Aroma Compounds Contributing to Dried Bonito

Hop-Derived Odorants Contributing to the Aroma Characteristics of Beer

Identification of the Key Aroma Compounds in Dried Fruits of Xylopia aethiopica

West African “Peppertree” [Xylopia aethiopica (Dunal) A. Rich, Annonaceae] is a slim, tall tree of about 60–70 cm in diameter and up to 15–30 m high with straight stem and a slightly stripped or smooth bark. It is widely distributed in the humid forest zones of West Africa especially along rivers in the dry country sides (Irvine 1961). Xylopia aethiopica has a wide variety of application, the v...

Approaches to wine aroma: release of aroma compounds from reactions between cysteine and carbonyl compounds in wine.

Under conditions close to those of wine, that is, low pH, aqueous medium, and low temperatures, this work examines the role of carbonyl (acetoin and acetol) and dicarbonyl (glyoxal, methylglyoxal, diacetyl, and pentane-2,3-dione) compounds associated with cysteine in the formation of odorous products. In particular, thiazole, 4-methylthiazole, 2-acetylthiazole, and trimethyloxazole and two sulf...

Characteristic aroma compounds from different pineapple parts.

Characteristic aroma volatile compounds from different parts of cayenne pineapple were analyzed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS). The main volatile compounds were esters, terpenes, ketones and aldehydes. The number and content of aroma compounds detected in pulp were higher than those found in core. In pulp, the characteristic a...

Effect of Composition on Release of Aroma Compounds

The effect of oleic acid (5 and 10% v/v) and xanthan gum (0.5 and 1% wt) on  partitioning and retention of ethyl acetate and diacetyl from two matrices with a different composition was investigated by applying static head space gas chromatography. Two matrices with different composition have been developed: one containing carbohydrates (xanthan gum) and in the second one, called co...