Free and glycosidically bound aroma compounds in fruit: biosynthesis, transformation, and practical control.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2064422
Abstract: Fruit aroma makes an initial flavor impression and largely determines the consumer preference and acceptance of fruit products. Free volatile organic compounds (FVOCs) directly make up the characteristic aromas of fruits. While glycosidically bound volatile… read more here.
Keywords: aroma; glycosidically bound; fruit; aroma compounds ... See more keywords
Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines
Sign Up to like & getrecommendations! Published in 2021 at "Molecules"
DOI: 10.3390/molecules26041193
Abstract: This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of… read more here.
Keywords: effect; free glycosidically; volatile compounds; ultrasound treatment ... See more keywords