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butanedione/kupus
Veza se sprema u međuspremnik
3 rezultatima
Compositional changes of the floral scent volatile emissions from Asian skunk cabbage (Symplocarpus renifolius, Araceae) over flowering sex phases.
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Prijava Registriraj se
BACKGROUND
Flowering of the Asian skunk cabbage (Symplocarpus renifolius, Araceae) shows a sequential expression of female, bisexual and male sex phases. The protogynous thermogenic inflorescence has unpleasant odours, but the contributing chemical composition is poorly understood.
OBJECTIVE
To
Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis.
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The spoilage potential of six bacterial species isolated from cooked and peeled tropical shrimps (Brochothrix thermosphacta, Serratia liquefaciens-like, Carnobacterium maltaromaticum, Carnobacterium divergens, Carnobacterium alterfunditum-like and Vagococcus penaei sp. nov.) was evaluated. The
Key aroma compounds formation during preparation of pumpernickel bread.
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Application of gas chromatography - olfactometry analysis (GCO) to pumpernickel bread and its intermediate products obtained during fermentative process allowed to recognize 32 key aroma compounds with specific odor notes. Subsequent quantitation using stable isotope dilution assay analysis (SIDA)
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