G x E interactions on yield and quality in Coffea arabica: New F1 hybrids outperform American cultivars [PDF]
, 2020 Conventional American cultivars of coffee are no longer adapted to global warming. Finding highly productive and stable cultivars in different environments without neglecting quality characteristics has become a priority for breeders.
Abdallah, Cécile +13 more
core +1 more source
RESEARCH ON FLAVOR PRECURSORS OF MILK SERUM IN AROMATED FOAM TECHNOLOGY
Harčova Nauka ì Tehnologìâ, 2020 The aim of this work is to study the ability of whey flavor precursors to form new volatile components under model conditions. The formation of new aromas is considered in the aspect of a two-stage process - enzymatic cleavage of the precursors and the ...
T. Synenko, H. Dubova, A. Bezusov
doaj +1 more source
Aroma and Aroma Precursors in Grape Berry [PDF]
, 2012 The grape berry is the site of biosynthesis and accumulation of compounds that are likely to contribute in wines some of their aromatic characteristics. These compounds have the aromatic potential, and exist in part as volatile forms but mainly as non-volatile aroma precursors that can be released through chemical and biochemical reactions during ...
Darriet, Philippe +2 more
openaire +3 more sources
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 +3 more
doaj +1 more source
Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa
Heliyon, 2019 There are three main genetic varieties of cocoa (Theobroma cacao L) used in chocolate making: Forastero, Trinitario and Criollo, which are distinguished by their aroma, an attribute that determines their quality.
Efraín M. Castro-Alayo +3 more
doaj +1 more source
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 +3 more
doaj +1 more source
Functional characterization of a melon alcohol acyl-transferase gene family involved in the biosynthesis of ester volatiles. Identification of the crucial role of a threonine residue for enzyme activity [PDF]
, 2005 Volatile esters, a major class of compounds contributing to the aroma of many fruit, are synthesized by alcohol acyl-transferases (AAT). We demonstrate here that, in Charentais melon (Cucumis melo var.
A. Aggelis +53 more
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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 +3 more
doaj +1 more source
Determination of the chemical composition of tea by chromatographic methods: a review [PDF]
, 2015 Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods.
Combet, Emilie +3 more
core +1 more source
Predicting the substrate specificity of a glycosyltransferase implicated in the production of phenolic volatiles in tomato fruit [PDF]
, 2011 The volatile compounds that constitute the fruit aroma of ripe tomato (Solanum lycopersicum) are often sequestered in glycosylated form. A homology-based screen was used to identify the gene SlUGT5, which is a member of UDP-glycosyltransferase 72 family ...
Alba +41 more
core +2 more sources