Results 261 to 270 of about 21,607 (295)

Citronellyl disaccharide glycoside as an aroma precursor from rose flowers

Phytochemistry, 1998
Abstract Citronellyl 2-O-β- d -glucopyranosyl-β- d -glucopyranoside (citronellyl β-sophoroside) was isolated as an aroma precursor of citronellol from flowers of Rosa damascena var. bulgaria. Isolation was guided by enzymatic hydrolysis followed by GC and GC-mass spectrometric analyses.
Noriaki Oka, Atsuko Ikegami, Mami Ohki, Kanzo Sakata, Akihito Yagi, Naoharu Watanabe   +5 more
openaire   +1 more source

Epilentinsäure, ein neuer aroma- und geruchs-precursor in tricholoma arten

Phytochemistry, 1980
Abstract The investigation of three further Tricholoma species afforded in addition to lentinic acid a diastereomer epilentinic acid. The structure was derived from NMR spectral data and degradation. The mechanism of flavour formation is discussed.
Rolf Gmelin, Médard N'Galamulume-Treves, Gerhard Höfle   +2 more
openaire   +1 more source

Aroma Precursors and Methylpyrazines in Underfermented Cocoa Beans Induced by Endogenous Carboxypeptidase

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, Y., Ikrawan, Bakar, Jamilah, Saari, Nazamid, Hanifah Lioe, Nuryani   +4 more
openaire   +2 more sources

Centrifugal partition chromatography applied to the isolation of oak wood aroma precursors

Food Chemistry, 2013
Flavours extracted from oak wood during barrel ageing contribute to the organoleptic character of wines and spirits. The aim of this work was to identify the glycosidic precursors of the key volatile compounds responsible for oak wood aroma. Oak extract is a very complex matrix and, furthermore, precursors are present in very small quantities ...
Slaghenaufi, Davide, Marchand-Marion, Stéphanie, Richard, Tristan, Waffo-Téguo, Pierre, Bisson, Jonathan, Monti, Jean-Pierre, Merillon, Jean-Michel, de Revel, Gilles   +7 more
openaire   +4 more sources

Glycosidically bound aroma precursors in fruits: A comprehensive review

Critical Reviews in Food Science and Nutrition, 2022
Zijian Liang, Zhongxiang Fang, Jiaqiang Luo   +2 more
exaly  

Water Soluble Aroma Precursors

1999
Peter Winterhalter, Holger Knapp, Markus Straubinger   +2 more
openaire   +1 more source

Analysis of Norisoprenoid Aroma Precursors

2001
Holger Knapp, Markus Straubinger, Carola Stingl, Peter Winterhalter   +3 more
openaire   +1 more source

ChemInform Abstract: Tobacco Isoprenoids. Precursors of Important Aroma Constituents

ChemInform, 1990
C. R. ENZELL, I. WAHLBERG
openaire   +1 more source

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 the
openaire   +1 more source

Decoding the Aroma of Pressed Sesame Oils: Sensory Attributes, Seed Origins and Aroma Precursors

Food Chemistry
Fuyun Kuang, Ruibing Jin, Lijin Wang, Huanlu Song, Xueping Feng, Mingshan Zou, Yanbo Wang   +6 more
openaire   +1 more source