Flavour compounds influence the taste and quality of foods both of which are very important criteria in food selection and consumer acceptance. Pulse legumes such as field peas are increasingly used in foods such as soup mixes, purees, bakery and other processed products (Heng et al., 2004). In some parts of the world, particularly in Western countries, the presence of off-flavours in peas can ...

The effects of rootstock on the volatile flavour components of page mandarin juice and peel were investigated in this study. Juice flavour components were extracted by using Poly dimethyl silaxane  membranes( PDMS ) and eluted by pentane dichloromethane and then analyzed by GC-FID and GC-MS. Peel flavour compone...

Wines from warm(ing) climates often contain excessive ethanol but lack acidity. The yeast Lachancea thermotolerans can ameliorate such wines due to partial conversion of sugars lactic acid during alcoholic fermentation. This study compared the performance five L. strains in two inoculation modalities (sequential and co-inoculation) Saccharomyces cerevisiae un-inoculated treatments high sugar/lo...