Flavor Analysis

Reineccius, Gary A.

doi:10.1007/978-1-4615-7889-5_2

Cited by 4 publications

(3 citation statements)

References 130 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Tentative identifications were based on matching mass spectra of unknowns with those in the Wiley mass spectral database. Concentrations of positively identified aroma-active compounds were estimated on the DB-Wax column using an external standard method (Reineccius, 1994).…”

Section: Gc-omentioning

confidence: 99%

Aroma-Active Compounds of Miniature Beefsteakplant (Mosla dianthera Maxim.)

Kim

Thúy

Shin

et al. 2000

J. Agric. Food Chem.

View full text Add to dashboard Cite

Volatile flavor compounds of miniature beefsteakplant (Mosla dianthera Maxim.) from Vietnam were analyzed through gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Sixty-two compounds were identified by GC-MS. Of these, (+/-)-carvone and (+/-)-limonene were the most abundant, followed by (Z)-limonene oxide, beta-caryophyllene, and alpha-humulene. Twenty aroma-active compounds were detected by aroma extract dilution analysis conducted on two GC columns of different polarities (DB-5MS and DB-Wax). The most intense aroma-active compounds were linalool (floral/sweet/lemon), (-)-carvone (spearminty), and 1-octen-3-one (mushroom/earthy). Other predominant aroma-active compounds included (Z)-3-hexenol (grassy/leafy/metallic), (Z)-limonene oxide (lemon/floral), myrcene (plastic/sweet), (+)-limonene (orange/lemon), alpha-thujene (soy sauce/grassy), and (Z)-dihydrocarvone (spearminty/pepperminty). On the basis of the aroma characteristics and intensity, it was concluded that (-)-carvone was responsible for the characteristic aroma of miniature beefsteakplant.

show abstract

Section: Gc-omentioning

confidence: 99%

Aroma-Active Compounds of Miniature Beefsteakplant (Mosla dianthera Maxim.)

Kim

Thúy

Shin

et al. 2000

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…A large number of chemical reactions and volatile chemicals result from heat treatment. The most common type, carbonyl–amino or Maillard reaction, includes the reactions of aldehydes, ketones and reducing sugars with amines, amino acids, peptides and proteins 17…”

Section: Introductionmentioning

confidence: 99%

Effects of ultraviolet light and ultrasound on microbial quality and aroma‐active components of milk

Engin

Yüceer

2011

J Sci Food Agric

View full text Add to dashboard Cite

UV had a major effect on total coliforms, E. coli and Staphylococcus spp., but US was not as effective as UV and heat treatment in reducing certain groups of micro-organisms. No major differences were observed in terms of aroma-active compounds and flavour of milk following the different treatments. However, some new volatiles and change in rheological properties were generated by UV and US treatments.

show abstract

“…Her bir aroma aktif bileşenin aroma belirleme eşik değerleri de farklı olmaktadır. (Reineccius, 1994).…”

Section: Introductionunclassified

Obtaining High Viscosity Flavorings with Using Emulsification Method

Karaçuhalılar

2022

OPRD

View full text Add to dashboard Cite

The aroma release and perception of food during consumption are the factors that determine the final aroma quality of a food. Since flavorings are composed of volatile compounds, when they enter the food matrix, they are easily removed from the food and reduce the perception of taste and smell. The removal of volatile compounds from the food matrix can be achieved by reducing the release of flavoring in the food. For this purpose, by using xanthan gum in flavorings, the release of aromatic volatile compounds can be prevented by keeping them in the film layer, improving the perception of flavor by increasing the feeling of keeping the aroma in the mouth. In addition, the volatility of flavoring substances is reduced with increasing boiling point and decreasing vapor pressure as a result of the increase in viscosity provided by xanthan gum. For this purpose, high viscosity flavorings were obtained by using xanthan gum.

show abstract

Flavor Analysis

Cited by 4 publications

References 130 publications

Aroma-Active Compounds of Miniature Beefsteakplant (Mosla dianthera Maxim.)

Aroma-Active Compounds of Miniature Beefsteakplant (Mosla dianthera Maxim.)

Effects of ultraviolet light and ultrasound on microbial quality and aroma‐active components of milk

Obtaining High Viscosity Flavorings with Using Emulsification Method

Contact Info

Product

Resources

About