Results 251 to 260 of about 21,607 (295)

Characterization of Some Allium Hybrids by Aroma Precursors, Aroma Profiles, and Alliinase Activity

Journal of Agricultural and Food Chemistry, 2002
Various Allium hybrids, obtained by the crossbreeding of Allium cepa (onion) as the mother plant and six taxonomically distant wild species obtained by embryo rescue, were investigated with special respect to their individual profiles of cysteine sulfoxides as well as enzymically and nonenzymically formed aroma substances.
Michael, Keusgen, Hartwig, Schulz, Janina, Glodek, Ingo, Krest, Hans, Krüger, Nadine, Herchert, Joachim, Keller   +6 more
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Isolation of Some Glucosides as Aroma Precursors from Ginger

Bioscience, Biotechnology, and Biochemistry, 1999
A glycosidically bound fraction was prepared by adsorbing a 80% methanol extract from fresh rhizomes of ginger onto a column of Amberlite XAD-2 resin and successively eluting with ethyl acetate or methanol. Enzymatic hydrolysis of this fraction with an acetone powder prepared from fresh ginger and commercial glycosidase liberated such alcohols as ...
Y, Sekiwa, Y, Mizuno, Y, Yamamoto, K, Kubota, A, Kobayashi, H, Koshino   +5 more
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Aroma precursors of Malavasia istriana wine

Rivista di viticoltura e di enologia, 2005
The amino acids represent an essential source of assimilable nitrogen and are precursors in the synthesis of fermentation compounds which can affect on the organoleptic quality of the wine. The amino acids content of grapes is dependent on the climatic conditions, variety, grape ripening, area of production and field treatments.
Gluhić, David, Peršurić, Đordano, Gracin, Leo, Komes, Draženka, Banović, Mara, Kovačević-Ganić, Karin   +5 more
openaire   +3 more sources

Precursors of chocolate aroma

Journal of the Science of Food and Agriculture, 1963
AbstractAttempts have been made to isolate from cocoa beans those components which, when heated, give rise to the characteristic aroma of chocolate. These chocolate aroma ‘precursors’ have been concentrated in a fraction, soluble in water, and methanol, which constitutes some 5% of the shell‐free bean, and which is composed of sugars, amino‐acids and ...
openaire   +1 more source

Estimation of aroma precursors in radiation processed fenugreek

Food Chemistry, 2009
abstract Bound volatile compounds of fenugreek were isolated and identified. The glycoside profile was domi-nated by phenyl glucopyranoside accounting for 90% of the total glycosides. The content of this glycosideas estimated both by high performance liquid chromatography (HPLC) and thin layer chromatography(TLC)-densitometry was found to be ...
Suchandra Chatterjee, Soumyakanti Adhikari, Sumit Gupta, Prasad S. Variyar, Arun Sharma   +4 more
openaire   +1 more source

Fractionation of glycoside precursors of aroma in grapes and wine

Journal of Chromatography A, 1997
The glycosides in mono-, di- and trihydroxylated terpene and norisoprenoid alcohols and also those in the related shikimate pathway have been isolated on C18 reversed-phase cartridges and then fractionated into classes of different polarity at increasing percentages of methanol.
J J, Mateo, N, Gentilini, T, Huerta, M, Jiménez, R, Di Stefano   +4 more
openaire   +2 more sources

Fruit aroma precursors with special reference to phenolics

1997
Abstract 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
openaire   +1 more source

SENSORY COMPARISON OF AROMA PRECURSORS IN MARINE AND TERRESTRIAL ANIMALS

Journal of Food Science, 1977
ABSTRACT 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
openaire   +1 more source

Synthesis of Glucosides Related to Grape and Wine Aroma Precursors

Journal of Agricultural and Food Chemistry, 1995
Syntheses 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, Ralph A. Massy-Westropp, Mark A. Sefton, Patrick J. Williams   +3 more
openaire   +1 more source

ChemInform Abstract: Indicator Compounds and Precursors for Cocoa Aroma Formation

ChemInform, 1994
AbstractChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 100 leading journals. To access a ChemInform Abstract of an article which was published elsewhere, please select a “Full Text” option. The original article is trackable via the “References” option.
K. EICHNER, R. SCHNEE, M. HEINZLER
openaire   +1 more source