Synthesis of aroma compounds by apples supplied with alcohols and methyl esters of fatty acids

1985 ◽  
Vol 36 (7) ◽  
pp. 567-574 ◽  
Author(s):  
Ian M. Bartley ◽  
Paul G. Stoker ◽  
Andrew D. E. Martin ◽  
Stephen G. S. Hatfield ◽  
Michael Knee
Keyword(s):  
Fatty Acids ◽  
Methyl Esters ◽  
Aroma Compounds

scholarly journals Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 442 ◽  
Author(s):  
Maria Simona Chiş ◽  
Anamaria Pop ◽  
Adriana Păucean ◽  
Sonia Ancuța Socaci ◽  
Ersilia Alexa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Methyl Esters ◽  
Score Test ◽  
Essential Amino Acids ◽  
Aroma Compounds ◽  
Raw Material ◽  
Sensory Profile ◽  
Optimum Level ◽  
Brewing Industry ◽  
Derivatives Of

Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma profile could limit their addition in baked products. The aim of this work was to study the effect of spent malt rootlets addition on volatile derivatives of enriched biscuits in relation to their sensory profile. For this purpose, spent malt rootlets and enriched biscuits (0–25% spent malt rootlets added) were analyzed by GC-MS techniques, in order to obtain their fatty acids methyl esters and volatile compounds profile, while for the sensory analysis a nine-point hedonic score test was used. The results of this study reveal the fatty acids and volatile profile of spent malt rootlets and of the enriched biscuits with spent malt rootlets pointing out the contribution of fatty acids to the generation of aroma compounds. The influence of different aroma compounds on the consumer’s preferences was studied and the optimum level addition of spent malt rootlets in multigrain biscuits was found to be 15%.

Evaluation of Ethoxylated Rapeseed Oil Fatty Acids Methyl Esters as Nonionic Co-Surfactants in Hand Dishwashing Liquids

2019 ◽  
Vol 56 (4) ◽  
pp. 279-286 ◽  
Author(s):  
Tomasz Wasilewski ◽  
Yong-Qiang Sun ◽  
Wiesław Hreczuch ◽  
Artur Seweryn ◽  
Tomasz Bujak
Keyword(s):  
Fatty Acids ◽  
Rapeseed Oil ◽  
Methyl Esters

Proximate composition and profiles of free amino acids, fatty acids, minerals and aroma compounds in Citrus natsudaidai peel

2019 ◽  
Vol 279 ◽  
pp. 356-363 ◽  
Author(s):  
Yu Matsuo ◽  
Larissa Akari Miura ◽  
Tetsuya Araki ◽  
Yumiko Yoshie-Stark
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Proximate Composition ◽  
Free Amino Acids ◽  
Free Amino ◽  
Aroma Compounds

Gas chromatographic–mass spectrometric detection of 2- and 3-hydroxy fatty acids as methyl esters from soil, sediment and biofilm

2003 ◽  
Vol 783 (2) ◽  
pp. 443-451 ◽  
Author(s):  
M.M. Keinänen ◽  
L.K. Korhonen ◽  
P.J. Martikainen ◽  
T. Vartiainen ◽  
I.T. Miettinen ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Methyl Esters ◽  
Mass Spectrometric ◽  
Mass Spectrometric Detection ◽  
Hydroxy Fatty Acids ◽  
Soil Sediment ◽  
Chromatographic Mass
Sign in / Sign up

Export Citation Format

Share Document