Results 11 to 20 of about 231,648 (333)
Volatile compounds and aroma characteristics of mushrooms: a review
Critical Reviews in Food Science and Nutrition, 2023 Mushrooms are popular due to their rich medicinal and nutritional value. Of the many characteristics of mushrooms, aroma has received extensive attention and research as a key determinant of consumer preference. This paper reviews the production, role and contribution of common volatile compounds (VCs) in wild and cultivated mushrooms, and explores the
Guangmei Deng +3 more
openaire +3 more sources
Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients. [PDF]
Foods, 2023 Current food production methods and consumption behaviours are unsustainable and contribute to environmental harm. One example is food waste—around 38% of food produced is wasted each year.
Rodríguez Valerón N +4 more
europepmc +2 more sources
The Impact of Type of Brandy on the Volatile Aroma Compounds and Sensory Properties of Grape Brandy in Montenegro. [PDF]
Molecules, 2022 This paper presents the results of a study that examined the impact of grape variety on the volatile aroma compounds and sensory properties of standard and Muscat grape brandy produced in the Podgorica sub-region (Montenegro) in vintages 2011, 2012, and ...
Raičević D +4 more
europepmc +2 more sources
Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese. [PDF]
Curr Res Food Sci, 2023 Cheese microbiota contributes to various biochemical processes that lead to the formation of volatile compounds and the development of flavour during ripening. Nonetheless, the role of these microorganisms in volatile aroma compounds production is little
Santamarina-García G +5 more
europepmc +2 more sources
Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit. [PDF]
Food Sci Nutr, 2021 This study used litchi (Heiye) wine and distilled spirit as raw experimental materials to analyze the volatile aroma compounds. Qualitative and quantitative determination of aromatic components was studied using stir bar sportive extraction (SBSE) and ...
Zhao L +8 more
europepmc +2 more sources
Volatile Aroma Compounds of Brandy 'Lozovača' Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.). [PDF]
Molecules, 2019 Grape brandy, known as ‘Lozovača’, is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing.
Matijašević S +5 more
europepmc +2 more sources
Fermentation, 2023 The majority of chemical compounds that contribute to varietal aroma originate from grape skin. To investigate the differences between volatile aroma compounds when different maceration conditions are applied, a total of six vinification treatments were ...
S. Radeka +7 more
semanticscholar +1 more source
Journal of food biochemistry, 2021 This study was aimed to produce of hawthorn vinegar to increase the usage area and consumability of the hawthorn fruit and benefit from its functional properties, and to reveal some bioactive compounds, occurred during vinegar production, the functional ...
Gülce Buket Özdemir +5 more
semanticscholar +1 more source
Biochemistry of aroma compounds in cheese
Mljekarstvo, 2023 Cheese is one of the most popular dairy products, with an incredible diversity of varieties, shapes, textures, and flavours available locally and globally. Extensive research has been conducted on the aroma compounds present in cheese.
Luna Maslov Bandić +3 more
doaj +1 more source
Horticulturae, 2023 Volatile organic compounds determine the aroma properties of durian, and it is an important factor in durian acceptance by consumers. However, limited information is devoted to volatile organic compounds and aroma in wild edible durians.
Gerevieve Bangi Sujang +3 more
doaj +1 more source