Results 201 to 210 of about 3,145 (254)

Flavour compounds of Greek cotton honey

Journal of the Science of Food and Agriculture, 2005
AbstractFinding marker compounds is a powerful tool in the determination of the botanical origin of honey. For this purpose the flavour fraction of Greek cotton honey was investigated. A striking characteristic of this type of honey is the presence of more than 35 phenolic compounds in the extract, accounting for almost 60% of the total amount of ...
Eleftherios Alissandrakis, Athanasios C Kibaris, Petros A Tarantilis, Paschalis C Harizanis, Moshos Polissiou   +4 more
openaire   +1 more source

Flavour compounds in tissue cultures of celery

Plant Science Letters, 1979
Abstract The main flavour compounds of celery are the phthallides and these were extracted from undifferentiated and differentiated callus and intact celery plants. Two phthallides, 3-isobutylidene-3a,4,5,6-tetrahydrophthallide and 3-isobutylidene-3a,4-dihydrophthallide were identified by gas chromatography-mass spectrography (GC-MS) in the intact ...
S. Al-Abta, I.J. Galpin, H.A. Collin
openaire   +1 more source

Evaluation of flavour compounds of Camembert cheese

International Dairy Journal, 1998
The following substances were evaluated by the combined application of chemical and sensory analytical methods as the characteristic taste compounds of Camembert cheese: succinic acid, monosodium glutamate, ammonia and sodium chloride. It was also found that cadaverine, ornithine and citrulline, when present in the cheese, may cause a bitter note.
J. Kubı́cková, W. Grosch
openaire   +1 more source

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

Stereoisomeric flavour compounds

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1994
Bernhard Weber, Armin Dietrich, Birgit Maas, Anja Marx, Jana Olk, Armin Mosandl   +5 more
openaire   +1 more source

Stereo-isomeric flavour compounds

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1990
Armin Mosandl, Ute Hagenauer-Hener
openaire   +1 more source

Encapsulation of aroma/flavour compounds

Trends in Food Science & Technology, 1997
R.T. Liu, D.F. Rushmore
openaire   +1 more source

Flavour compound

Trends in Food Science & Technology, 1997
openaire   +1 more source

Viability of pre-treatment drying methods on mango peel by-products to preserve flavouring active compounds for its revalorisation

Journal of Food Engineering, 2020
Rodrigo Oliver-Simancas
exaly  

Interactions between saliva and flavour compounds

2017
Interactions between saliva and flavour ...
Canon, Francis, Neyraud, Eric
openaire   +1 more source