Anatomy, histochemistry and biochemistry of glucovanillin, oleoresin and mucilage accumulation sites in green mature vanilla pod (Vanilla planifolia; Orchidaceae): A comprehensive and critical reexamination [PDF]
, 2009 Introduction. Les gousses de vanille vertes matures accumulent du 4-O-(3- méthoxy-benzaldehyde)- -D-glucoside (glucovanilline), qui, par hydrolyse à l'aide une -glucosidase endogène, libère de la vanilline, le composé d'arôme majoritaire de la vanille ...
Brillouet, Jean-Marc, Odoux, Eric
core +1 more source
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 +2 more
doaj +1 more source
Food Chemistry: XThe unique aromas of mutton stem from the chemical reactions between the characteristic precursors during cooking. This study aimed to establish the relationship of volatile compounds and aroma precursors (protein, fat, free amino acids and fatty acids ...
Jing Wang +6 more
doaj +1 more source
Development and Application of a High Performance Liquid Chromatography-Triple Quadrupole Mass Spectrometry Method for the Determination of Glycosidic Aroma Precursors in Tea [PDF]
Shipin KexueThe present study proposed a method for the determination of 12 glycosidic aroma precursors (benzyl β-D-glucopyranoside, benzyl β-primeveroside, 2-phenylethyl β-D-glucopyranoside, 2-phenylethyl β-primeveroside, geranyl β-D-glucopyranoside, geranyl β ...
SU Desen, LIN Xiuxian, ZHENG Yunyun, HUANG Minmin, WANG Rangjian, LIU Guowen, YAO Qinghua
doaj +1 more source
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 +6 more
doaj +1 more source
Climacteric fruit ripening: Ethylene-dependent and independent regulation of ripening pathways in melon fruit [PDF]
, 2008 Cantaloupe melons have a typical climacteric behaviour with ethylene playing a major role in the regulation of the ripening process and affecting the ripening rate.
A. Latché +57 more
core +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 +3 more
openaire +3 more sources
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 +4 more
doaj +1 more source
Characterization of carbon monoxide, methane and nonmethane hydrocarbons in emerging cities of Saudi Arabia and Pakistan and in Singapore [PDF]
, 2016 We investigate the composition of 63 C2-C10 nonmethane hydrocarbons (NMHCs), methane (CH4) and carbon monoxide (CO), in Jeddah, Mecca, and Madina (Saudi Arabia), in Lahore, (Pakistan), and in Singapore. We established a database with which to compare and
Aburizaiza, Omar S +11 more
core +1 more source
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]
, 2009 Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core +2 more sources