Results 191 to 200 of about 2,966 (257)

Combined metagenomics and metabolomics to analyse the fermentation process of Taorong-type Baijiu and its response mechanism with amino acids. [PDF]

Food Chem X
Liu Y, Zhang P, Tang Y, Huang R, Han S, Hou J, Pan C.   +6 more
europepmc   +1 more source

Formulation of triphala-based products: Focus on gallic acid content and health benefits. [PDF]

J Adv Pharm Technol Res
Chaiprateep EO, Noysang C, Amorndoljai P, Jarmkom K, Khuanekkaphan M.   +4 more
europepmc   +1 more source

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Flavour-Odour Compound Conditioning: Odour-Potentiation and Flavour-Attenuation

The Quarterly Journal of Experimental Psychology Section B, 1983
Five experiments employed a toxiphobia conditioning paradigm to examine the strengths of odour and flavour aversions when conditioned separately and in compound. When conditioned in compound, odour aversions were stronger than when conditioned separately, i.e., the flavour potentiated the odour (Experiment Ia), but flavour aversions were weaker than ...
R F, Westbrook, J, Homewood, K, Horn, J C, Clarke   +3 more
openaire   +2 more sources

Volatile flavour compounds in heated blackberry juices

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1987
Volatile compounds were isolated from the blackberry juices of two wild varieties and one cultivated variety by simultaneous distillations/extractions. All extracts were freed from acids, fractionated, analysed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-infrared spectrometry (GC-IR) and sensorially assessed at the sniffing ...
Georgilopoulos, D.N., Gallois, A.
openaire   +3 more sources

Biogenesis of Flavour Compounds in Cheese

1995
“There is a cheese for every taste preference and a taste preference for every cheese” (Olson, 1990). Starting from milk, a substrate, which although not entirely flavourless, is rather bland, a cheesemaker can make any of the ca. 500 varieties of cheese listed in IDF (1982), each variety having a unique, characteristic flavour and aroma.
P F, Fox, T K, Singh, P L, McSweeney
openaire   +2 more sources

New trends in beer flavour compound analysis

Journal of the Science of Food and Agriculture, 2014
AbstractAs the beer market is steadily expanding, it is important for the brewing industry to offer consumers a product with the best organoleptic characteristics, flavour being one of the key characteristics of beer. New trends in instrumental methods of beer flavour analysis are described.
Cristina, Andrés-Iglesias, Olimpio, Montero, Daniel, Sancho, Carlos A, Blanco   +3 more
openaire   +2 more sources

Compounds contributing to meat flavour

Food Chemistry, 1991
Abstract This communication reports the occurrence of five heterocyclic disulphides in the headspace volatiles from beef, three of which have not been reported previously in meat. Evidence is presented which indicates that two of these compounds contribute to the desirable aroma of cooked beef.
Linda J. Farmer, Ronald L.S. Patterson
openaire   +1 more source

Studies on mushroom flavours

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1976
In an aqueous extract of fruit bodies of Coprinus comatus 3-octanone, 3-octanol, 1-octen-3-ol, 1-octanol, 2-methyl-2-penten-4-olide, 1-dodecanol and caprylic acid were identified conclusively and n-butyric and isobutyric acids preliminarily. Amino-acids, nucleotides and sugars were also determined.
F Y, Dijkstra, T O, Wikén
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Basic compounds contributing to beer flavour

Journal of the Science of Food and Agriculture, 1977
AbstractSixteen basic heterocyclic compounds have been identified by g.c.‐m.s. after careful extraction of a flavour essence from an English beer. They include the following that have not previously been reported as beer constituents: pyridine, 2‐acetylpyridine, 3‐acetylpyridine, pyrazine, methylpyrazine, 2,3‐dimethylpyrazine, 2,5‐dimethylpyrazine, 2,6‐
Richard J. Harding, Harry E. Nursten, John J. Wren   +2 more
openaire   +1 more source