Results 31 to 40 of about 9,309 (283)
Fruity/tropical sulfur aroma precursors in hybrid grapes [PDF]
, 2014 In the last century, several hybrid grape varieties were produced in order to overcome pest (phylloxera) and vine diseases, such as downy, powdery mildew. As they are not currently used to any significant extent either for wine-making in Europe, for technological and legal reasons (European Community Regulation, 1998) or for edible purposes, they are ...
Larcher, Roberto +5 more
openaire +3 more sources
Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing
Foods, 2023 Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides.
Mariam Muradova +8 more
doaj +1 more source
Frontiers in Plant Science, 2021 Glycosidic aroma compounds are the important precursors of volatile aroma in grapes, and they can be added with odorous aglycones via enzyme- or acid-catalyzed hydrolysis during wine fermentation and storage.
Yi Wei +9 more
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Molecules, 2022 The ability of the human oral microbiota to hydrolyze the glycosidic aroma precursor extract isolated from sour guava (Psidium friedrichsthalianum Nied.) fruits was studied herein.
Carmen Tatiana Cuadrado-Silva +4 more
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Kinetics of aroma formation from grape-derived precursors: Temperature effects and predictive potential [PDF]
, 2023 This study investigates the accumulation and degradation of aroma molecules released by acid hydrolysis of aroma precursors in winemaking grapes. A first-order kinetics model effectively interprets this accumulation, including subsequent degradation ...
Ferreira, Vicente +2 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
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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