Results 251 to 260 of about 9,309 (283)
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Decoding the aroma of pressed sesame oils: sensory attributes, seed origins and aroma precursors
Food ChemistryThe aroma profile of pressed sesame oil is systematically influenced by seed origin, blending ratios, and compositional precursors. This study characterized aroma compounds in seven pressed sesame oils (four single-origin; three multi-origin blends). Sensory evaluation revealed universally high intensities of fatty and roasted notes.
Lijin Wang, Huanlu Song, Yanbo Wang
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Journal of Food Science, 2008 ABSTRACT: Cocoa‐specific aroma precursors and methylpyrazines in underfermented cocoa beans obtained from fermentation induced by indigenous carboxypeptidase have been investigated. Fermentation conditions and cocoa bean components were analyzed during 0 to 3 d of fermentation.
Selamat, Jinap +4 more
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Journal of Agricultural and Food Chemistry, 2003 The ability of four commercial preparations of Oenococcus oeni lactic acid bacteria (EQ 54, Lalvin OSU, Uvaferm Alpha, and Lalvin 31) to hydrolyze wine aroma precursors was evaluated by measuring the concentration of free and bound aroma compounds at the
Maurizio Ugliano, Alessandro Genovese
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Food Chemistry, 2015 Grape aroma precursors are odourless glycosides that represent a natural reservoir of potential active odorant molecules in wines. Since the first step of wine consumption starts in the oral cavity, the processing of these compounds in the mouth could be
Carolina Muñoz-González +2 more
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Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption
Journal of Agricultural and Food Chemistry, 2018 Pioneering investigations into precursors of fruity and floral flavors established the importance of terpenoid and C13-norisoprenoid glycosides to the flavor of aromatic wines.
Mango Parker +2 more
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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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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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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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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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