Results 61 to 70 of about 8,073 (152)

Integrative metabolomics and transcriptomics profiling reveals enhanced aroma precursor biosynthesis in tobacco leaves at the mature harvest stage

Industrial Crops and Products
Tobacco is an important economic crop grown primarily for its leaves, and the quality of flue-cured tobacco is strongly influenced by harvest maturity. To accurately determine the optimal harvest maturity of flue-cured tobacco leaves, this study examined
Kesu Wei, Jiayi Tang, Song Qiu, Shaopeng Chen, Shengjiang Wu, Yuhang Zhao, Jiati Tang, Hongmei Di, Xuena Yu, Fen Zhang, Xianjie Cai, Jian Chen, Bo Sun   +12 more
doaj   +1 more source

Juice turbidity and fermentation method: key drivers of aroma complexity in Italian Riesling grape spirit production

Food Chemistry: X
Juice turbidity and fermentation mode are key factors affecting aroma formation in grape spirit production, but their combined effects remain unclear. In this study, Italian Riesling juice under two turbidity conditions (clear and turbid) was fermented ...
Huiyan Wang, Jingying Bi, Guantong Liu, Tian Gao, Wenhong Bai, Yanying Liang, Yuyang Song, Yi Qin   +7 more
doaj   +1 more source

The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production. [PDF]

Foods, 2021
Caffrey A, Ebeler SE.
europepmc   +1 more source

The Preferred Odor Characteristics of Cooked Medium-Milled Fragrant Simiao Rice

Foods
Medium-milled rice is increasingly valued for its health benefits and distinctive aroma, which differs from that of white rice because differences in milling degree modify the content of lipids and other aroma precursors.
Rui Lai, Jie Liu, Qing Huang, Xiaoji Fei, Hongzhou An, Qian Lin, Yanru Li   +6 more
doaj   +1 more source

Amino Acid Profile of Must and Aromatic Potential of 30 Minor Grape Varieties Grown in Alcalá de Henares (Spain)

Agronomy
Amino acid composition and nitrogen quantification in grape must are of great importance given their usefulness for varietal characterization, influence on fermentation processes and identification of the aromatic potential of musts.
Francisco Emmanuel Espinosa-Roldán, M. Esperanza Valdés Sánchez, Raquel Pavo Rico, Daniel Moreno Cardona, Fernando Martínez de Toda, Gregorio Muñoz-Organero   +5 more
doaj   +1 more source

The precursors of chocolate aroma.

, 1970
The subject of this research was an experimental study of the development of chocolate aroma during the commercial processing of cocoa beans. The components of unroasted aroma cocoa beans have been fractionated, and the various groups of substances obtained tested for the development of aroma when roasted.
openaire   +1 more source

Exploring grapevine canopy management: effects of removing main leaves or lateral shoots before flowering

OENO One
Over the course of a six-year trial, we investigated the physiological response of the Swiss white cultivar Vitis vinifera Petite Arvine, rich in varietal thiols, to the following canopy removal treatments from the cluster area, i.e. from the shoot base
Thibaut Verdenal, Vivian Zufferey, Ágnès Dienes-Nagy, Stefan Bieri, Gilles Bourdin, Jean-Sébastien Reynard, Jean-Laurent Spring   +6 more
doaj   +1 more source

Sesame cake fertilizer improves tobacco aroma quality by boosting root growth and leaf aroma precursor formation

Frontiers in Plant Science
Weak flavor in flue-cured tobacco compromises quality, making aroma enhancement crucial. Sesame cake fertilizer (SF) has the potential for improving tobacco aroma, but its effects on aroma components and mechanism remain unclear. Here, a four-year field experiment was conducted in Southern tobacco region of China to compare SF with conventional ...
Qi, Changyue, Lei, Jia, Ye, Weiguo, Zhang, Xi, Li, Zhouwen, Zhong, Xianyun, Tong, Dewen, Deng, Shiyuan, Chen, Jianjun, Wang, Yuanyuan   +9 more
openaire   +2 more sources

Matrix effect on quantification of sugars and mannitol developed during the postharvest of cocoa: an alternative method for traceability of aroma precursors by liquid chromatography with an evaporative detector. [PDF]

J Food Sci Technol, 2020
Gil M, Llano S, Jaramillo Y, Quijano J, Londono-Londono J.   +4 more
europepmc   +1 more source

Aroma precursors of grapes: contribution of variety and vineyard traning system to port wine aroma

, 2011
In order to evaluate the influence of the vine training system in the composition in terpenes, norisoprenoids and their precursors (carotenoids and glycosidic molecules), these compounds were quantified in grapes and Port wines belonging to two varieties: Touriga Nacional and Touriga Franca from Douro Region.
Sousa, L., Moreira, N., Queiroz, J., Oliveira, M. B., Santos, C., Oliveira, C., Ferreira, A. C. Silva, Pinho, P. Guedes de   +7 more
openaire   +2 more sources