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Analytical and aroma profiles of Slovak and South African meads
mead honey wine fermentation volatile compounds
2014/2/25
The basic analytical parameters and aroma compounds of three Slovak and two South African meads were summarised. The ethanol concentration of the Slovak meads was about 13.5% (v/v), the residual sugar...
Chemical markers in the aroma profiles of South Moravian red wine distillates
terpenoids compositional data principal component analysis centred log-ratio transformation gas chromatography/mass spectrometry solid-phase microextraction
2014/2/25
HSSPME-GC/MS method was used to investigate the volatile compounds responsible for varietal character in the aroma of wine distillates made from 16 different red wine grape cultivars: Andre, Blue Fran...
Maintaining the Anthocyanin Content and Improvement of the Aroma of an Alcoholic Fermented Beverage Produced from Raw Purple-Fleshed Sweet Potato
purple-fleshed sweet potato anthocyanin alcoholic beverage
2009/5/20
We have been developing and studying an alcoholic fermented beverage produced from a raw purple-fleshed sweet potato cultivar (Ipomoea babatas cv. Ayamurasaki) containing high amounts of anthocyanin. ...
Analyses of Aroma Components of Chardonnay Wine Fermented by Different Yeast Strains
different yeast strains Saccharomyces cerevisiae chardonnay
2009/3/20
The aim of this work was to evaluate the influence of selected wine yeasts on the quality of primary and secondary wine aromas using chemical and sensorial evaluation. Twenty-nine selected yeast strai...
Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains
Saccharomyces paradoxus wine volatile compounds sensory characteristics
2009/3/20
The aim of this study is to determine specific enological characteristics of Saccharomyces paradoxus species, potential differences in production of volatile components between Saccharomyces paradoxus...
Influence of Blending on the Aroma of Malvasia istriana Wine
blending Malvasia istriana volatile compounds
2009/3/19
Malvasia istriana (Vitis vinifera) is a domestic and widespread grape cultivar in the Istrian wine region that gives the characteristic white wine. Istrian region is situated in the western part of Cr...
Production and Recovery of Aroma Compounds Produced by Solid-State Fermentation Using Different Adsorbents
aroma production solid-state fermentation recovery
2009/3/13
Volatile compounds with fruity characteristics were produced by Ceratocystis fimbriata in two different bioreactors: columns (laboratory scale) and horizontal drum (semi-pilot scale). Coffee husk was ...
Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System
Selected Meaty Aroma Compounds Meat Model System
2008/11/26
Longissimus dorsi post rigor minced beef meat was washed repeatedly with 0.02 M phosphate buffer (pH 6.8) to obtain pigment-free muscle fibers. The resultant muscle fiber was freeze dried and used as...
Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System
Effect of pH and Water Activity Selected Meaty
2016/5/31
Longissimus dorsi post rigor minced beef meat was washed repeatedly with 0.02 M phosphate buffer (pH 6.8) to obtain pigment-free muscle fibers. The resultant muscle fiber was freeze dried and used as ...
Physicochemical Interactions Between Aroma Compounds and Milk Proteins: Effect of Water and Protein Modification
aroma casein water interactions
2008/3/28
The physicochemical interactions between aroma compounds and sodium caseinate were studied by complementary techniques involving the protein in aqueous solution at 25 or 75 g/L (exponential dilution a...
Influence of media composition and temperature on volatile aroma production by various wine yeast strains
fermentation Saccharomyces bayanus Saccharomyces cerevisiae volatile aroma compounds wine yeast
2014/3/3
Volatile aroma compounds production by two autochthonous Saccharomyces cerevisiae strains, isolated from Istria region, and three other yeast strains (Saccharomyces bayanus and two commercial Saccharo...
Solid-phase microextraction for analysis of mould cheese aroma
SPME gas chromatography mould cheese aroma compounds
2014/3/17
Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. The extraction conditions were very mild, which minimises thermal, mec...
