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

• Andere auteurs: Castro-Mejías, Remedios (Redacteur), Durán-Guerrero, Enrique (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Onderwerpen: Research & information: general; Mathematics & science; 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
• Online toegang: DOAB: download the publication; DOAB: description of the publication

Samenvatting

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.

Fysieke beschrijving

1 electronic resource (147 p.)

ISBN

books978-3-0365-1667-7
9783036516684
9783036516677

Toegang

Open Access