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Use of Terpenoids as Natural Flavouring Compounds in Food Industry
Recent Patents on Food, Nutrition & Agriculturee, 2011 Terpenoids 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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Ultrasonics Sonochemistry, 2020 This study deals with the production of natural fish flavouring using ultrasound-assisted 24 heating process. The effect of ultrasound pretreatment at different amplitudes (0, 15, 30, 25 and 45%) on the Maillard reaction rate, antioxidant activities,
Tanaji G Kudre +2 more
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A study on the potential of yeasts isolated from palm wines to produce flavouring compounds
LWT - Food Science and Technology, 2020 International audienceDespite the increasing importance of palm wines as a key element in Ivorian socio-cultural practices, and the high involment of yeasts in the production of these beverages, no studies have been devoted to aroma production of yeasts ...
Stéphane Marcotte +2 more
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Food and Function, 2017 Flavouring molecules stabilised in amorphous state when loaded in FCC show enhanced dissolution rate compared to the crystalline counterpart.
Maria Lundin Johnson +2 more
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Studies of incorporation and stability of model flavouring compounds on black tea
Journal of the Science of Food and Agriculture, 1986 Flavoured teas have a good potential and popularity in the export market. In the present studies, 4 model flavouring compounds, i.e. citronellol, phenylethylalcohol, citral and bergamot oil, were incorporated in black tea and their storage ...
Seshadri, R. +2 more
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Composition and analysis of liquid smoke flavouring primary products
Journal of Separation Science, 2005 Smoke flavourings are produced on a large scale and have been applied to a variety of food products for more than 30 years. The use of them has many advantages compared to traditional smoking techniques.
Dietrich Meier
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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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The chemistry of heterocyclic flavouring and aroma compounds
Food Chemistry, 1983G G Birch
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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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