Characterization of key aroma-active compounds in fermented chili pepper (Capsicum frutescens L.) using instrumental and sensory techniques. [PDF]
Food Chem XThe aroma profile of fermented chili pepper was analyzed using gas chromatography–mass spectrometry (GC–MS) coupled with chromatography-olfactometry (GC-O).
Xiao Y +8 more
europepmc +2 more sources
Key aroma-active compounds identification of Ziziphus jujuba cv. Huizao: Effect of pilot scale freeze-drying [PDF]
, 2023 peer reviewedAroma profile and key aroma-active of red jujube subjected to pilot scale freeze drying (FD) were investigated based on molecular sensory science.
Zhang, Jingjian +7 more
core +1 more source
Key Aroma Compounds in Two Bavarian Gins [PDF]
, 2020 The characteristic, dominant flavor of gin is juniper, often within a complex aroma of other botanicals. The present study examined two gins from a distillery in the German state of Bavaria; one produced with 50 individual botanicals, the other with 15 ...
Buck, Nina +7 more
core +2 more sources
Molecular Mechanisms of Aroma Persistence: From Noncovalent Interactions Between Aroma Compounds and Oral Mucosa to Metabolization of Aroma Compounds by Saliva and Oral Cells [PDF]
, 2021 Aroma persistence plays a major role in the liking and wanting of orally consumed products (food, dental toiletries, tobacco, drugs, etc.). Here, we use an integral approach including ex vivo experiments using a novel model of oral mucosa and saliva in ...
Carolina, Muñoz-Gonzalez +5 more
core +2 more sources
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]
, 2009 Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core +1 more source
Aroma active compounds in milk from goat fed basil (ocimumbasilicum) [PDF]
, 2014 The study deals with the addition of basil (Ocimum basilicum) green tops into goat feeding ratio and with the effect of this addition on aroma active compounds in milk.
Kráčmar, Stanislav +3 more
core +3 more sources
Modificacions de les Propietats Fisicoquímiques de les "Lies" de Segona Fermentació durant la Criança del Cava [PDF]
, 2010 [cat] Els caves són vins escumosos que es distingeixen per la seva criança particular en contacte amb els llevats de la segona fermentació per un període no inferior a 9 mesos. Com més es perllonga la criança, se suposa una millor qualitat del vi.
Gallardo Chacón, Joan Josep
core +6 more sources
Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling
, 2021 Boiling, the most frequent edible way to hotpot seasoning (HS), exerts a significant impact on the aroma of HS. The present study employed, for the first time, a novel switchable system between GC-O-MS and GC×GC-O-MS (SGC/GC×GC-O-MS) to study the aroma ...
Hongqiang Wang +6 more
core +1 more source
Computer Aided Aroma Design. II. Quantitative structure-odour relationship [PDF]
, 2008 Computer Aided Aroma Design (CAAD) is likely to become a hot issue as the REACH EC document targets many aroma compounds to require substitution. The two crucial steps in CAMD are the generation of candidate molecules and the estimation of properties ...
A.-Hassan Meniai +11 more
core +1 more source
Chapter Management of Wine Aroma Compounds: Principal Basis and Future Perspectives [PDF]
, 2020 Wine’s aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The complex variety of volatile compounds, coming from grapes, interact with other non-volatile substances of the wine as precursors of wine’s aroma, known as ...
Maria, Carpena +9 more
core +1 more source