damascenone/kentang

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Volatile flavour components of baked potato flesh. A comparison of eleven potato cultivars.

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Tubers of eleven cultivars of potato were baked and the flavour compounds from the flesh were isolated by headspace adsorption onto Tenax and analysed by gas chromatography-mass spectrometry (GC-MS). Lipid degradation and the Maillard reaction were the main sources of flavour compounds, accounting

Identification of potent odorants formed during the preparation of extruded potato snacks.

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Extrusion cooking processing followed by air-drying has been applied to obtain low-fat potato snacks. Optimal parameters were developed for a dough recipe. Dough contained apart from potato granules 7% of canola oil, 1% of salt, 1% of baking powder, 5% of maltodextrin, and 15% of wheat flour. After

Elucidating the odor-active aroma compounds in alcohol-free beer and their contribution to the worty flavor

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Alcohol-free beers (AFB) brewed by cold-contact fermentation exhibit a flavor reminiscent of wort which affects consumer acceptability. The aims of this study were to identify the odor-active compounds in AFB and elucidate the contribution of these to the overall aroma and worty character of the

Change in the flavor of black tea drink during heat processing.

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Heat processing during canning is responsible for the change in flavor of black tea infusion. The quantitative change in the volatile components of the black tea infusion during heat processing is not sufficient for explaining the sensory evaluation. In this study, application of aroma extract

Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.

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By application of the aroma extract dilution analysis (AEDA) on an aroma distillate isolated from a freshly prepared, stewed beef/vegetable gravy, 52 odor-active compounds were detected in the flavor dilution (FD) factor range of 4-4096. On the basis of high FD factors in combination with the

Key aroma compounds formation during preparation of pumpernickel bread.

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Application of gas chromatography - olfactometry analysis (GCO) to pumpernickel bread and its intermediate products obtained during fermentative process allowed to recognize 32 key aroma compounds with specific odor notes. Subsequent quantitation using stable isotope dilution assay analysis (SIDA)

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