Zobrazeno 1 - 10
of 64
pro vyhledávání: '"ethyl phenylacetate"'
Publikováno v:
Foods
Volume 9
Issue 2
Foods, Vol 9, Iss 2, p 183 (2020)
Volume 9
Issue 2
Foods, Vol 9, Iss 2, p 183 (2020)
The volatile compounds of three Langjiu (&ldquo
Honghualangshi, HHL&rdquo
&ldquo
Zhenpinlang, ZPL&rdquo
and &ldquo
Langpailangjiu, LPLJ&rdquo
) were studied by gas chromatography-olfactometry (GC-O) and gas chromatograph
Honghualangshi, HHL&rdquo
&ldquo
Zhenpinlang, ZPL&rdquo
and &ldquo
Langpailangjiu, LPLJ&rdquo
) were studied by gas chromatography-olfactometry (GC-O) and gas chromatograph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff968a76e889fee0311bac1eefd6281f
Publikováno v:
MATEC Web of Conferences, Vol 22, p 05013 (2015)
Ethyl phenylacetate can be widely applied in many industries, such as food, medicines, cosmetics and medicinal herbs. At the moment, the production of natural ethyl phenylacetate is very limited. However, the biotransformation production of natural e
Externí odkaz:
https://doaj.org/article/f84c2895dd84440d84ae9ba2595833e5
Autor:
Guozhong Zhao, Xiaowen Wang, Jinyu Liu, Hadiatullah Hadiatullah, Yunping Yao, Shu Li, Li-Li Ding, Shengping Jiang
Publikováno v:
Food Chemistry. 312:126054
In this work, a total of 35 important aroma compounds with odor activity values (OAVs) greater than 1 were detected by gas chromatography–mass spectrometry (GC–MS) in traditional Chinese-type soy sauce. Of these, fragrant compounds with aromatic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0645fe3fc69913a5158b0565be08ce7
https://doi.org/10.1016/j.foodchem.2019.126054
https://doi.org/10.1016/j.foodchem.2019.126054
Akademický článek
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Publikováno v:
South African Journal of Enology & Viticulture. 38
Authenticity and the geographical origin of wines are terms of great importance for consumers and producers. This work is focused on distinguishing between red wines from Poland and from other European countries, notably France, Italy and Spain. To a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df608f725dee6c7ee2ef8034cffc725f
https://doi.org/10.21548/38-2-2079
https://doi.org/10.21548/38-2-2079
Publikováno v:
MATEC Web of Conferences, Vol 22, p 05013 (2015)
Ethyl phenylacetate can be widely applied in many industries, such as food, medicines, cosmet- ics and medicinal herbs. At the moment, the production of natural ethyl phenylacetate is very limited. However, the biotransformation production of natural
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa82275d110031c14eef7cc8cdc7dc35
https://doaj.org/article/f84c2895dd84440d84ae9ba2595833e5
https://doaj.org/article/f84c2895dd84440d84ae9ba2595833e5
Publikováno v:
Australian Journal of Grape and Wine Research. 18:280-286
Backgrounds and Aims: This study aimed to determine a consumer rejection threshold (CRT) for ethyl phenylacetate (EPhA) and phenylacetic acid (PhAA) in wine. These compounds have recently been reported to be responsible for sweet-like, honey off odou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::162d6c9cdbad9758f9b7ecfd47369224
https://doi.org/10.1111/j.1755-0238.2012.00198.x
https://doi.org/10.1111/j.1755-0238.2012.00198.x
Autor:
José Manuel Álvarez-Pérez, Felipe San-Juan, Eva Campo, Vicente Ferreira, Purificación Hernández-Orte, Juan José R. Coque
Publikováno v:
Food Chemistry. 133:284-292
This study evaluates the specific impact of isolated yeast strains on the aromatic profile of fermented musts from Prieto Picudo, an autochthonous Castilla y León (Spain) red grape variety with an increasing demand in the local marketplace. For this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05f5b794311b43a6a71245669f32d89e
https://doi.org/10.1016/j.foodchem.2012.01.024
https://doi.org/10.1016/j.foodchem.2012.01.024
Publikováno v:
Acta Horticulturae. :557-562
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7de7e289f1b070ef873da154c42d29a
https://doi.org/10.17660/actahortic.2007.754.74
https://doi.org/10.17660/actahortic.2007.754.74
Publikováno v:
Chemical Papers. 69
The reaction of phenylacetonitrile in supercritical methanol and ethanol in a system containing a small volume of water was studied. The effects of various operating conditions, such as reaction temperature, reaction time, the mole ratio of phenylace
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0d7d9a8a77fa7f3ac2a6007b3cc981e
https://doi.org/10.1515/chempap-2015-0047
https://doi.org/10.1515/chempap-2015-0047