Search results for "Aroma compounds"

showing 5 items of 25 documents

Evaluation of the aroma compounds of Sicilian Cactus pear (Opuntia Ficus-Indica) fermented juice

2011

aroma compounds fermented juice Opuntia Ficus-Indica)Settore AGR/15 - Scienze E Tecnologie Alimentari
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The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

2011

 ; We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1 Hz by varying the gelatine content between 0 and 15% w/w. The in vivo release of three aroma compounds was monitored using Proton Transfer Reaction Mass Spectrometry and with a trained panel of testers. The gelatine content had no significant effect on the headspace/product partition and diffusion properties of the aroma compounds. The highest in vivo release for all aroma compounds was ob…

dynamic of releaseEATING BEHAVIOUR01 natural sciencesSensory analysisAnalytical Chemistry0404 agricultural biotechnology[SDV.IDA]Life Sciences [q-bio]/Food engineeringstructureEating behaviourAromaProton-transfer-reaction mass spectrometryChromatographybiologyaroma compoundsChemistry010401 analytical chemistry[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringfood and beverages04 agricultural and veterinary sciencesGeneral Medicinebiology.organism_classificationgels040401 food sciencePTR-MS0104 chemical sciencesEating behaviorTemporal perceptionperception over timeFood Science
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STUDY OF Β-GLUCOSIDASE IN CELLULAR AND ACELLULAR FORM FOR WINEMAKING APPLICATIONS

2005

enzyme activity winemaking aroma compoundsSettore AGR/15 - Scienze E Tecnologie Alimentari
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Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content

2008

International audience; Gas–matrix partition coefficients (k) of volatile compounds of a strawberry flavour added to a complex model system (custard dessert, COST action 921 recipe) were determined. The influence of fat content on the volatility of the strawberry aroma compounds was investigated using full fat milk- (FFM) and skimmed milk- (SM) custards. For the purpose of this study, the phase ratio variation (PRV) method was used because of its easy application for a mixture of volatiles without requiring any calibration. From the 15 aroma compounds present in the flavouring mixture, seven were volatile enough to be detected and concentrated enough to allow the calculation of k values. Ga…

food.ingredientFlavour01 natural sciencesHexanalAnalytical Chemistrychemistry.chemical_compound0404 agricultural biotechnologyfoodCustard[CHIM.ANAL]Chemical Sciences/Analytical chemistrySkimmed milk[CHIM]Chemical SciencesAroma compoundFood scienceStrawberry aroma compoundsAromaFlavorChromatographybiologyMilk fat010401 analytical chemistryEthyl hexanoate04 agricultural and veterinary sciencesGeneral MedicineGas/matrix partition coefficient; Phase ratio variation method (PRV); Milk fat; Strawberry aroma compounds; COST action 921; CustardCOST action 921biology.organism_classification040401 food science0104 chemical sciencesPartition coefficientGas/matrix partition coefficient[CHIM.POLY]Chemical Sciences/PolymerschemistryPhase ratio variation method (PRV)Food Science
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Influence of different dehydration levels on volatile profiles, phenolic contents and skin hardness of alkaline pre-treated grapes cv Muscat of Alexa…

2020

A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped for 185 s, 25 &deg

postharvest dehydrationHealth (social science)linaloolPlant Sciencelcsh:Chemical technology01 natural sciencesHealth Professions (miscellaneous)Microbiologychemistry.chemical_compound0404 agricultural biotechnologyLinaloolNerolmedicinelcsh:TP1-1185Dehydrationalkaline pre-treatmentAromaCitronellolWinearoma compoundaroma compoundsbiology010401 analytical chemistryfood and beveragesSettore AGR/15 - Scienze E Tecnologie Alimentari04 agricultural and veterinary sciencesbiology.organism_classificationmedicine.diseasealkaline pre-treatments040401 food science0104 chemical sciencesHorticulturePassito winechemistrySodium hydroxideZibibbo<i>Passito</i> wineGeraniolFood Science
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