Results 31 to 40 of about 54,448 (272)

Analysis of Major Aroma Compounds in Fermented and Prepared Hawthorn Wine [PDF]

Shipin Kexue, 2023
In this study, liquid-liquid extraction-solvent assisted flavor evaporation (LLE-SAFE), headspace solid phase microextraction extraction (HS-SPME), gas chromatography-quadrupole-mass spectrometry (GC-Quadrupole-MS), gas chromatography-orbitrap-mass ...
GU Peishan, CHEN Yixin, WANG Chunguang, ZHU Yuxuan, CHANG Xiaomin, WANG Sisi, ZHU Baoqing, WANG Houyin
doaj   +1 more source

Predicting the substrate specificity of a glycosyltransferase implicated in the production of phenolic volatiles in tomato fruit [PDF]

, 2011
The volatile compounds that constitute the fruit aroma of ripe tomato (Solanum lycopersicum) are often sequestered in glycosylated form. A homology-based screen was used to identify the gene SlUGT5, which is a member of UDP-glycosyltransferase 72 family ...
Alba, Baldwin, Birtic, Bowles, Brazier-Hicks, Brazier-Hicks, Brazier-Hicks, Buttery, Chervin, Fleuriet, Fukuchi-Mizutani, Gachon, Hansen, Hefner, Jones, Jones, Jugdé, Kino, Lairson, Lairson, Lanot, Lanot, Li, Lim, Loutre, Lunkenbein, Marlatt, Morris, Ortiz-Serrano, Pang, Ross, Sali, Schuettelkopf, Shimoda, Smart, Song, Syahrani, Tikunov, Wang, Witte, Yoon, Zanor   +41 more
core   +2 more sources

Combined membrane process for dealcoholization of wines: Osmotic distillation and reverse osmosis [PDF]

, 2019
The demand of beverages with low or zero alcohol content is fast growing over the last years for health benefits of drinkers and more restrictive policies in alcohol consumption. Membrane processes are nowadays the most commonly used.
Albanese D., Cinquanta L., Corona O., Liguori L., Matteo M. D., Russo P.   +5 more
core   +2 more sources

Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation

Molecules, 2019
Aroma profiles, key aroma compound quantification, and cluster analysis of 15 brands of extra-virgin olive oils (EVOOs) from three countries (Spain, Italy, and Greece) were investigated in the current study.
Qi Zhou, Shaomin Liu, Ye Liu, Huanlu Song   +3 more
doaj   +1 more source

Characterization and Quantitative Comparison of Key Aroma Volatiles in Fresh and 1-Year-Stored Keemun Black Tea Infusions: Insights to Aroma Transformation during Storage

Foods, 2022
The aroma of Keemun black tea (KBT) changes during storage. We investigated key aroma volatiles of fresh KBT (FKBT) and KBT stored for 1 year. Through gas chromatography–olfactometry–mass spectrometry/aroma extract dilution analysis (GC-O-MS/AEDA), 27 ...
Meng Tao, Wenli Guo, Wenjun Zhang, Zhengquan Liu   +3 more
doaj   +1 more source

Functional characterization of a melon alcohol acyl-transferase gene family involved in the biosynthesis of ester volatiles. Identification of the crucial role of a threonine residue for enzyme activity [PDF]

, 2005
Volatile esters, a major class of compounds contributing to the aroma of many fruit, are synthesized by alcohol acyl-transferases (AAT). We demonstrate here that, in Charentais melon (Cucumis melo var.
A. Aggelis, A. Aharoni, A.-D. Bauchot, A.G. Perez, A.M. Dandekar, Alain Latché, B. St Pierre, B. St Pierre, B.G. Defilippi, B.G. Defilippi, C. Aubert, C. Sanz, Daniel Manríquez, E. Pichersky, F. Flores, F. Jeanmougin, F. Yahyaoui, Farid Regad, Francisco B. Flores, H. Shiota, H. Yoshimoto, I. Zabetakis, Islam El-Sharkawy, J. Beekwilder, J. D’Auria, J. Song, J.C. Beaulieu, J.P. Mattheis, Jean-Claude Pech, M. Guis, M. Harada, M. Shalit, M. Shalit, M.M. Bradford, Mondher Bouzayen, N. Dudareva, N. Dudareva, N. Dudareva, N.A. Mir, N.M.M. Paillard, P.K. Boss, R. Ayub, R. Medina-Suarez, R.D.M. Page, R.M. Beaudry, S. Elss, S. Lurie, S.F. Altschul, S.G. Wyllie, V. Homatidou, X. Fan, X. Ma, Y. Wang, Y.W. Nam   +53 more
core   +2 more sources

Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine [PDF]

, 2020
This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of ...
Cordero Bueso, Gustavo Adolfo, García-Romero, Esteban, Heras-Manso, José María, Izquierdo-Cañas, Pedro Miguel, Mena-Morales, Adela, Ríos-Carrasco, María   +5 more
core   +1 more source

The key aroma compounds and sensory characteristics of commercial Cheddar cheeses

Journal of Dairy Science, 2021
To study the key aroma components and flavor profile differences of Cheddar cheese with different maturity and from different countries, the flavor components of 25 imported commercial Cheddar cheese samples in the China market were determined by gas chromatography-mass spectrometry.
J. Wang, Z.J. Yang, Y.D. Wang, Y.P. Cao, B. Wang, Y. Liu   +5 more
openaire   +2 more sources

A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil [PDF]

, 2016
Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra virgin olive oils (var.
Aparicio López, Ramón, García-González, Diego Luis, Morales Millán, María Teresa, Tena Pajuelo, Noelia, Vivancos García, Jorge   +4 more
core   +3 more sources

Assessment of the key aroma compounds in rose-based products

Journal of Food and Drug Analysis, 2016
In this study, headspace solid phase microextraction-gas chromatography-mass spectrometry and GC-olfactometry were used to analyze the key aroma compounds in three types of rose-based products, including low-temperature extracts (LTEs), high-temperature extracts (HTEs), and rose drinks (RDs).
Zhao, Cai-Yun, Xue, Jie, Cai, Xu-Dong, Guo, Jing, Li, Biao, Wu, Shun   +5 more
openaire   +2 more sources