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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...
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...
利用响应曲面分析方法,研究了苹果汁酶解工艺参数(果胶酶用量、酶解温度、酶解时间)对苹果汁感官品质及香气构成的影响。结果表明:酶解时间、酶用量对苹果汁感官品质的影响极为显著(P<0.01),因素主次效应为:酶解时间、酶用量、酶解温度。苹果汁酶解的最佳工艺参数为:果胶酶用量0.04g/L,酶解时间2.77h,酶解温度47.5℃。利用顶空固相微萃取方法对苹果汁香气成分进行分析,并通过多元回归分析构建...
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...
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...
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...
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 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...
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...
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...
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. ...
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...
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...
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 ...
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...

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