Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 10 of 10 for “"solvent-assisted flavor evaporation (SAFE)"”.
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Identification and quantitation of predominant odorants in roasted chicory
… of roasted chicory brews were isolated by direct solvent extraction followed by solvent-assisted flavor evaporation (SAFE). Identification of potent odorants was achieved by gas chromatography-olfactometry (GC-O) combined with aroma extract dilution analysis (AEDA) and gas chromatography-mass …
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The Role of Blackberry Grades and Fermentation Methods on Blackberry Kombucha Quality and Aroma Characteristics from Small-Scale Fermentation
… size, color, or insect damage but both are still safe to consume. Utilization of the quality-compromised U.S. No.2 blackberries in innovative ways, like in a kombucha product, could help these growers reduce produce waste as well as increase their revenue. However, the production of kombucha, …
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Synthesis and stabilization of selected heterocyclic aroma compounds
… for the accurate and precise quantitation of flavor alkalypyrazines in foods and for the stabilization of some labile alkanone substituted pyrrolines for potential use in food flavoring applications. The synthesis of deuterium labeled alkylpyrazines was successfully carried out through a novel …
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Identification of key odorants in fresh-cut watermelon aroma and structure-odor relationships of cis,cis-3,6-nonadienal and ester analogs with cis,cis-3,6-nonadiene, cis-3-nonene and cis-6-nonene backbone structures
… fresh-cut watermelon aroma extracts prepared by solvent-assisted flavor evaporation (SAFE). Eight unsaturated nine-carbon aliphatic aldehydes and one six carbon unsaturated aldehyde were detected by GCO-H. These included cis-3-hexenal, cis,cis-3,6-nonadienal, cis-3-nonenal, cis-6-nonenal, …
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Identification and characterization of potent odorants in selected beet root (Beta vulgaris) products
… impact on our food supply, the majority of the flavor research on beets concentrates on contaminating aromas in beet sugar. A small number of studies have been performed on beet roots themselves; however, the focus is solely placed on the volatile compounds, which may or may not be aroma-active …
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Sensory directed determination of odor important components of natural (raw) and roasted pecan oil
… pecans have been enjoyed as a nutritious and flavorful snack, eventually staking their claim as a cherished baking ingredient with notable desserts including the pecan pie and the pecan praline. The utility of the pecan has been further expanded in recent years with the emergence of “gourmet …
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Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation
… few decades. Furthermore, consumer liking the flavor of both raw and roasted almonds plays a role in its increasing popularity. However, because of its high unsaturated fat content almond is prone to lipid oxidation during storage that leads to flavor and quality changes. Predominant …
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Impact of nixtamalization on flavor development in traditional Mexican tortillas: a comparative analysis of aroma impact compounds
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2027-08-01
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Peanut butter and sunflower seed butter cookies: characterization and comparison of key odorants
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-08-01
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Impact of roasting on the physicochemical characteristics of cacao beans and dark chocolate flavor profile
Chocolate flavor complexity depends on many factors, such as cacao bean genotype, environmental growing conditions, postharvest management, and chocolate production. It has been an object of study for more than 100 years, and over the years, more than 600 volatiles have been identified in cocoa …