Results 11 to 20 of about 8,813 (259)
Effect of high hydrostatic pressure on aroma volatile compounds and aroma precursors of Hami melon juice. [PDF]
Front Nutr, 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. We investigated the changes and correlations of volatile compounds, related enzyme activities and precursor amino acids, and fatty acids in Hami melon juice ...
Pei L +9 more
europepmc +4 more sources
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
doaj +1 more source
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
openaire +3 more sources
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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International Journal of Food Science, 2021 Black tea aroma is one of the essential attributes in determining the quality of black tea. β-Glucosidases were investigated for their ability to enhance the aroma of black tea by hydrolyzing the glycoside compound. The addition of β-glucosidase was done
Supriyadi Supriyadi +3 more
doaj +1 more source
Biochemistry of Apple Aroma: A Review
Food Technology and Biotechnology, 2016 Flavour is a key quality att ribute of apples defined by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatty and amino acids, and the main products are aldehydes, alcohols and ...
Miguel Espino-Díaz +3 more
doaj +1 more source
Frontiers in Microbiology, 2021 In grapes, monoterpenes and norisoprenoids are in the form of non-volatile compounds, flavourless glycosides which could enhance the aroma of wines after its hydrolysis using β- glucosidases enzymes. It is known that the use of immobilised enzymes offers
Pilar Fernández-Pacheco +3 more
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Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors
Molecules, 2014 To examine the biochemical metabolism of aroma volatiles derived from fatty acids, pear fruits were incubated in vitro with metabolic precursors of these compounds.
Gaihua Qin +6 more
doaj +1 more source
Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization
Foods, 2021 Flavor perception during food intake is one of the main drivers of food acceptability and consumption. Recent studies have pointed to the oral microbiota as an important factor modulating flavor perception.
Mathieu Schwartz +4 more
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BMC Plant Biology, 2022 Background Mei (Prunus mume) is the only woody plant in the genus Prunus with a floral fragrance, but the underlying mechanisms of aroma compound biosynthesis are unclear despite being a matter of considerable interest.
Wang Xiujun +4 more
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