Comparison of Key Odorants Generated by Thermal Treatment of Commercial and Self-Prepared Yeast Extracts: Influence of the Amino Acid Composition on Odorant Formation

Keyphrases

• Thermal Treatment 100%
• 2-furfurylthiol 100%
• Amino Acid Composition 100%
• Yeast Extract 100%
• Key Odorants 100%
• Dry Yeast 60%
• Cysteine 40%
• 2-acetyl-1-pyrroline 40%
• Baker's Yeast 40%
• Odour Activity 40%
• Dimethyl 20%
• Aqueous Solution 20%
• Acetyl 20%
• Detailed Model 20%
• Heat Treatment 20%
• Binary Mixture 20%
• Water-soluble 20%
• Sweet 20%
• Roasting 20%
• Aroma Extract Dilution Analysis 20%
• Flavor Dilution Factor 20%
• Odor-active Compounds 20%
• Mercapto 20%
• Formation Pathway 20%
• 4-hydroxy-2,5-dimethyl-3(2H)-furanone 20%
• Fermentation Conditions 20%
• Phenylacetic Acid 20%
• Sotolon 20%
• Hydroxyacetaldehyde 20%
• 2-Propanone 20%
• Methoxyphenols 20%
• Ornithine 20%
• Low Molecular Weight Fraction 20%
• Autolysate 20%
• 2(5H)-furanone 20%
• 2-furaldehyde 20%
• 2-Thiazolines 20%
• Precursor Amino Acids 20%
• Methional 20%
• 2-methylpyrazine 20%

Food Science

• Aroma Compound 100%
• Amino Acid Composition 100%
• Cysteine 40%
• Amino Acid 20%
• Flavor Dilution Factor 20%
• Fermentation Conditions 20%
• Odor-active Compounds 20%