The familiar smell of beer is due in part to
aroma compounds produced by common brewer's yeast.
Not exact matches
Flavourtech offers turnkey solutions, such as its Integrated Extraction System (IES), which both efficiently and cost - effectively separates volatile
aroma and flavour
compounds from slurries of tea and coffee, while
producing a high - quality extract, which can be concentrated.
He discovered that yeast cells
produce several pleasing
aroma compounds similar to those
produced by ripening fruits.
They found that pressing was a key step in the release of two of the most common stress
compounds — tridecane, which is odorless, and (E)-2-decenal, which
produces an undesirable musty - like, coriander or cilantro
aroma.
Aroma, which is
produced by a complex mixture of volatile
compounds, plays an important role in consumers» perceptions of fresh fruits and vegetables.