Numerous studies demonstrated that winter melons (Benincasa hispida) have a long storage life at 20°C without quality and flavor degradation in fruit. However, fruit for processing are frequently handled under refrigerated conditions or exposed to warehouse air conditioning. Therefore, this research aimed evaluate whether short high- low-temperature of fruit, prior processing, changes the nutri...

Using mushroom to enhance meaty flavor is a common culinary practice; however, nutrition and taste studies associated with amino acid changes during cooking are limited, aroma's enhancement of has not been verified. This study aimed 1) investigate free profile in raw, sautéed, roasted portobello shiitake, 2) if certain volatiles from preparation could increase flavor. A total 23 acids, includin...

Microencapsulation of flavors is the technology of converting liquid flavor materials into easy-to-handle solids. It also provides protection against degradation reactions and prevents the loss of volatiles compounds. The capsule wall material along with the emulsion properties (i.e. viscosity and droplets size) and the drying process conditions are some of the responsible factors for the flavo...

The evaluation of volatiles in food is an important aspect production. It gives knowledge about the quality foods and their relationship to consumers’ choices. Alcohols, aldehydes, acids, esters, terpenes, pyrazines, furans are main chemical groups that involved aroma formation. They products processing: thermal treatment, fermentation, storage, etc. Food a mixture varied molecules. Because thi...

Silicon (Si) is important in plant defenses that operate in a direct manner against herbivores, and work in rice (Oryza sativa) has established that this is mediated by the jasmonate signaling pathway. Plant defenses also operate indirectly, by the production of herbivore induced plant volatiles (HIPVs) that attract predators and parasitoids of herbivores. These indirect defenses too are mediat...

The phenolic extracts of walnut cultivars with a red pellicle (HWE), purple (ZWE) and yellow (WWE) were compared. total contents phenolics, flavonoids condensed tannins, as well in vitro antioxidant activities (ABTS DPPH) the evaluated. results showed that 25 compounds identified three colored walnuts. HWE contained highest phenolics while ZWE content flavonoids. DPPH ABTS assays indicated colo...

Principal Component Analysis (PCA) is one of the main methods used for electronic nose pattern recognition. However, poor classification performance is common in classification and recognition when using regular PCA. This paper aims to improve the classification performance of regular PCA based on the existing Wilks Λ-statistic (i.e., combined PCA with the Wilks distribution). The improved algo...

Aroma and flavor are important factors of fruit quality and consumer preference. The specific pattern of aroma is generated during ripening by the accumulation of volatiles compounds, which are mainly esters. Alcohol acyltransferase (AAT) (EC 2.3.1.84) catalyzes the esterification reaction of aliphatic and aromatic alcohols and acyl-CoA into esters in fruits and flowers. In Fragaria x ananassa,...