Formation of Meatlike Flavor Compounds

1992 ◽  
pp. 183-192 ◽  
Author(s):  
Werner Grosch ◽  
Gabriele Zeiler-Hilgart
Keyword(s):  
Flavor Compounds

scholarly journals Screening a Strain of Klebsiella sp. O852 and the Optimization of Fermentation Conditions for Trans-Dihydrocarvone Production

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2432
Author(s):  
Li Chen ◽  
Lu-Lu Zhang ◽  
Jing-Nan Ren ◽  
Xiao Li ◽  
Gang Fan ◽  
...  
Keyword(s):  
Ethanol Concentration ◽  
Flavor Compounds ◽  
Accession Number ◽  
Reaction Parameters ◽  
Isolation And Characterization ◽  
Biotransformation Process ◽  
Pharmaceutical Industries ◽  
Final Ethanol Concentration ◽  
Optimization Of Fermentation

Flavors and fragrances have high commercial value in the food, cosmetic, chemical and pharmaceutical industries. It is interesting to investigate the isolation and characterization of new microorganisms with the ability to produce flavor compounds. In this study, a new strain of Klebsiella sp. O852 (accession number CCTCC M2020509) was isolated from decayed navel orange (Citrus sinensis (L.) Osbeck), which was proved to be capable of converting limonene to trans-dihydrocarvone. Besides, the optimization of various reaction parameters to enhance the trans-dihydrocarvone production in shake flask was performed for Klebsiella sp. O852. The results showed that the yield of trans-dihydrocarvone reached up to 1 058 mg/L when Klebsiella sp. O852 was incubated using LB-M medium for 4 h at 36 °C and 150 rpm, and the biotransformation process was monitored for 36 h after adding 1680 mg/L limonene/ethanol (final ethanol concentration of 0.8% (v/v)). The content of trans-dihydrocarvone increased 16 times after optimization. This study provided a basis and reference for producing trans-dihydrocarvone by biotransformation.

Corky off‐flavor compounds in cork planks at different storage times before processing. Influence on the quality of the final stoppers

2021 ◽  
Author(s):  
M Elena Alañón ◽  
Marina Alarcón ◽  
Ignacio J Díaz‐Maroto ◽  
M Soledad Pérez‐Coello ◽  
M Consuelo Díaz‐Maroto
Keyword(s):  
Flavor Compounds ◽  
Storage Times

Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS

2021 ◽  
Author(s):  
Kangyi Zhang ◽  
Can Zhang ◽  
Lingling Gao ◽  
Haining Zhuang ◽  
Tao Feng ◽  
...  
Keyword(s):  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor
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