Results 191 to 200 of about 3,145 (254)
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The Analysis of Flavouring Compounds in Grapes
Modern Methods of Plant Analysis, 1996A major stimulus to research on grape flavour has been wine production, because grape varietal flavour is a primary determinant of wine style, quality and price. This emphasis on winegrape varietal flavour contrasts with the flavour requirements of grapes destined for drying or the table market, for which the concentrations of sugars and acids are of ...
P J Williams
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Flavour-Odour Compound Conditioning: Odour-Potentiation and Flavour-Attenuation
The Quarterly Journal of Experimental Psychology Section B, 1983Five 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 +3 more
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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
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Volatile flavour compounds in heated blackberry juices
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1987Volatile 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.
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Formation of flavour compounds in the Maillard reaction
Biotechnology Advances, 2006This paper discusses the importance of the Maillard reaction for food quality and focuses on flavour compound formation. The most important classes of Maillard flavour compounds are indicated and it is shown where they are formed in the Maillard reaction. Some emphasis is given on the kinetics of formation of flavour compounds. It is concluded that the
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Compounds contributing to meat flavour
Food Chemistry, 1991Abstract 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
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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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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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Volatile flavour compounds of yoghurt
International Journal of Food Science & Technology, 1992SummaryThe volatile flavour compounds of three samples of Egyptian yoghurt were analysed over a two‐week period at 8°C using a simple headspace gas chromatography technique in order to study the changes and relate them to flavour acceptability.Volatile compounds present were acetaldehyde, diacetyl, acetoin, acetone, butanone, and acetic acid.
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New trends in beer flavour compound analysis
Journal of the Science of Food and Agriculture, 2014AbstractAs 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 +3 more
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Use of Terpenoids as Natural Flavouring Compounds in Food Industry
Recent Patents on Food, Nutrition & Agriculturee, 2011Terpenoids represent the oldest known biomolecules, having been recovered from sediments as old as 2.5 billion years. Among plant secondary metabolites, they are the most abundant and diverse class of natural compounds. The diversity of terpenoids is probably a reflection of their many biological activities in nature, which has made them a widely used ...
Caputi, Lorenzo, Aprea, Eugenio
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