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Showing 1 to 20 of 24 for “"flavor compounds"”.
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Characterization of Flavor Compounds Isolated From Evaporated Milk
Made available in DSpace on 2014-12-05T23:08:02Z (GMT). No. of bitstreams: 1 6303306.pdf: 4175776 bytes, checksum: 38cf390499965570977f7e4cb0344714 (MD5) Previous issue date: 1962
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Characterization of aroma and flavor compounds present in lambic (gueuze) beer
… to compare SPME and SAFE for the isolation of flavor and aroma compounds, (2) determine the volatile composition and acids of commercially available lambic gueuze using SPME/GC-MS and HPLC, and (3) determine the major aroma compounds of aging lambic beer using GC-O. Comparing the two extraction …
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Interactions of Flavor Compounds With Food Solids and Their Application to Volatile Retention During Drying
Interactions of flavor compounds with food solids were studied by measuring air-liquid partition coefficients of volatiles, sorption capacities of solids in aqueous solutions and in dry forms, and changes in thermodynamic parameters upon adsorption. The information gathered from studies on the …
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The Analysis of Flavor Compounds in Green Tea Using Ice Concentration Linked with Extractive Stirrer (Icecles)
… for the extraction of relatively polar compounds, which may prove to have widespread applicability for analytical sample preparation. ICECLES was used to prepare green tea for flavor analysis by gas chromatography-mass spectrometry (GC-MS). ICECLES produce 301 constituents, the vast …
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Investigation of Binding of Volatile Flavor Compounds by Soy Proteins in Low -Moisture Food Systems by Inverse Gas Chromatography (Igc)
… measurements of thermodynamic and sorption data. Flavor compound chemical structure greatly determined its binding potential to SPI. Weak binding of hydrocarbons to SPI was attributed to nonspecific van der Walls dispersion forces only, while stronger binding exhibited on those more polar …
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Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice
… exploration of plant-derived essential oil (EO) compounds as an alternative means of preservation. While some of these compounds are effective against foodborne pathogens, their strong aroma and "spicy" flavor are not compatible with the flavor of juice. The purpose of this research was to …
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Investigation of Single and Multiple Binding Interactions Between Volatile Flavor Compounds and Soy Proteins Under Controlled Relative Humidity by Inverse Gas Chromatography (Igc)
… will aid in development of new processes for off-flavor removal in soy products, improve masking agent design and allow target for preferential flavor release for dry foods and ingredients.
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The Removal of Fine Particulates and Dissolved Organic Matter including the Off-flavor Compounds Geosmin and 2-Methylisoborneol from a Commercial Recirculating Aquaculture Facility.
North Carolina State University Theses Biological and Agricultural Engineering.
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Deamidation of soy protein by protein-glutaminase: Process evaluation and effect of deamidation on protein functional properties and flavor-protein interactions
Flavor is a major determinant of the consumer acceptance of a food product. The availability of a flavor compound for sensory perception is greatly influenced by its interaction with non-volatile food constituents including fats, carbohydrates and proteins. The binding of flavor compounds to soy …
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Comparison of Two Cultures for Use in Preacidified Skimmilk for Cottage Cheese Manufacture
… function of the culture is the production of flavor compounds considered to be desirable in these products. The flavor compounds produced by the normal growth of citric acid fermenting organisms are water soluble, and are largely removed during washing of the Cottage cheese curd. Therefore, …
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Qualitative and Quantitative Evaluation of Volatile Compounds of Deep Frying Oil and French Fries: Static and Dynamic Headspace-Gas Chromatography-Mass Spectrometric Analysis
… of two filter aids in the removal of selected flavor significant compounds in French fries with respect to non filtered treatment was carried out. Quantitative analysis of selected volatile flavor compounds in French fries was achieved by using dynamic headspace-capillary GC-mass spectrometry. …
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Nutritional Value of Spent Hibiscus Calyces and Assessment of Consumers' Knowledge and Perception of Hibiscus Products for the Promotion of their Consumption
… act as a prebiotic in the human gut. Bioactive compounds in hibiscus include dietary fiber, polyphenols and vitamins and hibiscus calyces have a well appreciated flavor. Preparation of juice from hibiscus is done using hot or cold aqueous maceration procedures. When hibiscus beverages are made, …
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The Sensory and Analytical Analyses of Nonfat Milk Formulations: Stability to Light Oxidation and Pasteurization
… light to determine changes in potential flavor compounds. Solid phase microextraction-gas chromatography/flame ionization detection was used to analyze the concentrations of the volatile compounds (2-butanone, 2-pentanone, acetaldehyde, diacetyl, hexanal, methyl sulfide) found in the two …
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The Effects of Protein Concentration and Temperature on Flavor Delivery of 2,4-Dimethylbenzaldehyde and Ethyl Butyrate in Whey Protein Isolate Solutions
… attributes fat contributes to food products is flavor. Fat replacers are used to regain some of these lost attributes as fat is removed from foods. These fat substitutes affect the rate and concentration at which flavor molecules are released during mastication. Whey is a source of protein for …
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Effect of shelf-life and light exposure on acetaldehyde concentration in milk packaged in HDPE and PETE bottles
… for acetaldehyde in whole, low fat and nonfat unflavored milks were 3939, 4020, and 4040 ppb respectively with no significant difference due to fat level. Chocolate flavored milk and spring water showed detection thresholds levels for acetaldehyde of 10048 and 167 ppb respectively. This …
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Decoding the Flavor of Kentucky's Native Pawpaw Fruit
The objective of this research was to decode the flavor of Asimina triloba, or the pawpaw fruit, to identify and quantitate the aroma-active compounds that are present. Gas chromatography – olfactometry (GC-O) was applied on capillary GC columns with various means of extraction. The volatile …
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Impacts of Water, Extraction Procedure and Origin on Anthocyanins and Volatile Compositions of Hibiscus Extracts and Freeze-Dried Hibiscus
… have a short self-life due to anthocyanin and flavor degradation. The purpose of our study was first to assess the impacts of water, extraction procedure and origin on the anthocyanins of hibiscus extracts and secondly, to examine the impacts of freeze-drying on the anthocyanins and the …
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Effect of Foliar Nitrogen and Sulfur Applications on Aroma Profile of Vitis vinifera L. cv. Petit Manseng using Modified Quantitative Descriptive Analysis, SPME GC-MS and Electronic Nose Technology
… (GC/MS) analysis identified 27 free aroma and flavor compounds and 52 bound compounds. Lactones and carboxylic acids were the major components of the free fractions while bound fractions had increased concentrations of alcohols, esters and terpenes compared to the free fraction. With nitrogen …
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Effects of water chemistry and panning on flavor volatiles and catechins in teas (Camellia sinensis)
… to compare SDE with SPME for the isolation of flavor compounds in Jin Xuan oolong tea using Gas Chromatography- Mass Spectrometry (GC-MS) and Gas Chromatography- Olfactrometry (GC-O). The concentration of volatile compounds isolated with diethyl ether was higher (P<0.05) than for …
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Chemistry and stabilization of 2-acetyl-1-pyrroline
… and bread flower. 2AP also contributes to the flavor of a diverse array of other foods, such as roasted nuts, sweet corn, bread crust, lobster and cooked mushrooms. 2AP has a pleasant popcorn or cracker-like aroma and a low odor threshold of 0.1 ppb. However, 2AP is unstable and is quickly lost …
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