Results 31 to 40 of about 8,073 (152)

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

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   +2 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

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

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

Correlação entre precursores e voláteis em café arábica brasileiro processado pelas vias seca, semiúmida e úmida e discriminação através da análise por componentes principais

Química Nova, 2012
The influence of pre-processing of arabica coffee beans on the composition of volatile precursors including sugars, chlorogenic acids, phenolics, proteins, aminoacids, trigonelline and fatty acids was assessed and correlated with volatiles formed during ...
Neusa P. Arruda, Ana M. C. Hovell, Claudia M. Rezende, Suely P. Freitas, Sonia Couri, Humberto R. Bizzo   +5 more
doaj   +1 more source

The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines

Food Chemistry: X, 2021
Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes.
Marie Denat, Dolores Pérez, José María Heras, Amparo Querol, Vicente Ferreira   +4 more
doaj   +1 more source

Tea aroma formation

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
doaj   +1 more source

An integrated volatilome, lipidome, and mycobiome analysis revealed the aroma differentiation of flue-cured tobacco with different You-fen and aroma types

Industrial Crops and Products
Tobacco is a major cash crop in China, and its sensory quality is primarily determined by distinct aroma types such as strong-aroma (NX) and mild-aroma (QX), which are closely associated with You-fen (YF).
Feng Li, Yu-e Li, Zhao-peng Luo, Hui Zhang, Niu Zhai, Guo-yun Xu, Hui-na Zhou, Qiang-xi Zheng, Ping-ping Liu, Shun Gao, Li-feng Jin   +10 more
doaj   +1 more source

Applications of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry (SPME-GC/MS) in the Study of Grape and Wine Volatile Compounds

Molecules, 2014
Volatile compounds are responsible for the wine “bouquet”, which is perceived by sniffing the headspace of a glass, and of the aroma component (palate-aroma) of the overall flavor, which is perceived on drinking.
Annarita Panighel, Riccardo Flamini
doaj   +1 more source