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Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
(Taylor & Francis, 2017-12)
In this study, the effects of two garlic-flavouring processes on quality parameters and the organosulphur compound profile were investigated. The results showed that the addition of fresh garlic increased acidity and ...
Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
(2017)
In this study, the effects of two garlic-flavouring processes on quality
parameters and the organosulphur compound profile were investigated.
The results showed that the addition of fresh garlic increased acidity ...
Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews
(Trends in Food Science & Technology, 2020-02)
Background
The physicochemical characteristics and flavour of coffee are related to the volatile and non-volatile compounds produced during roasting, which reach the coffee cup upon brewing.
Scope and approach
This ...
Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases
(Bentham Science Publishers, 2009-10)
The milk fat is an essential component for the development of correct flavour in cheese. The lipolysis and catabolism of fatty acids are two biochemical events very important on flavour development of some cheese varieties. ...
The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates
(WILEY-BLACKWELLHOBOKEN, 2012)
Corn grits that were supplemented with isovaleraldehyde, ethyl butyrate, butyric acid and flavour enhancers were extruded under different processing conditions. Volatile compounds retained in the extrudates were isolated ...
The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates
(Wiley-Blackwell, 2012-09-01)
Corn grits that were supplemented with isovaleraldehyde, ethyl butyrate, butyric acid and flavour enhancers were extruded under different processing conditions. Volatile compounds retained in the extrudates were isolated ...
Cheese Ripening: Enzymes and Typical Flavour Compounds Associated with Milk Fat Degradation
(Nova Science Publishers, 2013)
Milk fat is one of the major components of cheese, which occurs as globules surrounded by a thin layer membrane called the milk fat globule membrane (MFGM). This membrane acts as a natural barrier isolating the enzymes ...
Formation of volatile compounds, peptidolysis and carbohydrate fermentation by mesophilic lactobacilli and streptoccocci cultures in a cheese extract
(EDP Sciences, 2016-04)
Many studies about the influence of Lactococcus lactis on cheese flavour have been reported, while the impact of mesophilic lactobacilli and Streptococcus thermophilus, either as single or mixed cultures, have been less ...