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Aroma components
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Trapping volatiles is a convenient way to study aroma compounds but it is important to determine which volatile trapping method is most comprehensive in extracting the most relevant aroma components when investigating complex food products.
10p
viginny
23-12-2022
11
2
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Research "Characterization of novel high-quality rice germplasm and molecular markers associated with aroma and amylose content" provides for breeder the necessary characteristics of rice varieties such as days to mature, yield, yield components, aroma, and amylose content. Using the molecular marker-based PCR analysis of 350 diverse accessions, are linked to the specified traits of amylose AC and aroma.
10p
tieuduongchi
24-10-2022
6
3
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Jujube extract is commonly used as a food additive and favoring. The unique jujube aroma and the mild sweet aroma of the extract are critical factors that determine product quality and effect consumer acceptability. The aroma changes with changes in the extraction condition, which is typically dependent on the characteristics of volatile oils in the extract.
11p
vijiraiya2711
27-05-2020
22
0
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Although many of the volatile constituents of flavor and aroma in citrus have been identified, the knowledge of molecular mechanisms and regulation of volatile production are very limited. Our aim was to understand mechanisms of flavor volatile production and regulation in mandarin fruit.
16p
viminato2711
22-05-2020
10
0
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Ceratonia siliqua is a legume tree of considerable commercial importance for the flavor and sweets industry cultivated mostly for its pods nutritive value and or several health benefits. Despite extensive studies on C. siliqua pod non-volatile metabolites, much less is known regarding volatiles composition which contributes to the flavor of its many food products. To gain insight into C.
7p
trinhthamhodang1
16-11-2019
34
0
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Dogfruit (Pithecellobium jiringa) and stink bean (Parkia speciosa) are two typical smelly legumes from Southeast Asia that are widely used in the cuisines of this region. Headspace/gas chromatography/flame ionization detection analysis and mass spectrometry (MS)-based electronic nose techniques were applied to monitor ripening changes in the volatile flavor profiles of dogfruit and stink bean.
7p
trinhthamhodang1
14-11-2019
12
0
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Gene escape and fruit quality characteristics of transgenic melons (Cucumis melo L. var inodorus cv. ‘Kirkagac 637’) resistant to zucchini yellow mosaic virus (ZYMV) and control plants were investigated under screenhouse conditions.
9p
masterbarista
15-01-2019
37
1
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