The influence of volatile compounds of the flavour of raw, boiled and baked potatoes: Impact of agricultural measures on the volatile components [PDF]
, 2009 In dem Beitrag werden die Entstehungswege flüchtiger Verbindungen in rohen, gekochten und gebackenen Kartoffeln und deren Bedeutung für das Kartoffelaroma aufgezeigt.
Böhm, Herwart, Dresow, Jana F.
core
Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation [PDF]
, 2015 © 2015 Elsevier Ltd. All rights reserved. The identification of odor-active sulfur and nitrogen compounds formed during the processing of dry fermented sausages was the objective of this study.
Corral, Sara +3 more
core +2 more sources
Role of carboxypeptidases to the free amino acid composition, methylpyrazine formation and sensory characteristic of under- fermented cocoa beans [PDF]
, 2010 The role of carboxypeptidases B (from porcine) and Y (from baker's yeast), applied to under-fermented cocoa beans, on the formation of cocoa-specific aroma precursors, the aroma and sensory quality after roasting was investigated.
Bakar, Jamilah +4 more
core
Effects of formulation and baking process on acrylamide formation in Kolompeh, a traditional cookie in Iran [PDF]
, 2019 Thermal treatments and recipes are two critical aspects for the formation of acrylamide at ordinary household cooking conditions and industrial level. Kolompeh is a traditional Iranian cookie, and the aim of this study was to monitor acrylamide formation
Fiore, Alberto +4 more
core +2 more sources
Simultaneous detection of 12 pyrazines in Guizhou sauce-flavor Baijiu by SPE-GC-MS/MS [PDF]
Zhongguo niangzaoA method was established for the simultaneous determination of 12 pyrazines in Guizhou sauce-flavor (Jiangxiangxing) Baijiu by solid phase extraction (SPE) pretreatment combined with gas chromatography-tandem mass spectrometry (GC-MS/MS).
YANG Jinchuan, HANG Jialing, BAI Xuemei, ZHANG Jimin
doaj +1 more source
N-oxidation of pyrazines by bromamine-B in perchloric acid medium: Kinetic and mechanistic approach [PDF]
, 2009 Kinetic investigations on the oxidation of pyrazine and four 2-substituted pyrazines viz., 2-methylpyrazine, 2-ethylpyrazine, 2-methoxypyrazine and 2-aminopyrazine by bromamine-B (BAB) to the respective N-oxides have been studied in HClO4 medium at 303 K.
Puttaswamy, ., Shubha, J.P.
core +1 more source
Pyrazines Attract Catocheilus Thynnine Wasps
Insects, 2014 Five previously identified semiochemicals from the sexually deceptive Western Australian hammer orchid Drakaea livida, all showing electrophysiological activity in gas chromatography–electroantennogram detection (EAD) studies, were tested in field ...
Bjorn Bohman, Rod Peakall
doaj +1 more source
Biotechnologie, Agronomie, Société et Environnement, 2017 Similarities and differences between hop cones and grape berries: sulfur and nitrogen aromas. A review. Introduction. Similarities can be found between the flavors of hop cones and grapes.
Kankolongo Cibaka, ML. +2 more
doaj
Sharing of Pyrazine Semiochemicals between Genera of Sexually Deceptive Orchids
Natural Product Communications, 2013 It has recently been discovered that novel di-, tri- and tetra- substituted pyrazines are semiochemicals in Drakaea , an orchid genus that secures pollination by the sexual deception of male thynnine wasps.
Bjorn Bohman +4 more
doaj +1 more source
Characterisation of the aroma of green mexican coffee and identification of mouldy/earthy defect [PDF]
, 2001 Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch)The aromas of a reference green Mexican coffee (Arabica) and of a coffee from the same origin, but having a pronounced earthy/mouldy off-taint, were characterised.
Amado, Rentato +5 more
core +1 more source