English Journal

Formation of complex natural flavours by biotransformation of apple pomace with basidiomycetes.

Bosse AK, Fraatz MA, Zorn H.SourceJustus Liebig University Giessen, Institute of Food Chemistry and Food Biotechnology, Heinrich-Buff-Ring 58, 35392 Giessen, Germany.
Food chemistry.Food Chem.2013 Dec 1;141(3):2952-9. doi: 10.1016/j.foodchem.2013.05.116. Epub 2013 Jun 5.
Altogether 30 different basidiomycetes were grown submerged in liquid culture media using seven different by-products of the food industry as the only carbon source. Seven fungus/substrate combinations revealed interesting flavour profiles. Culture supernatants of Tyromyces chioneus grown on apple p
PMID 23871045

Jeleń H, Majcher M, Ginja A, Kuligowski M.SourceFaculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland. henrykj@up.poznan.pl
Food chemistry.Food Chem.2013 Nov 1;141(1):459-65. doi: 10.1016/j.foodchem.2013.03.047. Epub 2013 Mar 20.
Tempeh is a fermented food, popular mainly in south-east Asia, but also among vegetarians worldwide. It is produced by fermenting soybean or other beans with Rhizopus strains and usually eaten deep-fried, steamed or roasted. The flavour of tempeh depends upon the fermentation time, beans used and th
PMID 23768380

Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles.

Culleré L, Ferreira V, Venturini ME, Marco P, Blanco D.SourceLaboratory for Aroma Analysis and Enology, Aragón Institute of Engineering Research (I3A), Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain. lcullere@unizar.es
Food chemistry.Food Chem.2013 Nov 1;141(1):105-10. doi: 10.1016/j.foodchem.2013.03.027. Epub 2013 Mar 16.
The Tuber indicum (Chinese truffle) and Tuber melanosporum (Black truffle) species are morphologically very similar but their aromas are very different. The black truffle aroma is much more intense and complex, and it is consequently appreciated more gastronomically. This work tries to determine whe
PMID 23768334

Japanese Journal

Characteristic Odor Components of Volatile Oil from the Cultivation Medium of Lactobacillus acidophilus

Ono Toshirou,Yonejima Yasunori,Ikeda Atsushi,Kashima Yusei,Nakaya Satoshi,Miyazawa Mitsuo
Journal of Oleo Science 63(10), 971-978, 2014
… The important aroma-active compounds in the oils were detected by GC-MS/Olfactometry (GC-O), and their intensity of aroma were measured by aroma extraction dilution analysis (AEDA). …
NAID 130004693941