Results 81 to 90 of about 606 (147)

Charakterisierung von Schlüsselaromastoffen in Hafergebäck und deren Bildung während des Herstellungsprozesses

, 2015
Oats have positive physiological effects on health and develop an attractive aroma during the baking process. Following the sensomics procedure the key aroma compounds in oat pastry were successfully characterized for the first time.
Dach, Anna Maria
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Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism

Journal of Advanced Research
Introduction: Tea (Camellia sinensis) is globally consumed for its pleasant flavor, with sweetness being a key factor in evaluating tea quality. While taste compounds contribute to this sweetness, aroma also plays a significant role, but its contribution
Yuming Wei, Ya-Ya Yu, Yuan-Chao Li, Xiao-Yu Zhong, Chun Zou, Jingming Ning, Wen-Jiang Dong, Kegang Wu, Yong-Quan Xu   +8 more
doaj   +1 more source

Characterization of the Key Aroma Compounds in Bartlett Pear Brandy – Influence of process technology

, 2014
Das nach Birne riechende Ethyl-2,4-decadienoat (EDD) entsteht bei der Birnenreifung und wird als wichtiger Aromastoff in Williams Christ Brand angesehen. Erstmals wurde anhand des Sensomics-Konzeptes gezeigt, dass neben EDD 43 weitere Verbindungen, u.a. (
Willner, Bianca
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Fatty Acids Are Responsible for the Discrepancy of Key Aroma Compounds in Naturally Dried Red Goji Berries and Hot-Air-Dried Red Goji Berries

Foods
Red goji berries, reputed worldwide as “superfruit”, are commonly marketed after natural drying or hot-air drying. A sensomics approach was applied to the aroma analysis of red goji berries under two drying methods.
Yan Zheng, Claudia Oellig, Walter Vetter, Vanessa Bauer, Yuan Liu, Yanping Chen, Yanyan Zhang   +6 more
doaj   +1 more source

Characterization of Key Odor Compounds in Edible Mushrooms (Shiitake, Oyster mushroom and Burgundy Truffle) and Clarification of Enzymic and Thermal Formation Pathways during Processing

, 2018
Durch Anwendung des Sensomics-Konzeptes auf Aromadestillate aus Austernpilzen, Shiitake-Pilzen sowie Burgundertrüffel konnten erstmals die Schlüsselaromastoffe in den drei Pilzsorten auf molekularer Ebene geklärt werden, wobei die bekannten ...
Schmidberger, Philipp Cornelius
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Charakterisierung von Schlüsselaromastoffen in Sherry Weinen

, 2017
Sherry is appreciated worldwide for its unique flavor profile. However, up to now none of the studies on Sherry aroma used a systematic approach to characterize its key odorants.
Marcq, Pauline
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On the formation of sunstruck flavor in beer: The role of hop and malt constituents in reaction pathways generating the key off-flavor compounds

, 2015
Bei Einwirkung von Licht auf Bier entsteht durch photochemischen Abbau von Inhaltstoffen der Bierwürze rasch der sog. „sunstruck-flavor“. Die Anwendung des Sensomics-Konzeptes beleuchtete die wichtige Rolle des extrem geruchsaktiven 3-Methyl-2-buten-1 ...
Stingl, Susanne Maria
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Iterative approach to define the chemical blueprint of olive oil by GC~GC-M

, 2013
The present work aims to propose an iterative approach to reliably define the blueprint of virgin and extra virgin olive oil. The potential of comprehensive multidimensional gas chromatography coupled with a mass spectrometer were evaluated and cross ...
PURCARO, Giorgia, CONTE, Lanfranco, Bicchi C, Cordero C   +3 more
core   +1 more source

Characterization of agonistic (aroma-active and physiologically active) compounds in thyme, oregano and marjoram

, 2018
Anhand des Sensomics-Konzeptes wurden unter den jeweils mehr als 20 aroma-aktiven Komponenten folgende Schlüsselaromastoffe identifiziert: Thymol (in Thymian), Carvacrol (in Oregano) und Linalool, Myrcen und Sabinenhydrat (in Majoran).
Schmid, Christina Madeleine
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Characterization of the key aroma compounds in yeast dumpling - Studies on the influence of texture, production and storage on their availability by means of proton transfer reaction - mass spectrometry

, 2016
Die erstmalige Anwendung der Sensomics-Methodik auf das Aroma eines frischen Hefegebäcks ergab 41 geruchsaktive Verbindungen. Quantifizierungen mittels Stabilisotopenassays zeigten die Hefemetabolite 3-Methyl-1-butanol und 2-Phenylethanol mit den ...
Sahin, Buket
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