Results 51 to 60 of about 8,073 (152)
Química Nova, 1999 A review of heterocyclic compounds in roasted coffee is presented. The contents, precursors and sensorial properties of furans, pyrroles, oxazoles, thiazoles, thiophenes, pyrazines and pyridines are discussed.
Carlos Alberto Bastos De Maria +2 more
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Food Chemistry: XThe interest in vine tea and its extracts in the food industry has increased considerably due to its rich natural antioxidant dihydromyricetin and its non-toxic properties. Still, the strong herbal flavor makes it difficult for consumers to accept.
Xiao Hua Chen +8 more
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A S-cysteine conjugate, precursor of aroma of White Sauvignon
OENO One, 1995 <p style="text-align: justify;">4-mercapto-4-methylpentan-2-one (4-MMP), a strongly odorant compound responsible for the « boxtree » or « broom plant » odour of the Sauvignon wines, can be enzymaticaly released <em>in vitro</em> from an odourless must extract.
Takatoshi Tominaga +2 more
openaire +3 more sources
Aroma precursors of Grignolino grapes (Vitis vinifera L.) and their modulation by vintage in a climate change scenario. [PDF]
Front Plant Sci, 2023 Asproudi A +4 more
europepmc +1 more source
Isolation of wine aroma precursors
, 2013 Background and Aims Aroma precursors in grape juice include glycosylated terpenoids or benzenoids. The separation of these polar substances has been achieved by several chromatographic techniques but often after the esterification of the sugar hydroxyls.
Valeria Guantieri +2 more
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Proteomic and Metabolomic Revealed Differences in the Distribution and Synthesis Mechanism of Aroma Precursors in Yunyan 87 Tobacco Leaf, Stem, and Root at the Seedling Stage. [PDF]
ACS Omega, 2022 Liu A +7 more
europepmc +1 more source
Zeitschrift für Naturforschung C, 1995 We have shown in molecular basis that alcoholic tea aroma is mainly formed by endogenous enzymatic hydrolysis of glycosidic aroma precursors during manufacturing. Amounts of alcoholic aroma precursor and glycosidase activity in each part of the tea shoot ( Camellia sinensis var. sinensis cv Yabukita and a hybrid of var. assamica & var.
K, Ogawa +5 more
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MetabolitesBackground/Objectives: Kozan Misket orange (Citrus sinensis L.) is a regional Turkish cultivar valued for its unique flavor, yet the mechanisms underlying its aroma development remain unclear.
Selin Yabacı Karaoğlan
doaj +1 more source
Effects of UV-B and Water Deficit on Aroma Precursors in Grapes and Flavor Release during Wine Micro-Vinification and Consumption. [PDF]
Foods, 2022 Zhu Y +5 more
europepmc +1 more source
Fruity/tropical sulfur aroma precursors in hybrid grapes
, 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 +2 more sources