Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11344
Abstract: BACKGROUND To improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was… read more here.
Keywords: aroma properties; saccharomyces cerevisiae; wickerhamomyces anomalus; aroma ... See more keywords
Use of a purified β-glucosidase from microorganisms associated coral to enhance wine aroma.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11694
Abstract: BACKGROUND Beta-Glucosidases (3.2.1.21) play essential roles in the removal of nonreducing terminal glucosyl residues from saccharides and glycosides. However, the full potential and different applications of recombinant high-yield microbial β-glucosidase-producing systems remain to be tackled.… read more here.
Keywords: use purified; purified glucosidase; wine; glucosidase microorganisms ... See more keywords
Comprehensive responses of aroma production in 'Benihoppe' strawberry to low oxygen associated with the changes of key gene expressions and energy levels.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12296
Abstract: BACKGROUND The influence of low oxygen on the biosynthesis of their aroma-related esters and alcohols in strawberries has been well revealed. However, how low oxygen conditions affect other volatile compounds, such as terpenes and furans,… read more here.
Keywords: low oxygen; energy; aroma; production ... See more keywords
Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12712
Abstract: BACKGROUND The aptitude of commercial peaches for minimal processing (MP) is still limited, mainly due to shorten the shelf-life. Gamma irradiation has emerged in MP fruits as a promising technology. This study aimed to investigate… read more here.
Keywords: gamma irradiation; peach; aroma; irradiation sensory ... See more keywords
Preparation and structural characterization of corn starch-aroma compound inclusion complexes.
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DOI: 10.1002/jsfa.7707
Abstract: BACKGROUND Six corn starch inclusion complexes were synthesized using small nonpolar or weak polar aroma compounds (heptanolide, carvone and menthone) and small polar aroma compounds (linalool, heptanol and menthol). The objectives of this study were… read more here.
Keywords: inclusion complexes; aroma; inclusion; corn starch ... See more keywords
Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativa L.): a status review.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.7875
Abstract: Rice is the staple food of around 3 billion people, most of them in Asia which accounts for 90% of global rice consumption. Aromatic rices have been preferred over non-aromatic rice for hundreds of years.… read more here.
Keywords: rice; aroma; acetyl pyrroline; compound ... See more keywords
Volatile profile of Greek dried white figs (Ficus carica L.) and investigation of the role of β-damascenone in aroma formation in fig liquors.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8410
Abstract: BACKGROUND During an investigation of the chemical profile of Greek figs (Ficus carica L.), several aqueous ethanol extracts (liquors) were prepared from dried Smyrna fig varieties cultivated in the two major fig-producing geographical areas in… read more here.
Keywords: aroma; profile greek; investigation; fig ... See more keywords
A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles
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DOI: 10.1007/s00253-020-10451-z
Abstract: Acid tolerance and aroma profile are crucial factors for wine production in Saccharomyces cerevisiae. However, most wine yeasts to date fail to endure low-pH environments, therefore resulting in problems such as lengthened fermentation and poor… read more here.
Keywords: saccharomyces cerevisiae; aroma; acid tolerance; step ... See more keywords
Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-017-9522-5
Abstract: The aroma profile of shade-dried aerial part from Iranian dill (Anethum graveolens L.) and Savory (Satureja sahendica Bornm.) plants was analyzed by the gas chromatography–mass spectrometry (GC–MS) and gas chromatography–flame ionization detector (GC–FID). For the… read more here.
Keywords: iranian dill; aroma; shade dried; dill ... See more keywords
Multisensory marketing: effects of environmental aroma cues on perception, appetite, and consumption of foods and drinks
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DOI: 10.1016/j.cofs.2021.04.008
Abstract: We review recent research on the effects of food and beverage aromas on appetite and consumption. The results are mixed, suggesting that the size and direction of effects may depend on contextual factors such as… read more here.
Keywords: aroma; consumption; appetite consumption; marketing effects ... See more keywords
Assessment the influence of different drying methods and pre-storage periods on garlic (Allium Sativum L.) aroma using electronic nose
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DOI: 10.1016/j.fbp.2021.02.016
Abstract: Abstract Drying of garlic is one of the essential post-harvest processing techniques to increase the efficiency of its usage. The present study aimed to assess the influence of different drying methods (DMs) and various pre-storage… read more here.
Keywords: aroma; storage periods; pre storage; different drying ... See more keywords