搜索结果: 1-15 共查到“食品科学技术 Aroma”相关记录30条 . 查询时间(0.125 秒)
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...
Fermentative Aroma Compounds and Sensory Descriptors of Traditional Croatian Dessert Wine Prošek from Plavac mali cv.
Pro{ek dessert wine fermentation volatile compounds descriptive sensory analysis
2011/2/24
Pro{ek is a traditional dessert wine from the coastal region of Croatia made from
partially dried grapes. There is very little literature data about the chemical composition
and sensory properties o...
Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method
mango Mangifera indica L. ‘Keaw’ odor detection threshold
2009/6/18
Odor detection thresholds of optically active compounds and other volatile compounds found in the oil of yellow Keaw mangoes were determined. Odor intensity of individual components was evaluated by L...
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...
Evaluation of Japanese Green Tea Extract Using GC/O with Original Aroma Simultaneously Input to the Sniffing Port Method（OASIS）
Japanese green tea aroma extract dilution analysis gas chromatography olfactometry
2009/6/17
Recent studies of natural aromas have focused on only the lowest odor threshold compounds. In this study, we evaluated the volatile compounds of Japanese green tea, comparing the original aroma simult...
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...
Identification of Volatile Compounds which Enhance Odor Notes in Japanese Green Tea using the OASIS（Original Aroma Simultaneously Input to the Sniffing port）method
Japanese green tea Camellia sinensis cv. Yutakamidori GC/O with original aroma simultaneously input to the sniffing port
2009/6/10
We evaluated the volatile compounds of Japanese green tea using GC/O with the original aroma simultaneously input to the sniffing port (OASIS) method in order to determine the relationship between the...
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...
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 ...
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 ...