Castro-Mejías, Remedios <br/><br/>
Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods 

 - Basel, Switzerland  MDPI - Multidisciplinary Digital Publishing Institute  2021 
 - 1 electronic resource (147 p.) 
<br/><br/> Open Access 
<br/><br/> Both aroma and taste are important quality criteria for food products, and they have a great influence on our consumption behaviours. In recent years, a significant increase in the number of studies related to the identification of the characteristic odor- and taste-active compounds of particular foods has been observed.In this book, you can find nine valuable scientific contributions, which deal with the more recent analytical developments for the identification of some compounds responsible for odor and taste in foods such as ham, beer, strawberry, Amontillado sherry wine and others, in order to authenticate them or evaluate the effect of different techniques or making stages on their aroma and taste. 
<br/><br/><br/>Creative Commons 
<br/><br/><br/>English 
<br/><br/><label>ISBN: </label>books978-3-0365-1667-7 9783036516684 9783036516677 
<br/><br/><label>Standard No.: </label>10.3390/books978-3-0365-1667-7  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Research & information: general<br/>Mathematics & science
<br/><br/><label>Subjects--Index Terms: </label>Iberian ham authentication feeding fatty acids oleic acid artificial neural network strains-selection 1,3-pentadiene sorbate spoilage-yeast food-preservation headspace sorptive extraction beer volatile compounds stir bar sorptive extraction strawberry volatile profile variety soilless system anthocyanins antioxidants blueberry Box–Behnken design phenolic compounds response surface methodology ultra-high-performance liquid chromatography UHPLC UV–Vis Vaccinium corymbosum L. HSCCC sherry wine Amontillado antioxidant activity aroma precursors grapes HPLC-DAD HPLC-qTOF-MS intact glycosides Brandy de Jerez Sherry Cask® oak wood aroma ageing pellicular maceration supra-extraction β-glycosidase enzymes yeasts sensory analysis n/a