Study on creation of an indocalamus leaf flavor

Zhu, Guangyong; Xiao, Zuobing

doi:10.1590/1678-457x.6770

Cited by 9 publications

(3 citation statements)

References 10 publications

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“…Hami melon flavor creation was in the light of note method described in literatures (Zhu & Xiao, 2015Zhu & Yu, 2020). Firstly, fresh Hami melon fruit was smelt and tasted to identify its aroma characteristics.…”

Section: Methodsmentioning

confidence: 99%

A hami melon flavor creation

Zhu

ZHENG

2022

Food Sci. Technol

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Hami melon fruit is highly appreciated for its unique flavor. How to simulate Hami melon flavor has rarely been reported. If the Hami melon flavor is developed, it can be widely used in food, beverages, and other products. Thus, Hami melon flavor creation is of great interests. This study dealt with Hami melon flavor creation in the light of note method. The notes for construction of a Hami melon flavor were obtained by tasting and smelling Hami melon fruity. Green note, sweety note, melon fruity note, other fruity note, winey note, and special note together form Hami melon flavor. Based on these notes, a series of aroma materials were selected to construct Hami melon flavor formula. After olfactory evaluation, numerous adjustments and modifications were made until a desired Hami melon flavor formula was obtained. The flavor blended based on the formula has the typical characteristic odor of natural Hami melon fruit. It has a fresh, sweet, harmonious Hami melon aroma.

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Section: Methodsmentioning

confidence: 99%

A hami melon flavor creation

Zhu

ZHENG

2022

Food Sci. Technol

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“…At 20 ppm, hexanol has apple-skin, oily, green taste characteristics. These aroma materials can enhance the freshness of mango flavor (Burdock, 2010;Surburg & Panten, 2006;Zhu & Xiao, 2015).…”

Section: The Chosen Aroma Materials For the Creation Of Mango Flavormentioning

confidence: 99%

The imitation and creation of a mango flavor

ZHANG

Zhu

Zhu³

2022

Food Sci. Technol

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As one of the major fruits, mango has a very attractive flavor characteristic, and is well known for its exotic flavor. Mango flavor has widespread application in beverages, ice-creams, foods and other products. However, flavor and fragrance formulas are usually trade secrets in flavor and fragrance industries. How to imitate and create mango flavor with the aroma materials has rarely been reported. In this paper, note method was used to imitate and create a mango flavor. The notes to construct mango flavor were identified by tasting and smelling mango fruits. Mango flavor is made up of sweety note, fruity note, milky note, acidic note, green note, floral note, herbal note, and sulfury note. On the basis of these notes, aroma materials were chosen, and an initial mango flavor formula was designed. After numerous adjustments and modifications, the desired mango flavor was successfully created, and the typical mango flavor formula was obtained. The mango flavor obtained has a typical characteristic aroma of natural mango fruit. It smells fresh and harmonious.

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“…The amylose branches in the crystalline regions can interact with the amylopectin chains and disturb the packing of double helices. [33,34] Amylose from SbPUL-RA grains has more longer chains compared to the other two lines, and therefore it have stronger effect on affecting the amylopectin crystalline structure. Thus the starch from SbPUL-RA is easier to gelatinize and has lower onset, peak and conclusion temperatures.…”

Section: Effect Of Pullulanase Activity Increase On the Thermal Propementioning

confidence: 99%

The Role of Pullulanase in Starch Biosynthesis, Structure, and Thermal Properties by Studying Sorghum with Increased Pullulanase Activity

Hasjim

Gilding

et al. 2019

Starch Stärke

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Pullulanase is a starch debranching enzyme involved in starch biosynthesis, but its function in starch biosynthesis is not fully established. This study aims to understand its function by analyzing a sorghum variety (SbPUL‐RA) with increased pullulanase activity (67% higher than wild‐type). The results demonstrate that increased pullulanase activity has little or no effect on crystalline structure or amylose content; however, it increases the total amount of starch, and produces amylose with longer chains. The changed amylose structures results in slightly decreased starch gelatinization temperatures. These results indicate a hitherto unconsidered role for pullulanase during amylose biosynthesis: it removes shorter amylose branches, which further facilitate the elongation of existing amylose chains.

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Study on creation of an indocalamus leaf flavor

Cited by 9 publications

References 10 publications

A hami melon flavor creation

A hami melon flavor creation

The imitation and creation of a mango flavor

The Role of Pullulanase in Starch Biosynthesis, Structure, and Thermal Properties by Studying Sorghum with Increased Pullulanase Activity

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