Aroma volatiles

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

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

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

Monoterpenes contribute to the characteristic aroma of several hop varieties and may occur as nonvolatile glycosides. Upon hydrolysis, the volatile terpenes are released from the glycoside precursors. Little is known, however, about the glycoside composition of hops.

8p vironald 15-12-2022 8 2   Download

(BQ) Ebook Fruit and vegetable flavour: Recent advances and future prospects - Part 2 presents the following content: Fruit and vegetable flavour improvement by selection and breeding: possibilities and limitations; role of maturity for improved flavour; process flavors of allium vegetables; genetic background of flavour: the case of the tomato; genes involved in the biosynthesis of aroma volatiles and biotechnological applications; role of metabolome diversity in fruit and vegetable quality: multifunctional enzymes and volatiles; high-throughput flavour profiling of fruit.

154p runordie7 30-08-2022 12 2   Download

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

Taste and aroma, which are important organoleptic qualities of apricot (Prunus armeniaca L.) fruit, undergo rapid and substantial changes during ripening. However, the associated molecular mechanisms remain unclear.

15p vigiselle2711 30-08-2021 9 1   Download

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

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

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

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   Download

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

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

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

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   Download

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

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

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   Download

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   Download

The main objective of this study was to evaluate the ability of Corynbacterium glutamicum to produce a safe nutty like flavor from enzymatic soybean meal hydrolysate (E-SH) and to investigate the effect of encapsulation and storage on the quality of the produced nutty flavoring. C. glutamicum was incubated with E-SH, supplemented and un-supplemented with a mixture of threonine and lysine. The generated volatiles of each culture were subjected to odor sensory analysis.

8p trinhthamhodang1 14-11-2019 12 0   Download