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Impact of processing on important cocoa off-flavour compounds
The compounds responsible for smoky and mouldy–musty off-flavours in fermented cocoa have recently been elucidated; however, their behaviour during...
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Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception
BackgroundThe global market of plant-based milk alternatives is continually growing. Flavour and taste have a key impact on consumers’ selection of...
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Flavour Chemistry
After studying this chapter, you will be able to:
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Merging the spring onion extract into soft cheese as a rich natural phenolic ingredient to improve its antioxidant, functional, and sensory properties
The dairy industry has added a wide range of useful ingredients to its dairy products in response to consumers’ shifting lifestyles and desire for...
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Flavour Chemistry
After studying this chapter, you will be able to:
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Development and Validation of a 96-Well Microplate Assay for the Measurement of Total Phenolic Content in Ginger Extracts
A microplate-based assay was developed for the measurement of total phenolic content in polar ginger extracts, using the Folin-Ciocalteu method. The...
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Olive Oil Phenolic Compounds as Antioxidants in Functional Foods: Description, Sources and Stability
A key component of the Mediterranean diet is virgin olive oil (VOO) which has been recommended in the prevention and protection against...
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Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain
The so-called “craft beer revolution” has increased the demand for new styles of beers, often with new ingredients like flavour extracts. In recent...
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Optimization of the static brewing technique for ready-to-drink Kangra orthodox green tea, sweetened with selected sweeteners
The central goal of this investigation is to optimize static brewing using response surface methodology for the preparation of static brew...
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Volatile profile and sensory properties of gluten-free bread with yellow pea flour and sourdough
Legume flours can nutritionally enrich gluten-free bread but can also negatively affect its flavour. Although sourdough fermentation can improve...
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Proteomic approach to identify the differentially abundant proteins during flavour development in tuberous roots of Decalepis hamiltonii Wight & Arn.
2-Hydroxy-4-Methoxy Benzaldehyde (2H4MB) is a structural isomer of vanillin produced in the tuberous roots of D. hamiltonii . Both vanillin and 2H4MB...
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Citrus Flavours
Citrus flavours are the aroma and taste that are connected to citrus fruits such as oranges, grapefruits, lemons, mandarins and limes. Juices,...
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The forgotten fruit (Cydonia oblonga Mill.) and its chemical composition: a review
Natural plant sources, particularly the fruits of several lesser-known species, are receiving increasing amounts of attention because they contain a...
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Role of Citrus Juice Sacs
Citrus fruits stand as indispensable treasures within the realm of fruit crops, offering a symphony of flavours, vibrant colours, and a wealth of...
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Studies on Utilization and Shelf Life of Piper betel Leaves Added Ghee-Based Low-fat Spread
Considering the acceptability, nutritional and bio-functionality of Piper betel leaves (PBL), it was utilized in ghee-based low-fat spread (LFS). In...
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Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids
Interspecies hybridization has been shown to be a powerful tool for develo** and improving brewing yeast in a number of industry-relevant respects....
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Orange
Fruits are delicious and nutrient-dense due to their appealing appearance, unique flavour, high mineral, vitamin content, and other beneficial...
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Evaluation of secondary metabolites, nutraceutical potential and amino acid profile of fresh dates (Phoenix dactylifera) alcoholic beverage
The present study comprehensively investigated the fermentation process of fresh dates pulp to alcoholic beverage, analyzing various aspects...
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Health Perspective
Beer, a popular global beverage, is known for its health benefits and affordability. It contains protein, B vitamins, minerals, antioxidants,...
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Changes in the quality attributes of pulsed light and thermally pasteurized pomegranate (Punica granatum) juice stored at refrigerated condition (4 °C)
The effect of pulsed light (PL) (exposed at 2988 J·cm − 2 ) and thermal pasteurization (TP) (95 °C|3 min) conditions on the shelf-life of pomegranate...
