Controlling Off-Odors in Plant Proteins Using Sequential Fermentation [PDF]
FoodsOff-odors produced by volatile compounds remain a major barrier to consumer acceptance of plant-based proteins. This study presents a novel two-stage fermentation strategy to effectively reduce undesirable volatiles in eight plant proteins.
Manpreet Kaur +2 more
doaj +2 more sources
Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma [PDF]
Czech Journal of Food Sciences, 2009 Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of Sauvignon blanc wines produced in Moravia.
A. Rajchl +4 more
doaj +2 more sources
Volatile Organic Compounds From Lysobacter capsici AZ78 as Potential Candidates for Biological Control of Soilborne Plant Pathogens [PDF]
Frontiers in Microbiology, 2020 The genus Lysobacter includes several bacterial species which show potential for being used in biological control of plant diseases. It was shown recently that several Lysobacter type strains produce volatile organic compounds (VOCs) which controlled the
Anthi Vlassi +9 more
doaj +2 more sources
Comparison of Methoxypyrazine Content and Expression Pattern of O-Methyltransferase Genes in Grape Berries and Wines from Six Cultivars (Vitis vinifera L.) in the Eastern Foothill of the Helan Mountain [PDF]
Plants, 2022 Methoxypyrazines (MPs) are a unique class of volatile compounds containing nitrogenous heterocyclics that impart green bell, vegetal and herbal odors to red grape berries and wines.
Yanxia Zhang +6 more
doaj +2 more sources
Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario–A Review [PDF]
Frontiers in Plant Science, 2021 Temperature, water, solar radiation, and atmospheric CO2 concentration are the main abiotic factors that are changing in the course of global warming.
Markus Rienth +9 more
doaj +2 more sources
Quantitative Survey of 3-alkyl-2-methoxypyrazines and First Confirmation of 3-ethyl-2-methoxypyrazine in South African Sauvignon blanc Wines [PDF]
South African Journal of Enology and Viticulture, 2016 3-Alkyl-2-methoxypyrazines are important aroma components in Sauvignon blanc wine, contributing tothe typical vegetative character associated with the cultivar.
Alberts, P. +5 more
core +5 more sources
Gap Analysis of Metabolic Conversions of Off-Flavors and Antinutrients in Plant-Based Substrates. [PDF]
Compr Rev Food Sci Food SafABSTRACT To drastically reduce the carbon footprint of the food production chain, a major shift towards alternatives to conventional meat and dairy products is required. The use of plant‐based proteins is a promising route, but it also comes with challenges: Plant‐based proteins often contain antinutritional factors and off‐flavors, which can ...
Kuijpers RI +16 more
europepmc +2 more sources
Varietal Aromas of Sauvignon Blanc: Impact of Oxidation and Antioxidants Used in Winemaking
Fermentation, 2022 Key varietal characteristics of Sauvignon Blanc, including the descriptors of ‘green’ and ‘tropical fruit’, are mostly attributed to methoxypyrazines and volatile thiols, while monoterpenes, higher alcohols, esters, fatty acids, and other volatile ...
Pei-Chin Tsai +2 more
doaj +1 more source
Significance and Transformation of 3-Alkyl-2-Methoxypyrazines Through Grapes to Wine: Olfactory Properties, Metabolism, Biochemical Regulation, and the HP–MP Cycle [PDF]
Molecules, 2019 Yanlun Ju, Xiangyu Sun
exaly +2 more sources
Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris. [PDF]
, 2015 Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct ...
Liu, Jing +3 more
core +7 more sources