Molecules | |
A Comparative Analysis of the Influence of Human Salivary Enzymes on Odorant Concentration in Three Palm Wines | |
关键词: odorants; palm wines; human saliva; aroma extract dilution analysis; stable isotope dilution assays; | |
DOI : 10.3390/molecules181011809 | |
来源: mdpi | |
【 摘 要 】
The influence of human salivary enzymes on palm wines’ odorant concentrations were investigated by the application of aroma extracts dilution analysis (AEDA) and by the calculation of odour activity values (OAVs), respectively. The odorants were quantified by means of stable isotope dilution assays (SIDA), and the degradation profiles of odorants by human saliva were also studied. Results revealed 46 odour-active compounds in the flavour dilution (FD) factor range of 4-256, and all were subsequently identified. Of the 46 odorants, 41 were identified in the
【 授权许可】
CC BY
© 2013 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
Files | Size | Format | View |
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RO202003190033524ZK.pdf | 277KB | download |