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Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods

Both aroma and taste are important quality criteria for food products, and they have a great influence on our consumption behaviours. In recent years, a significant increase in the number of studies related to the identification of the characteristic odor- and taste-active compounds of particular fo...

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Format: Online
Language:English
Published: MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
Iberian ham
authentication
feeding
fatty acids
oleic acid
artificial neural network
strains-selection
1,3-pentadiene
sorbate
spoilage-yeast
food-preservation
headspace sorptive extraction
beer
volatile compounds
stir bar sorptive extraction
strawberry
volatile profile
variety
soilless system
anthocyanins
antioxidants
blueberry
Box–Behnken design
phenolic compounds
response surface methodology
ultra-high-performance liquid chromatography
UHPLC
UV–Vis
Vaccinium corymbosum L.
HSCCC
sherry wine
Amontillado
antioxidant activity
aroma precursors
grapes
HPLC-DAD
HPLC-qTOF-MS
intact glycosides
Brandy de Jerez
Sherry Cask®
oak wood
aroma
ageing
pellicular maceration
supra-extraction
β-glycosidase
enzymes
yeasts
sensory analysis
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science
Online Access:ONIX_20220111_9783036516684_328
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