Observation ofB/emph>production ine+e−interactions above theb-flavor threshold

1985 ◽  
Vol 55 (1) ◽  
pp. 36-39 ◽  
Author(s):  
K. Han ◽  
C. Klopfenstein ◽  
G. Mageras ◽  
H. Dietl ◽  
G. Eigen ◽  
...  
Keyword(s):  
Flavor Threshold

Effect of nonvolatile orange juice components, acid, sugar, and pectin on the flavor threshold of D-limonene in water

1978 ◽  
Vol 26 (1) ◽  
pp. 192-194 ◽  
Author(s):  
Esam M. Ahmed ◽  
Raymond A. Dennison ◽  
Richard H. Dougherty ◽  
Philip E. Shaw
Keyword(s):  
Orange Juice ◽  
Flavor Threshold

scholarly journals Brewing Characteristics of the Maltotriose-Positive Yeast Zygotorulaspora florentina Isolated from Oak

Beverages ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 58
Author(s):  
Jarkko Nikulin ◽  
Ronja Eerikäinen ◽  
Mathias Hutzler ◽  
Brian Gibson
Keyword(s):  
Type Strain ◽  
Masking Effect ◽  
Ethanol Sensitivity ◽  
Fermentation Performance ◽  
Viable Option ◽  
Oak Tree ◽  
Species Type ◽  
Volatile Aroma ◽  
Apparent Attenuation ◽  
Flavor Threshold

The use of wild yeasts in fermentation is becoming a viable option for the differentiation of beers. To achieve good fermentation rates and alcohol yields, however, such yeasts must have the ability to utilize the wort sugars maltose and maltotriose, a relatively rare trait amongst non-domesticated yeasts. Zygotorulaspora florentina is a species with the ability to utilize both sugars, and was evaluated here with respect to its brewing potential. The strain studied (VTT C-201041) was isolated from bark of an oak tree (Quercus robur) in Espoo, Finland. The fermentation performance of the strain was compared to that of two ale yeasts as well as the species type strain (VTT C-94199). Both Z. florentina strains fermented wort efficiently (apparent attenuation levels >77%). While the type strain had the highest yield, the Finnish strain produced more volatile aroma compounds. The species is capable of decarboxylating ferulic acid to produce the spice/clove-like compound 4-vinylguaiacol, which was present in beers at a concentration above the typical flavor threshold. The characteristic flavor of 4-vinylguaiacol was not however perceptible in taste trials, possibly due to the masking effect of other compounds. The potential of this species for industrial application is discussed, particularly in relation to its apparent ethanol sensitivity.

scholarly journals RISK MANAGEMENT OF BEER FERMENTATION DIACETYL CONTROL

1970 ◽  
Vol 62 ◽  
Author(s):  
Elena Mudura ◽  
Sevastita Muste ◽  
Maria Tofana ◽  
Crina Muresan
Keyword(s):  
Risk Management ◽  
Pilot Plant ◽  
Oxidative Decarboxylation ◽  
Beer Fermentation ◽  
Beer Flavor ◽  
Flavor Threshold ◽  
Flavor Profile ◽  
Enzymatic Complex ◽  
Vicinal Diketone

Diacetyl and 2, 3-pentandione are important contributors to beer flavor. These two compounds are grouped and reported as the vicinal diketone (VDK) content of beer. The removal of diacetyl is an important step in the maturation of beer. Diacetyl is formed by oxidative decarboxylation of ?-acetolactate. In the next step of fermentation, diacetyl is transformed to acetoin by enzymatic complex of the yeast. For flavor profile of beer it is very important that the concentration of VDK to be less than flavor threshold. In brewery pilot plant from USAMV Cluj-Napoca production trials were performed to monitoring any influence on beer quality and to optimize saving in time and cost.

Flavor Threshold for Acetaldehyde in Milk, Chocolate Milk, and Spring Water Using Solid Phase Microextraction Gas Chromatography for Quantification

2001 ◽  
Vol 49 (3) ◽  
pp. 1377-1381 ◽  
Author(s):  
Marleen van Aardt ◽  
Susan E. Duncan ◽  
Dianne Bourne ◽  
Joseph E. Marcy ◽  
Timothy E. Long ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Spring Water ◽  
Chocolate Milk ◽  
Milk Chocolate ◽  
Flavor Threshold

INFLUENCE OF SELECTED 5'-NUCLEOTIDES ON FLAVOR THRESHOLD OF OCTANAL

1972 ◽  
Vol 37 (6) ◽  
pp. 935-937 ◽  
Author(s):  
D. J. SCHINNELLER ◽  
R. H. DOUGHERTY ◽  
R. H. BIGGS
Keyword(s):  
Flavor Threshold

FLAVOR THRESHOLD AS AFFECTED BY INTERACTION AMONG THREE DAIRY-RELATED FLAVOR COMPOUNDS

2006 ◽  
Vol 21 (6) ◽  
pp. 626-643 ◽  
Author(s):  
KOUSHIK ADHIKARI ◽  
KAREN A. HEIN ◽  
JANELLE R. ELMORE ◽  
HILDEGARDE HEYMANN ◽  
AMY M. WILLOTT
Keyword(s):  
Flavor Compounds ◽  
Flavor Threshold
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