Wine aroma strongly influences wine quality, yet its composition and its evolution during the winemaking process are poorly understood. Volatile compounds that constitute wine aroma are traditionally divided into three classes according to their origin: grape, fermentation, and maturation aroma. We challenge this view with meta-analysis and review of grape and wine volatiles and their precursor...

Abstract The purpose of this study was to determine the physicochemical and sensory characteristics muffins produced from mocaf, orange sweet potato flour, breadfruit starch, starch with various comparisons. A non-factorial completely randomized design (CRD) used make muffin formulation (P) ratio 70%:15%:5%:5%:5%, 60%:20%:10%:5%:5%, 50%:25%:15%:5%:5%, 40%:30%:20%:5%:5%,30%:35%:25%:5%:5%,20%:40%...

This study investigated for the first time the molecular effectiveness of 'aroma' from three small molecules including a phenol (phenyl ethyl alcohol; PEA) and an aldehyde (cinnamaldehyde; Cin) both containing an aromatic ring, and a diamine (N,N,N,N'- Tetramethylethylenediamine; TEMED) at two different amounts (small; S and large; L) in preventing hen egg white lysozyme (HEWL) amyloid fibril f...

Dependence on flour needs to be reduced by utilizing local food ingredients that can enrich the active compounds in nastar cakes. The distinctive taste of yellow yam provides an innovative new with a combination sweetness from chocolate jam. comparison between sweet potato and cornstarch cakes will provide increase nutritional content as natural coloring agent manufacture pastries. proportion u...

Food quality assurance is an important field that directly affects public health. The organoleptic aroma of food crucial significance to evaluate and confirm origin. volatile organic compound (VOC) emissions (detectable aroma) from foods are unique provide a basis predict quality. Soybean corn oils were added sesame oil (to simulate adulteration) at four different mixture percentages (25–100%) ...

The objectives of this paper were production of probiotic yoghurt using L. paracasei ssp. tolerans, and evaluation of pH changes, viable counts, and organoleptic properties of the produced yoghurt. It was observed that the pH decrease during the fermentation period was faster in the milk inoculated with L. paracasei ssp. tolerans plus starter culture. There was a gradual decrease in pH in both ...

Abstract The study aimed to determine the physical, chemical, organoleptic characteristics and safety of rubber seeds ( Hevea brasiliensis ) which were processed into gulai, kalio, rendang. This research used a descriptive exploratory method differences in seeds’ properties. treatments this processing gulai with cooking time 1 hour, kalio 2 hours, rendang 3 hours. Physical analysis showed highe...

The purpose of scientific research was to form the taste and aroma fish semi-finished products culinary products. objects in development formulation technology model minced were: pollock, onion, eggs, milk or water, powdered were used as a biologically active additive: flour from buckwheat, corn, rice, wheat, amaranth, almonds, flax, chickpeas, spirulina dill for cooking cutlets. Combinations b...

This work proposes the elaboration of a product based on maceration Sherry Vinegar together with pineapple in order to extract certain volatile compounds that can be found pineapples, giving final new organoleptic properties and increased polyphenolic content. Maceration trials were carried out application microwaves ultrasound, which reduced time from traditional three-day solid-liquid just fe...

The purpose of this study is to compare packaged and bulk cooking oils. FTIR test, viscosity, density, acid number, organoleptic are all used as research methods. With results on the C-H spectral group alkanes seen at 1463.78 cm-1 1743.63 cm-1, tertiary C=O ester triglyceride 1743.66 cm-1. It was determined that oil includes more hydrogen double bonds than oil. Bulk viscosity testing with packa...