Results 11 to 20 of about 3,989,695 (375)
Volatile Compounds in Pulses: A Review [PDF]
Foods, 2021 The worldwide demand for pulse-based products is increasing in the face of climate change, but their acceptability is limited due to the presence of off-flavours. Off-notes contribute to negative perceptions of pulses (beany notes). Volatile compounds belong to a large variety of chemical classes.
Karolkowski, Adeline +3 more
openaire +6 more sources
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 +2 more sources
Foods, 2020 This study investigated the non-volatile and volatile compounds in samples of cold brew (CB) coffee, coffee from a coffee shop (CS), ready-to-drink (RTD) coffee, and brewed coffee from a coffee maker (CM).
JeongAe Heo +3 more
doaj +2 more sources
Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review
Molecules, 2023 Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions of pulses.
Adeline Karolkowski +3 more
semanticscholar +1 more source
Volatile compounds in human breath: critical review and meta-analysis
Journal of Breath Research, 2022 Volatile compounds contained in human breath reflect the inner workings of the body. A large number of studies have been published that link individual components of breath to disease, but diagnostic applications remain limited, in part due to ...
T. Issitt +5 more
semanticscholar +1 more source
Impact of roasting on the phenolic and volatile compounds in coffee beans
Food Science & Nutrition, 2022 Phenolic compounds present in coffee beans could generate flavor and bring benefits to health. This study aimed to evaluate the impacts of commercial roasting levels (light, medium, and dark) on phenolic content and antioxidant potential of Arabica ...
Hanjing Wu +4 more
semanticscholar +1 more source
Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants
Foods, 2021 Polyphenols, as well as volatile compounds responsible for aromatic features, play a critical role in the quality of vegetables and medicinal, and aromatic plants (MAPs).
T. Pinto +9 more
semanticscholar +1 more source
On-Site Detection of Volatile Organic Compounds (VOCs)
Molecules, 2023 Volatile organic compounds (VOCs) are of interest in many different fields. Among them are food and fragrance analysis, environmental and atmospheric research, industrial applications, security or medical and life science.
R. Epping, M. Koch
semanticscholar +1 more source
New Trends in the Use of Volatile Compounds in Food Packaging
Polymers, 2021 In the last years, many of the research studies in the packaging industry have been focused on food active packaging in order to develop new materials capable of retaining the active agent in the polymeric matrix and controlling its release into food ...
A. Beltrán Sanahuja +1 more
semanticscholar +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