New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one during Storage of Not-from-Concentrate Orange Juice.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.8b04334
Abstract: 1-Penten-3-one with its fresh and pungent smell at a very low odor threshold of 0.94 μg/L water has been characterized as impact aroma compound in many foods, such as grapefruit, orange juice, black tea, olive… read more here.
Keywords: degradation; aroma compound; penten one; orange juice ... See more keywords
Modulation of the ‘flinty’ aroma compound phenylmethanethiol during fermentation: impacts of yeast starter culture and nitrogen supplementation
Sign Up to like & getrecommendations! Published in 2024 at "OENO One"
DOI: 10.20870/oeno-one.2024.58.3.8067
Abstract: The sulfur compound phenylmethanethiol (PMT) has been associated with ’flinty’ and ’struck-match’ aromas in wine, and it is considered to be an important contributor to the flavour of certain white wine styles. Little is known… read more here.
Keywords: formation; compound phenylmethanethiol; culture; fermentation ... See more keywords
Efficient production of the β-ionone aroma compound from organic waste hydrolysates using an engineered Yarrowia lipolytica strain
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.960558
Abstract: This study demonstrates the feasibility of establishing a natural compound supply chain in a biorefinery. The process starts with the biological or chemical hydrolysis of food and agricultural waste into simple and fermentative sugars, followed… read more here.
Keywords: compound; waste; food; aroma compound ... See more keywords