Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.12.077
Abstract: The effects of six maceration treatments on volatile aroma and phenol composition of Teran red wine were studied: standard maceration (control C), cold pre-fermentation maceration (CPM), saignée (S), pre-fermentation heating with extended maceration (PHT) or… read more here.
Keywords: volatile aroma; wine; maceration; aroma phenol ... See more keywords
Volatile and aroma profiling of flower and rhizome of Hedychium flavescens growing in North Western Himalayan region.
Sign Up to like & getrecommendations! Published in 2022 at "Natural product research"
DOI: 10.1080/14786419.2022.2069106
Abstract: The present investigation was carried out for a comparative volatile study and aroma profiling of Hedychium flavescens. The headspace gas chromatography mass spectrometry (GC-MS) analysis of flowers (HS-F) and rhizome (HS-R); GC-MS analysis of flower… read more here.
Keywords: volatile aroma; aroma profiling; flower rhizome; profiling flower ... See more keywords
Volatile aroma compounds in wines from Chinese wild/hybrid species.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.12684
Abstract: The volatile aroma compounds in wines produced from Chinese wild/hybrid species were investigated in comparison to wines from European grapes. Volatiles were extracted by headspace solid-phase micro-extraction and identified by gas-chromatography/mass-spectrometry. The identification of analyte… read more here.
Keywords: compounds wines; hybrid species; aroma compounds; volatile aroma ... See more keywords
Study on the nutritional quality and volatile aroma compounds in cupcakes supplemented with raw dehydrated potato flour
Sign Up to like & getrecommendations! Published in 2023 at "International Journal of Food Engineering"
DOI: 10.1515/ijfe-2022-0225
Abstract: Abstract Cupcakes were made by LZ-111 and LS-10 raw dehydrated potato flour (RDPF) with 10 %, 30 %, and 50 % additions. The addition of RDPFs improved nutritional quality but decreased the height and lightness compared to the… read more here.
Keywords: volatile aroma; potato flour; raw dehydrated; dehydrated potato ... See more keywords
Volatile Aroma Compounds in Jasmine Rice as Affected by Degrees of Milling.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of nutritional science and vitaminology"
DOI: 10.3177/jnsv.65.s231
Abstract: Jasmine rice (Khao Dawk Mali 105) is popular because of its pleasant unique aroma. Milling is an important step in order to produce various types of edible rice. The distribution of volatile aroma compounds in… read more here.
Keywords: volatile aroma; jasmine rice; rice; aroma compounds ... See more keywords
Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11193088
Abstract: There is a lack of studies evaluating the metabolic contribution of non-Saccharomyces yeasts in early fermentation phases. This study aimed to investigate the volatile aroma profiles produced by various non-Saccharomyces yeasts just before sequential inoculation… read more here.
Keywords: saccharomyces yeasts; volatile aroma; yeasts early; grape must ... See more keywords
The Grade of Dried Jujube (Ziziphus jujuba Mill. cv. Junzao) Affects Its Quality Attributes, Antioxidant Activity, and Volatile Aroma Components
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DOI: 10.3390/foods12050989
Abstract: Jujube (Ziziphus jujuba Mill. cv. Junzao) has attracted a large number of consumers because it is rich in nutrients, such as carbohydrates, organic acids, and amino acids. Dried jujube is more conducive to storage and… read more here.
Keywords: volatile aroma; antioxidant activity; quality; jujube ... See more keywords
Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Fungi"
DOI: 10.3390/jof8020128
Abstract: This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non-Saccharomyces yeast and Saccharomyces cerevisiae. The effects of fermentation with pure cultures of Candida ethanolica, Hanseniaspora guilliermondii and… read more here.
Keywords: volatile aroma; polyphenol; tangerine wines; fermentation ... See more keywords
The Molecular Network behind Volatile Aroma Formation in Pear (Pyrus spp. Panguxiang) Revealed by Transcriptome Profiling via Fatty Acid Metabolic Pathways
Sign Up to like & getrecommendations! Published in 2022 at "Life"
DOI: 10.3390/life12101494
Abstract: Simple Summary Pear is a widely eaten fruit all over the world. Volatile aroma is an important factor affecting fruit quality and the fatty acid metabolism pathway is important in synthesizing volatile aromas. In this… read more here.
Keywords: panguxiang; network; volatile aroma; aroma ... See more keywords
A Targeted and an Untargeted Metabolomics Approach to the Volatile Aroma Profile of Young ‘Maraština’ Wines
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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
The Impact of Type of Brandy on the Volatile Aroma Compounds and Sensory Properties of Grape Brandy in Montenegro
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27092974
Abstract: This paper presents the results of a study that examined the impact of grape variety on the volatile aroma compounds and sensory properties of standard and Muscat grape brandy produced in the Podgorica sub-region (Montenegro)… read more here.
Keywords: compounds sensory; volatile aroma; grape brandy; aroma compounds ... See more keywords