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

• Ētahi atu kaituhi: Castro-Mejías, Remedios (Editor), Durán-Guerrero, Enrique (Editor)
• Hōputu: Tāhiko Wāhanga pukapuka
• Reo: Ingarihi
• I whakaputaina: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Ngā marau: 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
• Urunga tuihono: DOAB: download the publication; DOAB: description of the publication

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...