Effect of high hydrostatic pressure on aroma volatile compounds and aroma precursors of Hami melon juice [PDF]
Frontiers in Nutrition, 2023 High hydrostatic pressure (HHP) treatment is an effective technique for processing heat-sensitive fruits and causes changes in volatile compounds and their precursors while maintaining quality.
Longying Pei +9 more
doaj +6 more sources
Aroma precursors of cigars from different tobacco parts and origins, and their correlations with sensory characteristics [PDF]
Frontiers in Plant Science, 2023 Cigars are developing rapidly around the world, but the content characteristics of aroma precursors and their contribution to sensory perception have not been fully elucidated.
Zhaoliang Geng +7 more
doaj +4 more sources
Food Research International, 2013 The addition of glycosidic aroma precursors isolated from grapes to reinforce the aroma profile of a dealcoholised white wine has been investigated. Moreover, the use of oenological glycosidases and the effect of storage (30. days) on the evolution of the released aglycones were evaluated.
Juan JOSÉ Rodriguez-Bencomo +2 more
exaly +6 more sources
Characteristics of the phyllosphere microbial community and its relationship with major aroma precursors during the tobacco maturation process [PDF]
Frontiers in Plant ScienceNumerous bacteria, fungi and other microorganisms in the tobacco phyllosphere interstellar area participate in the physiological metabolism of plants by interacting with the host.
Fuzhao Nian +2 more
exaly +4 more sources
Identification of new glycosidic terpenols and norisoprenoids (aroma precursors) in C. arabica L. green coffee by using a high-resolution mass spectrometry database developed in grape metabolomics [PDF]
Current Research in Food Science, 2022 Grape aroma precursors have been extensively studied and many glycosidically-bound terpenols and C13-norisoprenoids were identified. Instead, these compounds were scarcely investigated in green Coffea arabica where just few glycosidic compounds were ...
Mirko De Rosso +3 more
doaj +2 more sources
Analysis of Intact Glycosidic Aroma Precursors in Grapes by High-Performance Liquid Chromatography with a Diode Array Detector [PDF]
Foods, 2021 Nowadays, the techniques for the analysis of glycosidic precursors in grapes involve changes in the glycoside structure or it is necessary the use of very expensive analytical techniques.
Cristina Cebrián-Tarancón +4 more
doaj +2 more sources
Lanthanum nitrate enhances aroma precursors of tobacco leaves via influencing chemical components and photosynthetic characteristics [PDF]
Scientific ReportsAroma precursors are key biochemical factors determining the aroma quality of flue-cured tobacco (Nicotiana tabacum L.). While rare earth elements (REEs) are known to enhance tobacco growth, their role in the biosynthesis of aroma precursors and overall ...
Song Guo +7 more
doaj +2 more sources
Effect of Lactiplantibacillus plantarum Y279 and Weissella cibaria Y113 inoculation on lipid metabolism and flavor formation in Yu Jiaosuan [PDF]
Food Chemistry: XLipids are key precursors of aroma-active compounds and essential nutrients in Yu Jiaosuan (YJS), a traditional Chinese fermented fish product. This study evaluated the effects of co-inoculating Lactiplantibacillus plantarum Y279 and Weissella cibaria ...
Wenkang Hu +5 more
doaj +2 more sources
Screening of flavor-enhancing yeast and its role in fig fermentation [PDF]
Frontiers in Bioengineering and BiotechnologyBackgroundFigs (Ficus carica L.) are rich in sugars and bound aroma precursors that can be converted into aroma compounds.MethodsIn this study, the W-8 strain was isolated from fig epidermis and identified as Torulaspora delbrueckii by 26S rDNA ...
Zhifei Chen +8 more
doaj +2 more sources
Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages
Meat Science, 2022 The goal of this study was to confirm and acquire more information about the nitrogen and sulfur compounds existing in the volatile profile of dry fermented sausages from the addition of precursors (proline, ornithine and thiamine), and their role in sausage aroma.
Li, Lei +4 more
openaire +4 more sources