Results 131 to 140 of about 8,073 (152)

Precursors of the Cocoa‐Specific Aroma Components are Derived from the Vicilin‐Class (7S) Globulin of the Cocoa Seeds by Proteolytic Processing

Botanica Acta, 1995
Juergen Voigt
exaly  

Indicator Compounds and Precursors for Cocoa Aroma Formation

1993
K. Eichner, R. Schnee, M. Heinzler
openaire   +1 more source

Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption

Journal of Agricultural and Food Chemistry, 2018
Markus Herderich, Mango Parker, Dimitra Capone   +2 more
exaly  

Ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors

Food Chemistry, 2015
Carolina Muñoz-González, Carolina Cueva, M Angeles Pozo-Bayón   +2 more
exaly  

Insights into the potential contribution of glycosidic aroma precursors to the aroma and sensory profile of icewines

Food Chemistry
Xu Qian, Yihan Chen, Haoen Cai, Mengyao Qi, Keji Yu, Ying Shi, Changqing Duan, Yibin Lan   +7 more
openaire   +1 more source

First Isolation of Geranyl Disaccharide Glycosides as Aroma Precursors from Rose Flowers

Natural Product Research, 1997
Naoharu Watanabe, Kanzo Sakata
exaly  

USE OF OXAZOLINES AS AROMA/FLAVOUR PRECURSORS

2013
BLANK IMRE, DAVIDEK THOMAS, NOVOTNY ONDREJ, SCHIEBERLE PETER, GRANVOGL MICHAEL   +4 more
openaire   +4 more sources

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

Food Chemistry, 2018
Juergen Voigt, Johannes Wöstemeyer, Kathrin Textoris-Taube   +2 more
exaly  

Immobilization of β-Glucosidase and Its Application for Enhancement of Aroma Precursors in Muscat Wine

Food and Bioprocess Technology, 2013
Maria Arévalo-Villena, Ana Isabel Briones Perez, Hector L Ramirez   +2 more
exaly  

Aroma precursor mixture

1999
BEL RHLID RACHID, CHAINTREAU ALAIN, POLLIEN PHILIPPE   +2 more
openaire   +1 more source