The influence of a prefermentative freezing process on changes of aromatic characteristics and volatile compounds in Meili wines was studied to optimize freezing parameters and reveal the mathematical relationship between aromatic characteristics and volatile compounds. The wines obtained were characterized by sensory evaluation and stir bar sorptive extraction (SBSE) followed by a thermal deso...

Rajchl A., Čížková H., Voldřich M., Lukešová D., Panovská Z. (2009): Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma. Czech J. Food Sci., 27: 256–266. Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of Sauvignon blanc wines produced in Moravia. The aroma profiles of 8 samples of Mora...

Coffee aroma, with more than 600 components, is considered as one of the most complex food aromas. Although electronic noses have been successfully used for objective analysis and differentiation of total coffee aromas, it is difficult to use them to describe the specific features of coffee aroma (i.e., the type of smell). This is because data obtained by electronic noses are generally based on...

PURPOSE Inhalation of ylang-ylang aroma has been shown to reduce the auditory P300, an event-related potential thought to reflect higher-order processing. Because olfactory function is sometimes disturbed in temporal lobe epilepsy (TLE), the objective of the present study was to determine whether the effect of ylang-ylang aroma on the auditory P300 was impaired in patients with TLE. METHOD Fo...

For human beings, the mouth is the first organ to perceive food and the different signalling events associated to food breakdown. These events are very complex and as such, their description necessitates combining different data sets. This study proposed an integrated approach to understand the relative contribution of main food oral processing events involved in aroma release during cheese con...

OBJECTIVES In aromatherapy, lavender aroma is reputed to assist with relaxation. However, while there is much anecdotal evidence to that effect, the empirical literature is very inconsistent. Failure to employ adequate placebos, proper blinding, objective measures, or screening of prior beliefs about aromatherapy means that many previous findings could have been influenced by expectancy biases....

Volatile compounds are responsible for the aroma and contribute to the flavor of fresh strawberries (Fragaria ×anannassa), red raspberries (Rubus idaeus), and blueberries (Vaccinium sp.). Strawberry aroma is composed predominately of esters, although alcohols, ketones, and aldehydes are also present in smaller quantities. The aroma of raspberries is composed of a mixture of ketones and terpenes...

It is hypothesized that differences in the extent of retro-nasal aroma release during consumption may be 1 of the reasons that people vary in their satiation characteristics. Using real-time atmospheric pressure chemical ionization mass spectrometry (APcI-MS), in vivo retro-nasal aroma release was determined for 30 subjects consuming 9 different food products, varying in physical structure (i.e...

We have shown in molecular basis that alcoholic tea aroma is mainly formed by endogenous enzymatic hydrolysis of glycosidic aroma precursors during manufacturing. Amounts of alcoholic aroma precursor and glycosidase activity in each part of the tea shoot (Camellia sinensis var. sinensis cv Yabukita and a hybrid of var. assamica & var. sinensis cv Izumi) were indirectly measured by means of a cr...

• Aroma variability in truffles has been attributed to maturation (Tuber borchii), linked to environmental factors (Tuber magnatum), but the involvement of genetic factors has been ignored. We investigated aroma variability in Tuber uncinatum, a species with wide distribution. Our aim was to assess aroma variability at different spatial scales (i.e. trees, countries) and to quantify how aroma w...