Results 21 to 30 of about 8,813 (259)

Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts

Foods, 2021
High-oleic acid peanut oil has developed rapidly in China in recent years due to its high oxidative stability and nutritional properties. However, consumer feedback showed that the aroma of high-oleic peanut oil was not as good as the oil obtained from ...
Hui Hu, Aimin Shi, Hongzhi Liu, Li Liu, Marie Laure Fauconnier, Qiang Wang   +5 more
doaj   +1 more source

Selective Wine Aroma Enhancement through Enzyme Hydrolysis of Glycosidic Precursors

Molecules, 2023
Selective enhancement of wine aroma was achieved using a broad spectrum of exogenous glycosidases. Eight different enzyme preparations were added to Verdejo wine, resulting in an increase in the levels of varietal volatile compounds compared to the control wine after 15 days of treatment.
Rodríguez Nogales, José Manuel, Fernández Fernández, Encarnación, Ruipérez Prádanos, Violeta, Vila Crespo, Josefina María   +3 more
openaire   +3 more sources

Characterization and discrimination of lamb with different breeds and muscle types using precursors and volatile compounds

Food Chemistry: X
The unique aromas of mutton stem from the chemical reactions between the characteristic precursors during cooking. This study aimed to establish the relationship of volatile compounds and aroma precursors (protein, fat, free amino acids and fatty acids ...
Jing Wang, Yu Song, Laiyu Zhao, Ping Yang, Feng Huang, Yun Wu, Chunhui Zhang   +6 more
doaj   +1 more source

Development and Application of a High Performance Liquid Chromatography-Triple Quadrupole Mass Spectrometry Method for the Determination of Glycosidic Aroma Precursors in Tea [PDF]

Shipin Kexue
The present study proposed a method for the determination of 12 glycosidic aroma precursors (benzyl β-D-glucopyranoside, benzyl β-primeveroside, 2-phenylethyl β-D-glucopyranoside, 2-phenylethyl β-primeveroside, geranyl β-D-glucopyranoside, geranyl β ...
SU Desen, LIN Xiuxian, ZHENG Yunyun, HUANG Minmin, WANG Rangjian, LIU Guowen, YAO Qinghua
doaj   +1 more source

Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines

OENO One, 2022
Valpolicella is an Italian wine-producing region famous for premium red wines. Valpolicella wines often undergo a minimum ageing period between 1 and 4 years, according to the wine type.
Giovanni Luzzini, Davide Slaghenaufi, Maurizio Ugliano   +2 more
doaj   +1 more source

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 ...
SEKIWA, Yoko, MIZUNO, Yuri, YAMAMOTO, Yuko, KUBOTA, Kikue, KOBAYASHI, Akio, KOSHINO, Hiroyuki   +5 more
openaire   +2 more sources

Grape aroma precursors in cv. Nebbiolo as affected by vine microclimate [PDF]

Food Chemistry, 2016
The influence exerted by bunch microclimate on some C13-norisoprenoid precursors content was investigated for the first time in Nebbiolo grapes during ripening. Samples were collected, during two consecutive seasons, from two vineyards, which are characterized by different microclimatic conditions caused by vine vigour heterogeneity and different ...
Andriani Asproudi, Maurizio Petrozziello, Silvia Cavalletto, Silvia Guidoni   +3 more
openaire   +3 more sources

Sensory Lexicons and Formation Pathways of Off-Aromas in Dairy Ingredients: A Review

Molecules, 2020
Consumers are becoming increasingly aware of the health benefits of dairy ingredients. However, products fortified with dairy proteins are experiencing considerable aroma challenges.
Xueqian Su, Monica Tortorice, Samuel Ryo, Xiang Li, Kim Waterman, Andrea Hagen, Yun Yin   +6 more
doaj   +1 more source

Microbiome‐blood–brain barrier interactions in aging — mechanisms and therapeutic potential

FEBS Letters, EarlyView.
Aging reshapes the gut microbiome (↓SCFA‐producing commensals; ↑pro‐inflammatory outputs), shifting circulating metabolites (↓SCFAs; ↑LPS, ↑TMAO, ↑PAA) that act at the BBB to increase nonspecific transcytosis, alter transport, and promote astrocyte reactivity, heightening brain vulnerability.
Daniel Cuervo‐Zanatta, Hari Baskar Balasubramanian, Amir Pasokh, Marietta Zille   +3 more
wiley   +1 more source

Unraveling the formation of key aroma compounds in roasted pork during air frying: A complementary approach using GC-IMS, GC-O-MS, and GC × GC–MS

Food Chemistry: X
The change of aroma fingerprint and its corresponding precursors during pork roasting remains unclear. The formation of key aroma compounds in roasted pork was determined through multidimensional mass spectrometry.
Huan Liu, Shuqi Zhao, Jingyu Li, Xinhe Zhang, Wenjing Li, Chanchan Sun, Chengyu Zeng, Cheng Li, Jiangyan Yu, Fengxue Zhang, Junke Li   +10 more
doaj   +1 more source