Results 41 to 50 of about 9,309 (283)
Biochemistry of Apple Aroma: A Review
Food Technology and Biotechnology, 2016 Flavour is a key quality att ribute of apples defined by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatty and amino acids, and the main products are aldehydes, alcohols and ...
Miguel Espino-Díaz +3 more
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Selective Wine Aroma Enhancement through Enzyme Hydrolysis of Glycosidic Precursors
Molecules, 2023 Selective enhancement of wine aroma was achieved using a broad spectrum of exogenous glycosidases. Eight different enzyme preparations were added to Verdejo wine, resulting in an increase in the levels of varietal volatile compounds compared to the control wine after 15 days of treatment.
Rodríguez Nogales, José Manuel +3 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
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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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, 2022 International audienceMost of the glycosidic aroma precursors in grape consist of diglycosides such as rutinoside. Yeast glycosidases have been extensively studied but their activity is limited to monoglucosidic precursors.
Nguyen, Thi Kim Chi +5 more
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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
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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
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Aroma evolution in chocolate production
, 2020 Chocolate aroma development, indeed, depends on several factors. Several volatile organic compound (VOC) chemical classes contribute to the distinctive chocolate aroma: most develop from aroma precursors, namely reducing sugars and free amino acids ...
Pistelli L., Ascrizzi R., Flamini G.
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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
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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 +5 more
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