The Main Aroma Compounds in Cookie Analysis of the Main Aroma Compounds in Cookies Using Steam Distillation Extraction and Aroma Extract Dilution Methods
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Evaluation of Flavor and Aroma Compounds Present in Kefir
ABSTRACT: Kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. The aim of this study was to evaluate flavor and aroma compounds present in kefir. Two types of starter (Christian Hansen and Sacco) and three levels of temperatures (30, 33 and 35oC) were used for the preparation of kefir samples. The samples were analyzed for acetaldehyde, diacet...
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Aroma potentials in early and late maturity Pinot noir grapes were investigated in two consecutive vintages. The grape samples were hydrolyzed under acidic conditions, and the released odorants were studied by aroma extract dilution analysis (AEDA). Forty-nine main odor-active compounds were detected in the AEDA. The odorants released with high flavor dilution values were 1-hexanal, β-damasceno...
متن کاملextraction and characterization of allium irancum plant extract and its application in the green synthesis of silver nano particles and oxidation of thiocarbony1 compounds
سنتز سبز نانوذرات فلزی (nps) درسالهای اخیر توجه بسیارزیادی را به خود جلب کرده است. زیرا این پروتوکل کم هزینه وسازگار با محیط زیست از روش های استاندارد سنتز. در این پایان نامه ما گزارش میکنیم یک روش ساده و سازگار با محیط زیست برای سنتز نانوذرات نقره با استفاده از محلول آبی عصاره گیاه allium iranicum به عنوان یک عامل کاهش دهنده ی طبیعی. نانو ذرات نقره مشخص شد با استفاده از تکنیک های uv-visible، x...
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...
متن کاملApproaches 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...
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ژورنال
عنوان ژورنال: Nippon Shokuhin Kagaku Kogaku Kaishi
سال: 2020
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.67.171