Aroma compounds contributing to the flavor of Adzuki bean jam used for Dorayaki sweets
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چکیده
منابع مشابه
Evaluation of Flavor and Aroma Compounds Present in Kefir
ABSTRACT: Kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. The aim of this study was to evaluate flavor and aroma compounds present in kefir. Two types of starter (Christian Hansen and Sacco) and three levels of temperatures (30, 33 and 35oC) were used for the preparation of kefir samples. The samples were analyzed for acetaldehyde, diacet...
متن کاملevaluation of flavor and aroma compounds present in kefir
abstract: kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. the aim of this study was to evaluate flavor and aroma compounds present in kefir. two types of starter (christian hansen and sacco) and three levels of temperatures (30, 33 and 35oc) were used for the preparation of kefir samples. the samples were analyzed for acetaldehyde, diacet...
متن کاملAssociations of volatile compounds with sensory aroma and flavor: the complex nature of flavor.
Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combination...
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The objective of this research was to evaluate the efficacy of various pre-emergence (PRE) and post-emergence (POST) herbicides for the control of volunteer adzuki bean (Vigna angularis (Willd.) Ohwi & Ohashi) in soybean (Glycine max L.). Trials were conducted at two locations in 2005, 2006, 2007, and 2009. Experiments were arranged in a randomized complete block design with either five PRE or ...
متن کاملLinked Inheritance of Certain Characters in the Adzuki Bean.
INTRODUCTION. . . . . . . . ............ 168 Material and methods.. . ............ 168 Results of experiments.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 169 DISCUSSION. .. ................... ................................... 174 SWMARY ....................................................................... 177 LITERATFR...
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ژورنال
عنوان ژورنال: Journal for the Integrated Study of Dietary Habits
سال: 2018
ISSN: 1346-9770,1881-2368
DOI: 10.2740/jisdh.29.1_45