Volatile Flavor Components in Kenyan Black Tea

2021 ◽  
Vol 27 (2) ◽  
pp. 52-55
Author(s):  
Sook Kyung Hyun ◽  
Sung-Hee Choi
Keyword(s):  
Black Tea ◽  
Flavor Components ◽  
Volatile Flavor

Volatile Flavor Components in BOP Black Teas of Sri Lanka

2018 ◽  
Vol 24 (4) ◽  
pp. 76-80
Author(s):  
Tae-Uk Kim ◽  
Sung-Hee Choi
Keyword(s):  
Sri Lanka ◽  
Flavor Components ◽  
Volatile Flavor

Volatile Flavor Components in Uva Black Teas of Sri Lanka

2018 ◽  
Vol 24 (1) ◽  
pp. 72-76
Author(s):  
Tae-Uk Kim ◽  
Sung-Hee Choi
Keyword(s):  
Sri Lanka ◽  
Flavor Components ◽  
Volatile Flavor

Analysis of Volatile Flavor Components in the Leaves of Chrysanthemum zawadskii

2017 ◽  
Vol 23 (3) ◽  
pp. 44-50
Author(s):  
Kyung-Lan Park ◽  
Jeong-Mee Kim
Keyword(s):  
Flavor Components ◽  
Volatile Flavor ◽  
Chrysanthemum Zawadskii

Effect of frozen storage on some characteristics of kefir samples made from cow’s and goat’s milk

2021 ◽  
pp. 108201322110037
Author(s):  
Ercan Sarica ◽  
Hayri Coşkun
Keyword(s):  
Organic Acids ◽  
Frozen Storage ◽  
Aerobic Bacteria ◽  
Ph Values ◽  
Flavor Components ◽  
Goat’S Milk ◽  
Volatile Flavor ◽  
Goat's Milk ◽  
Lactobacillus Spp ◽  
Oxalic Acids

This study was aimed to determine the changes in kefir samples (CK and GK) made from cow’s and goat’s milk during frozen storage. The CK and GK samples were first stored at +4 °C for 14 and 21 days. Thereafter, all the samples were frozen at –35 °C for 24 h and kept at –18 °C for 45 days. There was no significant change in the fat, protein, acidity and pH values in both samples during the storage. The values of viscosity, WI and C* were higher in the CK samples while the syneresis value was higher in the GK samples throughout the frozen storage. The microorganisms ( Lactococcus spp., Lactobacillus spp., Leuconostoc spp., total mesophilic aerobic bacteria and yeasts) found in kefir made from goat's milk were more affected from the frozen storage. In both samples, the changes in organic acids and volatile flavor components were not significant during frozen storage, except acetic, citric and oxalic acids and acetaldehyde in GK sample. In addition, CK samples were preferred sensorially more by the panellists during frozen storage.

Volatile flavor components of wood apple (Feronia limonia) and a processed product

1981 ◽  
Vol 29 (1) ◽  
pp. 49-53 ◽  
Author(s):  
Alexander J. MacLeod ◽  
Nirmala M. Pieris
Keyword(s):  
Flavor Components ◽  
Volatile Flavor

scholarly journals Volatile Flavor Components of Cooked Kaorimai (Scented Rice,O. sativa japonica)

1979 ◽  
Vol 43 (12) ◽  
pp. 2425-2429 ◽  
Author(s):  
Izumi Yajima ◽  
Tetsuya Yanai ◽  
Mikio Nakamura ◽  
Hidemasa Sakakibara ◽  
Kazuo Hayashi
Keyword(s):  
Flavor Components ◽  
Volatile Flavor
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