Aroma compounds
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Ebook "Biotechnological applications of the yeast Yarrowia lipolytica" offers various applications in the food, feed, pharmaceutical, and fine chemistry industries, as well as in environmental protection contexts such as waste treatment and bioremediation. The yeast breaks down hydrophobic substrates such as n-alkanes, fatty acids, fats, and oils, yielding valuable biotechnological products such as organic acids, extracellular enzymes, aroma compounds, bioemulsifiers, polyols, single-cell proteins, and single-cell oils.
83p manmanthanhla0201 26-02-2024 9 1 Download
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Ebook "Chromatography of aroma compounds and fragrances" aims to be self-sufficient in terms of the need of the professional intending to work in this interesting field. The objectives of the book are the compilation of the newest results in this field of research, the critical evaluation of the results and the prediction of the future trends in the study of these compound classes.
399p manmanthanhla0201 26-02-2024 4 1 Download
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Bekkai lan leaves are commonly known as food flavoring in the culinary world of Dayak tribe, Borneo, Indonesia. No report has been made concerning the profile of the taste compounds in the extract of bekkai lan leaves.
5p viisac 23-09-2023 1 1 Download
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Port Salut Argentino light cheese is a typical variety of soft cheese produced in Argentina made with cow milk, and in this work has the addition of milk protein concentrate (MPC). Aroma and flavor are the most important food quality criteria, in fact it is generally accepted that the volatile profile reflects the image of the smelting and aroma of cheeses.
6p viisac 23-09-2023 1 1 Download
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In this paper, volatile aroma compounds in Phka Rumduol (brown rice), cultivated by Cambodian Agricultural Research and Development Institute (CARDI) was analyzed by gas chromatograph mass spectrum (GCMS) and aroma extract dilution analysis (AEDA).
6p viisac 23-09-2023 3 0 Download
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Part 1 of ebook "Food chemistry (4th revised and extended edition)" provides readers with contents including: water; phase transition of foods containing water; amino acids, peptides, proteins; carbamoyl and thiocarbamoyl derivatives; mutagenic heterocyclic compounds ; enzymes; lipids; crystalline structure, melting points; carbohydrates; chemical reactions and derivatives; aroma compounds; aroma extract dilution analysis; vitamins; minerals; food additives;...
510p lytamnguyet 04-08-2023 4 3 Download
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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 Download
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The volatile metabolites produced by Saccharomyces cerevisiae during alcoholic fermentation, which are mainly esters, higher alcohols and organic acids, play a vital role in the quality and perception of fermented beverages, such as wine. Although the metabolic pathways and genes behind yeast fermentative aroma formation are well described, little is known about the genetic mechanisms underlying variations between strains in the production of these aroma compounds.
19p vibeauty 23-10-2021 8 0 Download
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Lanthanum (La) is a rare earth element that can infuence plant growth and development. However, the efect of La on growth, yield formation and 2-acetyl-1-pyrroline (2-AP, a key compound responsible for the aroma of rice) biosynthesis in aromatic rice (Oryza sativa L. subsp. japonica Kato) has not been reported.
13p vijichea2711 28-05-2021 8 1 Download
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Aroma is one the most crucial inherent quality attributes of fruit. ‘Ruixue’ apples were selected from a cross between ‘Pink Lady’ and ‘Fuji’, a later ripening yellow new cultivar. However, there is little known about the content and composition of aroma compounds in ‘Ruixue’ apples or the genetic characters of ‘Ruixue’ and its parents.
16p vijichea2711 28-05-2021 14 1 Download
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The objectives of this study were to use GC-MS paired with SPME to: identify common volatile compounds in the brewed liquor of a wide range of green tea samples from various provinces, and determine if green teas from different regions can be discriminated based on volatile composition in samples that are prepared for normal consumption.
9p nguaconbaynhay11 01-04-2021 13 2 Download
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Essential oil or also known as ethreal oil is a concentrated, hydrophobic liquid that contains hundreds of aromatic compounds, organic constituents, including hormones, vitamins and other natural elements. Jasmine essential oil has a sweet and floral aroma that aids the body as anti-depressant and aphrodisiac properties. India is one of the centres of origin of jasmine. The genus Jasminum is reported to comprise of 500 species (Bailey, 1958).
8p trinhthamhodang1218 26-02-2021 9 1 Download
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The aroma chemistry and the contribution of the aroma compounds to the anti-oxidative properties of roasted yam have yet to be characterized.
8p vijiraiya2711 27-05-2020 8 1 Download
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Piperine is a natural alkaloid with a wide range of biological functions. Natural phenolic compounds existed in many essential oils (EOs) are plant-derived aroma compounds with broad range of biological activities, however, their actions are slow, and they are typically unstable to light or heat, difficult to extract and so on.
12p vijiraiya2711 27-05-2020 9 1 Download
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This work compares the composition at different temperatures of gaseous phase of bergamot essential oil at equilibrium with the liquid phase. A new GC–MS methodology to determine quantitatively the volatile aroma compounds was developed.
11p vijiraiya2711 27-05-2020 6 0 Download
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Food favor appreciation is one of the first signals along with food appearance and texture encountered by consumers during eating of food. Also, it is well known that favor can strongly influence consumer’s acceptability judgment.
10p vijiraiya2711 27-05-2020 12 1 Download
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Most often, the glycosidically-bound aroma compounds are released during industrial processing or pre-treatment of fruits. This usually introduces modification to the aroma notes of such fruits. Therefore, there is the need to understand the contribution of these bound aroma compounds to the overall aroma of a given fruit.
8p vijiraiya2711 27-05-2020 6 0 Download
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Melon (Cucumis melo) fruits exhibit phenotypic diversity in several key quality determinants such as taste, color and aroma. Sucrose, carotenoids and volatiles are recognized as the key compounds shaping the above corresponding traits yet the full network of biochemical events underlying their synthesis have not been comprehensively described.
16p viminato2711 22-05-2020 17 1 Download
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Very few studies are interested to the volatile compounds of pomegranate and evoking their potentials, especially, their antibacterial activity. In the present study, edible (arils) and non-edible (peels) parts of five pomegranate varieties (Tounsi, Kalai, Zahri, Chelfi and Garci) were compared for their phenolic contents, antioxidant activity, aroma profile and antibacterial propriety of their volatile compounds. Results showed that peel of the five varieties contained higher content in phenolics, flavonoids, tannins, anthocyanins and carotenoids additionally to higher antioxidant power.
20p angicungduoc4 26-04-2020 18 0 Download
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Previous reports have mainly focused on the volatiles in citrus fruits, and there have been few reports about the volatiles in citrus leaves and flowers. However, citrus leaves and flowers are also rich in volatile compounds with unique aromas.
14p viharuno2711 21-04-2020 9 1 Download