Results 71 to 80 of about 8,073 (152)

Linking aroma precursors and volatile compounds to authenticate Dongxiang tribute sheep meat. [PDF]

Food Chem X
Wu Y, Qi X, Li Q, Zhang L, Ma Y.
europepmc   +1 more source

Study of Intact Glycosidic Aroma Precursors in Recovered Minority White Grape Varieties under Water Stress Conditions. [PDF]

J Agric Food Chem
Cebrián-Tarancón C, De Rosso M, Panighel A, Flamini R, Alonso GL, Salinas MR, Serrano AS, Sánchez-Gómez R.   +7 more
europepmc   +1 more source

Analysis of aroma precursors in Jinmudan fresh tea leaves and dynamic change of fatty acid volatile during black tea processing. [PDF]

Food Chem X
Qingyang W, Ziwei Z, Jihang H, Suhui Z, Shuling R, Xiaochun L, Shuirong Y, Yun S.   +7 more
europepmc   +1 more source

Contribution to the characterization of oak wood glycosylated aroma precursors

, 2012
The presence of lactic acid bacteria (LAB) in oak barrels induces an increase in wood volatile compounds concentration. This phenomenon could be due to the glycosidic activity of LAB. The glucosidic precursor of a major woody aroma compound (oak lactone) was identified and quantified in oak wood but no data was available concerning the presence of ...
openaire   +1 more source

Comparative lipidomics and volatile profiling reveal distinct aroma signatures in Arbas cashmere goat meat from grazing and housed feeding systems. [PDF]

J Anim Sci Biotechnol
Zhang C, Du X, Fan D, Zhang J, Wang A, Song Z, Zhong P, Bai R, Diao Q, Zhang N.   +9 more
europepmc   +1 more source

Environmental Regulation of 2-Acetyl-1-pyrroline Biosynthesis in Fragrant Rice: From Metabolic Pathways to Sustainable Quality Management. [PDF]

Genes (Basel)
Guo J, Miao J, Chen J, Huang D, Wang C, Wen J.   +5 more
europepmc   +1 more source

Editorial: Advances in microbial-based solutions: food coloring, flavoring and fragrance. [PDF]

Front Microbiol
Dufossé L, Kumar R, Kossalbayev BD.
europepmc   +1 more source

Integrated analysis of physicochemical properties, microbiome, and flavor profiles for differentiating two aroma grades of sauce-flavor <i>Daqu</i>. [PDF]

Food Chem X
Huang Y, Chen F, Yu Z, Sheng X, Wen S, Zhang X, Tang W, Huang M.   +7 more
europepmc   +1 more source

Ecological Risks in Daqu Storage and Their Impact on Baijiu Flavor: Precision Process Strategies for Damage Mitigation While Preserving Aroma. [PDF]

Foods
Song D, Zhang C, Wu Y, Yang L.
europepmc   +1 more source

Aroma metabolism during the low-temperature storage of Hami melons: volatile odor-active compounds, precursors, and enzyme activity. [PDF]

Front Nutr
Hao X, Peng B, Shan C, Liao W, Yang M, Ning M, Zhang Q, Tang F.   +7 more
europepmc   +1 more source