Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea
flavor, in terms of both sensory aspects and chemical properties, is essential for …

Alkyl pyrazines—other than being extracted from various natural sources such as coffee
beans, cocoa beans, and vegetables—can be synthesized by chemical methods or by …

Aroma extract dilution analysis was performed on volatile fractions extracted from a freshly
prepared Dahongpao (DHP) tea infusion using solvent-assisted flavor evaporation, yielding …

The relationship between coffee fermentation and coffee aroma is intricate and delicate at
which the coffee aroma profile is easily impacted by the fermentation process during coffee …

CHOCOLATE SCIENCE AND TECHNOLOGY This second edition provides information on
recent advances in the science and technology of chocolate manufacture and the entire …

Enzymatic and nonenzymatic browning reactions of amino acids and proteins with
carbohydrates, oxidized lipids, and oxidized phenols cause deterioration of food during …

Chocolate characters not only originate in flavor precursors present in cocoa beans, but are
generated during post-harvest treatments and transformed into desirable odor notes in the …

The nonenzymatic browning reactions of fructose and fructose‐lysine aqueous model
systems were investigated at 100° C between pH 4.0 and pH 12.0 by measuring the loss of …

The current study investigates the phytochemical composition of coffee plant organs and
their corresponding antioxidant capacities compared to green and roasted coffee beans …

The aroma profile of Chinese rice wine was investigated in this study. The volatile
compounds in a traditional Chinese rice wine were extracted using Lichrolut EN and further …