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...
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| Formato: | Online |
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| Idioma: | inglês |
| Publicado em: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Acesso em linha: | ONIX_20220111_9783036516684_328 |
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| _version_ | 1869524009814589440 |
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| collection | Directory of Open Access Books |
| description | 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 foods has been observed.In this book, you can find nine valuable scientific contributions, which deal with the more recent analytical developments for the identification of some compounds responsible for odor and taste in foods such as ham, beer, strawberry, Amontillado sherry wine and others, in order to authenticate them or evaluate the effect of different techniques or making stages on their aroma and taste. |
| format | Online |
| id | doab-20.500.12854ir-76593 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-765932024-03-28T03:32:22Z Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods Castro-Mejías, Remedios Durán-Guerrero, Enrique Iberian ham authentication feeding fatty acids oleic acid artificial neural network strains-selection 1,3-pentadiene sorbate spoilage-yeast food-preservation headspace sorptive extraction beer volatile compounds stir bar sorptive extraction strawberry volatile profile variety soilless system anthocyanins antioxidants blueberry Box–Behnken design phenolic compounds response surface methodology ultra-high-performance liquid chromatography UHPLC UV–Vis Vaccinium corymbosum L. HSCCC sherry wine Amontillado antioxidant activity aroma precursors grapes HPLC-DAD HPLC-qTOF-MS intact glycosides Brandy de Jerez Sherry Cask® oak wood aroma ageing pellicular maceration supra-extraction β-glycosidase enzymes yeasts sensory analysis n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science 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 foods has been observed.In this book, you can find nine valuable scientific contributions, which deal with the more recent analytical developments for the identification of some compounds responsible for odor and taste in foods such as ham, beer, strawberry, Amontillado sherry wine and others, in order to authenticate them or evaluate the effect of different techniques or making stages on their aroma and taste. 2022-01-11T13:36:29Z 2022-01-11T13:36:29Z 2021 book ONIX_20220111_9783036516684_328 9783036516684 9783036516677 https://directory.doabooks.org/handle/20.500.12854/76593 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/4038 https://mdpi.com/books/pdfview/book/4038 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-1667-7 10.3390/books978-3-0365-1667-7 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036516684 9783036516677 147 Basel, Switzerland open access |
| spellingShingle | Iberian ham authentication feeding fatty acids oleic acid artificial neural network strains-selection 1,3-pentadiene sorbate spoilage-yeast food-preservation headspace sorptive extraction beer volatile compounds stir bar sorptive extraction strawberry volatile profile variety soilless system anthocyanins antioxidants blueberry Box–Behnken design phenolic compounds response surface methodology ultra-high-performance liquid chromatography UHPLC UV–Vis Vaccinium corymbosum L. HSCCC sherry wine Amontillado antioxidant activity aroma precursors grapes HPLC-DAD HPLC-qTOF-MS intact glycosides Brandy de Jerez Sherry Cask® oak wood aroma ageing pellicular maceration supra-extraction β-glycosidase enzymes yeasts sensory analysis n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods |
| title | Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods |
| title_full | Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods |
| title_fullStr | Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods |
| title_full_unstemmed | Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods |
| title_short | Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods |
| title_sort | recent developments in identification of genuine odor and taste active compounds in foods |
| topic | Iberian ham authentication feeding fatty acids oleic acid artificial neural network strains-selection 1,3-pentadiene sorbate spoilage-yeast food-preservation headspace sorptive extraction beer volatile compounds stir bar sorptive extraction strawberry volatile profile variety soilless system anthocyanins antioxidants blueberry Box–Behnken design phenolic compounds response surface methodology ultra-high-performance liquid chromatography UHPLC UV–Vis Vaccinium corymbosum L. HSCCC sherry wine Amontillado antioxidant activity aroma precursors grapes HPLC-DAD HPLC-qTOF-MS intact glycosides Brandy de Jerez Sherry Cask® oak wood aroma ageing pellicular maceration supra-extraction β-glycosidase enzymes yeasts sensory analysis n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science |
| topic_facet | Iberian ham authentication feeding fatty acids oleic acid artificial neural network strains-selection 1,3-pentadiene sorbate spoilage-yeast food-preservation headspace sorptive extraction beer volatile compounds stir bar sorptive extraction strawberry volatile profile variety soilless system anthocyanins antioxidants blueberry Box–Behnken design phenolic compounds response surface methodology ultra-high-performance liquid chromatography UHPLC UV–Vis Vaccinium corymbosum L. HSCCC sherry wine Amontillado antioxidant activity aroma precursors grapes HPLC-DAD HPLC-qTOF-MS intact glycosides Brandy de Jerez Sherry Cask® oak wood aroma ageing pellicular maceration supra-extraction β-glycosidase enzymes yeasts sensory analysis n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science |
| url | ONIX_20220111_9783036516684_328 |