Results 41 to 50 of about 8,073 (152)
Foods, 2022 Volatile polyfunctional thiol compounds, particularly 3-sulfanylhexan-1-ol (3SH) and 3-sulfanylhexyl acetate (3SHA), are key odorants contributing to the aroma profile of many wine styles, generally imparting tropical grapefruit and passionfruit aromas ...
Jennifer R. Muhl +3 more
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Aroma Potential of German Riesling Winegrapes during Late-Stage Ripening
BeveragesThe “aromatic maturity” of winegrapes is not fully understood, particularly during the later stages of ripening. The contribution of grapes to wine aroma has historically been challenging to determine, given most aroma compounds originate from ...
Thi H. Nguyen +2 more
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FoodsThe objectives of this study were to investigate the effects of extended and constant ethanol and hexanal exposure on ‘Gala’ apples’ production of aroma compounds after long-term CA storage.
Erika Jesenko +2 more
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Exploration of Raw Pigmented-Fleshed Sweet Potatoes Volatile Organic Compounds and the Precursors
MoleculesSweet potato provides rich nutrients and bioactive substances for the human diet. In this study, the volatile organic compounds of five pigmented-fleshed sweet potato cultivars were determined, the characteristic aroma compounds were screened, and a ...
Yanqiang Yao +5 more
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Meta-analysis of the core aroma components of grape and wine aroma
Frontiers in Plant Science, 2016 Wine aroma strongly influences wine quality, yet its composition and its evolution during the winemaking process are poorly understood. Volatile compounds that constitute wine aroma are traditionally divided into three classes according to their origin ...
Tina Ilc +3 more
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Aroma enhancement of dealcoholized wines using enzyme treatment and glycosidic aroma precursors
LWTThis research has studied the treatment of dealcoholized wines with glycosidic enzymatic preparation andglycosidic aroma precursors extract isolated from aromatic grapes in order to enhance the aroma profile of nonalcoholicwhite wines. The effect of the addition of the precursors extract and the enzymatic treatment wasstudied after 15 and 30 d of ...
Osorio Alises, Maria +2 more
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Treatment of fruit juices with β-glucosidase for release of aroma precursors
Food ChemistryΒ-glucosidase can diversify flavour by releasing aroma precursors from monosaccharide glucosides but is not yet applied in fruit juice processing. Here, we compare β-glucosidase A (BglA) from the extremophile Halothermothrix orenii H168 expressed in Escherichia coli to a commercial product containing β-glucosidase (Rapidase® Revelation Aroma) in ...
Schmidt, Svenja +5 more
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Hazelnut: Explorations toward the Biocatalytic Synthesis of its Aroma Precursor
ChemBioChemBiocatalysis gains significant industrial interest due to its controlled stereoselectivity and use of mild process conditions. Here, a biosynthetic route is proposed for the synthesis of filbertone (5‐methyl‐2‐hepten‐4‐one, 1), which is the principal flavor compound of hazelnut.
Mireia Salvadó‐Pau +3 more
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Molecular mechanisms and processing regulation of tea aroma
Horticultural Plant JournalTea aroma refers to the comprehensive olfactory characteristics formed by volatile compounds released during tea growth, processing, and infusion, reflecting the integrated regulation of tea genotype, environmental conditions, metabolic pathways, and ...
Xiaomei Lei +7 more
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The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast
Fermentation, 2018 Yeast—especially Saccharomyces cerevisiae—have long been a preferred workhorse for the production of numerous recombinant proteins and other metabolites. S.
Niël van Wyk +2 more
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