Lactones in foods
JA Maga, I Katz - Critical Reviews in Food Science & Nutrition, 1976 - Taylor & Francis
Lactones represent another important class of flavor compounds that have been found in a
wide variety of foods although traditionally they have been mainly associated with dairy …
wide variety of foods although traditionally they have been mainly associated with dairy …
Flavor composition of wines: a review
P Schreier, WG Jennings - Critical Reviews in Food Science & …, 1979 - Taylor & Francis
The formation of flavor in fermented beverages is due to various biosynthetic mechanisms.
In wine, flavors arise as the result of compounds: Originating from the native fruit (grape) …
In wine, flavors arise as the result of compounds: Originating from the native fruit (grape) …
Impact of perceptive interactions on red wine fruity aroma
G Lytra, S Tempere, G Revel… - Journal of agricultural and …, 2012 - ACS Publications
A preparative HPLC method was applied to aromatic red wine extracts. Twenty-five fractions
with various flavors were thus obtained, and several aromatic reconstitutions were produced …
with various flavors were thus obtained, and several aromatic reconstitutions were produced …
[BOOK][B] Recent developments in the field of naturally-occurring aroma components
OR Gottlieb, K Herrmann, RDH Murray, G Ohloff… - 1978 - Springer
Nutritious foods have to contain trace constituents such as minerals, vitamins and flavors.
The role of flavors is critical; they are partially responsible for the digestion of food in man …
The role of flavors is critical; they are partially responsible for the digestion of food in man …
Fusel oil
AD Webb, JL Ingraham - Advances in applied microbiology, 1963 - Elsevier
Publisher Summary It is noted that all yeast-fermented aqueous alcoholic mixtures contain
small amounts of materials that can separate into a second oily layer upon removal of most …
small amounts of materials that can separate into a second oily layer upon removal of most …
Lactones in wines--a review
CJ Muller, RE Kepner… - American Journal of …, 1973 - Am Soc Enol Viticulture
Among the many volatile constituents of wine, the lactones, particularly gamma lactones,
occupy a place of prominence not only in terms of their contribution to the total aroma and …
occupy a place of prominence not only in terms of their contribution to the total aroma and …
Formation of esters from alcohols by brewer's yeast
K Nordström - Journal of the Institute of Brewing, 1964 - Wiley Online Library
A study has been made of the formation of a number of esters of acetic acid from the
corresponding alcohols in anaerobic fermentation with Saccharomyces cerevisiae using a …
corresponding alcohols in anaerobic fermentation with Saccharomyces cerevisiae using a …
Influence of yeast strain and malo-lactic fermentation on composition and quality of table wines
BC Rankine - American Journal of Enology and Viticulture, 1972 - Am Soc Enol Viticulture
The micro-organisms which can grow in grape juice and wine are limited to yeasts, lactic
and acetic acid bacteria, and in rare cases, possibly sporing bacilli. Pure yeast cultures are …
and acetic acid bacteria, and in rare cases, possibly sporing bacilli. Pure yeast cultures are …
Some volatile components of Vitis vinifera variety White Riesling. 3. Neutral components extracted from wine
CJ Van Wyk, RE KEPNER… - Journal of Food Science, 1967 - Wiley Online Library
The neutral components of a table wine made from Vitis Vigzifern variety White Riesling
were isolated by methylene chloride extraction. Free acids were removed by basic extraction …
were isolated by methylene chloride extraction. Free acids were removed by basic extraction …
Volatile aroma components of wines and other fermented beverages
AD Webb, CJ Muller - Advances in applied microbiology, 1972 - Elsevier
Publisher Summary The development of gas chromatography and the more powerful
combination of gas chromatography-mass spectrometry for the use in research on the trace …
combination of gas chromatography-mass spectrometry for the use in research on the trace …