beta-damascenone and vanillin

beta-damascenone has been researched along with vanillin* in 2 studies

Other Studies

2 other study(ies) available for beta-damascenone and vanillin

Article	Year
Moscatel vine-shoot extracts as a grapevine biostimulant to enhance wine quality. Food research international (Ottawa, Ont.), 2017, Volume: 98 Non-aromatic vine-shoot extracts (Airén) has been recently proposed as "viticultural biostimulants" when applied to grapevine. In this paper, the application of extracts from non-toasted (MVS) and toasted (MVS Topics: Agriculture; Alkenes; Benzaldehydes; Cyclohexanes; Fruit; Guaiacol; Humans; Odorants; Phenols; Plant Extracts; Plant Leaves; Plant Shoots; Pyrogallol; Species Specificity; Vitis; Volatile Organic Compounds; Wine	2017
Influence of the Production Process on the Key Aroma Compounds of Rum: From Molasses to the Spirit. Journal of agricultural and food chemistry, 2016, Nov-30, Volume: 64, Issue:47 The production of rum consists of fermentation, distillation, and aging. To check the influence of each step on the final rum aroma, molasses, mash, distillate, and the final rum were analyzed using the sensomics concept. The changes in key aroma compounds were determined by application of aroma extract dilution analysis (AEDA) in combination with gas chromatography-mass spectrometry for identification and by stable isotope dilution assays (SIDAs) for quantitation. Odor activity values (OAVs; ratio of concentration to respective odor threshold) were calculated for the compounds determined in the rum and, finally, the rum aroma was successfully simulated by recombination. (E)-β-Damascenone showed by far the highest OAV (3280) in rum. Although this compound was determined already in molasses, its concentration increased significantly during distillation, indicating a thermolabile precursor. Vanillin, 4-ethylphenol, 2-methoxyphenol, 4-ethyl-2-methoxyphenol, and 2-methoxy-4-propylphenol are well-known compounds mainly stemming from the wood barrels used for aging and showed an OAV ≥ 1. Another important group of aroma-active compounds in rum were ethyl esters, for which a significant increase was determined during fermentation but also to a lesser extent during aging. Altogether, the concentrations of 68% of the aroma-active compounds increased during the process, demonstrating its influence on the overall rum aroma. Topics: Alcoholic Beverages; Benzaldehydes; Gas Chromatography-Mass Spectrometry; Guaiacol; Humans; Molasses; Norisoprenoids; Odorants; Phenols; Smell; Taste; Volatile Organic Compounds	2016

Article

Year

Moscatel vine-shoot extracts as a grapevine biostimulant to enhance wine quality.

Food research international (Ottawa, Ont.), 2017, Volume: 98

Non-aromatic vine-shoot extracts (Airén) has been recently proposed as "viticultural biostimulants" when applied to grapevine. In this paper, the application of extracts from non-toasted (MVS) and toasted (MVS

Topics: Agriculture; Alkenes; Benzaldehydes; Cyclohexanes; Fruit; Guaiacol; Humans; Odorants; Phenols; Plant Extracts; Plant Leaves; Plant Shoots; Pyrogallol; Species Specificity; Vitis; Volatile Organic Compounds; Wine

2017

Influence of the Production Process on the Key Aroma Compounds of Rum: From Molasses to the Spirit.

Journal of agricultural and food chemistry, 2016, Nov-30, Volume: 64, Issue:47

The production of rum consists of fermentation, distillation, and aging. To check the influence of each step on the final rum aroma, molasses, mash, distillate, and the final rum were analyzed using the sensomics concept. The changes in key aroma compounds were determined by application of aroma extract dilution analysis (AEDA) in combination with gas chromatography-mass spectrometry for identification and by stable isotope dilution assays (SIDAs) for quantitation. Odor activity values (OAVs; ratio of concentration to respective odor threshold) were calculated for the compounds determined in the rum and, finally, the rum aroma was successfully simulated by recombination. (E)-β-Damascenone showed by far the highest OAV (3280) in rum. Although this compound was determined already in molasses, its concentration increased significantly during distillation, indicating a thermolabile precursor. Vanillin, 4-ethylphenol, 2-methoxyphenol, 4-ethyl-2-methoxyphenol, and 2-methoxy-4-propylphenol are well-known compounds mainly stemming from the wood barrels used for aging and showed an OAV ≥ 1. Another important group of aroma-active compounds in rum were ethyl esters, for which a significant increase was determined during fermentation but also to a lesser extent during aging. Altogether, the concentrations of 68% of the aroma-active compounds increased during the process, demonstrating its influence on the overall rum aroma.

Topics: Alcoholic Beverages; Benzaldehydes; Gas Chromatography-Mass Spectrometry; Guaiacol; Humans; Molasses; Norisoprenoids; Odorants; Phenols; Smell; Taste; Volatile Organic Compounds

2016