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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...