Study on flavor composition and factors influencing the formation of volatile compounds in stewed pork

Ethyl-2-methylbutyrate was the only one recognized by 100% of the panelists as characteristic of jicaro note with concentrations of 0.16 mg/kg and 0.47 mg/kg in unroasted and

This work aimed at obtaining a commercially safe coconut water beverage by ohmic heating while looking at the kinetics of volatile compounds evolution.. Impact of

Correlations of Raj and Morris, Mackay and Matsugu, Green and Maloney were tested with the experimental data and poor accuracy was observed (average absolute relative error

This study aims to characterize the sorption of eight short-chain VOCs (acetonitrile, MTBE, dichloromethane, benzene, phenol, ethanol, acetone, and aniline) on ammonium-smectite after

demonstrated that S- adenosyl-L-methionine:benzoic acid carboxyl methyltransferase (BAMT), an enzyme involved in scent biosynthesis, was localized in the conical cells of

In order to understand the evolution of the emission rate of specific VOCs and draw comparisons with the degradation state of the papers, it is important to understand the kinetics

Depending on thé application (family of VOC and expected concentrations), thé différent steps will be carefully chosen : type of sampling System, time period, transfer to thé

Previous limited studies in Amazonia and the Congo suggested that a higher concentration and flux rate of isoprene and α-pinene should be expected during the dry season with