acetic acid

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PubMed: Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism. PubMed: Acidic Organic Compounds in Beverage, Food, and Feed Production. PubMed: Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions. PubMed: High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese. PubMed: Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar. PubMed: Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar. PubMed: Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground beef patties. PubMed: Identification of the key odorants in Tahitian cured vanilla beans (Vanilla tahitensis) by GC-MS and an aroma extract dilution analysis. PubMed: Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O). PubMed: Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans). PubMed: The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species. PubMed: Enzymatic activity and flavor compound production in fermented silver carp fish paste inoculated with douchi starter culture. PubMed: Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations. PubMed: Influence of pulsed electric field treatments on the volatile compounds of milk in comparison with pasteurized processing. PubMed: Key aroma components of a dry-cured sausage with high fat content (sobrassada). PubMed: Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening. PubMed: Irradiation effects on meat flavor: A review. PubMed: Changes in key aroma compounds of Criollo cocoa beans during roasting. PubMed: Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation. PubMed: Preservation of kombucha tea-effect of temperature on tea components and free radical scavenging properties. PubMed: Targeting key aromatic substances on the typical aroma of sherry vinegar. PubMed: Aroma components of American country ham. PubMed: Assessment of the microbial contribution to the processing of salted salmon roe (Sujiko). PubMed: Analysis of volatile compounds in fresh healthy and diseased peppers (Capsicum annuum L.) using solvent free solid injection coupled with gas chromatography-flame ionization detector and confirmation with mass spectrometry. PubMed: Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese. PubMed: Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations. PubMed: Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry. PubMed: Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt, and acid solutions. PubMed: Food Prot. 2004 Nov;67(11):2456-64. Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions. PubMed: The microbiology of cocoa fermentation and its role in chocolate quality. PubMed: Investigation of the change in the flavor of a coffee drink during heat processing. PubMed: Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display. PubMed: Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays. PubMed: Chemical composition and flavor of ecuadorian cocoa liquor. PubMed: Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies. PubMed: Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres. PubMed: Utilization of bee (Apis mellifera) honey for vinegar production at laboratory scale. PubMed: Solid-phase microextraction method development for headspace analysis of volatile flavor compounds. PubMed: Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine. PubMed: The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor. PubMed: Characterization of volatile aroma compounds in different brewing barley cultivars. PubMed: Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar. PubMed: Identification of the key odorants in Tahitian cured vanilla beans (Vanilla tahitensis) by GC-MS and an aroma extract dilution analysis. PubMed: Ultrasound-assisted butyl acetate synthesis catalyzed by Novozym 435: enhanced activity and operational stability. PubMed: Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products. PubMed: Chemical characterization of commercial liquid smoke products. PubMed: [Simultaneous determination of 14 restricted substances in flavor and fragrant by ultra high performance liquid chromatography]. PubMed: Effect of maturity stage and storage on flavor compounds and sensory description of berrycactus (Myrtillocactus geometrizans). PubMed: Production of flavor esters catalyzed by CALB-displaying Pichia pastoris whole-cells in a batch reactor. PubMed: Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations. PubMed: Wine flavor and aroma. PubMed: Key aroma components of a dry-cured sausage with high fat content (sobrassada). PubMed: Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties. PubMed: Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk. PubMed: Flying the fly: long-range flight behavior of Drosophila melanogaster to attractive odors. PubMed: [Separation and identification of 5 glycosidic flavor precursors in tobacco by ultra performance liquid chromatography-electrospray ionization tandem mass spectrometry]. PubMed: Functional analysis of a tomato salicylic acid methyl transferase and its role in synthesis of the flavor volatile methyl salicylate. PubMed: The role of transient receptor potential vanilloid-1 on neural responses to acids by the chorda tympani, glossopharyngeal and superior laryngeal nerves in mice. PubMed: Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening. PubMed: Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef. PubMed: [Food additive hypersenisivity--near myth]. PubMed: Irradiation effects on meat flavor: A review. PubMed: Application of Fourier transform infrared spectroscopy for monitoring short-chain free fatty acids in Swiss cheese. PubMed: Production of butyl acetate ester by lipase from novel strain of Rhizopus oryzae. PubMed: Specific pretreatments reduce curing period of vanilla (Vanilla planifolia) beans. PubMed: Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations. PubMed: The nociceptive response of stressed and lithium-treated rats is differently modulated by different flavors. PubMed: Production of natural fruity aroma by Geotrichum candidum. PubMed: Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese. PubMed: Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions. PubMed: The microbiology of cocoa fermentation and its role in chocolate quality. PubMed: Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays. PubMed: Chemical composition and flavor of ecuadorian cocoa liquor. PubMed: Development of a CE method to analyze organic acids in dairy products: application to study the metabolism of heat-shocked spores. PubMed: Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres. PubMed: Vanillin content in boiled peanuts. PubMed: Utilization of bee (Apis mellifera) honey for vinegar production at laboratory scale. PubMed: Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts. PubMed: Acetaldehyde metabolism by wine lactic acid bacteria. PubMed: Solid-phase microextraction method development for headspace analysis of volatile flavor compounds. PubMed: Determination of tryptophan and tryptophan metabolites in grape must and wine. PubMed: Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine. PubMed: Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates. PubMed: Propionibacterium cyclohexanicum sp. nov., a new acid-tolerant omega-cyclohexyl fatty acid-containing propionibacterium isolated from spoiled orange juice. PubMed: The effect of an acetic acid dip on carcass appearance, microbiological quality, and cooked breast meat texture and flavor.