Results 241 to 250 of about 3,685 (292)
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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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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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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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Flavour compounds of Greek cotton honey
Journal of the Science of Food and Agriculture, 2005AbstractFinding 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 +4 more
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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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The Analysis of Flavouring Compounds in Grapes
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, M. S. Allen
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Flavour compounds in tissue cultures of celery
Plant Science Letters, 1979Abstract 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
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Evaluation of flavour compounds of Camembert cheese
International Dairy Journal, 1998The 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
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Basic compounds contributing to beer flavour
Journal of the Science of Food and Agriculture, 1977AbstractSixteen 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 +2 more
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