Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu

2020 ◽  
Vol 26 (3) ◽  
pp. 411-422
Author(s):  
Xuan Yin ◽  
Yumiko Yoshizaki ◽  
Shugo Kurazono ◽  
Mina Sugimachi ◽  
Haruka Takeuchi ◽  
...  
Keyword(s):  
Flavor Compounds ◽  
Rice Flavor

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.

Identification and Sensory Characterization of Volatile Flavor Compounds in Sesame Seed Oil

1996 ◽  
Vol 44 (12) ◽  
pp. 3909-3912 ◽  
Author(s):  
Mitsuya Shimoda ◽  
Hideki Shiratsuchi ◽  
Yuji Nakada ◽  
Yin Wu ◽  
Yutaka Osajima
Keyword(s):  
Seed Oil ◽  
Sesame Seed ◽  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Sesame Seed Oil

Characterization of novel, sulfur-containing Maillard flavor compounds

2002 ◽  
Vol 1245 ◽  
pp. 229-233 ◽  
Author(s):  
Peter Schieberle ◽  
Wolfgang Engel
Keyword(s):  
Flavor Compounds ◽  
Sulfur Containing

Characterization of the flavor compounds in wheat bran and biochemical conversion for application in food

2020 ◽  
Vol 85 (5) ◽  
pp. 1427-1437 ◽  
Author(s):  
Qian Li ◽  
Haoran Sun ◽  
Min Zhang ◽  
Tao Wu
Keyword(s):  
Wheat Bran ◽  
Flavor Compounds ◽  
Biochemical Conversion

Characterization of enzymes specifically producing chiral flavor compounds (R)- and (S)-1-phenylethanol from tea (Camellia sinensis) flowers

2019 ◽  
Vol 280 ◽  
pp. 27-33 ◽  
Author(s):  
Ying Zhou ◽  
Qiyuan Peng ◽  
Ling Zhang ◽  
Sihua Cheng ◽  
Lanting Zeng ◽  
...  
Keyword(s):  
Camellia Sinensis ◽  
Flavor Compounds

Formation of Norisoprenoid Flavor Compounds in Carrot (Daucus carota L.) Roots: Characterization of a Cyclic-Specific Carotenoid Cleavage Dioxygenase 1 Gene

2013 ◽  
Vol 61 (50) ◽  
pp. 12244-12252 ◽  
Author(s):  
Mosaab Yahyaa ◽  
Einat Bar ◽  
Neeraj Kumar Dubey ◽  
Ayala Meir ◽  
Rachel Davidovich-Rikanati ◽  
...  
Keyword(s):  
Daucus Carota ◽  
Flavor Compounds ◽  
Carotenoid Cleavage Dioxygenase ◽  
Daucus Carota L
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