The peel volatile constituents and juice quality parameters of four tangerine cultivars were investigated in this study. Peel flavor constituents were extracted by using cold-press and eluted by using n-hexane. Then all analyzed by GC-FID and GC-MS. Total soluble solids, total acids, pH value, ascorbic acid as well as density and ash were determined in juice obtained from tangerine cultivars. F...

Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean constituents are further altered by thermal reactions in roasting and conching and in alkalization. However, the extent to which the inherent bean ...

Considerable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. Mechanisms of volatile flavor and off-flavor production and recen...

ABSTRACT: A combined gas chromatography-mass spectrometry (GC-MS) with headspace solid-phase micro extraction (SPME) method has been employed for the analysis of the flavor volatiles of three different rice cultivar, including two modified Iranian rice cultivars and Hashemi rice cultivar during gelatinization. The proposed combination provided a powerful system for easy and rapid screening of a...

The comparison of form factors calculated from a single-particle current in different relativistic quantum mechanic approaches evidences tremendous discrepancies. The role of constraints coming from space-time translations is considered here with this respect. It is known that invariance under these translations implies the energy-momentum conservation relation that is usually assumed to hold g...

abstract: a combined gas chromatography-mass spectrometry (gc-ms) with headspace solid-phase micro extraction (spme) method has been employed for the analysis of the flavor volatiles of three different rice cultivar, including two modified iranian rice cultivars and hashemi rice cultivar during gelatinization. the proposed combination provided a powerful system for easy and rapid screening of a...