Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments
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DOI: 10.1111/jfpp.13933
Abstract: The aroma compounds in four brands of white bread were characterized by aroma extraction dilution analysis, quantitation, aroma recombination, and omission tests. A total of 54 aroma compounds were detected. Among them, methional had the… read more here.
Keywords: aroma; aroma compounds; compounds white; white bread ... See more keywords
Influence of locality on content of phenolic compounds in white wines
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DOI: 10.17221/337/2013-cjfs
Abstract: Lampiř L., Pavlousek P. (2013): Influence of locality on content of phenolic compounds in white wines. Czech J. Food Sci., 31: 619–626. Phenolic compounds in grapes and wines are significantly influenced by the environment. Phenolic… read more here.
Keywords: content phenolic; locality content; white wines; compounds white ... See more keywords