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...

The effects of five technological procedures and of the contents of total anthocyanins and condensed tannins on 19 fermentation-related aroma compounds of young red Mencia wines were studied. Multifactor ANOVA revealed that levels of those volatiles changed significantly over the length of storage in bottles and, to a lesser extent, due to other technological factors considered; total anthocyan...

PURPOSE This study was done to examine the effects of aromatherapy on stress and stress responses in adolescents. METHODS A two-group cross-over design was used for this study. The experimental treatment was aroma essential oil inhalation and the placebo treatment was carrier oil inhalation using a necklace. The sample included 36 female high school students. Fisher's exact test, t-test, and ...

This research describes the sensory odor characteristics of 19 phenolic compounds (11 phenol derivatives, six guaiacol derivatives, and two syringol derivatives) that have been associated with smoked aroma in previous literature. Seven concentrations varying from 1 to 100,000 ppm of each chemical were examined. A highly trained descriptive panel used a recently published lexicon for smoky aroma...

Flavour is a key quality attribute of apples defined by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatty and amino acids, and the main products are aldehydes, alcohols and esters. Some enzymes are crucial in the production of volatile compounds, such as lipoxygenase, alcohol dehydrogenase, and alcohol acyltransferase. C...

Aroma is an important quality characteristic in Muscat grapes and constitutes a major concern for viticulturist and grapevine breeders. For this reason, Muscat aroma variability was characterised in a segregating progeny and in a collection of table grapes, to assess the usefulness of the presence or absence of rose oxide for predicting Muscat genotypes. Simple tasting and an analysis of free a...

UNLABELLED Strawberry samples with enzyme activity and without enzyme activity (stannous chloride added) were measured for real-time formation of lipoxygenase (LOX) derived aroma compounds after 5 min pureeing using selected ion flow tube-mass spectrometry (SIFT-MS). The concentration of (Z)-3-hexenal and (E)-2-hexenal increased immediately after blending and gradually decreased over time, whil...

Malnutrition is a serious problem in the elderly while understanding flavour perception could be tool for controlling appetite or food choices. To increase our knowledge, we characterised health and oral physiology (oral volume, swallowing tongue force, number of teeth salivary flow rate, protein content antioxidant capacity) cohort 54 community-dwelling French as well their individual retronas...

Higher alcohols and esters are key compounds from fermentation that help define the character of beer. mainly produced by yeast via Ehrlich amino acid degradation pathway especially leucine, isoleucine, valine, phenylalanine. Augmenting concentration these acids can enhance output pathway. Unlike previous studies, work reported here explores possibility combining endo- exo-proteases to selectiv...