Results 31 to 40 of about 60,359 (289)
Foods, 2022 Grape volatile compounds directly determine the aroma quality of wines. Although the aroma profile of grapes evolved greatly at different maturity stages, there were less considerations for aroma status when determining grape harvest time. In the present
Xiaobo Gu +5 more
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Molecules, 2014 Volatile compounds are responsible for the wine “bouquet”, which is perceived by sniffing the headspace of a glass, and of the aroma component (palate-aroma) of the overall flavor, which is perceived on drinking.
Annarita Panighel, Riccardo Flamini
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Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties
Food Chemistry: X, 2023 Wuyi rock tea (WRT) is famous for its long history and unique characteristic of floral, fruity and nutty flavors. This study investigated the aroma characteristics of WRTs prepared from 16 different oolong tea plant varieties.
Chuan Yue +6 more
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Functional characterization of a melon alcohol acyl-transferase gene family involved in the biosynthesis of ester volatiles. Identification of the crucial role of a threonine residue for enzyme activity [PDF]
, 2005 Volatile esters, a major class of compounds contributing to the aroma of many fruit, are synthesized by alcohol acyl-transferases (AAT). We demonstrate here that, in Charentais melon (Cucumis melo var.
A. Aggelis +53 more
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Biochemistry of Apple Aroma: A Review
Food Technology and Biotechnology, 2016 Flavour is a key quality att ribute of apples defined by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatty and amino acids, and the main products are aldehydes, alcohols and ...
Miguel Espino-Díaz +3 more
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Combined membrane process for dealcoholization of wines: Osmotic distillation and reverse osmosis [PDF]
, 2019 The demand of beverages with low or zero alcohol content is fast growing over the last years for health benefits of drinkers and more restrictive policies in alcohol consumption. Membrane processes are nowadays the most commonly used.
Albanese D. +5 more
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Difference and correlation analysis of volatile flavor components and sensory quality of different blueberry wines [PDF]
Zhongguo niangzaoThe volatile flavor components, important aroma substances, key aroma substances and characteristic aroma substances of 5 commercially available blueberry wines were analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass ...
GUO Zhijun, LI Yajuan, CHEN Guangyan, FANG Yulin
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, 2014 Mushrooms and fungi not only present a fascinating world of shapes, both macro- and microscopic, but they are also an interesting source of flavours, fragrances and odours, e.g.
Moliszewska, Ewa
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Volatile Profile Characterization of Croatian Commercial Sparkling Wines
Molecules, 2020 Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county.
Ana-Marija Jagatić Korenika +3 more
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A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil [PDF]
, 2016 Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra virgin olive oils (var.
Aparicio López, Ramón +4 more
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