Isoamyl acetate is one of the most important flavor compounds used in food industries because of its characteristic banana flavor. The ester is used as a flavoring compound in many foods and drinks, such as honey, butterscotch, ...

The perception of the flavor is an important attribute of quality in marine fish and other seafoods, being the first and main factor of discrimination for the evaluation, later acceptance and preference of the product by ...

Essential precursors of the cocoa-specific roasting-flavor notes were formed during proteolysis of the cocoa vicilin-class(7S) globulin by a mixture of cocoa aspartic protease and carboxypeptidase. These could be partially ...

Flavor is a multifaceted appreciation of the total sensation perceived when any food or drink is consumed. The flavor of food is the most important sensory attribute affecting the acceptance and preference of consumers. A ...

Various factors need to be taken into account when reformulating a food or beverage. The food components, not only macronutrients but also minor ingredients such as flavoring agents, could affect the perception of the ...

The agglomerated instant coffee is the product of the powder instant coffee agglomeration. Its production involves stages of processes whose thermal variations change qualitatively and quantitatively the volatile compounds ...