Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry (Morus nigra) wine subjected to non-thermal accelerating aging techniques.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.03.160
Abstract: The present study was undertaken to assess accelerating aging effects of high pressure, ultrasound and manosonication on the aromatic profile and sensorial attributes of aged mulberry wines (AMW). A total of 166 volatile compounds were… read more here.
Keywords: characteristics sulfur; non thermal; accelerating aging; aroma profile ... See more keywords
Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.126012
Abstract: The aroma profiles of Spanish wine vinegars with Protected Designation of Origin (PDO) were described and compared for the first time by gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor-active values (OAVs) and quantitative descriptive analysis (QDA). Vinagre… read more here.
Keywords: wine vinegars; characterization aroma; key odorants; impact odorants ... See more keywords
Investigating the factors that influence the aroma profile of Apium graveolens: A review.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128673
Abstract: Celery (Apium graveolens) is a regularly consumed vegetable, providing strong, distinct flavours to dishes as well as health benefits. Constituents of the aroma profile of celery include a range of volatile compounds (terpenes, phthalides and… read more here.
Keywords: aroma; apium graveolens; aroma profile; celery ... See more keywords
Eupatorium buniifolium aroma profile assessment by HS-SPME, steam distillation and organic solvent extraction
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Essential Oil Research"
DOI: 10.1080/10412905.2020.1839584
Abstract: ABSTRACT The profile of volatile compounds from the aerial parts of Eupatorium buniifolium was assessed by capturing the aroma of fresh plants using three commercial SPME phases. These headspace solid phase microextraction procedures (HS-SPME) were… read more here.
Keywords: eupatorium buniifolium; profile; buniifolium; aroma profile ... See more keywords
Salvia broussonetii Benth.: aroma profile and micromorphological analysis
Sign Up to like & getrecommendations! Published in 2018 at "Natural Product Research"
DOI: 10.1080/14786419.2017.1395432
Abstract: Abstract The volatile profiles (VOC) and the essential oil (EO) composition from the aerial parts of Salvia broussonetii were analysed. Sesquiterpene hydrocarbons dominate the VOCs from leaves (95.7%) and flowers (67.6%), followed by monoterpene hydrocarbons… read more here.
Keywords: profile micromorphological; salvia broussonetii; micromorphological analysis; benth aroma ... See more keywords
Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy
Sign Up to like & getrecommendations! Published in 2019 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2019.01621
Abstract: This study identified the lactic acid bacteria (LAB) biota and the volatilome profile of 28 typical sourdoughs of Irpinia—a large area of the Campania region of Southern Italy where numerous breads are produced, even today,… read more here.
Keywords: aroma profile; area; lab; acid bacteria ... See more keywords
Approach to the Chemotaxonomic Characterization of Traditional Cultivation Grape Varieties through Their Varietal Aroma Profile
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11101427
Abstract: In this study, the aroma profile of 12 minority grape varieties of Vitis vinifera L., included in the ‘Caiño group’, was defined along three vintages by solid phase microextraction followed by the gas chromatography–mass spectrometry… read more here.
Keywords: grape; aroma profile; chemotaxonomic characterization; approach chemotaxonomic ... See more keywords
Carbohydrate Sources Influence the Microbiota and Flavour Profile of a Lupine-Based Moromi Fermentation
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12010197
Abstract: Lupine-based seasoning sauce is produced similarly to soy sauces and therefore generates a comparable microbiota and aroma profile. While the koji state is dominated by Aspergillus oryzae, the microbiome of the moromi differs to soy… read more here.
Keywords: lupine based; profile; aroma profile; carbohydrate sources ... See more keywords
The Effect of Amanita rubescens Pers Developmental Stages on Aroma Profile
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Fungi"
DOI: 10.3390/jof7080611
Abstract: The dichloromethane extraction was applied to extracted volatile compounds of the six developmental stages of caps and stipes of an Amanita rubescens mushroom and the relative contents were measured with the gas chromatography-mass spectrometry. The… read more here.
Keywords: aroma profile; developmental stages; amanita rubescens; effect ... See more keywords
A Targeted and an Untargeted Metabolomics Approach to the Volatile Aroma Profile of Young ‘Maraština’ Wines
Sign Up to like & getrecommendations! Published in 2022 at "Metabolites"
DOI: 10.3390/metabo12121295
Abstract: This study investigated the detailed volatile aroma profile of young white wines of Maraština, Vitis Vinifera L., produced by spontaneous fermentation. The wines were produced from 10 vineyards located in two Dalmatian subregions (Northern Dalmatia… read more here.
Keywords: volatile aroma; profile young; mara tina; ethyl ... See more keywords
Exploring the Effect of Different Storage Conditions on the Aroma Profile of Bread by Using Arrow-SPME GC-MS and Chemometrics
Sign Up to like & getrecommendations! Published in 2023 at "Molecules"
DOI: 10.3390/molecules28083587
Abstract: In the present feasibility study, SPME Arrow-GC-MS method coupled with chemometric techniques, was used for investigating the impact of two different storage conditions, namely freezing and refrigeration, on volatile organic compounds (VOCs) of different commercial… read more here.
Keywords: conditions aroma; storage conditions; aroma profile; bread ... See more keywords