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An integrative 'omics' approach identifies new candidate genes to impact aroma volatiles in peach fruit
(2013-05-23)
Background: Ever since the recent completion of the peach genome, the focus of genetic research in this area has turned to the identification of genes related to important traits, such as fruit aroma volatiles. Of the over ...
Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines
(John Wiley and Sons Ltd, 2018)
Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit
(Elsevier B.V., 2012-05-01)
The aim of this study was to investigate the influence of the cultivation system on the volatile composition of the passion fruit and to determine the odoriferous contribution of the compounds for the aroma of the organic ...
Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit
(Elsevier B.V., 2012-05-01)
The aim of this study was to investigate the influence of the cultivation system on the volatile composition of the passion fruit and to determine the odoriferous contribution of the compounds for the aroma of the organic ...
Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method
(Elsevier Ltd, 2019)
© 2018 Elsevier Ltd One of the strongest factors that affects the volatile profile of sparkling wine is the winemaking process. Here we focus on determining the effects of the second fermentation and aging on lees of ...
Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds
(2016-07-01)
This paper provides, for the first time, an overview of different aspects related to the quality of coffee beans and their volatile fractions: species/cultivars, geographic origins, bean defects, and types of beverages, ...
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 ...