Sökning: "Aroma compounds"
Visar resultat 1 - 5 av 11 uppsatser innehållade orden Aroma compounds.
1. Improving the sensorial properties of pea protein through fermentation
Master-uppsats, Lunds universitet/FörpackningslogistikSammanfattning : Lactic acid fermentation has been a widely used process for many years, offering nutritional and sensory benefits to plant proteins. In this study, the objective was to produce a fermented pea powder with enhanced sensory properties by combining previous research from FrieslandCampina. LÄS MER
2. Determining caffeine and 3-caffeoylquinic acid content in artisanal processed specialty coffee varieties with different roasting grades, origins, and brewing methods
Kandidat-uppsats, Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)Sammanfattning : Coffee is one of the most consumed beverages in the world, with about 10 million tons of coffee consumed in 2021. There are a lot of steps between the coffee tree and served beverage, as there are several processing methods each contributing to differences in fragrance, aroma, and acidity. LÄS MER
3. Antimicrobial drug residues in milk : effect on mesophilic starter cultures
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : Starter cultures have an essential role in cheese production contributing to desired acid production and formation of aroma- and flavour compounds during cheese maturation. Residues of antimicrobial drugs might reduce the activity of dairy starter cultures and subsequently cause impaired cheese quality. LÄS MER
4. Analysis of polyfunctional thiols in beer : Developing a novel method of extraction and analysis using GC-FID
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : In this project, attempts were made to identify and quantify two polyfunctional thiols – 4-mercapto-4-methyl-pentanone and 3-mercaptohexyl acetate – and three monoterpene alcohols – linalool, geraniol, and β-citronellol – in beer samples. In order to avoid the use of hazardous compounds such as dichloromethane and hydroxymercuriobenzoate, common in traditional methods, two novel techniques were tested: a pure liquid-liquid extraction of the beer samples with cyclohexane, and a liquid-liquid extraction with cyclohexane followed by solid phase extraction on silver ion columns. LÄS MER
5. Accelerating Techniques for Whisky Maturation : Effect of heat, iron and light on the maturation process
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : The maturation of whisky is a long and complex process, the extremely long waiting time causes a large cost for new whisky distilleries, and without sufficient funding, it is hard to start a whisky business. To produce satisfying whisky products within the short term, accelerating the reaction during aging provides a promising approach. LÄS MER
