ライフサイエンスコーパス: aroma

1 s, which are potential contributors to fruit aroma.

2 as a major actor impacting the perception of aroma.

3 e, associated with typical rocket and radish aroma.

4 distillate fractions to emphasize its floral aroma.

5 and 2-alkylfurans that contribute to overall aroma.

6 potent off-flavor possessing a peppery/spicy aroma.

7 hyl acetate likely to affect negatively wine aroma.

8 ied with FO as the ones with a more pleasant aroma.

9 ethionol and beta-phenylethanol) on red wine aroma.

10 rocedures, rendering the most promising wine aroma.

11 en-free bakery products usually exhibit weak aroma.

12 an be perceivable by humans because of their aroma.

13 to link the quality of, e.g., a food to its aroma.

14 hyl sulfone were responsible for 'sulfurous' aroma.

15 ) is a plant well known for its roots' spicy aroma.

16 pid-derived volatile compounds in raw almond aroma.

17 ives were the major components of date fruit aroma.

18 nac and rum, as contributors to tobacco-like aromas.

19 , and the general demand for new flavors and aromas.

20 acetates), grassy notes (3-hexenol), floral aromas (2-phenylethanol and beta-linalool) and cheesy ar

21 identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O.

22 variability and uncertainty associated with aroma active compounds of PEF-treated peach nectar.

23 vour dilution (FD) factor, the most powerful aroma active compounds were safranal (FD = 512), 4-ketoi

24 pulsed electric field (PEF) processing on 28 aroma active compounds, and four physical and eight sens

25 on analysis (AEDA) resulted in a total of 14 aroma-active areas being detected in the extract of pist

26 The aroma-active compounds identified using gas chromatograp

27 GC-olfactometry (GC-O) identified 50 aroma-active compounds in 'Tasti-Lee', with 10 reported

28 ic acid and vanillin were the most important aroma-active compounds in all vinegars.

29 Aroma and aroma-active compounds of Iranian saffron (Crocus sativu

30 sis (AEDA) was used for the determination of aroma-active compounds of saffron.

31 qualitative or semi-quantitative analysis of aroma-active terpenes in liquid food matrices.

32 Volatile, aroma-active, and phenolic compounds of pistachio oil ob

33 Impairment of wine aroma after vinification is frequently associated to ben

34 s character profiles for each beer, with hop aroma also found to change the hop variety-derived bitte

35 heshi varieties exhibiting the most distinct aroma among studied date varieties.

36 The freezing of wheat bread before aroma analyses is a common practice in order to preserve

37 stion of the application of chemometrics for aroma analysis but also of the use of different analytic

38 , was later confirmed using state-of-the-art aroma analysis techniques.

39 Aroma and aroma-active compounds of Iranian saffron (Cro

40 and Iran were analyzed for their content in aroma and bioactive compounds with different analytical

41 teria which are necessary for development of aroma and chemical properties of TTB.

42 highly appreciated for their typical taste, aroma and crunchy texture.

43 s the chemical information concerning coffee aroma and flavor obtained with HS-SPME of the ground cof

44 be used interchangeably to sample the coffee aroma and flavor.

45 n cilantro such as loss in structure, color, aroma and flavor.

46 used as additives in mixed drinks to enhance aroma and flavor.

47 c acid, which gives vinegar its strong, sour aroma and flavour.

48 ong correlation of total quality scores with aroma and infusion colour was observed.

49 r compound that has a characteristic buttery aroma and is widely used in the flavour industry.

50 cts of six maceration treatments on volatile aroma and phenol composition of Teran red wine were stud

51 showed that there were no differences in the aroma and physicochemical properties (pH and degrees Bri

52 ut also significantly influence the flavour, aroma and quality of finished wines.

53 ile compounds play an important role in wine aroma and sensory characteristics.

54 of alcohols, received the highest score for aroma and sweetness in the sensory analysis.

55 ma, whereas frost exposure mainly influenced aroma and texture.

56 Antioxidant compounds, together with aromas and coloured pigments were determined, and their

57 t its ability to stimulate the production of aromas and identify the main genes involved in the biosy

58 xidant on limiting browning, losing varietal aromas and off-flavor formation.

59 OSDE) and shelf life affecting conditions on aroma, anisidine values (AV) and peroxide values (PV) we

60 th regard to mouthfeel, sweetness and herbal aroma), as well as the highest polyphenolic content and

61 Aroma attributes of fishy odor, frying odor, and rancid

62 Verdelho wines were characterised by fruity aroma attributes, especially "tree-fruit" and "rockmelon

63 Cold soak had no effect on perceived aroma, bitterness, astringency, and body of the wines.

64 nstrating that hop variety selection and hop aroma both impact significantly on the perceived intensi

65 Fresh-cut cantaloupe melon is valued for its aroma but is highly perishable.

66 y investigated the potential to improve wine aroma by applying two inactive dry yeast products (IDYs)

67 ma profiling indicated that the most intense aroma category was earthy-musty, followed by fruity-flor

68 impact on wine quality, their effects on the aroma character of the initial stage of wine production,

69 h 'mushroom', 'cucumber', and 'fatty-grassy' aroma characteristics, the other three samples showed re

70 ing tomato-onion food products with distinct aroma characteristics.

71 influence of pre-fermentation fining on wine aroma chemistry has been explored.

72 crease in the concentration of several berry aroma classes (about twice the total aroma: from around

73 Wood barrels provided more aroma complexity than glass containers.

74 spectrometry (GC-QQQ-MS) for the analysis of aroma component of mango sap (latex) in nine Pakistani v

75 a extract dilution analysis, the most potent aroma components include: dipropyl disulfide, S-propyl t

76 Twenty-five aroma components were considered and, despite considerab

77 ble for the generation of the cocoa-specific aroma components, we have developed a procedure for the

78 estigate the changes in physico-chemical and aroma composition after late and ice harvest, Gewurztram

79 ivariate data analysis to explore date fruit aroma composition and investigate potential future uses

80 This study aims to define the aroma composition and key aroma compounds of barley malt

81 Aroma composition of the resulting products was determin

82 The distinct aroma composition of these ancient champagne samples, fi

83 -EP and 4-EG removal, phenolic and headspace aroma composition was studied.

84 e yeast metabolism and therefore on the wine aroma composition.

85 ntative process, modifying the typical fruit aroma composition.

86 The popcorn-like aroma compound 2-acetyl-1-pyrroline (2-AP) is a key cont

87 st suitable packaging for preserving the key aroma compound 2-acetyl-1-pyrroline (2AP), total phenoli

88 has been considered to be the most important aroma compound in rice.

89 of the 28 MLR models was flavour, while the aroma compound most influential on the sensory propertie

90 e compounds, being 2-methyl pyrazine the key aroma compound of this beverage.

91 Fruity and sweet were the dominant aroma compound series in SGW and LHGW, but in IHGW decli

92 ic, floral, chemical, pungent and ripe fruit aroma compound series increased.

93 Key aroma compounds (flavor dilution (FD) factors >/=16) wer

94 a significant loss in several grape-derived aroma compounds (terpenols, norisoprenoids and some phen

95 Oral adsorption of the aroma compounds added to the wines ranged from 6% to 43%

96 nalysis of six enological parameters or five aroma compounds allows to classify the wines subjected t

97 light mass spectrometer was employed for the aroma compounds analysis.

98 ive correlations were found between some key-aroma compounds and enzyme activities/precursor FAA.

99 ect was dependent on i) the structure of the aroma compounds and ii) the saliva composition.

100 Seventy-four (74) free aroma compounds and thirty-six (36) bound aroma compound

101 758 showed the highest FD factors in key aroma compounds and was correlated to fruity flavors.

102 ces cerevisiae strains thousands of volatile aroma compounds are formed.

103 ture profiles, in order to identify volatile aroma compounds associated with five common roast coffee

104 he present study concerns the search for new aroma compounds associated with the flavor of aged and p

105 result in indirect removal of at least some aroma compounds associated with them.

106 This observation indicates that some aroma compounds could be metabolized in the oral cavity

107 es and 23-35% in Italian wines, while fruity aroma compounds declined by 50-57% in the French and Ita

108 A series of new aroma compounds from different substance groups were ide

109 s resulted in higher values for odour-active aroma compounds from Maillard reaction, which are relate

110 -assisted flavor evaporation and predominant aroma compounds identified by gas chromatography-olfacto

111 a-carotene and monoterpenols, well-known key aroma compounds in Muscat varieties having also interest

112 1-octen-3-one and acetic acid were important aroma compounds in raw almonds.

113 The rearrangement of these aroma compounds in six chemical families permits the est

114 This study investigated the behaviour of key aroma compounds in the presence of human saliva (200muL)

115 strate tolerance and glucosylated a range of aroma compounds in vitro, whereas others had a more limi

116 Varietal thiols are key aroma compounds in wine issued from multiple and complex

117 g conditions, the productions of these three aroma compounds increase in a closely intercorrelated wa

118 e interactions between salivary proteins and aroma compounds occurring in aqueous solutions are not o

119 aims to define the aroma composition and key aroma compounds of barley malt wort beverages produced f

120 the heart-cut enhances the overall positive aroma compounds of the product, reducing off-flavor comp

121 Volatile aroma compounds of three varieties of red kidney beans (

122 he impact of the chemical characteristics of aroma compounds on intra-oral adsorption was assessed by

123 s, the effects induced by these fermentative aroma compounds on the secondary structure and stability

124 In this study, aroma compounds produced by three marine microalgae spec

125 interaction between VVTL1 and at least some aroma compounds produced during fermentation.

126 n the changes in chemical composition and 43 aroma compounds released by yeast during this fermentati

127 al Component Analysis carried out with these aroma compounds reveal that the first two principal comp

128 ed cubic pieces) released significantly more aroma compounds than disintegrated samples (fresh puree,

129 ned a greater number and higher abundance of aroma compounds than either raw or dry roasted almonds.

130 with low fat level released more hydrophobic aroma compounds than ice creams with high fat level.

131 BA were less firm and released less volatile aroma compounds than the gels produced with GDL.

132 Eighteen aroma compounds that exhibit a high differentiation powe

133 The in vivo release of aroma compounds was affected by the matrix texture.

134 d by the fining agents, although the loss of aroma compounds was lower with nanomaterials than with b

135 Production of aroma compounds was strain-specific, confirming previous

136 The release profile of fourteen aroma compounds was studied in ice cream samples varying

137 reparations; the relative abundance of these aroma compounds was then evaluated using gas chromatogra

138 Other aroma compounds were also influenced by fining agent, ev

139 dry and oil roasted almonds, the predominant aroma compounds were derived via the Maillard reaction,

140 The main aroma compounds were determined by gas chromatography-ol

141 flame ionization detection was employed; key aroma compounds were determined by means of aroma extrac

142 Aroma compounds were determined by SPME GC-MS.

143 A total of 50 aroma compounds were determined in pistachio oil and it

144 ee aroma compounds and thirty-six (36) bound aroma compounds were identified and quantified in La Man

145 Free and glycosidically-bound aroma compounds were isolated by solid phase extraction

146 s suggest that Maillard derived odour-active aroma compounds were partially inhibited in LI samples (

147 Over thirty aroma compounds were quantified in the experimental wine

148 At low fat level more aroma compounds were released from ice creams with lower

149 Thirty-seven volatile aroma compounds were selected on the basis that they had

150 Some of the 37 key aroma compounds were significantly changed in each coffe

151 al protocols, two tested food products, four aroma compounds, and eight panelists.

152 processing, was related to the production of aroma compounds, such as methionine forming methional an

153 ted a higher effect than clarified saliva on aroma compounds.

154 nd 2-acetyl-1-pyrroline were the predominant aroma compounds.

155 , microbiota) that can modify the release of aroma compounds.

156 furans and acetals, and reduced fermentation aroma compounds.

157 penic compounds and lower levels of negative aroma compounds.

158 d in the in-situ formation of relevant cocoa aroma compounds.

159 terms of their composition in minor volatile aroma compounds.

160 etry based, permits the identification of 49 aroma compounds.

161 e perception than the abundance of headspace aroma compounds.

162 ed and untreated grapes showed a rise in the aroma concentration as in berries, with an important imp

163 The present study investigates the main aroma constituents of horseradish roots in general by an

164 A progressive intra-oral aroma decrease at different decay rates depending on com

165 On the contrary, soft and fresh natural aromas definitely increase the acceptance of a given pro

166 s were only evident in WM containing intense aromas, demonstrating a strong dependence on the aromati

167 tric, green apple, fruity and tropical fruit aroma descriptors.

168 Aroma differences between products with different concen

169 Aroma differences were more noted between SOSDEs with di

170 ndirect impact of saliva, such as changes of aroma diffusion through modification of the physicochemi

171 sing of food, some of which are relevant for aroma (e.g., furfural), while others are of great health

172 Aroma extract dilution analysis (AEDA) of the solvent ex

173 Aroma extract dilution analysis (AEDA) of the solvent ex

174 Applying GC-MS-olfactometry and aroma extract dilution analysis (AEDA) resulted in a tot

175 Aroma extract dilution analysis (AEDA) was used for the

176 ng to their relative intensities by means of aroma extract dilution analysis (AEDA).

177 characterized by GC-Olfactometry (GC-O) and Aroma Extract Dilution Analysis (AEDA): volatile isolate

178 The Aroma Extract Dilution Analysis revealed the presence of

179 metric methods, i.e. detection frequency and aroma extract dilution analysis, the most potent aroma c

180 aroma compounds were determined by means of aroma extract dilution analysis.

181 by gas chromatography-olfactometry (GCO) and aroma extract dilutions analysis (AEDA).

182 -phenylethanol and beta-linalool) and cheesy aromas (fatty acids).

183 o assess fermentation quality and/or overall aroma formation potential of cocoa.

184 l pectinase preparations, and the release of aromas from their glycosidic counterparts in model cherr

185 l berry aroma classes (about twice the total aroma: from around 3 to 6mug/g of berry).

186 been reported, much less is known about the aroma given off by the fruit, which is critical for diss

187 nds responsible for muskmelon and watermelon aroma has been developed and validated.

188 tant precursors for the development of cocoa aroma, however cocoa oligopeptide fraction is under-inve

189 nd pleasant stereoisomer of the roasted meat aroma, i.e., (2S,3R)-2-methyl-3-thioacetate tetrahydrofu

190 Results showed the potential to control the aroma in a mixed tomato-onion system through process-ind

191 g the pathway leading to the accumulation of aroma in fragrant rice.

192 However, the total aroma in model wines inoculated with bacteria was still

193 enefit to the production and preservation of aroma in wines.

194 a complex chemical profile with a wealth of aromas in its aromatic composition.

195 d a qualitative impact, by modulating fruity aromas in red wine.

196 d a modification on the perception of fruity aromas in the matrices studied.

197 had the largest impact on the composition of aroma, increasing para-cymene content by 89% and reducin

198 ropanoid pathway to either lignin or flavour/aroma is suggested, along with its possible role in trig

199 However, their high volatility and powerful aroma limit their application in the formulation of a wi

200 s of some of the components related to fresh aroma (linalool, nerol, geraniol and eugenol).

201 where a product has an offensive and strong aroma, many consumers might not appreciate it.

202 similar formation trends of important cocoa aroma markers as a function of fermentation quality.

203 um packing, was evaluated on these potential aroma metabolites.

204 nvestigated as a means of retaining taste or aroma molecules in the oral cavity.

205 Essential precursors of the cocoa-specific aroma notes are formed during fermentation of the cocoa

206 red for the generation of the cocoa-specific aroma notes during the roasting process.

207 bage', 'fruity', 'rosy', and 'boiled potato' aroma notes.

208 e essential precursors of the cocoa-specific aroma notes.

209 The aroma of a food plays an important role in food palatabi

210 tream processes) on the volatile profile and aroma of a mixed tomato-onion puree has been investigate

211 PV, AV and aroma of accelerated stored SOSDEs do not clearly predic

212 compounds involved in the unique flavor and aroma of botrytized wines.

213 sis the key volatiles that contribute to the aroma of commercially significant mango cultivars grown

214 (2-AP) is a key contributor to the desirable aroma of fragrant rice and is also important in the arom

215 mb is necessary in order to improve the weak aroma of gluten-free breads.

216 de a high potential to influence the overall aroma of horseradish roots, like (3S,3aS,7aR)-wine lacto

217 r, a better taste balance, and a more fruity aroma of juice.

218 ulfur compounds are the basis for the unique aroma of Lentinula edodes, and cysteine sulfoxide lyase

219 f fragrant rice and is also important in the aroma of other foods, such as pandan leaf, popcorn and M

220 Aroma of raw farmed whitefish was less algae-like than w

221 e descriptors of the wines and the potential aroma of the combination of Corvina wine with the wines

222 ls, aldehydes, and ketones characterized the aroma of the final pineapple vinegar, whilst off-flavors

223 f great importance to manufacturers that the aroma of their food product is characterized by analytic

224 The distinctive aroma of virgin olive oil is mainly attributed to its vo

225 d during fermentation to influence the final aroma of wine.

226 volatile sulfur compounds (VSCs) with strong aromas of cooked onions and vegetables.

227 ain thiols are particularly important to the aromas of roasted coffee, cooked meat, passion fruit, gr

228 The impact of hop variety and hop aroma on perceived beer bitterness intensity and charact

229 further showed the significant effect of hop aroma on selected key bitterness character attributes, b

230 The strength of the aroma-oral mucosa interactions seems to explain these re

231 his study aims to assess the changes in beef aroma over time when steaks from pre-aged knuckles are s

232 lol and geraniol can also contribute to wine aroma, particularly for fast dehydration.

233 al manner, which could have implications for aroma perception (e.g., formation of new metabolites wit

234 Our study focused on variations in wine aroma perception and molecular composition during tastin

235 Aroma perception is an important factor driving food acc

236 ne "after-odour" defined as the long lasting aroma perception that remains after wine swallowing is a

237 could be an important factor in influencing aroma perception.

238 ped a procedure for the fractionation of the aroma precursor extract from well-fermented cocoa beans

239 The cocoa-specific aroma precursor fractions were characterised by matrix-a

240 Grape aroma precursors are odourless glycosides that represent

241 show that both free and glycosidically bound aroma precursors behave differently in each different gr

242 uents are flours and starches, which contain aroma precursors but can also contribute additional vola

243 studies, the formation of the cocoa-specific aroma precursors depends on the particular cleavage spec

244 ability of oral bacteria to hydrolyse grape aroma precursors, releasing different types of odorant m

245 rofile of fruit vinegar with a slight floral aroma profile derived from pineapple waste.

246 tudy dealing with farming systems and orange aroma profile has been performed.

247 the impact of the frozen storage time on the aroma profile has not been studied.

248 ipidome and lipid metabolism in yeast on the aroma profile of wine.

249 Bread aroma profile showed ethanol and acetic acid, followed b

250 cohols formation and produced a more complex aroma profile under suppression.

251 ORG wine initially showed a more complex aroma profile; however, the differences were almost indi

252 e phenolic compounds, organic acids, sugars, aroma profiles and antioxidant properties of Sel-42 and

253 nts used pre-fermentation can influence wine aroma profiles and therefore needs specific tailoring ad

254 egetable systems can add complexity in their aroma profiles due to (bio)chemical interactions between

255 The association of specific changes in aroma profiles for different roast defects has not been

256 The aroma profiles of 10 traditional Italian fermented sausa

257 orseradish roots in general by analysing the aroma profiles of six different horseradish varieties, w

258 The aroma profiles of thirteen different honey samples from

259 Sensory studies revealed very distinct aroma profiles, which are characteristic of these types

260 GC-O aroma profiling indicated that the most intense aroma ca

261 This may be due to the wide range of aroma qualities associated with terpenes as well as to c

262 tios were also defined as characterising the aroma quality indices of the six Italian rice cultivars

263 tion of furan and furfural, along with other aroma quality markers, in sponge cake by means of headsp

264 e sampling strategy impacted strongly on the aroma quality of berries.

265 is pointed out differences in fruitiness and aroma quality.

266 Rose wine aromas range from fruity and floral, to more developed,

267 ation resulted in a significant reduction in aroma-related esters such as methyl/ethyl propanoate, me

268 In addition, the subsequent aroma release after in-mouth wine exposure was studied b

269 ngs were in close agreement with the in vivo aroma release data regarding fresh products, in contrast

270 of wine matrix composition on the intra-oral aroma release of certain odorants.

271 dium mobility using (23)Na NMR technique and aroma release using headspace GC-FID were studied.

272 In vitro aroma release was monitored by solid phase micro-extract

273 At high fat level a small increase of aroma release was observed by the addition of saliva, wh

274 ts showed that the effect of the fat type on aroma release was smaller than that of fat level.

275 The influence of polyphenols on aroma release was studied under simulated mouth conditio

276 his article reviews how saliva takes part in aroma release, considering both in vitro and in vivo app

277 Aroma released after exposing the oral cavity of three i

278 ized for qualification and quantification of aroma-relevant volatile marker compounds of North Europe

279 iven by the beverages' red colour intensity, aroma strength and balance between sweetness and acidity

280 tion presented a much more noticeable floral aroma than the distillate obtained with a traditional al

281 esquiterpenes, are used to impart flavor and aroma to food, and have also drawn attention in recent y

282 e sulfur compounds contribute characteristic aromas to foods and beverages and are widely studied, be

283 ing consumption were trapped by a retronasal aroma-trapping device (RATD) and analysed by GC-MS.

284 c sensory dimensions linked to 6 common wine aroma vectors (N, norisoprenoids; A, branched acids; F,

285 The method was applied to identify the key aroma volatile compounds produced by 'Kensington Pride'

286 rheological properties and in the amount of aroma volatile organic compounds that were released in t

287 A comparative study of the aroma (volatile composition and olfactometric profiles)

288 odour activity values, esters were prominent aroma volatiles, and beta-damascenone, 3-methylbutyl ace

289 of methionol and beta-phenylethanol to wine aroma was negligible and confirmed the sensory importanc

290 nes (n=12) previously spiked with six target aromas was followed by an -in vivo intra-oral SPME appro

291 Methanethiol, involved in shellfish aroma, was significantly higher in wines from the left (

292 wines marked by dried fruit and cooked fruit aromas were analyzed by gas chromatography coupled to ol

293 ma-decalactone, whereas herbaceous and green aromas were identified as (Z)-1,5-octadien-3-one and 3-i

294 to have an important impact on varietal wine aroma, were tested.

295 oids, responsible for white fruit and floral aromas, were higher in wines from the right bank (less m

296 in less bitterness, astringency and pungent aroma, whereas frost exposure mainly influenced aroma an

297 ight be beneficial for monoterpenol varietal aroma, which should be re-evaluated through further stud

298 romyces yeasts may contribute to enrich wine aroma while promoting the formation of stable pigments.

299 Must made from withered grapes had green aromas while red wines were marked by intense odor remin

300 ide, in contributing to 'cooked kidney bean' aroma, while dimethyl sulfoxide, dimethyl sulfone and et