Results 11 to 20 of about 12,293 (264)
Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile [PDF]
Foods, 2020 Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas.
Maria Carpena +6 more
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Aroma and Aroma Precursors in Grape Berry [PDF]
, 2012 The grape berry is the site of biosynthesis and accumulation of compounds that are likely to contribute in wines some of their aromatic characteristics. These compounds have the aromatic potential, and exist in part as volatile forms but mainly as non-volatile aroma precursors that can be released through chemical and biochemical reactions during ...
Darriet, Philippe +2 more
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The Genetic Basis of Tomato Aroma [PDF]
Genes, 2021 Tomato (Solanum lycopersicum L.) aroma is determined by the interaction of volatile compounds (VOCs) released by the tomato fruits with receptors in the nose, leading to a sensorial impression, such as “sweet”, “smoky”, or “fruity” aroma. Of the more than 400 VOCs released by tomato fruits, 21 have been reported as main contributors to the perceived ...
Matteo Martina +3 more
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Aroma exposure time and aroma concentration in relation to satiation [PDF]
British Journal of Nutrition, 2013 The present study investigated the effect of aroma exposure time and aroma concentration on ad libitum intake and subjective satiation. In a within-subject study, thirty-eight unrestrained, healthy female participants (age: 18–39 years; BMI: 18·5–26·0 kg/m2) were asked to consume tomato soup during lunchtime, until they felt comfortably full.
Ramaekers, M.G. +6 more
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2-Methyloxolane as a Bio-Based Solvent for Green Extraction of Aromas from Hops (Humulus lupulus L.)
Molecules, 2020 The potential of using the bio-based solvent 2-methyloxolane, also known as 2-methyltetrahydrofuran or 2-MeTHF, as an alternative to petroleum solvents such as hexane, was investigated for the extraction of volatile compounds from hop cones (Humulus ...
Vincent Rapinel +7 more
doaj +1 more source
Foods, 2022 The use of wild yeasts, isolated from different environments, is becoming the most interesting option for the production of new beers. The objective of this study is to evaluate the potential of seven non-conventional yeast strains from five different ...
Vanesa Postigo +3 more
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Oilseeds and fats, crops and lipids, 2023 The aims of this study were to cold-press mahaleb seed, and then fully characterize the oil to extent its food and functional food applications. The novelty of this study relies upon the first data provided by the thermal analysis, sensory analysis, and ...
Yilmaz Emin, Karatas Burak
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Odour-active compounds of Citrus deliciosa Tenore var. Caí essential oils detected by gas chromatography-mass spectrometry and gas chromatography-olfactometry [PDF]
Journal of Pharmacy & Pharmacognosy Research, 2017 Context: Mandarins are a complex taxonomic group including different species, cultivars and hybrids growing around the world being fruits greatly appreciated by the consumers. Citrus deliciosa Tenore var.
Manuel A. Minteguiaga +2 more
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Desagravios de Cristo en el aposentillo: aromas, cantos y pintura novohispana
Anales del Instituto de Investigaciones Estéticas, 2022 En la Nueva España del siglo XVIII, el sentido del olfato fue tan importante como la vista para comprender el contenido de algunas pinturas, entre ellas las imágenes que representan a Cristo en el aposentillo.
Carolina Sacristán Ramírez
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Molecules, 2019 In citrus color mutants, the levels of carotenoid constituents and other secondary metabolites are different in their corresponding wild types. Terpenoids are closely related to coloration, bitterness, and flavor.
Cuihua Liu, Min He, Zhuang Wang, Juan Xu
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