Results 21 to 30 of about 8,073 (152)

Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing

International Journal of Food Science, 2021
Black tea aroma is one of the essential attributes in determining the quality of black tea. β-Glucosidases were investigated for their ability to enhance the aroma of black tea by hydrolyzing the glycoside compound. The addition of β-glucosidase was done
Supriyadi Supriyadi, Alfrista Ruri Nareswari, Aprilia Fitriani, Rachmad Gunadi   +3 more
doaj   +1 more source

Free and Immobilised β-Glucosidases in Oenology: Biotechnological Characterisation and Its Effect on Enhancement of Wine Aroma

Frontiers in Microbiology, 2021
In grapes, monoterpenes and norisoprenoids are in the form of non-volatile compounds, flavourless glycosides which could enhance the aroma of wines after its hydrolysis using β- glucosidases enzymes. It is known that the use of immobilised enzymes offers
Pilar Fernández-Pacheco, Beatriz García-Béjar, Ana Briones Pérez, María Arévalo-Villena   +3 more
doaj   +1 more source

Biochemistry of Apple Aroma: A Review

Food Technology and Biotechnology, 2016
Flavour is a key quality att ribute of apples defined by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatty and amino acids, and the main products are aldehydes, alcohols and ...
Miguel Espino-Díaz, David Roberto Sepúlveda, Gustavo González-Aguilar, Guadalupe I. Olivas   +3 more
doaj   +1 more source

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, Shutian Tao, Huping Zhang, Wenjiang Huang, Juyou Wu, Yiliu Xu, Shaoling Zhang   +6 more
doaj   +1 more source

Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization

Foods, 2021
Flavor perception during food intake is one of the main drivers of food acceptability and consumption. Recent studies have pointed to the oral microbiota as an important factor modulating flavor perception.
Mathieu Schwartz, Francis Canon, Gilles Feron, Fabrice Neiers, Amparo Gamero   +4 more
doaj   +1 more source

Comparative transcriptome analysis linked to key volatiles reveals molecular mechanisms of aroma compound biosynthesis in Prunus mume

BMC Plant Biology, 2022
Background Mei (Prunus mume) is the only woody plant in the genus Prunus with a floral fragrance, but the underlying mechanisms of aroma compound biosynthesis are unclear despite being a matter of considerable interest.
Wang Xiujun, Song Zhenqi, Ti Yujing, Ma Kaifeng, Li Qingwei   +4 more
doaj   +1 more source

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