Results 51 to 60 of about 9,309 (283)

Application of Aroma Precursors in Food Plant Raw Materials: Biotechnological Aspect

, 2022
Стаття присвячена аналізу основних факторів, які супроводжують використання попередників аромату, зокрема ліпідної природи, в харчовій сировині. Розглянуто передумови впливу на попередники аромату застосуванням рослинних ферментів.
Безусов, А.Т., Білошицька, О.К., Поєдинок, Н.Л., Дубова, Г.Є   +3 more
core   +1 more source

Characterization and discrimination of lamb with different breeds and muscle types using precursors and volatile compounds

Food Chemistry: X
The 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, Yu Song, Laiyu Zhao, Ping Yang, Feng Huang, Yun Wu, Chunhui Zhang   +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 Kexue
The 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

Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids

, 2011
Aroma is one of the most important attributes involved in wine quality. Current trend in winemaking consists of producing wines with different aroma nuances to offer variety of wines to a developing market.
GAMERO LLUNA, AMPARO, Gamero, Amparo
core   +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, Monica Tortorice, Samuel Ryo, Xiang Li, Kim Waterman, Andrea Hagen, Yun Yin   +6 more
doaj   +1 more source

Chapter Management of Wine Aroma Compounds: Principal Basis and Future Perspectives [PDF]

, 2020
Wine’s aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The complex variety of volatile compounds, coming from grapes, interact with other non-volatile substances of the wine as precursors of wine’s aroma, known as ...
Maria, Carpena, G. Pereira, Antia, Angel, Prieto, Lillian, Barros, Jesus, Simal-Gandara, Paula, Garcia-Oliveira, Cecilia, Jimenez-Lopez, Catarina, Lourenço-Lopes, C.F.R. Ferreira, Isabel, Maria, Fraga   +9 more
core   +1 more source

Thioesterases in fruit and the generation of high impact aroma chemicals [PDF]

, 2008
Volatile organosulphur compounds (VOSCs) are key ingredients in the aroma of tropical fruit where they are active as both free thiols and the respective thioesters.
Tapp, Edward
core  

C2α‐carbanion‐protonating glutamate discloses tradeoffs between substrate accommodation and reaction rate in actinobacterial 2‐hydroxyacyl‐CoA lyase

FEBS Open Bio, EarlyView.
Enzymes of the 2‐hydroxyacyl‐CoA lyase group catalyze the condensation of formyl‐CoA with aldehydes or ketones. Thus, by structural adaptation of active sites, practically any pharmaceutically and industrially important 2‐hydroxyacid could be biotechnologically synthesized. Combining crystal structure analysis, active site mutations and kinetic assays,
Michael Zahn, Barbara Seroka, Ryszard Lazny, Zenon Lotowski, Thore Rohwerder   +4 more
wiley   +1 more source

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

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