Characterization of shortday onion cultivars of 3 pungency levels with flavor precursor, free amino acid, sulfur, and sugar contents

Characterization of shortday onion cultivars of 3 pungency levels with flavor precursor, free amino acid, sulfur, and sugar contents

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Lee, Eun Jin, Yoo, Kil Sun, Jifon, John, Patil, Bhimanagouda S.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 74, no. 6 (2009), p. C475-C480
Materias:	Cebolla Allium cepa Variedades Precursor de aroma Aminoácidos Azufre Azúcares HPLC Acido pirúvico Dulzura Sabor Caracterización Pungencia Precursor del sabor Aminoácidos libres
Publicación relacionada:	Contenido en: Journal of food science

Ejemplares similares

Sobre los precursores de sabores herbáceos en vinos tintos
por: Ruiz, Manuel

Effect of heating on onion (Allium cepa L.) antiplatelet activity and pungency sensory perception
por: Cavagnaro, Pablo F.

Identification of furaneol glucopyranoside, the precursor of strawberry-like aroma, furaneol, in Muscat Baily A

Flavor and free amino acid composition of lavender and eucalyptus honeys
por: BOUSETA, A.

Glycosylated flavor precursor extraction by microwaves from grape juice and grapes
por: BUREAU, S.

Effects of infestation by grape phylloxera on sugars, free amino acids, and starch of grapevine roots
por: Ryan, F. J.

Characterization of the production regions of Chardonnay wines by analysis of free amino acids
por: CARNEVILLIER, V.

Clonal variation of pungency, sugar content, and bulb weight of onions due to sulphur nutrition
por: HAMILTON, B.

Mitos y leyendas del ajo

Evolución de precursores aromáticos glicosilados durante la maduración influencia de las prácticas vitícolas

Determinación de la eficiencia de la utilización de los amino ácidos
por: Aguilar Fajardo, Tulio S.

The biosynthetic pathway of the S-alk(en)-L-cysteine suphoxides (Flavour precursors) in species of Allium
por: Edwards, S. J.

Detection of port wine imitations by discriminant analysis using free amino acids profiles
por: Herbert, P.

Compuestos terpénicos como posibles precursores del 1,8-Cineol en uvas tintas y vinos

Earthy and fresh mushroom off-flavors in wine optimized remedial treatments

Estimación del potencial aromático de las uvas y vinos caso de los precursores glicósilos
por: Guérin-Schneider, Rémi

Biochemistry of the amino acids
por: Meister, Alton
Publicado: (1957)

Various influeces of harvest date and fruit sugar content on different wine flavor and aroma compounds
por: Boss, Paul K.

Plant amino acids : biochemistry and biotechnology.
por: Singh, Bijay K.
Publicado: (1999)

Profiles of free amino acids in grapes of grafted Chardonnay grapevines
por: TREEBY, M.T.

Amino acid content of foods
por: Orr, M.L.
Publicado: (1957)

Free amino acid protein nitrogen in the pistachio (Pistacia vera L. cv. Kerman) developing kernel
por: Durzan, D. J.

Sensory, flavor, and microbial analyses of raw, pasteurized, and irradiated apple ciders

A new l,l,6-trimethyl-1,2-dihydronaphthalene (TDN) precursor isolated from riesling grape productos partial structure elucidation and possible reaction mechanism
por: VERSINI, G.

Determination of amines and amino acids in wine - A review
por: LEHTONE, Pekka

Estudio del aroma varietal de la variedad Cayetana
por: Valdés Sánchez, María Esperanza

Indentification of N-carbamyl amino acids in wines and in yeast cells
por: HUANG, Zhixian

Soluble proteins and free amino nitrogen content in must and wine of cv. Viura in La Rioja
por: Ruiz-Larrea, Fernanda

Interaction of volatiles, sugars, and acids on perception of tomato aroma and flavor descriptors
por: Baldwin, E. A.

Challenges to biocatalysis from flavor chemistry
por: WHITEHEAD, Ian M.

Primary amino acid composition and its use in discrimination of Greek red wines with regard to variety and cultivation region

Vineyard management can affect wine flavor
por: Mitham, Peter

Gras flavoring substances 18
por: NEWBERNE, P.

Gras flavoring substances 17
por: Smith, R.L.

Amino acid transporter expression and localisation studies in pea (Pisum sativum)

Protein quality evaluation by protein digestibility-corrected amino acid scoring
por: Henley, E. C.

The effect of nitrogen deficiency and sulfur-containing amino acids on the reduction of sulfate to hydrogen sulfide by wine yeasts
por: GIUDICI, P.

Amino acids determination in cheese

Regulation of amino acids biosynthesis in the silkworm
por: Hirayama, Chikara

Amino acid utilization and urea formation during vinification fermentations
por: MONTEIRO, Francisco F.