03568nam 2200961z- 450 991055737160332120231214132938.0(CKB)5400000000042175(oapen)https://directory.doabooks.org/handle/20.500.12854/76593(EXLCZ)99540000000004217520202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierRecent Developments in Identification of Genuine Odor- and Taste-Active Compounds in FoodsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 electronic resource (147 p.)3-0365-1668-9 3-0365-1667-0 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 foods has been observed.In this book, you can find nine valuable scientific contributions, which deal with the more recent analytical developments for the identification of some compounds responsible for odor and taste in foods such as ham, beer, strawberry, Amontillado sherry wine and others, in order to authenticate them or evaluate the effect of different techniques or making stages on their aroma and taste.Research & information: generalbicsscMathematics & sciencebicsscIberian hamauthenticationfeedingfatty acidsoleic acidartificial neural networkstrains-selection1,3-pentadienesorbatespoilage-yeastfood-preservationheadspace sorptive extractionbeervolatile compoundsstir bar sorptive extractionstrawberryvolatile profilevarietysoilless systemanthocyaninsantioxidantsblueberryBox-Behnken designphenolic compoundsresponse surface methodologyultra-high-performance liquid chromatographyUHPLCUV-VisVaccinium corymbosum L.HSCCCsherry wineAmontilladoantioxidant activityaroma precursorsgrapesHPLC-DADHPLC-qTOF-MSintact glycosidesBrandy de JerezSherry Cask®oak woodaromaageingpellicular macerationsupra-extractionβ-glycosidaseenzymesyeastssensory analysisResearch & information: generalMathematics & scienceCastro-Mejías Remediosedt0Durán-Guerrero EnriqueedtCastro-Mejías RemediosothDurán-Guerrero EnriqueothBOOK9910557371603321Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods3030711UNINA