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Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources
Food ChemistryThe characteristic aroma compounds of traditional braised pork were investigated by gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor-activity values, and aroma recombination and omission experiments. A total of 56 volatile compounds were detected by GC-MS, among which hexanal, octanal, nonanal, (E)-2-octenal, 2,3-octanedione, 1-octen-3-
Yishun, Yao +7 more
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Glycosidically bound aroma precursors in fruits: A comprehensive review
Critical Reviews in Food Science and Nutrition, 2022Zijian Liang +2 more
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. Proof of concept for a multi enzyme cascade reaction for theopenaire +1 more source
Linalyl β-d-glucopyranoside and its 6′-O-malonate as aroma precursors from Jasminum sambac
Phytochemistry, 1994Naoharu Watanabe +2 more
exaly
Indicator Compounds and Precursors for Cocoa Aroma Formation
1993K. Eichner, R. Schnee, M. Heinzler
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Cell-Wall Degrading Enzymes in the Release of Grape Aroma Precursors
Food Science and Technology International, 2001Amparo Querol, S Valles, D Ramon
exaly