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Characteristic Aroma Components of Tosa-buntan（Citrus grandis Osbeck forma Tosa）Fruit
Citrus Tosa-buntan Citrus grandis Osbeck forma Tosa
2009/6/18
The volatile components of Tosa-buntan (Citrus grandis Osbeck forma Tosa) cold-pressed peel oil were studied by GC and GC-MS. The characteristic aroma compounds were investigated by GC-olfactometry in...
Use of a Fungal Lipase for Enhancement of Aroma in Black Tea
lipase for tea processing lipase for aroma enhancement Rhizomucor miehei
2009/6/17
Lipases produced extracellularly by bacteria and fungi are being widely used in the food industry for flavour development. During tea processing, the possibility of enhancing the flavour of tea by the...
Recent Advances in the Chemistry of Strecker Degradation and Amadori Rearrangement: Implications to Aroma and Color Formation
Maillard reaction Strecker degradation Amadori rearrangement
2009/6/17
The importance of Strecker degradation lies in its ability to produce Strecker aldehydes and 2-aminocarbonyl compounds, both are critical intermediates in the generation of aromas during Maillard reac...
Study of Trehalose Addition on Aroma Retention in Dehydrated Strawberry Puree
trehalose flavour retention dehydration process
2009/3/19
In order to improve the quality of dehydrated fruit products, the influence of the addition of two sugars (sucrose and trehalose) on the retention of aroma components during dehydration of strawberry ...
Release of Strawberry Aroma Compounds by Different Starch-Aroma Systems
strawberry aroma compounds starch GC-MS sensory evaluation
2014/3/10
In the food industry, the addition of flavours is used to reinforce the aroma profile of different goods. However, interactions between starch and aroma compounds can occur, and this can impact upon a...
Production of Food Aroma Compounds：Microbial and Enzymatic Methodologies
aroma compounds biotransformation microorganisms
2009/3/9
Over the past few years, the increasing demand for natural products in the food industry has encouraged remarkable efforts towards the development of biotechnological processes for the production of f...
Effect of Different Maceration Treatments on Free and Bound Varietal Aroma Compounds in Wine of Vitis vinifera L. cv. Malvazija istarska bijela
Malvazija istarska wines cryomaceration varietal aroma
2009/2/25
During a two-year study, the effect of different grape mash maceration treatments (skin contact at 20 °C for 10, 20 and 30 h) and cryomaceration (skin contact at 7 °C for 10, 20 and 30 h) on the conce...
Characteristic Aroma Composition Profile of Mature Stage Citrus junos（Yuzu）Peel Oil from Different Origins
yuzu Citrus junos Sieb. ex Tanaka essential oil
2010/2/3
The characteristic aroma compositions of Citrus junos Sieb. ex Tanaka (yuzu) cold-pressed peel oil were studied by both instrumental and organoleptic methods. The samples were obtained from 5 popular ...
