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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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.
Rodríguez-Bencomo J.J. +4 more
openaire +5 more sources
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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Maturation-Dependent Changes in Volatile Aroma Profile and β-Glucosidase Activity in Kozan Misket Orange (Citrus sinensis L.) [PDF]
MetabolitesBackground/Objectives: Kozan Misket orange (Citrus sinensis L.) is a regional Turkish cultivar valued for its unique flavor, yet the mechanisms underlying its aroma development remain unclear.
Selin Yabacı Karaoğlan
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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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Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris. [PDF]
, 2015 Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct ...
Liu, Jing +3 more
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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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An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation [PDF]
, 2020 Source Agritrop Cirad (https://agritrop.cirad.fr/594161/)International audienceChocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor.
Escobar Parra, Sebastian +3 more
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