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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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Synthesis of Rosethiophene, a New Flavour Compound
HETEROCYCLES, 1986Synthese du compose du titre (A) a partir de bromo-2 methyl-3 thiophene par lithiation puis action du bromure d'isoprenyle sur le carbanion forme ou par isoprenylation directe du methyl-3 thiophene; transformation de A en isoprenyl-5 methyl-4 thiophenemethanol-2 precurseur d ...
H. Martin R. Hoffmann +1 more
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Concentration of dairy flavour compounds using pervaporation
International Dairy Journal, 2008A dilute aqueous model solution containing acids, esters and ketones (which contribute to dairy flavours) was concentrated by passing through pervaporation membranes. Polydimethylsiloxane membranes gave greater fluxes than polyoctylmethylsiloxane membranes. Fluxes increased with feed temperature and decreased with permeate pressure. Different compounds
Amy Overington +3 more
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Antimicrobial activity of glucosamine-derived flavour compounds
2016Journal of International Society of Antioxidants in Nutrition & Health, Vol 3, No 2 (2016): Journal of ISANH Volume 3: Special Issue for Maillard Reaction & ...
Betti, Mirko +2 more
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Pyrazine compounds in canned sweet corn flavour
Food Chemistry, 1978Abstract Dimethyl pyrazine and dimethylethyl pyrazine were identified in canned sweet corn as important aroma compounds formed during thermal processing.
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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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Stereoisomeric flavour compounds
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1994Bernhard Weber +5 more
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Interactions between saliva and flavour compounds
2017Interactions between saliva and flavour ...
Canon, Francis, Neyraud, Eric
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Stereo-isomeric flavour compounds
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1990Armin Mosandl, Ute Hagenauer-Hener
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Interactions between β-lactoglobulin and flavour compounds
Food Chemistry, 2000Abstract The aim of this study was to report on the interactions between a well characterised macromolecule, β-lactoglobulin, and a wide range of flavour compounds, in different media. Flavour compounds interacting with the protein were screened using different methods, and thermodynamic constants were calculated.
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