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Attributs	Valeurs
type	Concept
rdfs:label	article-Flavors and Aromas
skos:inScheme	document-subtype-name
is Subject of	The Role of Lysine Amino Nitrogen in the Biosynthesis of Mousy Off-Flavor Compounds by Dekkera anomala Volatile Compounds Characterizing Tunisian Chemlali and Chétoui Virgin Olive Oils Flavor Enhancement of Chicken Broth from Boiled Celery Constituents New Volatile Sulfur-Containing Constituents in a Simultaneous Distillation−Extraction Extract of Red Bell Peppers (Capsicum annuum) Identification of Characteristic Aroma Components of Thai Fried Chili Paste Partial Shading of Cabernet Sauvignon and Shiraz Vines Altered Wine Color and Mouthfeel Attributes, but Increased Exposure Had Little Impact Application of a Headspace Sorptive Extraction Method for the Analysis of Volatile Components in South African Wines Assessing Lipid Coating of the Human Oral Cavity after Ingestion of Fatty Foods Stereoselective Formation of the Varietal Aroma CompoundRose Oxide during Alcoholic Fermentation Antioxidant Impacts on Volatile Formation in High-Pressure-Processed Milk Identification of Natural Oak Lactone Precursors in Extracts of American and French Oak Woods by Liquid Chromatography-Tandem Mass Spectrometry Sensory-Directed Identification of Creaminess-Enhancing Volatiles and Semivolatiles in Full-Fat Cream Characterization of Volatile Aroma Compounds in Cooked Black Rice Optimization of Multiple Headspace Solid-Phase Microextraction for the Quantification of Volatile Compounds in Dry Fermented Sausages Umami Compounds Are a Determinant of the Flavor of Potato (Solanum tuberosum L.) Smoke-derived Taint in Wine: Effect of Postharvest Smoke Exposure of Grapes on the Chemical Composition and Sensory Characteristics of Wine Structure Elucidation of a Pungent Compound in Black Cardamom: Amomum tsao-ko Crevost et Lemarié (Zingiberaceae) In Vivo Flavor Release from Gelatin-Sucrose Gels Containing Droplets of Flavor Compounds Delayed Volatile Compound Release Properties of Self-Assembly Structures in Emulsions Quantitation of Free and Glycosidically Bound Volatiles in and Effect of Glycosidase Addition on Three Tomato Varieties (Solanum lycopersicum L.) Improvement of Texture Properties and Flavor of Frozen Dough by Carrot (Daucus carota) Antifreeze Protein Supplementation Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations Enantioselective Analysis of Secondary Alcohols and Their Esters in Purple and Yellow Passion Fruits Identification of Bitter Off-Taste Compounds in the Stored Cold Pressed Linseed Oil Identification of the Genotype from the Content and Composition of the Essential Oil of Lemon Verbena (Aloysia citriodora Palau) Evaluation of the Formation and Stability of Hydroxyalkylsulfonic Acids in Wines Light-Induced Off-flavor Development in Cloudy Apple Juice Water Solubility of Flavor Compounds Influences Formation of Flavor Inclusion Complexes from Dispersed High-Amylose Maize Starch Yield and Oil Composition of 38 Basil (Ocimum basilicum L.) Accessions Grown in Mississippi Characterization of Volatiles in Unhopped Wort Comparison of 4-Mercapto-4-methylpentan-2-one Contents in Hop Cultivars from Different Growing Regions Comparison of the Volatile Constituents in Cold-Pressed Bergamot Oil and a Volatile Oil Isolated by Vacuum Distillation Cultivar Differences on Nonesterified Polyunsaturated Fatty Acid as a Limiting Factor for the Biogenesis of Virgin Olive Oil Aroma Identification of Allyl Esters in Garlic Cheese Antimicrobial and Antioxidant Properties of Rosemary and Sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) Essential Oils Effect of Type of Oil and Addition of δ-Tocopherol on Model Flavor Compound Stability during Storage Aging Effects and Grape Variety Dependence on the Content of Sulfur Volatiles in Wine Edible Coatings Influence Fruit Ripening, Quality, and Aroma Biosynthesis in Mango Fruit Diffusion of Aroma Compounds in Stirred Yogurts with Different Complex Viscosities Lipid Deposition on the Tongue after Oral Processing of Medium-Chain Triglycerides and Impact on the Perception of Mouthfeel Characterization of the Most Odor-Active Volatiles of Orange Wine Made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck) Determination of 3-Alkyl-2-methoxypyrazines in Lady Beetle-Infested Wine by Solid-Phase Microextraction Headspace Sampling Studies on Umami Taste. Synthesis of New Guanosine 5′-Phosphate Derivatives and Their Synergistic Effect with Monosodium Glutamate

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