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1.Benzaldehyde in cherry flavour as a precursor of benzene formation in beverages

关键词：Benzene (PubChem CID ; 241) ; Benzaldehyde (PubChem CID ; 240) ; Benzoic acid (PubChem CID ; 243) ; Ascorbic Acid (PubChem CID ; 54670067)

刊名：Food Chemistry

出版年：2016

2.Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels

作者：Davide Slaghenaufi^a ; ^b ; ^{davideslaghenaufi@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Cé ; line Franc^a ; ^b ; Nathalie Mora^c ; Sté ; phanie Marchand^a ; ^b ; Marie-Claire Perello^a ; ^b ; Gilles de Revel^a ; ^b

关键词：LC-QqQ-MS ; Multiple reaction monitoring ; Brandy ; Galloylglucoside ; Aroma precursor

刊名：Journal of Chromatography A

出版年：2016

3.Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression

作者：Shiqing Song ; Qi Tang ; Khizar Hayat ; Eric Karangwa ; Xiaoming Zhang ; Zuobing Xiao

关键词：Enzymatic hydrolysis&ndash ; thermal oxidation ; Maillard reaction ; Beef flavour ; Descriptive sensory analysis ; PLSR

刊名：Meat Science

出版年：March, 2014

4.Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.)

作者：Natta Laohakunjit ; ^{nutta.lao@kmutt.ac.th" class="auth_mail} ; ^{nattalao@hotmail.com" class="auth_mail} ; Orrapun Selamassakul ; Orapin Kerdchoechuen

关键词：Bromelain ; Enzymatic hydrolysis ; Thermal processed flavour ; Seafood-like flavour ; Seaweed

刊名：Food Chemistry

出版年：1 September, 2014

5.Formation of complex natural flavours by biotransformation of apple pomace with basidiomycetes

作者：Andrea K. Bosse ; Marco A. Fraatz ; Holger Zorn

关键词：Basidiomycetes ; Apple pomace ; Biotransformation ; Tyromyces chioneus ; 3-Phenylpropanal

刊名：Food Chemistry

出版年：2013

6.Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography-mass spectrometry and partial least squares regression

作者：Shiqing Song ; Xiaoming Zhang ; Zuobing Xiao ; Yunwei Niu ; Khizar Hayat ; Karangwa Eric

关键词：Maillard reaction ; Oxidized tallow ; Meat flavour ; Descriptive sensory analysis ; GC&ndash ; MS ; Electronic nose

刊名：Journal of Chromatography A

出版年：2012

7.Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi

作者：Lene Meinert ; Kaja Tikk ; Meelis Tikk ; Per B. Brockhoff ; Wender L.P. Bredie ; Charlotte Bjergegaard ; Margit D. Aaslyng

关键词：Ageing ; Carbohydrates ; Feed ; Fasting ; Gender ; Glycogen ; IMP ; Pork ; Flavour precursor ; Weight ; Sensory analysis

刊名：Meat Science

出版年：2009

8.Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

作者：Shiqing Song ; Xiaoming Zhang ; Khizar Hayat ; Ping Liu ; Chengsheng Jia ; Shuqin Xia ; Zuobing Xiao ; Huaixiang Tian ; Yunwei Niu

关键词：Beef flavour precursor ; Thermal oxidation ; Tallow ; PV ; p-AV ; AV

刊名：Food Chemistry

出版年：2011

9.Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders

作者：Nicolas Buron^a ; ^b ; ^{nburon@adrianie.org} ; Monika Coton^a ; ¹ ; Patrick Legendre^c ; Jé ; rô ; me Ledauphin^b ; Valé ; rie Kientz-Bouchart^c ; Hugues Guichard^a ; Daniel Barillier^b ; Emmanuel Coton^a ; ¹

关键词：Cider ; Brettanomyces/Dekkera anomala ; Lactobacillus collinoides ; Ethylphenol ; Ethylcatechol ; Detection thresholds

刊名：International Journal of Food Microbiology

出版年：2012

10.Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albari?o

作者：Mar Vilanova^a ; ^{mvilanova@mbg.cesga.es} ; ^{mvilanova@mbg.csic.es} ; Tracey E. Siebert^b ; Cristian Varela^b ; Isak S. Pretorius^b ; Paul A. Henschke^b

关键词：Albariño ; Wine ; Yeast ; Saccharomyces cerevisiae ; Fermentation ; Aroma ; Flavour ; Nitrogen

刊名：Food Chemistry

出版年：2012

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