precursors of important aroma constituents
Pure and Applied Chemistry, 1990Abstract
C. R. Enzell, I. Wahlberg
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Fruit aroma precursors with special reference to phenolics
1997Abstract Odorous compounds present in food reach the olfactory mucosa receptors in two different ways. The first is by directly sniffing volatile molecules into the nose, where they interact with the receptors producing the sensation known as odour.
J Crouzet, M Sakho, D Chassagne
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The Precursors of Chocolate Aroma: A Study of the Flavonoids and Phenolic Acids
Journal of Food Science, 1964SUMMARY Flavonoids and phenolic acids were identified in the ethyl‐acetate‐soluble fraction of the precursors of chocolate aroma. In addition to previously identified flavanols and flavylogens (leucoanthocyanins), two flavonols (quercetin and quercetrin) and three phenolic acids ( p
T. A. ROHAN, M. CONNELL
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Synthesis of Glucosides Related to Grape and Wine Aroma Precursors
Journal of Agricultural and Food Chemistry, 1995Syntheses of the following glucosides are reported: 3',5',5'-trimethyl-3'-cyclohexenyl beta-D-glucopyranoside, 3'-(1"-cyclohexenyl)-1'-methyl-2'-propynyl beta-6-D-glucopyranoside, (3'R*,9'S*)-3'-hydroxy-5'megastigmen-7'- yn-9'-yl beta-D-glucopyranosiae, (E,3'R*)-7'-oxo-5',8'-megastigmadien-3'yl beta-D-glucopyranoside, and 4'-oxo-5'-megastigmen-9'-yl ...
George K. Skouroumounis +3 more
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SENSORY COMPARISON OF AROMA PRECURSORS IN MARINE AND TERRESTRIAL ANIMALS
Journal of Food Science, 1977ABSTRACT An investigation was conducted to determine if the precursors of aromas from selected marine species exhibit the same solubility as those from terrestrial animals. Shrimp, clams, oysters, lean beef, and pork were extracted with chloroform:methanol (2:1).
W. J. EDMUNDS, D. A. LILLARD
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