LEADER 03568nam 2200961z- 450 001 9910557371603321 005 20231214132938.0 035 $a(CKB)5400000000042175 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76593 035 $a(EXLCZ)995400000000042175 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aRecent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 electronic resource (147 p.) 311 $a3-0365-1668-9 311 $a3-0365-1667-0 330 $aBoth 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. 606 $aResearch & information: general$2bicssc 606 $aMathematics & science$2bicssc 610 $aIberian ham 610 $aauthentication 610 $afeeding 610 $afatty acids 610 $aoleic acid 610 $aartificial neural network 610 $astrains-selection 610 $a1,3-pentadiene 610 $asorbate 610 $aspoilage-yeast 610 $afood-preservation 610 $aheadspace sorptive extraction 610 $abeer 610 $avolatile compounds 610 $astir bar sorptive extraction 610 $astrawberry 610 $avolatile profile 610 $avariety 610 $asoilless system 610 $aanthocyanins 610 $aantioxidants 610 $ablueberry 610 $aBox-Behnken design 610 $aphenolic compounds 610 $aresponse surface methodology 610 $aultra-high-performance liquid chromatography 610 $aUHPLC 610 $aUV-Vis 610 $aVaccinium corymbosum L. 610 $aHSCCC 610 $asherry wine 610 $aAmontillado 610 $aantioxidant activity 610 $aaroma precursors 610 $agrapes 610 $aHPLC-DAD 610 $aHPLC-qTOF-MS 610 $aintact glycosides 610 $aBrandy de Jerez 610 $aSherry CaskŪ 610 $aoak wood 610 $aaroma 610 $aageing 610 $apellicular maceration 610 $asupra-extraction 610 $a?-glycosidase 610 $aenzymes 610 $ayeasts 610 $asensory analysis 615 7$aResearch & information: general 615 7$aMathematics & science 700 $aCastro-Meji?as$b Remedios$4edt$00 702 $aDura?n-Guerrero$b Enrique$4edt 702 $aCastro-Meji?as$b Remedios$4oth 702 $aDura?n-Guerrero$b Enrique$4oth 906 $aBOOK 912 $a9910557371603321 996 $aRecent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods$93030711 997 $aUNINA