Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine

2021 ◽  
Author(s):  
Xinzhi Li ◽  
Shao‐Quan Liu
Keyword(s):  
Thermal Treatment ◽  
Aroma Compound ◽  
Compound Formation

Aroma compound profile of mature coconut water from tall variety through thermal treatment

2018 ◽  
Vol 13 (1) ◽  
pp. 277-286 ◽  
Author(s):  
Zuraidah Nasution ◽  
Wannee Jirapakkul ◽  
Yaowapa Lorjaroenphon
Keyword(s):  
Thermal Treatment ◽  
Coconut Water ◽  
Aroma Compound

scholarly journals Influence of Chloroplast Defects on Formation of Jasmonic Acid and Characteristic Aroma Compounds in Tea (Camellia sinensis) Leaves Exposed to Postharvest Stresses

2019 ◽  
Vol 20 (5) ◽  
pp. 1044 ◽  
Author(s):  
Jianlong Li ◽  
Lanting Zeng ◽  
Yinyin Liao ◽  
Dachuan Gu ◽  
Jinchi Tang ◽  
...  
Keyword(s):  
Jasmonic Acid ◽  
Camellia Sinensis ◽  
Defense Responses ◽  
Aroma Compounds ◽  
Green Leaf ◽  
Aroma Compound ◽  
Tea Leaves ◽  
Compound Formation ◽  
Wounding Stress ◽  
Oolong Tea

Characteristic aroma formation in tea (Camellia sinensis) leaves during the oolong tea manufacturing process might result from the defense responses of tea leaves against these various stresses, which involves upregulation of the upstream signal phytohormones related to leaf chloroplasts, such as jasmonic acid (JA). Whether chloroplast changes affect the formation of JA and characteristic aroma compounds in tea leaves exposed to stresses is unknown. In tea germplasms, albino-induced yellow tea leaves have defects in chloroplast ultrastructure and composition. Herein, we have compared the differential responses of phytohormone and characteristic aroma compound formation in normal green and albino-induced yellow tea leaves exposed to continuous wounding stress, which is the main stress in oolong tea manufacture. In contrast to single wounding stress (from picking, as a control), continuous wounding stress can upregulate the expression of CsMYC2, a key transcription factor of JA signaling, and activate the synthesis of JA and characteristic aroma compounds in both normal tea leaves (normal chloroplasts) and albino tea leaves (chloroplast defects). Chloroplast defects had no significant effect on the expression levels of CsMYC2 and JA synthesis-related genes in response to continuous wounding stress, but reduced the increase in JA content in response to continuous wounding stress. Furthermore, chloroplast defects reduced the increase in volatile fatty acid derivatives, including jasmine lactone and green leaf volatile contents, in response to continuous wounding stress. Overall, the formation of metabolites derived from fatty acids, such as JA, jasmine lactone, and green leaf volatiles in tea leaves, in response to continuous wounding stress, was affected by chloroplast defects. This information will improve understanding of the relationship of the stress responses of JA and aroma compound formation with chloroplast changes in tea.

scholarly journals The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies

Molecules ◽  
2020 ◽  
Vol 25 (23) ◽  
pp. 5626
Author(s):  
Małgorzata Starowicz ◽  
Ewa Lelujka ◽  
Ewa Ciska ◽  
Grzegorz Lamparski ◽  
Tomasz Sawicki ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Functional Foods ◽  
Sensory Properties ◽  
Aroma Compound ◽  
Volatile Profile ◽  
Sensory Panel ◽  
Compound Formation ◽  
Aroma Profile ◽  
Sensory Acceptance ◽  
Volatiles Composition

Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the Lamiaceae family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties in oat-buckwheat products. DPPH, FRAP and PCL have been used to describe possible antioxidant activity changes and reduce power of cookies after Lamiaceae Lindl. addition. The volatiles analysis by HS-SPME-GC/MS, has shown that Lamiaceae addition significantly influences the volatiles composition (29 molecules) with a predominance of molecules with a positive sensorial impression. Cookies elaborated with herbs were characterized by a greater share of monoterpenes (e.g., limonene, eucalyptol), in the volatile profile than in control cookies. These compounds’ occurrence was closely correlated with the appearance of herbal odor and taste among sensory attributes in cookies with herbs addition. In contrast, a decrease of negative oil aroma and the bitter aftertaste was noted by a sensory panel. Moreover, in cookies of mint and rosemary, hexanal share decreased about 13 and 9.7-times, respectively. Considering all presented experiments, rosemary addition was the most effective in forming a positive aroma profile with high sensory acceptance and increased functional properties.

Effect of Soil Nutrition on Aroma Compound Formation in Organically Grown Apples (cv. Golden Delicious)

2014 ◽  
pp. 173-176
Author(s):  
Antonio Raffo ◽  
Antonio D’Aloise ◽  
Ewald Lardschneider ◽  
Flavio Paoletti ◽  
Federico Marini ◽  
...  
Keyword(s):  
Aroma Compound ◽  
Compound Formation ◽  
Soil Nutrition ◽  
Golden Delicious ◽  
Organically Grown

Functional characterizations of β-glucosidases involved in aroma compound formation in tea ( Camellia sinensis )

2017 ◽  
Vol 96 ◽  
pp. 206-214 ◽  
Author(s):  
Ying Zhou ◽  
Lanting Zeng ◽  
Jiadong Gui ◽  
Yinyin Liao ◽  
Jianlong Li ◽  
...  
Keyword(s):  
Camellia Sinensis ◽  
Aroma Compound ◽  
Compound Formation
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