Impact of Different Raw Materials on Changes in Volatile Compounds during Moromi Fermentation
Biology and Life Sciences Forum, 2023 The composition and ratio of volatile compounds in soy sauce have a major impact on its organoleptic properties. Considering the important influence of long-term (3 months) moromi fermentation on the aroma formation of soy sauces from different materials
Luka Ly +3 more
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Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar [PDF]
ACS Omega, 2020 This study aimed to explore the dynamic variations in the phenolic and volatile organic compounds of sugarcane vinegar subjected to different production processes. The determination of phenolic and volatile organic compounds was performed by UPLC-MS and solid phase micro extraction (SPME) coupled with gas chromatography combined with mass spectrometry (
Gan-Lin Chen +8 more
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Chemical evaluation of Carcavelos fortified wine aged in portuguese (Quercus pyrenaica) and french (Quercus robur) oak barrels at medium and high toast [PDF]
, 2019 Adega do Casal Manteiga is a winery, publicly owned by the Municipality of Oeiras that produces Carcavelos fortified wine. Carcavelos fortified wine is an appellation of origin and demarcated as D.O.P. (Denominação de Origem Protegida).
Lopes-Correia, Tiago +2 more
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Use of Alternative Wood for the Ageing of Brandy de Jerez [PDF]
, 2020 The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot plant level. In particular, besides the use of American oak, two more types of oak have been studied, French oak and Spanish oak, allowed by the Technical ...
Delgado González, Manuel Jesús +6 more
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Role of p-Coumaric Acid and Micronutrients in Sulfur Dioxide Tolerance in Brettanomyces bruxellensis
Beverages, 2023 Sulfite is a common preservative in wine, but the spoilage yeast Brettanomyces bruxellensis can produce volatile phenols even with the recommended sulfite dose. The purpose of this study was to examine how wine components, p-coumaric acid (a precursor of
Mahesh Chandra +3 more
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The chemistry of ultrasonic degradation of organic compounds [PDF]
, 2011 The destruction of toxic organic molecules using advanced oxidation processes (AOPs) is a potent tool for pollution control and environmental protection.
Bremner, David H. +2 more
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Volatiles, phenolic compounds, antioxidant and antibacterial properties of kohlrabi leaves
Natural Product Research, 2021 This work presents the volatile compounds and phenolic profile investigation of the leaves of Brassica oleracea L. growing in Tunisia, together with antioxidant and antibacterial properties. Volatile constituents were determined by HS-SPME coupled to GC/MS, and the results showed that α-pinene (31.6%) and limonene (16.9%) were the main volatiles.
Ben Sassi A. +8 more
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Influence of blood meal on the responsiveness of olfactory receptor neurons in antennal sensilla trichodea of the yellow fever mosquito, Aedes aegypti [PDF]
, 2010 In female Aedes aegypti L. mosquitoes, a blood meal induces physiological and behavioral changes. Previous studies have shown that olfactory receptor neurons (ORNs) housed in grooved peg sensilla on the antennae of Ae.
Hansson, Bill +3 more
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Assessment of the genotoxicity of Cu and Zn in raw and anaerobically digested slurry with the Vicia faba micronucleus test [PDF]
, 2009 Genotoxicity of Cu and Zn was assessed by use of the micronucleus (MN) test on Vicia faba roots. Plants were exposed to various leachates of rawand anaerobically digested pig slurry, with maximum total concentrations of 200MCu and 600MZn.
Guiresse, Agnès Maritchù +4 more
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The influence of the yeast on aromatic profile of the wine.
Kvasný průmysl, 2007 The proces of wine fermentation altogether with other factors have significant impact on the origin of broad bouquet and flavour spectrum of the wine, both used yeast strain and natural microflora of the grapes.
Katarína FURDÍKOVÁ, Fedor MALÍK
doaj +1 more source