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Fruit aroma precursors with special reference to phenolics
1997Abstract Odorous compounds present in food reach the olfactory mucosa receptors in two different ways. The first is by directly sniffing volatile molecules into the nose, where they interact with the receptors producing the sensation known as odour.
J Crouzet, M Sakho, D Chassagne
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Synthesis of Glucosides Related to Grape and Wine Aroma Precursors
Journal of Agricultural and Food Chemistry, 1995Syntheses of the following glucosides are reported: 3',5',5'-trimethyl-3'-cyclohexenyl beta-D-glucopyranoside, 3'-(1"-cyclohexenyl)-1'-methyl-2'-propynyl beta-6-D-glucopyranoside, (3'R*,9'S*)-3'-hydroxy-5'megastigmen-7'- yn-9'-yl beta-D-glucopyranosiae, (E,3'R*)-7'-oxo-5',8'-megastigmadien-3'yl beta-D-glucopyranoside, and 4'-oxo-5'-megastigmen-9'-yl ...
George K. Skouroumounis +3 more
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The Precursors of Chocolate Aroma: A Study of the Flavonoids and Phenolic Acids
Journal of Food Science, 1964SUMMARY Flavonoids and phenolic acids were identified in the ethyl‐acetate‐soluble fraction of the precursors of chocolate aroma. In addition to previously identified flavanols and flavylogens (leucoanthocyanins), two flavonols (quercetin and quercetrin) and three phenolic acids ( p
T. A. ROHAN, M. CONNELL
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SENSORY COMPARISON OF AROMA PRECURSORS IN MARINE AND TERRESTRIAL ANIMALS
Journal of Food Science, 1977ABSTRACT An investigation was conducted to determine if the precursors of aromas from selected marine species exhibit the same solubility as those from terrestrial animals. Shrimp, clams, oysters, lean beef, and pork were extracted with chloroform:methanol (2:1).
W. J. EDMUNDS, D. A. LILLARD
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Glycosidically bound aroma precursors in fruits: A comprehensive review
Critical Reviews in Food Science and Nutrition, 2022Jiang Lu, Zijian Liang, Yu Gao
exaly
Explorations towards the biocatalytic synthesis of a hazelnut aroma precursor
In recent years many industries focus on biocatalysis in order to exploit the intrinsic advantages of enzyme catalysed chemistry. Substitution of classical reactions by enzymatic cascades, often leads to a controlled stereoselectivity of the reaction and the use of milder process conditions.openaire +1 more source