Academic literature on the topic 'Flavor and odor'
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Journal articles on the topic "Flavor and odor"
Zhu, Guang Yong, Zuo Bing Xiao, Ru Jun Zhou, Ya Lun Zhu, and Yun Wei Niu. "Study on Development of a Fresh Peach Flavor." Advanced Materials Research 781-784 (September 2013): 1570–73. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1570.
Full textSmall, Dana M., Joel Voss, Y. Erica Mak, Katharine B. Simmons, Todd Parrish, and Darren Gitelman. "Experience-Dependent Neural Integration of Taste and Smell in the Human Brain." Journal of Neurophysiology 92, no. 3 (September 2004): 1892–903. http://dx.doi.org/10.1152/jn.00050.2004.
Full textHu, Wenwen, Gege Wang, Shunxian Lin, Zhijun Liu, Peng Wang, Jiayu Li, Qi Zhang, and Haibin He. "Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method." Foods 11, no. 15 (July 25, 2022): 2204. http://dx.doi.org/10.3390/foods11152204.
Full textBárcenas, P., F. J. Pérez Elortondo, J. Salmerón, and M. Albisu. "Sensory Profile of Ewe’s Milk Cheeses." Food Science and Technology International 7, no. 4 (August 2001): 347–53. http://dx.doi.org/10.1106/2w5m-6kyw-4e5w-nf8a.
Full textKrasner, Stuart W. "Flavor-Profile Analysis: An Objective Sensory Technique for the Identification and Treatment of Off-Flavors in Drinking Water." Water Science and Technology 20, no. 8-9 (August 1, 1988): 31–36. http://dx.doi.org/10.2166/wst.1988.0221.
Full textSuparmi, Suparmi, Desmelati Desmelati, Sumarto Sumarto, and Santhy Wisuda Sidauruk. "Fortifikasi aneka flavor pada makaroni ikan patin Pangasius hypophthalmus sebagai produk unggulan daerah." Depik 9, no. 1 (February 24, 2020): 44–55. http://dx.doi.org/10.13170/depik.9.1.13563.
Full textPuleo, Sharon, Ada Braghieri, Corrado Pacelli, Alessandra Bendini, Tullia Gallina Toschi, Luisa Torri, Maria Piochi, and Rossella Di Monaco. "Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food." Foods 10, no. 12 (December 16, 2021): 3122. http://dx.doi.org/10.3390/foods10123122.
Full textXia, Di, Xu Tan, Li Wang, Zongjun Li, Aixiang Hou, Yan Zhu, Ling Lai, and Yuanliang Wang. "GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation." Foods 12, no. 10 (May 15, 2023): 1992. http://dx.doi.org/10.3390/foods12101992.
Full textChristiansen, K. F., E. Olsen, G. Vegarud, T. Langsrud, P. Lea, J. E. Haugen, and B. Egelandsdal. "Flavor Release of the Tomato Flavor Enhancer, 2-Isobutylthiazole, from Whey Protein Stabilized Model Dressings." Food Science and Technology International 17, no. 2 (March 24, 2011): 143–54. http://dx.doi.org/10.1177/1082013210381935.
Full textMuharram, F., K. Listyarini, C. Sumantri, C. Budiman, and A. Gunawan. "Identification of the ADH1C|FspI gene polymorphism and its association with flavor and odor in Indonesian local sheep." IOP Conference Series: Earth and Environmental Science 1341, no. 1 (May 1, 2024): 012018. http://dx.doi.org/10.1088/1755-1315/1341/1/012018.
Full textDissertations / Theses on the topic "Flavor and odor"
Patton, Kathleen A. "Storage stability of freeze dried raspberry and blackberry juices." Thesis, McGill University, 1986. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=65392.
Full textMacNamara, Kevin. "Flavour components of whiskey." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52849.
Full textENGLISH ABSTRACT: Aged distilled spirits such as whiskey are complex mixtures of flavour compounds in an ethanol-water matrix. The flavour compounds involved can have widely different volatility and relative amounts. Many of the organoleptic properties that make whiskey suitable for commercial sale have their origin in reactions occurring during the ageing process in oak wood barrels. To investigate the complex changes that take place during spirit ageing a preparative fractional vacuum distillation process was developed. Both high and low volatility compounds could be individually isolated as fractions and free from both the ethanol matrix and the fermentation fusel alcohols. This allowed a range of sensory and analytical procedures to be conducted on these fractions, in particular to investigate changes occurring during ageing. Gas chromatographic (GC) analysis of the low volatility fraction is complicated by the fact that both the compounds and their ethanol matrix have very similar chromatographic behaviour when separated simultaneously on standard chromatographic phases. Compound and matrix co-elution becomes a major problem and conditions for mass spectrometric (MS) investigation are disadvantageous. A two-dimensional GC configuration using dissimilar chromatographic phases was configured to overcome these limitations. Using this approach 27 compounds were separated and identified. Headspace injection was used to increase detection sensitivity. Changes with ageing for seven compounds present at very low levels were quantified. In addition changes in the most abundant compounds were quantified by standard split injection, and changes in trace level sulfur compounds by headspace injection with sulfur chemiluminescent detection (SCD). Increases of the concentrations of pleasant fruity ethyl esters and acetates were established. Volatile sulfides with generally objectionable aroma showed concomitant major decreases. Appropriate techniques could also be applied to the low volatility compounds recovered from the whiskey water fraction. High temperature GC-MS analysis of an extract of the water fraction allowed the identification of 30 compounds. Three phenolic esters were identified in whiskey for the first time. These compounds were synthesised and shown to be contributory to desirable ageing flavour. Increases in concentrations of 16 oak derived compounds during alO year ageing period were established. Several compounds increased significantly over this time period. Ratios of aromatic phenolic aldehydes, and changes in these ratios during ageing, were unique to the type of barrel used in these experiments. This suggests that the final sensory properties of aged whiskey may be more dependent on wood parameters than previously thought. Preparative reverse phase High Pressure Liquid Chromatography (HPLC) with an ethanol water gradient was used to further fractionate an extract of the low volatility compounds. Subsequent analysis and sensory testing allowed a group separation of compounds with each group contributing characteristic attributes to the total flavour. One group contained the three new phenolic esters together with a number of other unidentified compounds. This group was found to be important for desirable ageing flavour that seems to develop slowly with time. Further studies in this area to understand the individual and synergistic contributions of the many facets of ageing chemistry will have important commercial implications.
AFRIKAANSE OPSOMMING: Verouderde spiritus soos Whiskey is 'n komplekse mengsel van geurstowwe in 'n etanolwater oplossing. Die vlugtigheid van die geurstowwe asook die konsentrasies waarin hul aanwesig is, varieer aansienlik. Verskeie van die sintuiglike eienskappe wat kommersiële waarde aan whiskey verleen, het huloorsprong in reaksies wat tydens die verouderingsproses in eikehoutvate plaasvind. Ten einde die ingewikkelde veranderinge wat tydens die veroudering van spiritus plaasvind, te ondersoek, is 'n preparatiewe fraksionele vakuumdistillasieproses ontwikkel. Hoogs vlugtige en minder vlugtige verbindings kon geskei word in afsonderlike fraksies wat vry was van etanol en fuselalkohole. Dit het die sintuiglike en fisies-chemiese analises van die fraksies moontlik gemaak, veralom die veranderings wat tydens veroudering plaasvind, te ondersoek. Gaschromatografiese (GC) analise van die fraksie met 'n lae vlugtigheid word gekompliseer deur die feit dat hierdie komponente en die etanol waarin dit opgelos is soortgelyke chromatografiese eienskappe toon wanneer hul gelyktydig op standaard gaschromatografie fases geskei word. Die gelyktydige eluering van dié komponente en etanol waarin hul opgelos is, skep 'n probleem wat nadelig vir massaspektrometriese (MS) analise is. Die beperkings is oorkom deur die gebruik van tweedimensionele GC en stasionêre fases met uiteenlopende eienskappe. Op dié wyse is 27 verbindings geskei en geïdentifiseer. Die veranderinge in konsentrasies tydens veroudering is vir sewe verbindings gekwantifiseer. Veranderinge in die konsentrasies van die verbindings teenwoordig in die hoogste konsentrasies is gekwantifiseer deur split-inspuitings, terwyl veranderinge in die spoorkonsentrasies van vlugtige swawelverbindings mbv dampfase-inspuitings en met swawel chemolumisensie deteksie (SCD) bepaal is. Toenames in die konsentrasies van die aangename vrugtige esters en asetate is bepaal. Vlugtige sulfiede met meesalonaanvaarbare aromas toon gelyktydige groot afnames. Geskikte tegnieke is ook gebruik vir die herwinning van minder vlugtige verbindings met die waterfase van whiskey. Hoë temperatuur GC-MS analises van 'n ekstrak van die waterfase het die identifikasie van 30 komponente moontlik gemaak. Drie fenoliese esters is vir die eerste keer in whiskey gevind. Hierdie verbindings is gesintetiseer en hul bydrae tot die gewenste verouderingsgeur is sintuiglik bevestig. Toenames in die konsentrasies van 16 eikehoutverwante verbindings gedurende 'n verouderingsperiode van 10 jaar is bepaal. 'n Betekenisvolle toename het voorgekom in die konsentrasies van verskeie van hierdie whiskey verbindings. Die verhoudings van aromatiese fenoliese aldehiede en die verandering in die verhoudings tydens veroudering was kenmerkend van die tipe eikehoutvat wat gebruik is. Dié bevinding dui daarop dat die fenole sintuiglike eienskappe van verouderde whiskey meer afhanklik mag wees van eikehout parameters as wat voorheen algemeen aanvaarbaar is. Preparatiewe omgekeerde fase hoëdrukvloeistofchromatografie met etanol/water as 'n gradient elueermiddel is gebruik om 'n ekstrak van die minder vlugtige verbindings verder te fraksioneer. Verdere GC-, MS- en sintuiglike analise het die skeiding van groepe van verbindings waarvan elk kenmerkende bydraes tot die totale geur lewer, moontlik gemaak. Een groep het drie nuut geïdentifiseerde fenoliese esters, tesame met 'n aantal ongeïdentifiseerde verbindings, bevat. Daar is vasgestel dat hierdie groep 'n belangrike bydrae maak tot die gewenste geur wat klaarblyklik stadig tydens veroudering ontwikkel. Verdere ondersoeke in hierdie verband om die individuele en sinergistiese bydraes van verskeie fasette van die chemie van veroudering te verstaan, kan belangrike kommersiële implikasies hê.
Lilly, Mariska. "The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/50135.
Full textENGLISH ABSTRACT: Yeasts produce a broad range of aroma-active volatile esters and higher alcohols during alcoholic fermentation. Some of these esters and higher alcohols are important for the fruity flavors and therefore the final quality of wine and other fermented beverages. Esters are produced and hydrolyzed by alcohol acetyltransferases and esterases, respectively. In yeast, ester-synthesizing activities are represented by two alcohol acetyltransferases encoded by the ATFI and ATF2 genes, and by an ethanol hexanoyl transferase encoded by the EHTI gene. Atfl p and Atf2p appear responsible for the production of ethyl acetate and isoamyl acetate, while Ehtl p synthesizes ethyl hexanoate from ethanol and hexanoyl-CoA. Although a fair amount of information is available regarding the ATF 1 gene, limited information is available on the remaining alcohol acetyltransferases. Only two genes that code for esterases have been identified in yeast, namely lAHI and TIPI. It has also been shown that the balance between alcohol acetyltransferases and esterases is important for the net rate of ester accumulation. Higher alcohols are synthesized from the a-keto-acids in the branched-chain amino acid metabolic pathway by decarboxylation and reduction. The transamination of the amino acid to the respective a-keto-acid is catalyzed by mitochondrial and cytosolic branched-chain amino acid transferases, which are encoded by the BATI and BAT2 genes, respectively. In recent years, a strong scientific and industrial interest in the metabolism of flavoractive compounds has emerged, but information regarding the roles of specific enzymes and the physiological relevance of their metabolism remains limited. The aim of this project was to investigate the physiological and metabolic consequences of changes in the expression levels of some of the key enzymes involved in aroma compound production. The consequences of these changes on the chemical composition and the fermentation bouquet of wines and distillates were also investigated. The first part of the section on the results in this dissertation reports on the role and relative importance of the Saccharomyces cerevisiae enzymes involved in ester metabolism, namely Atflp, Atf2p, Ehtlp, Iahlp and Tiplp. The corresponding genes were overexpressed in a laboratory strain of S. cerevisiae, BY4742, and in a widely used commercial wine yeast strain, VIN13. Table wine and base wines for distillation were prepared with these VIN13 transformed strains. The ester concentrations and aroma profiles of the wines and distillates were analyzed and compared. The data indicated that the overexpression of ATF 1 and ATF2 increased the concentrations of ethyl acetate, isoamyl acetate, 2-pheylethyl acetate and ethyl caproate, while the overexpression of JAHI resulted in a significant decrease in the concentrations of ethyl acetate, isoamyl acetate, hexyl acetate and 2-phenylethyl acetate. The overexpression of EHTI resulted in a marked increase in the concentrations of ethyl caproate, ethyl caprylate and ethyl caprate, while the overexpression of TJP1 did not decrease the concentrations of any of the esters. In most cases, there was a correlation between the increase in esters and the decrease in higher alcohols. The data suggest that yeast balances the amount of different esters produced through alcohol acetyltransferases and esterases, and that, in some cases, these enzymes appear to overlap in function and/or influence each other's activity. In the second part of the results section, the consequences of the deletion and the overexpression of two genes, BATl and BAT2, which encode transaminases that contribute to the metabolism of higher alcohols, were investigated. The genes were both disrupted in a S. cerevisiae BY4742, and overexpressed in both this laboratory strain and in the VIN13 wine yeast strain. The effects of these modifications on the general physiology of the corresponding yeast strains and on higher alcohol metabolism were assessed in a range of growth conditions, including aerobic and anaerobic growth conditions, in the presence of glucose or raffinose as sole carbon source and growth in the presence of various concentrations of amino acids. Table wine and base wines for distillation were prepared with the modified industrial strains and the concentrations of the higher alcohols and the aroma profiles of the wine and distillates were analyzed and compared. Batl deletion seemed to be lethal under the conditions that were created, and therefore only the bat2!:!.strain, together with the BATI and BAT2 overexpression strains, were investigated. These modifications did not appear to significantly affect the general physiology of the strains. The results obtained indicated that the overexpression of BATI increased the concentrations of isoamyl alcohol and isoamyl acetate, and, to a lesser extent, the concentrations of isobutanol and isobutyric acid. The overexpression of the BAT2 gene resulted in a substantial increase in the levels of isobutanol, isobutyric acid and propionic acid production, and a modest increase in the level of propanol and isovaleric acid. Interestingly, the overexpression of BAT2 led to a decrease in isoamyl alcohol and isoamyl acetate concentrations. Sensory analyses indicated that the wines and distillates produced with the strains in which the BATl and BAT2 genes were overexpressed had more fruity characteristics (peach and apricot aromas) than the wines produced by the wild-type strains. This study offers new prospects for the development of wine yeast starter strains with optimized ester and higher alcohol-producing capability that could assist winemakers in their efforts to consistently produce wine to definable specifications and styles and a predetermined flavor profile.
AFRIKAANSE OPSOMMING: Gedurende fermentasie produseer giste 'n wye verskeidenheid vlugtige aromatiese esters en hoër alkohole. Sommige van hierdie esters en hoër alkohole is belangrik vir die vrugtige geure en dra dus by tot die finale kwaliteit van wyn en ander gefermenteerde drankies. Esters word onderskeidelik deur alkoholasetieltranferases en esterases geproduseer en gehidroliseer. In giste word die ester-sintetiserende aktiwiteite deur twee alkoholasetieltransferases verteenwoordig wat deur die ATFI-en ATF2-gene, asook 'n etanolheksanoïeltransferase wat deur die EHTl-geen, gekodeer word. Dit blyk dat ATFlp en ATF2p verantwoordelik is vir die produksie van etielasetaat en isoamielasetaat, terwyl Ehtl p-etielheksanoaat vanaf etanol en heksanoïel-CoA sintetiseer. Alhoewel daar 'n redelike hoeveelheid inligting t.o.v die ATF I-geen beskikbaar is, is daar weinig inligting oor die res van die aloholasetieltransferases. Slegs twee gene wat vir esterases kodeer, is in gis geïdentifiseer, naamlik IAHI en TIPI. Daar is ook bewys dat 'n balans tussen die alkoholasetieltransferases en esterases baie belangrik is vir die netto-tempo van ester-akkumulasie. Hoër alkohole word gesintetiseer vanaf a-keto sure in die vertakte-ketting aminosuur metaboliese pad deur dekarboksilasie en reduksie. Die transaminasie van die aminosuur na die onderkeidelike a-ketosuur word deur vertakte-ketting aminosuur transferases, geleë in die mitochondrion en sitosol, en gekodeer deur BATl- en BAT2-gene, gekataliseer. In die laaste paar jare het daar 'n sterk wetenskaplike, asook industrïele, belangstelling in die metabolisme van aroma-aktiewe komponente te voorskyn gekom, maar inligting in verband met die rol van spesifieke ensieme en die fisiologiese belangrikheid van hul metabolisme is egter beperk. Die doel van hierdie projek was om die fisiologiese en metaboliese gevolge van veranderinge in die ekspressievlakke van sommige sleutelensieme betrokke by aromakomponent-produksie te ondersoek. Die gevolge van hierdie veranderinge op chemiese vlakke, asook hoe die fermentasie-aroma van die wyne en distillate beïnvloed word, is ook bestudeer. Die eerste gedeelte van die resultate rapporteer oor die rol en relatiewe belangrikheid van die Saccharomyces cerevisiae-ensieme betrokke by estermetabolisme, naamlik Atfl p, Atf2p, Ehtlp, Iahlp en Tiplp. Die gene was ooruitgedruk in 'n laboratoriurnras van S. cerevisiae, BY4742, asook in 'n kommersïele wyngisras, VIN13. Tafelwyne en basiswyne vir distillasie is gemaak met die getransformeerde VIN13-rasse. Die esterkonsentrasies en aromaprofiele van die wyne en distillate is ontleed en vergelyk. Die data het gewys dat die ooruitdrukking van ATFI- en ATF2-gene 'n verhoging in etielasetaat, isoamielasetaat, 2-fenieletielasetaat en etielkaproaat veroorsaak het, terwyl ooruitdrukking van !AHI 'n betekenisvolle afname in etielasetaat-, isoamielasetaat-, heksielasetaat- en 2-fenieletielasetaat-konsentrasies veroorsaak het. Die ooruitdrukking van EHTI het 'n duidelike verhoging in etielkaproaat, etielkaprilaat en etielkapraat veroorsaak en die ooruitdrukking van TIPIhet geen van die esterkonsentrasies verander nie. In die meeste gevalle was daar nie 'n korrelasie tussen die toename in esters en afname in hoër alkohole nie. Die data stelook voor dat die gis 'n balans tussen die verskillende esters handhaaf deur middel van die alkoholasetieltrasferases en esterases, en in sommige gevalle blyk dit dat die ensieme dieselfde funksies het en/of mekaar se aktiwiteit beïnvloed. In die tweede gedeelte van die resultate is die oorsake van delesie en ooruitdrukking van twee gene, BAT1 en BAT2, wat kodeer vir transaminases wat tot hoër alkohol metabolisme bydra, bestudeer. Die gene is uitgeslaan in S. cerevisiae BY4742 en ooruitgedruk in BY4742 en in die wyngisras VIN13. Die effekte van hierdie modifikasies op die algemene fisiologie van die verskillende gisrasse en op hoëralkoholmetabolisme is onder 'n verskeidenheid kondisies bestudeer, naamlik aërobies en anaërobiese groeikondisies, in die teenwoordigheid van glukose of raffinose as die enigste koolstofbron, asook in die teenwoordigheid van 'n verskeidenheid konsentrasies aminosure. Tafelwyne en basiswyne vir distillasie is gemaak met die gemodifiseerde industrïele rasse en die konsentrasies van die hoër alkohole en aromaprofiele van die wyne en distillate is ontleed en vergelyk. Bat1-delesie was dodelik onder die kondisies, daarom is slegs die batlts-tes tesame met die BAT1 en BAT2 wat in die rasse ooruitgedruk is, bestudeer. Die modifikasies het nie 'n beduidende effek op die algemene fisiologie van die rasse getoon nie. Die data het wel getoon dat die ooruitdrukking van BAT1 'n verhoging in isoamielalkohol- en isoamielasetaatkonsentrasies, en tot 'n mindere mate isobutielalkohol- en isobottersuur-konsentrasies, veroorsaak het. Die ooruitdrukking van BAT2 het 'n beduidende toename in isobutanol-, isobottersuur- en propioonsuurkonsentrasies en 'n kleinere toename in propanol- en isovaleriaansuur veroorsaak. Die ooruitdrukking van BAT2 het ook gelei tot 'n afname in isoamielalkohol- en isoamielasetaatkonsentrasies. Sensoriese analises het getoon dat die wyne en distillate wat geproduseer is met die rasse waarin die BAT1 en BAT2 gene ooruitgedruk is meer vrugtige eienskappe (perske- en appelkoos-aromas) getoon het as die wyne wat deur die wildetipe rasse geproduseer is. Die studie lewer nuwe vooruitsigte vir die ontwikkeling van wyngiste met geoptimiseerde ester en hoër alkohol produserende eienskappe wat die wynmakers in staat kan stelom wyne te produseer met gedefinieerde spesifikasies en style en 'n voorafbepaalde aromaprofiel.
Eyres, Graham Terence, and n/a. "Determination of character-impact odorants in hop essential oils using hyphenated techniques in gas chromatography." University of Otago. Department of Food Science, 2007. http://adt.otago.ac.nz./public/adt-NZDU20080125.143442.
Full textMahony, Amy. "Effect of color on the odor, flavor, and acceptance properties of foods and beverages." Kansas State University, 2011. http://hdl.handle.net/2097/9188.
Full textFood Science Institute -- Human Nutrition
Koushik Adhikari
A significant increase in the number of products carried in supermarkets has lead manufacturers to use food color as a way to differentiate their products from competitor’s products or as a form of communication. This report’s overall objective was to review the impact of color on sensory properties of foods and beverages and help product developers understand the multiple sensory properties within a food or beverage that may potentially change by manipulating color. The effect of color on flavor or odor identification, basic taste perception, flavor or odor intensity, quality and refreshment, and consumer acceptance has been extensively researched. Research to date has shown inconsistent findings, although key themes are consistent. Some colors are more appropriate for certain foods and beverages, and product color can be directly linked to palatability. Color cues can be used for flavor identification within a food or beverage, and the presence of certain colors evoke flavor associations within a product. Perceived intensities of basic taste or flavor attributes have increased or decreased merely with color addition. Consumers use color cues to determine quality, therefore color can ultimately affect product acceptance.
Van, Nierop Sandra. "Investigation of malt factors that influence beer production and quality." Thesis, Stellenbosch : Stellenbosch University, 2005. http://hdl.handle.net/10019.1/50380.
Full textENGLISH ABSTRACT: A number of relevant brewing industry issues associated with malt quality were examined. These included beer foam quality, premature flocculation of yeast during fermentation and antimicrobial factors in malt. The cause of poor foam at a brewery relative to other similar breweries was identified as being related to the boiling temperature during wort preparation and the associated conformational changes of the abundant foam protein lipid transfer protein 1 (LTPl). The temperature range of 96 to 102°C was revealed to be critical. At the higher temperature the denaturation of LTP 1 was more extensive and its effectiveness as a foam protein was reduced. In addition, it was shown that the prominent role of LTPI with respect to foam was as a lipid binding protein, forming a lipid sink and protecting foam from lipid damage. The occurrence of malt associated premature yeast flocculation (PYF) during fermentation was induced in malt by the addition of extra-cellular fungal enzymes to the malt husk or by micro-malting barley in the presence of fungi. In addition, treating malt husk with commercial xylanase or adding commercial arabinoxylan to the fermentation also impacted on yeast flocculation. It was proposed that a range of molecular weight arabinoxylans formed by the enzymatic breakdown of the major barley husk component (arabinoxylan) resulted in PYF. Antimicrobial activity against brewing yeast (Saccharomyces cerevisiae), other fungi and bacteria was found in barley, malt and malt derived wort trub. Wort trub is the non-specific precipitate of protein, polyphenols and lipids formed during wort boiling and which is, to some extend, carried over in the wort to the fermentation. Antimicrobial activity appeared to increase during malting. The growth of brewery collected yeast was inhibited in the presence of brewery production wort when compared to the same wort filtered to remove the trub. Brewery yeast was found to be more sensitive to inhibition than laboratory propagated yeast of the same strain. Different strains of S. cerevisiae were also found to differ in their sensitivity to inhibition. Investigation revealed that the activity originated from the inside of the barley grain and impacted on yeast sugar uptake. However, there was no direct correlation detected between levels of antimicrobial activity in malt and fermentation performance. At high concentrations the factors were microcidal causing cell lysis. Partial characterisation of an antimicrobial extract from malt revealed the presence of a factor between 5 and 14 kDa, containing a cationic peptide component. The optimum pH stability was ±5 when it was also most cationic. The factor easily and irreversibly lost activity at extreme pH and when exposed to certain reagents but was heat resistant in accordance with its survival in wort trub. Preliminary results showed the presence of LTP1 associated with other peptides in the active cationic fraction from the one malt tested. The occurrence of malt related PYF and malt antimicrobial factors are associated with microbial contamination of the grain. The fungi generating the PYF factors from the barley husk while the barley's defence mechanism generates antimicrobial factors to cope with the pathogenic effect of the fungi. In addition there is a potential link between the foam protein LTP 1 and malt antimicrobial activity as LTP 1 or LTP 1 in association with another component(s) is potentially antimicrobial.
AFRIKAANSE OPSOMMING: 'n Aantal problematiese areas in die broubedryf, wat met mout geassosieer word, is ondersoek, naamlik bierskuimkwaliteit, voortydige flokkulering van gis tydens fermentasie en die invloed van antimikrobiese faktore in mout. Die oorsaak van swak bierskuim by 'n spesifieke brouery relatief tot ander soortgelyke brouerye was geidentifiseer as die moutekstrakkookpunt tydens moutekstrakbereiding. Tydens hierdie proses ondergaan dieskuimprotein, lipiedoordrag proteien 1 (lipid transfer protein 1, LTPI), 'n konformasieverandering. Die temperature tussen 96 to 102°C was kritiek t.o.v. ideale konformasieverandering vir skuimaktiwiteit. Denaturering van LTPI het by hoër temperature plaasgevind wat die skuimproteien se aktiwitiet verminder het. Daar is ook bewys dat LTPI 'n verdere rol in bierskuim speel aangesien dit 'n lipiedbindingsproteien is wat die skuimnegatiewe lipiede verwyder. Die voorkoms van moutgeassosieerde voortydige flokkulering van gis (PYF) tydens fermentasie is op twee maniere in mout geinduseer, naamlik: • deur die toevoeging van ekstrasellulêre swamensieme tot die moutdop • deur mikrovermouting van gars in die teenwoordigheid van swamme. Die behandeling van die moutdop met kommersiele xilanase of die toevoeging van kommersiele arabinoxilaan by fermentasies het ook die flokkulering van gis beinvloed. Die hipotese was dat PYF veroorsaak is deur 'n reeks arabinoxilane met verskillende molekulêre massas wat gevorm het tydens die ensimatiese afbraakproses van die primere moutdopkomponent (arabinoxilaan). Antimikrobiese aktiwiteit teenoor brouersgis (Saccharomyces cerevisiae), ander swamme en bakterie was teenwoordig in gars, mout en moutekstrakpresipitaat. Die presipitaat bestaan uit nie-spesifieke presipitate van proteien, polifenole en lipiede wat gedeeltelik in die gekookte moutekstrak agterbly. Daar is gevind dat antimikrobiese aktiwiteit tydens vermouting toe geneem het. Die groeiproses van brouersgis, gekollekteer by 'n brouery, was geinhibeer deur die teenwoordigheid van brouery-geproduseerde moutekstrak in vergelyking met dieselfde moutekstrak wat gefiltreer was om die presipitaat te verwyder. Die brouersgis was meer sensitief heens inhibisie in vergeleke met dieselfde gisstam wat opgegroei is in die laboratorium. Verskillende S. cerevisiae stamme het ook verskille in sensitiwiteit getoon t.o.v. the antimikrobiese komponente in die moutekstrakte. 'n Verdere ondersoek het getoon dat die oorprong van die inhiberende aktiwiteit die interne dele van die gars is, asook dat dit die gissuikeropname beinvloed. Daar was egter geen direkte verband tussen antimikrobiese aktiwiteit in mout en fermentasie effektiwiteit, soos gemeet onder laboratorium toestande, nie. Hoë konsentrasies van die faktore het egter gelei tot seldood weens sellise. 'n Kationiese peptiedbevattende fraksie tussen 5 en 14 kDa en 'n optimale pH stabliliteit van 5 is gevind deur gedeeltelike karakterisering van 'n antimikrobiese moutekstrak. Die aktiewe fraksie se aktiwiteit is onomkeerbaar vernietig by ekstreme pH en blootstelling aan sekere reagense. Die aktiewe verbinding(s) is egter hittebestand en resultate het getoon dat hierdie aktiwiteit die brouproses oorleef as deel van die moutektrakpresipitaat. Voorlopige resultate van die een mout wat getoets is het die teenwoordigheid van LTP 1 getoon, asook die moontlike assosiasie met ander peptiede of kleiner komponente in die aktiewe kationiese fraksie. Die voorkoms van moutgeassosieerde PYF en antimikrobiese faktore in mout word met die mikrobiologiese kontaminasie van gars verbind. Swamme produseer die PYF faktore vanuit die moutdopkomponente, terwyl die plant weer antimikrobiese faktore produseer as deel van 'n beskermingsmeganisme teen die patogene effek van die swamme. Daar is ook 'n potensieele verwantskap tussen bierskuimproteien LTP 1 en antimikrobiese faktore in mout, aangesien LTPI ofLTPl tesame met 'n ander verbinding(s) moontlik antimikrobies is.
Giuffrida, Michelle L. "The effect of two reheating methods and storage on the development of warmed-over flavor in precooked chicken parts." Thesis, Virginia Polytechnic Institute and State University, 1993. http://hdl.handle.net/10919/53348.
Full textMaster of Science
Marshall, Jane Elizabeth, and n/a. "The role of colour and odour in fruit selection by diurnal, endemic skinks (Oligosoma) in Aotearoa / New Zealand." University of Otago. Department of Botany, 2006. http://adt.otago.ac.nz./public/adt-NZDU20070209.154142.
Full textPotgieter, Nydia 1977. "The evaluation of β-glucosidase activity produced by wine-isolated yeasts." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/53769.
Full textENGLISH ABSTRACT: ~-Glucosidases constitute a major group of biologically important enzymes that catalyze the hydrolysis of glycosidic linkages in ~-glucosides, as well as in glycosides that contain only carbohydrate residues, e.g. cellobiose. These enzymes occur in all living kingdoms and perform a variety of functions in organisms ranging from bacteria to highly evolved mammals. Three different types of ~-glucosidases are found in humans, each with its own function: glucocerebrosidase (a deficiency causes Gaucher disease), lactase-phlorizin hydrolase (a deficiency results in lactose intolerance) and cytosolic ~-glucosidase (responsible for the hydrolysis of ~- glucosides ingested with foods of plant and animal origin). In plants, the functions of ~-glucosidases include pigment metabolism, biomass conversion and cyanogenesis, a function it shares with insect ~-glucosidases. Microbial ~-glucosidases, as part of the cellulase enzyme system that is responsible for the hydrolysis of cellobiose and short-chain oligosaccharides into glucose, playa role in the conversion of cellulosic biomass to liquid fuel. These microbial ~-glucosidases also playa very important role in the enhancement of fruit and wine aromas through the liberation of monoterpenols. Monoterpenols play an invaluable role in the flavor and aroma of grapes and wine, and are present as free, volatile and odorous molecules, as well as flavorless, non-volatile glycosidic complexes. These complexes most often occur as 6-0-~-Dxvlopyranosyl- B-Dcqlucopyranosides, 6-0-~-D-glucopyranosyl-~-D-glucopyranosides, 6-0-a-L-arabinofuranosyl-~-D-glucopyranosides, 6-0-a-L-rhamnopyranosyl-~-Dglucopyranosides, or 6-0-~-D-apiofuranosyl-~-D-glucopyranosides of mainly linalool, geraniol, nerol, a-terpineol and hotrienol. Two mechanisms exist for the release of monoterpenes from glycosidically bound non-volatile precursors: acid hydrolysis and enzymatic hydrolysis. As high temperature acid hydrolysis causes a rearrangement of the monoterpene aglycones, the focus has shifted towards the more efficient enzymatic hydrolysis that does not result in modifications of the intrinsic aromatic character of the wine. The endogenous ~-glucosidases of grapes (Vitis vinifera), as well as of the wine yeast Saccharomyces cerevisiae, exhibit very low activity towards the glycoside precursors, and thus the focus has increasingly fallen on the addition of exogenous ~-glucosidases to enhance wine flavor. Fungal, bacterial and some yeast ~- glucosidases have been indicated as effective aroma liberators, but these enzymes are not always suitable for use under the harsh conditions that prevail during winemaking (i.e. low pH, low temperatures, and high ethanol and glucose concentrations). The limited enzyme activities of the abovementioned microorganisms have resulted in a search among non-Saccharomyces yeasts for ~- glucosidases that can withstand these conditions. The ~-glucosidase activities of 20 wine-associated non-Saccharomyces yeasts were quantified, characterized and assessed to determine the efficiency with which they could liberate monoterpenols from their terpenyl-glycosides. The Debaryomyces pseudopolymorphus l3-glucosidase from intracellular crude cell extracts exhibited the most suitable combination of properties in terms of functionality at wine pH, resistance to wine-associated inhibitory compounds (glucose, ethanol and sulfur dioxide), high substrate affinity and large aglycone-substrate recognition. This yeast strain was also used, in conjunction with S. cerevisiae VIN13, for the small-scale fermentation of Chardonnay juice. The results indicated that the l3-glucosidase of D. pseudopolymorphus had definite potential as a wine aroma-enhancing enzyme, as the concentrations of free terpenols (nerol, geraniol and citronellol) were significantly increased during fermentation. Future experimental work would include an in-depth study of the kinetic characteristics of the l3-glucosidases (both cytosolic and cell-associated) exhibiting the highest terpenol-liberating activity under winemaking conditions. The next step would then be the cloning and expression of the most efficient l3-glucosidase gene in a commercial wine yeast. Such a recombinant wine yeast would release grapederived aroma compounds from their non-volatile precursors during single culture fermentations, thereby increasing the sensorial quality of wine.
AFRIKAANSE OPSOMMING: I3-Glukosidases vorm deel van 'n groot groep biologies belangrike ensieme wat die hidrolise van glikosidiese bindings binne l3-glukosiede,sowel as binne glikosiede wat slegs uit koolhidraatresidue bestaan, soos bv. sellobiose, kataliseer. Hierdie ensieme kom in alle koningkryke van lewende organismes voor en verrig 'n wye verskeidenheid funksies binne organismes wat wissel van bakterieë tot hoogs ontwikkelde soogdiere. Drie verskillende tipes l3-glukosidases,elk met sy eie funksie, kom in mense voor: glukoserebrosidase ('n gebrek hieraan lei tot Gaucher-siekte), laktaseflorizinhidrolase ('n gebrek hieraan gee aanleiding tot laktose-intoleransie) en sitosol l3-glukosidase (verantwoordelik vir die hidrolise van l3-glukosiede wat saam met voedsel van plant en dier oorsprong ingeneem word). Die funksies van 13- glukosidase binne plante sluit in pigmentmetabolisme, biomassa-omsetting en sianogenese, wat ook 'n funksie van insek l3-glukosidases is. Mikrobiese 13- glukosidases, as deel van die sellulase-ensiemsisteem wat verantwoordelik vir die hidrolise van sellobiose en kortketting-oligosakkariede na glukose is, speel 'n rol in die omsetting van sellulosebiomassa na brandstof. Hierdie mikrobiese 13- glukosidases speelook 'n baie belangrike rol in die verbetering van vrugte- en wynaroma deur die vrystelling van monoterpenole. Monoterpenole speel 'n belangrike rol in die geur en aroma van druiwe en wyn, en kom voor as vry, vlugtige en aromatiese molekules, asook geurlose, nie-vlugtige glikosidies-gebonde komplekse. Hierdie komplekse is meestal in die vorm van 6-0- I3-D-xilopiranosiel-I3-D-glukopiranosiede, 6-0-a-L-arabinofuranosiel-I3-D-glukopiranosiede, 6-0-I3-D-glukopiranosiel-I3-D-glukopiranosiede, 6-0-a-L-ramnopiranosiel- I3-D-glukopiranosiede,of 6-0-I3-D-apiofuranosiel-I3-D-glukopiranosiedevan hoofsaaklik linalool, geraniol, nerol, a-terpineol en hotrienol. Monoterpenole kan op een van twee maniere van hul suikermolekules vrygestel word: suurhidrolise of ensimatiese hidrolise. Die hoë temperature waarby suurhidrolise plaasvind veroorsaak 'n herrangskikking van die monoterpeen aglikone, en die fokus het gevolglik verskuif na die meer effektiewe ensimatiese hidrolise wat nie verandering van die intrinsieke aromatiese karakter van die wyn tot gevolg het nie. Die endogene l3-glukosidases van druiwe (Vitis vinifera) en die wyngis Saccharomyces cere visiae , toon baie lae aktiwiteit ten opsigte van die aromatiese voorlopers, en dus word daar toenemend op die toevoeging van eksogene 13- glukosidases tot die wyn gefokus om meer geur vry te stel. Daar is bevind dat 13- glukosidases van fungiese, bakteriële en gis oorsprong effektiewe aromavrystelIers is, maar hierdie ensieme is nie altyd gepas vir gebruik in wyn nie, aangesien dit 'n omgewing is met 'n lae pH, lae temperatuur, en hoë etanol- en glukosekonsentrasies. Die beperkte ensiemaktiwitiet van bogenoemde mikroorganismes het gelei tot 'n soeke onder nie-Saccharomyces giste na l3-glukosidases wat in die wynomgewing kan funksioneer. Die ~-glukosidase-aktiwiteit van twintig wyn geassosieerde nie-Saccharomyces giste is gekwantifiseer en gekarakteriseer om te bepaal tot watter mate dit monoterpenole van hul terpeniel glikosiede kan vrystel. Die intrasellulêre ~- glukosidase teenwoordig in the selekstrak van Debaryomyces pseudopolymorphus, het die belowendste resultate getoon ten opsigte van funksionaliteit by wyn se pH, weerstand teen wyn geassosieerde inhibeerders (glukose, etanol en swaweidioksied), hoë substraataffiniteit en breë aglikoon-substraat herkenning. Hierdie gisras is ook in kombinasie met S. cerevisiae VIN13 gebruik vir die kleinskaalse fermentasie van Chardonnay sap. Die resultate het getoon dat die ~- glukosidase van D. pseudopolymorphus wel potensiaal het om wynaroma te verhoog, aangesien die konsentrasie van ongebonde terpenole (nerol, geraniol en citronellol) aansienlik tydens fermentasie toegeneem het. Toekomstige eksperimentele werk sluit in, onder meer, In in-diepte studie van die kinetiese eienskappe van die ~-glukosidases (beide sitesolies en sel-geassosieerd) wat die meeste terpenole onder wynrnaakkondisies vry stel, asook die klonering en uitdrukking van die enkele ~-glukosidasegeen met die hoogste aktiwiteit, in In kommersiële wyngis. Só In rekombinante wyngis sal die vrystelling van druifgebaseerde aromakomponente van hul nie-vlugtige, geurlose voorlopers tydens enkel-kultuur fermentasies teweeg bring.
Worley, Jennifer Lee. "Evaluation of Dechlorinating Agents and Disposable Containers for Odor Testing of Drinking Water." Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/9764.
Full textMaster of Science
Books on the topic "Flavor and odor"
1946-, Marsili Ray, ed. Flavor, fragrance, and odor analysis. New York: Marcel Dekker, Inc., 2002.
Find full textJ, St Angelo Allen, and Bailey Milton E. 1924-, eds. Warmed-over flavor of meat. Orlando: Academic Press, 1987.
Find full text1958-, Risch Sara J., and Ho Chi-Tang 1944-, eds. Flavor chemistry: Industrial and academic research. Washington, DC: American Chemical Society, 2000.
Find full text1951-, Shahidi Fereidoon, ed. Flavor of meat and meat products. London: Blackie, 1994.
Find full textHampson, Tim. Great beers: The best beers from around the world. New York: DK Pub., 2014.
Find full textCarmenza, Duque B., and Morales P. Alicia Lucia, eds. El aroma frutal de Colombia. Bogotá, Colombia: Universidad Nacional de Colombia, Facultad de Ciencias, Departamento de Química, 2005.
Find full text1951-, Shahidi Fereidoon, Weenen Hugo 1953-, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food lipids: Chemistry, flavor, and texture. Washington, D.C: American Chemical Society, 2005.
Find full text1963-, Cadwallader Keith R., Drake MaryAnne, McGorrin Robert J. 1951-, American Chemical Society. Division of Agricultural and Food Chemistry., and American Chemical Society Meeting, eds. Flavor of dairy products. Washington, D.C: American Chemical Society, 2007.
Find full textLeo, Waterhouse Andrew, and Ebeler Susan E. 1961-, eds. Chemistry of wine flavor. Washington, DC: American Chemical Society, 1998.
Find full textClarke, R. J. Wine flavour chemistry. Oxford, UK: Blackwell Pub., 2004.
Find full textBook chapters on the topic "Flavor and odor"
Pickenhagen, W. "Enantioselectivity in Odor Perception." In Flavor Chemistry, 151–57. Washington, DC: American Chemical Society, 1989. http://dx.doi.org/10.1021/bk-1989-0388.ch012.
Full textButtery, Ron G. "Flavor Chemistry and Odor Thresholds." In Flavor Chemistry, 353–65. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4693-1_30.
Full textGlomb, Marcus A. "Mechanistic Pathways of Non-Enzymatic Flavor Formation." In Springer Handbook of Odor, 15–16. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-26932-0_5.
Full textSeuvre, Anne-Marie, and Andrée Voilley. "Physico-Chemical Interactions in the Flavor-Release Process." In Springer Handbook of Odor, 35–36. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-26932-0_13.
Full textSchieberle, Peter, Thomas Hofmann, and Petra Münch. "Studies on Potent Aroma Compounds Generated in Maillard-Type Reactions Using the Odor-Activity-Value Concept." In Flavor Chemistry, 133–50. Washington DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0756.ch010.
Full textRoozen, J. P., P. A. Luning, and M. A. Posthumus. "The Formation and Release of Odor Active Compounds During Oxidation of Vegetable Oils." In Flavor Chemistry of Ethnic Foods, 219–28. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4783-9_21.
Full textScharpf, L. G., E. W. Seitz, J. A. Morris, and M. I. Farbood. "Generation of Flavor and Odor Compounds through Fermentation Processes." In ACS Symposium Series, 323–46. Washington, DC: American Chemical Society, 1986. http://dx.doi.org/10.1021/bk-1986-0317.ch025.
Full textSathian, Aiswarya, K. S. Joshy, and Sabu Thomas. "Nano-Innovations in Food Packaging to Preserve Food Flavor and Odor." In Nano-Innovations in Food Packaging, 191–215. Boca Raton: Apple Academic Press, 2022. http://dx.doi.org/10.1201/9781003277422-10.
Full textBraggins, Terry J., Michael P. Agnew, Deborah A. Frost, Colleen Podmore, Tracey L. Cummings, and Owen A. Young. "The Effects of Extended Chilled Storage on the Odor and Flavor of Sheepmeat." In Advances in Experimental Medicine and Biology, 51–99. Boston, MA: Springer US, 2004. http://dx.doi.org/10.1007/978-1-4419-9090-7_4.
Full textShimura, Tsuyoshi, Patricia S. Grigson, Steve Reilly, and Ralph Norgren. "Parabrachial Lesions Disrupt Conditioned Taste and Odor Aversions, but not Learned Capsaicin Aversion or Flavor Preference." In Olfaction and Taste XI, 497–98. Tokyo: Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_206.
Full textConference papers on the topic "Flavor and odor"
Hyung, Jinseok, Jaeyoung Kwon, Taehyeon Kim, Haekuem Park, and Jayong Koo. "Development of prediction model of ozone dosage and residual ozone concentration using machine learning methods in ozone process of drinking water treatment process." In 2nd WDSA/CCWI Joint Conference. València: Editorial Universitat Politècnica de València, 2022. http://dx.doi.org/10.4995/wdsa-ccwi2022.2022.14777.
Full textMiyashita, Kazuo, and Masashi Hosokawa. "Inhibitory effect of sphingoid bases on the oxidative flavor deterioration of fish oil." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wzfw6692.
Full textNosratpour, Mitra, Jisheng Ma, Victoria Haritos, and Yong Wang. "The physicochemical and sensory characteristics of yoghurt fortified with encapsulated fish oil/milkfat." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/yhap5375.
Full textMorel, Philip. "Towards an Artificial Architecture: About Superintelligent Space." In International Conference on the 4th Game Set and Match (GSM4Q-2019). Qatar University Press, 2019. http://dx.doi.org/10.29117/gsm4q.2019.0026.
Full textReports on the topic "Flavor and odor"
Galili, Gad, Harry J. Klee, and Asaph Aharoni. Elucidating the impact of enhanced conversion of primary to secondary metabolism on phenylpropanoids secondary metabolites associated with flavor, aroma and health in tomato fruits. United States Department of Agriculture, January 2012. http://dx.doi.org/10.32747/2012.7597920.bard.
Full textEngel, Bernard, Yael Edan, James Simon, Hanoch Pasternak, and Shimon Edelman. Neural Networks for Quality Sorting of Agricultural Produce. United States Department of Agriculture, July 1996. http://dx.doi.org/10.32747/1996.7613033.bard.
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