Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods

Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods

Both aroma and taste are important quality criteria for food products, and they have a great influence on our consumption behaviours. In recent years, a significant increase in the number of studies related to the identification of the characteristic odor- and taste-active compounds of particular fo...

Full description

Bibliographic Details
Format: eBook
Language:English
Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Subjects:
Mathematics & science
Research & information: general
1,3-pentadiene
ageing
Amontillado
anthocyanins
antioxidant activity
antioxidants
aroma
aroma precursors
artificial neural network
authentication
beer
blueberry
Box-Behnken design
Brandy de Jerez
enzymes
fatty acids
feeding
food-preservation
grapes
headspace sorptive extraction
HPLC-DAD
HPLC-qTOF-MS
HSCCC
Iberian ham
intact glycosides
n/a
oak wood
oleic acid
pellicular maceration
phenolic compounds
response surface methodology
sensory analysis
Sherry Cask®
sherry wine
soilless system
sorbate
spoilage-yeast
stir bar sorptive extraction
strains-selection
strawberry
supra-extraction
UHPLC
ultra-high-performance liquid chromatography
UV-Vis
Vaccinium corymbosum L.
variety
volatile compounds
volatile profile
yeasts
β-glycosidase
Online Access:Open Access: DOAB: description of the publication
Open Access: DOAB, download the publication

Internet

Open Access: DOAB: description of the publication
Open Access: DOAB, download the publication

Similar Items