Results 31 to 40 of about 174,988 (350)
International Journal of Food Properties, 2020 In this study, the aroma volatile compounds of commercial Chinese traditional fermented fish (Suan yu) from western Hunan were investigated. A total of 59 volatile compounds were identified and quantified by GC-MS combined with headspace solid-phase ...
Pei Gao +5 more
doaj +1 more source
Biocatalytic Potential of Native Basidiomycetes from Colombia for Flavour/Aroma Production
Molecules, 2020 Aromas and flavours can be produced from fungi by either de novo synthesis or biotransformation processes. Herein, the biocatalytic potential of seven basidiomycete species from Colombia fungal strains isolated as endophytes or basidioma was evaluated ...
David A. Jaramillo +6 more
doaj +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 +6 more
semanticscholar +1 more source
What is the expected impact of climate change on wine aroma compounds and their precursors in grape?
OENO One, 2017 The intrinsic quality of a wine is strongly linked with its volatile compound composition involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, herbaceous, blackcurrant, blackberry, figs or prunes are strongly ...
Alexandre Pons +5 more
doaj +1 more source
Biomolecules, 2023 The aim of this work was to establish the potential of natural deep eutectic solvents (NADES) for the stabilization of aroma volatile organic compounds from a natural source.
Jelena Vladić +7 more
doaj +1 more source
Effects of altitude on the chemical composition of grapes and wine: a review
OENO One, 2022 Of the geographical parameters in a winegrowing site, altitude is an important determinant of wine composition and quality. Grape polyphenols and volatiles comprise a large and varied group of compounds that contribute considerably to the sensory and ...
Georges Mansour +5 more
doaj +1 more source
, 2014 Mushrooms and fungi not only present a fascinating world of shapes, both macro- and microscopic, but they are also an interesting source of flavours, fragrances and odours, e.g.
Moliszewska, Ewa
core +2 more sources
Frontiers in Plant Science, 2021 The cultivated strawberry (Fragaria × ananassa) is an economically important fruit crop that is intensively bred for improved sensory qualities. The diversity of fruit flavors and aromas in strawberry results mainly from the interactions of sugars, acids,
Christopher R. Barbey +8 more
doaj +1 more source
The molecular biology of fruity and floral aromas in beer and other alcoholic beverages
FEMS Microbiology Reviews, 2018 Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during ...
Sylvester Holt +4 more
semanticscholar +1 more source
Inside and Beyond Color: Comparative Overview of Functional Quality of Tomato and Watermelon Fruits
Frontiers in Plant Science, 2019 The quali-quantitative evaluation and the improvement of the levels of plant bioactive secondary metabolites are increasingly gaining consideration by growers, breeders and processors, particularly in those fruits and vegetables that, due to their ...
Riadh Ilahy +4 more
doaj +1 more source