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Influence of leaf tenderness on the aroma and taste characteristics of green tea from <i>Camellia sinensis</i> cv. Chuancha No. 2: integrated sensory and chemical profiling. [PDF]

Food Chem X
Liu C, Wang C, Wei M, Ning M, Xu Z, Chen S, Cui J, Song C, Tang Q.   +8 more
europepmc   +1 more source

Multi-Omics Elucidation of Flavor Characteristics in Compound Fermented Beverages Based on Flavoromics and Metabolomics. [PDF]

Foods
Li X, Ma J, Chu Y, Li H, Zhang Y, Li A, Jia Y.   +6 more
europepmc   +1 more source

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Glycosidically bound aroma precursors in fruits: A comprehensive review

Critical Reviews in Food Science and Nutrition, 2020
Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be converted into free form during storage and processing, thereby enhancing the overall aroma property. In recent years, the bound aroma precursors have been widely used as flavor additives in the food industry to enhance, balance
Zijian Liang, Zhongxiang Fang, Ahalya Pai, Jiaqiang Luo, Renyou Gan, Yu Gao, Jiang Lu, Pangzhen Zhang   +7 more
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Tobacco isoprenoids - precursors of important aroma constituents

Pure and Applied Chemistry, 1990
Abstract
C. R. Enzell, I. Wahlberg
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Influence of winemaking techniques on aroma precursors

Analytica Chimica Acta, 2006
Abstract Nero d’Avola (a red grape) and Fiano (a white grape), traditional not aromatic vines from south Italy, have been subjected to different microvinification processes for the purpose of appraising the effects of technology on the aroma precursor composition (both qualitative and quantitative).
M. Esti, P. Tamborra
openaire   +1 more source

Influence of viticulture practices on grape aroma precursors and their relation with wine aroma

Journal of the Science of Food and Agriculture, 2014
AbstractBACKGROUNDThe effects of two different operations in the vineyard (basal leaf plucking and head trimming) on the synthesis of aromatic precursors in the grape and their impact on wine aroma have been studied and compared with a control sample. The study was carried out over two consecutive years with four different varieties.
Purificacion, Hernandez-Orte, Belen, Concejero, Jesus, Astrain, Blanca, Lacau, Juan, Cacho, Vicente, Ferreira   +5 more
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