Advances in the Dereplication of Aroma Precursors from Grape Juice by Pretreatment with Lead Acetate and Combined HILIC- and RP-HPLC Methods [PDF]
Foods, 2019 Glycosidic aroma precursors (GAPs) contribute to the varietal flavor of wine. Researchers have applied various sample preparation and analytical methods in attempts to achieve their separation and identification. However, mass spectrometric methods still
Michele D’Ambrosio
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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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Multi-Omics Analysis Elucidates Flavor Evolution and Bioformation Mechanisms of Key Aroma Compounds in Malty-Aroma Yogurt [PDF]
FoodsFlavor enrichment in commercial yogurts commonly relies on exogenous flavoring agents, failing to meet consumer demand for clean-label products with natural ingredients.
Zihao Liu +6 more
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Analysis of the Accumulation of Major Aroma Components in Japanese Apricot Fruit (Prunus mume Siebold et Zucc.) during Ripening [PDF]
Shipin Kexue, 2023 The major characteristic aroma components of Japanese apricot fruit grown in Dayi county, Sichuan Province were determined by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) based on odor activity ...
LIU Minxin, LIU Chang, WANG Yingxiang, YANG Lili, LI Fangkun, LI Jingming
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Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing
Foods, 2023 Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides.
Mariam Muradova +8 more
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Frontiers in Plant Science, 2021 Glycosidic aroma compounds are the important precursors of volatile aroma in grapes, and they can be added with odorous aglycones via enzyme- or acid-catalyzed hydrolysis during wine fermentation and storage.
Yi Wei +9 more
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Molecules, 2022 The ability of the human oral microbiota to hydrolyze the glycosidic aroma precursor extract isolated from sour guava (Psidium friedrichsthalianum Nied.) fruits was studied herein.
Carmen Tatiana Cuadrado-Silva +4 more
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RESEARCH ON FLAVOR PRECURSORS OF MILK SERUM IN AROMATED FOAM TECHNOLOGY
Harčova Nauka ì Tehnologìâ, 2020 The aim of this work is to study the ability of whey flavor precursors to form new volatile components under model conditions. The formation of new aromas is considered in the aspect of a two-stage process - enzymatic cleavage of the precursors and the ...
T. Synenko, H. Dubova, A. Bezusov
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Aroma and Aroma Precursors in Grape Berry [PDF]
, 2012 The grape berry is the site of biosynthesis and accumulation of compounds that are likely to contribute in wines some of their aromatic characteristics. These compounds have the aromatic potential, and exist in part as volatile forms but mainly as non-volatile aroma precursors that can be released through chemical and biochemical reactions during ...
Darriet, Philippe +2 more
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Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa
Heliyon, 2019 There are three main genetic varieties of cocoa (Theobroma cacao L) used in chocolate making: Forastero, Trinitario and Criollo, which are distinguished by their aroma, an attribute that determines their quality.
Efraín M. Castro-Alayo +3 more
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