Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors
Molecules, 2014 To examine the biochemical metabolism of aroma volatiles derived from fatty acids, pear fruits were incubated in vitro with metabolic precursors of these compounds.
Gaihua Qin +6 more
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Mechanistic insights into aroma differences of Taiping Kuihong black tea processed by different withering methods based on sensory directed analysis, metabolomics, and key enzyme activity assays [PDF]
Food Chemistry: XWithering is a critical process influencing the aroma formation of Taiping Kuihong Black Tea (TKBT). In this study, sensory directed analysis, targeted metabolomics, and key enzyme activity assays were employed to systematically compare the effects of ...
Yuxuan Zhang +10 more
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Treatment of fruit juices with β-glucosidase for release of aroma precursors
Food ChemistryΒ-glucosidase can diversify flavour by releasing aroma precursors from monosaccharide glucosides but is not yet applied in fruit juice processing. Here, we compare β-glucosidase A (BglA) from the extremophile Halothermothrix orenii H168 expressed in Escherichia coli to a commercial product containing β-glucosidase (Rapidase® Revelation Aroma) in ...
Schmidt, Svenja +5 more
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Microwave pretreatment effects on the aroma precursors, sensory characteristics and flavor profiles of fragrant rapeseed oil [PDF]
Food Chemistry: XMicrowave technology offers a rapid and uniform heating method. This study investigated how microwave pretreatment affects the aroma precursors and flavor of fragrant rapeseed oils (FROs). Microwave pretreatment led to decreased levels of polyunsaturated
Lingyan Zhang +7 more
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Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors
Meat Science, 2022 Dry cured loins containing nitrogen (proline and ornithine) and sulfur (thiamine) compounds as precursors of aroma compounds at two concentration levels were manufactured. The effect of precursor addition on the microbiology and chemical parameters of loins was studied together with the aroma study performed by olfactometry and Free Choice Profile ...
Li, Lei +5 more
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Advances in the Dereplication of Aroma Precursors from Grape Juice by Pretreatment with Lead Acetate and Combined HILIC- and RP-HPLC Methods [PDF]
Foods, 2019 Glycosidic aroma precursors (GAPs) contribute to the varietal flavor of wine. Researchers have applied various sample preparation and analytical methods in attempts to achieve their separation and identification. However, mass spectrometric methods still
Michele D’Ambrosio
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The precursors of chocolate aroma.
, 1970 The subject of this research was an experimental study of the development of chocolate aroma during the commercial processing of cocoa beans. The components of unroasted aroma cocoa beans have been fractionated, and the various groups of substances obtained tested for the development of aroma when roasted.
Stewart, Terry Fredrick.
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Multi-Omics Analysis Elucidates Flavor Evolution and Bioformation Mechanisms of Key Aroma Compounds in Malty-Aroma Yogurt [PDF]
FoodsFlavor enrichment in commercial yogurts commonly relies on exogenous flavoring agents, failing to meet consumer demand for clean-label products with natural ingredients.
Zihao Liu +6 more
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Food Science and Human Wellness, 2015 Besides water, tea is one of the most popular beverages around the world. The chemical ingredients and biological activities of tea have been summarized recently.
Chi-Tang Ho, Xin Zheng, Shiming Li
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Analysis of the Accumulation of Major Aroma Components in Japanese Apricot Fruit (Prunus mume Siebold et Zucc.) during Ripening [PDF]
Shipin Kexue, 2023 The major characteristic aroma components of Japanese apricot fruit grown in Dayi county, Sichuan Province were determined by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) based on odor activity ...
LIU Minxin, LIU Chang, WANG Yingxiang, YANG Lili, LI Fangkun, LI Jingming
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