Results 21 to 30 of about 60,359 (289)
Effects of Blanching Followed by Spray Drying on Volatile Flavor Compounds in Sweet Corn [PDF]
Shipin Kexue, 2023 The effects of blanching followed by spray drying on volatile flavor compounds in sweet corn were investigated. The volatile flavor compounds in fresh, blanched and spray-dried sweet corn were analyzed by headspace solid phase microextraction coupled ...
ZHUANG Zhixiong, ZHANG Yan, DENG Yuanyuan, TANG Xiaojun, LIU Guang, LI Ping, LI Yan
doaj +1 more source
Alcoholic Fermentation as a Source of Congeners in Fruit Spirits
Foods, 2023 Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw
Damir Stanzer +5 more
doaj +1 more source
Cocoa volatile compounds affect aroma but not taste
Emirates Journal of Food and Agriculture, 2023 Flavor is one of the most essential indicators for determining the quality of cocoa beans, especially fine flavor cocoa. The volatile compound in the beans affect the mechanism the flavor emergence. Therefore, this study aimed to identify the volatile compound in the aromatic and non-aromatic cocoa groups as one of FFCs indicator.
Anita-Sari,Indah +6 more
openaire +2 more sources
Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain) [PDF]
, 2009 Wine aroma is formed by volatile compounds of different chemical natures and origins. Betanzos is the most northern viticole geographic area from Galicia (NW Spain).
Aznar +31 more
core +1 more source
Foods, 2021 Aroma is an important quality indicator for apples and has a great influence on the overall flavour and consumer acceptance. However, the information of the aroma volatile compounds in apple peels is largely unknown. In this study, evaluation of volatile
Shunbo Yang +4 more
doaj +1 more source
Fruit volatile analysis using an electronic nose. [PDF]
, 2012 Numerous and diverse physiological changes occur during fruit ripening, including the development of a specific volatile blend that characterizes fruit aroma.
Ebeler, Susan E +3 more
core +1 more source
Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine [PDF]
, 2020 This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of ...
Cordero Bueso, Gustavo Adolfo +5 more
core +1 more source
Horticulturae, 2023 Muscadine grapes (Vitis rotundifolia) are native to the southeastern U.S., where they are valued for their unique flavor and fruity aroma. Despite having a diverse aroma profile, muscadine germplasm is virtually unexplored in terms of its aroma volatile ...
Gaurab Bhattarai +6 more
doaj +1 more source
Effects of Sealed Yellowing on Aroma Characteristic and Key Aroma Compounds of Yellow Tea
Shipin gongye ke-ji, 2023 To illustrate effects of sealed yellowing on the aroma quality of tea samples, sensory evaluation, headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and multivariate statistical analysis were used to study the aroma
Hongling XIA +5 more
doaj +1 more source
The odour of white bread [PDF]
, 1973 Volatile constituents of white bread were investigated. Different methods were used for isolating and concentrating components to avoid artefacts as far as possible. Especially good was enlarged vapour analysis.
Mulders, E.J.
core +1 more source