Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ? [PDF]
, 2018 ReviewThe unwanted modification of wine sensory attributes by yeasts of the species Brettanomyces bruxellensis due to the production of volatile phenols is presently the main microbiological threat to red wine quality.
Malfeito-Ferreira, Manuel
core +2 more sources
Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine [PDF]
, 2020 This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of ...
Cordero Bueso, Gustavo Adolfo +5 more
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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 +4 more
doaj +1 more source
Characterization of Genes Involved in the Formation of Aroma Volatiles in "Charentais" Melon Fruit [PDF]
, 2004 Volatiles esters impart distinct characteristics to the fruit quality. "Charentais" cantaloupe melon (Cucumis melo "cantalupensis") is characterized by abundant sweetness and aromatic flavour.
El-Sharkawy, Islam +4 more
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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
doaj +1 more source
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 +4 more
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Molecular and Genetic Regulation of Sensory Quality of Climacteric Fruit [PDF]
, 2004 The sensory quality of fruit has become a major criterion in making the purchasing decision by consumers. Breeding programs have mainly been directed, from the post-harvest stand point, towards improving shelf-life.
A. Latché +4 more
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Molecular Control of Fruit Ripening and Sensory Quality of Charentais Melon [PDF]
, 2007 Traditional Charentais melons have a typical climacteric behavior with ethylene playing a major role in the regulation of the ripening process.
El-Sharkawy, Islam +4 more
core +1 more source
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 +5 more
doaj +1 more source
Role of ethylene on various ripening pathways and on the development of sensory quality of Charentais cantaloupe melons [PDF]
, 2002 Charentais melons (Cucumis melo L., var cantalupensis Naud.) in which ethylene biosynthesis has been suppressed by an antisense ACC oxidase gene have been used to better understand the role of ethylene in the regulation of the ripening process of ...
Ambid, Christian +9 more
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