Results 171 to 180 of about 60,524 (192)

Characterization of volatile aroma compounds in different brewing barley cultivars

Journal of the Science of Food and Agriculture, 2014
AbstractBACKGROUNDBeer is a popular alcoholic malt beverage resulting from fermentation of the aqueous extract of malted barley with hops. The aroma of brewing barley impacts the flavor of beer indirectly, because some flavor compounds or their precursors in beer come from the barley.
Liang, Dong, Yingmin, Hou, Feng, Li, Yongzhe, Piao, Xiao, Zhang, Xiaoyu, Zhang, Cheng, Li, Changxin, Zhao   +7 more
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Volatile aroma compounds of raw and roasted palm kernel

Journal of the Science of Food and Agriculture, 1987
AbstractThe volatile aroma compounds of raw and roasted palm kernel, isolated by hydrodistillation, were analysed by g.l.c. and g.c.‐m.s. A number of compounds have been identified for the first time in this commodity. It was found that δ‐lactones and ethyl esters were predominant in the flavour profile. In roasted palm kernels, flavour analysis showed
A. Jayalekshmy, C. S. Narayanan, A. G. Mathew   +2 more
openaire   +1 more source

Production of volatile aroma compounds by kefir starter cultures

International Dairy Journal, 2003
Abstract Production of carbonyl compounds by single-strain cultures, kefir starter (Lactobacillus delbrueckii subsp. bulgaricus HP1+Lb. helveticus MP12+Lactococcus lactis subsp. lactis C15+Streptococcus thermophilus T15+Saccharomyces cerevisiae A13) and kefir grains during fermentation and storage of kefir was studied.
D.M. Beshkova, E.D. Simova, G.I. Frengova, Z.I. Simov, Zh.P. Dimitrov   +4 more
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Pervaporative recovery of volatile aroma compounds from fruit juices

Journal of Membrane Science, 2006
During fruit juice concentration, many components of aroma are lost due to their high volatility in aqueous solutions. These compounds are rather important for the sensorial quality of juices and must therefore be recovered and then added back to the concentrated juice. Despite their importance, these compounds are present at very low concentrations in
Cristina C. Pereira, Cláudio P. Ribeiro, Ronaldo Nobrega, Cristiano P. Borges   +3 more
openaire   +1 more source

Distribution of aroma volatile compounds in tangerine hybrids and proposed inheritance

Journal of the Science of Food and Agriculture, 2010
AbstractBACKGROUND: With the desirable combination of sugars and acids, volatile compounds contribute to the essential organoleptic attributes of citrus. This study evaluated the aroma volatiles of 20 tangerine hybrids of the University of Florida breeding program. Volatiles were sampled from hand‐squeezed juice by headspace solid‐phase microextraction
Takayuki, Miyazaki, Anne, Plotto, Kevin, Goodner, Fred G, Gmitter   +3 more
openaire   +2 more sources

Chemometric tools for identification of volatile aroma-active compounds in oregano

Analytical and Bioanalytical Chemistry, 2009
One of the purposes of chemical analysis is to find quick and efficient methods to answer complex analytical questions in the life sciences. New analytical methods, in particular, produce a flood of data which are often very badly arranged. An effective way to overcome this problem is to apply chemometric methods.
Anne-Christin, Bansleben, Ingo, Schellenberg, Jürgen W, Einax, Kristin, Schaefer, Detlef, Ulrich, David, Bansleben   +5 more
openaire   +2 more sources

Modeling the Partition of Volatile Aroma Compounds from a Cloud Emulsion

Journal of Agricultural and Food Chemistry, 2002
Parameters determining the partitioning behavior of volatile compounds between a cloud emulsion and the gas phase were measured under static equilibrium headspace conditions, using volatiles (e.g., ethyl hexanoate, cymene, and octanol) representing different volatilities and different degrees of hydrophobicity.
Michelle E, Carey, Tom, Asquith, Robert S T, Linforth, Andrew J, Taylor   +3 more
openaire   +2 more sources

EXPLORING COFFEE AROMA: VOLATILE COMPOUND ANALYSIS

Coffee is a globally consumed beverage, valued not only for its stimulating effects but also for its rich and complex aroma. The volatile compounds responsible for coffee’s aroma are formed from precursors present in green coffee beans, including lipids, phenolic compounds, proteins, alkaloids, and carbohydrates.
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Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine

Food Chemistry
To explore the volatile markers of typical sweet berry flavors in dry red wine, Marselan, Cabernet Sauvignon, Merlot, and Cabernet Franc wines were pretreated using solid-phase microextraction (SPME) and liquid-liquid extraction-solvent-assisted flavor evaporation (LLE-SAFE), and key odorants were analyzed using sensomics approach.
Na, Li, Guanyu, Li, Xuan, Guan, Aihua, Li, Yongsheng, Tao   +4 more
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Microwave Volatilization of Aroma Compounds

1993
Ted R. Lindstrom, Thomas H. Parliment
openaire   +1 more source