Source: 2nd European Sample Preparation e-Conference (EuSP2022) and the 1st Green and Sustainable Analytical Chemistry-Conference (GSAC2022), 14-16 March, 2022

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Conference

How does different indigenous yeast strains influence aroma development and flavour during fermentation of apple juice?

Authors : Lavin, Philip; Olsson, Viktoria; Collin, Betty ...

Subjects: Medical and Health Sciences (3); Health Sciences (303); Nutrition and Dietetics (30304)

Source: 12th International Conference on Culinary Arts and Sciences. :17-20

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Academic Journal

GC‐MS aroma characterization of vegetable matrices: Focus on 3‐alkyl‐2‐methoxypyrazines

Authors : MUTARUTWA, DELVANA; Navarini, Luciano; Lonzarich, Valentina

Subjects: GC-MS; HS-SPME; Key quality aroma compounds

Source: Journal of Mass Spectrometry. 53:871-881

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How does alcohol content affect the release of aroma compounds in drinks

Authors : Joubert-Laurencin, Loïc; Thomas-Danguin, Thierry; Piornos, José, A ...

Subjects: Ethanol; Alcohol-free; Partition coefficientWageningen; Netherlands

Source: 17th International Weurman Flavour Research Symposiumhttps://hal.science/hal-0496842317th International Weurman Flavour Research Symposium, Sep 2024, Wageningen, Netherlands

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Academic Journal

Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception

Authors : Tangyu, Muzi; Fritz, Michel; Tan, Jan Patrick

Subjects: Volatiles; ddc:500; Avena

Source: Microb Cell FactMicrobial Cell Factories, Vol 22, Iss 1, Pp 1-21 (2023)

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Conference

Dynamic headspace sampling coupling with multidimensional gas chromatography-mass spectrometry (GCxGC-MS): Application to beer aroma

Authors : Franchina, Flavio; Zanella, Delphine; Stefanuto, Pierre-Hugues

Subjects: GCxGC; Beer; Physical, chemical, mathematical & earth Sciences

Source: Recent advances in food analyses RAFA2019, 5-8/11/19

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نتائج البحث

فلترة النتائج

Utilization of Stir Bar Sorptive Extraction – Gas Chromatography – Mass Spectroscopy Technique to Study the Aroma Active Compound Production during Kombucha Fermentation

The impact of selected odorant combinations in wine oxidative aroma and their interactive role on the olfactory perception ; Impact d'une sélection de combinaisons d'odorants sur l'arôme oxidatif dans le vin et interactions au niveau de la perception olfactive

HS HCC Techniques In Combination With Multi Cumulative Trapping and GC × GC qMS Followed by Machine Learning to Explore the Impact Of Packaging On Coffee Brew Aroma

Production of Coconut Aroma in Solid-State Cultivation: Screening and Identification ofTrichodermaStrains for 6-Pentyl-Alpha-Pyrone and Conidia Production

HS-HCC Techniques In Combination With Multi Cumulative Trapping and GC×GC-qMS Followed by Machine Learning to Explore the Impact Of Packaging On Coffee Brew Aroma

How does different indigenous yeast strains influence aroma development and flavour during fermentation of apple juice?

GC‐MS aroma characterization of vegetable matrices: Focus on 3‐alkyl‐2‐methoxypyrazines

How does alcohol content affect the release of aroma compounds in drinks

Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception

Dynamic headspace sampling coupling with multidimensional gas chromatography-mass spectrometry (GCxGC-MS): Application to beer aroma

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