flavour compounds

The drying of the produced tea is responsible for many new flavour compounds particularly important in green teas.

This improves the flavour by creating free amino acids and flavour compounds.

In theory this results in better ripening and the development of more numerous and mature flavour compounds.

It is typical for vines to produce small yields of tiny berries with high concentrations of sugars, acids, minerals and other flavour compounds.

Concentration of hydrophobic flavour compounds in aqueous solutions (using hydrophobic membranes)

Aromatic compounds and other flavour compounds are extracted from coffee grains by the Moka using a process known as percolation.

Lactic acid bacteria ferments the sugars into lactic acid and yeast makes ethanol, which through aging and secondary fermentation makes numerous flavour compounds typical of soy sauce.

When the grapes are brought to the winery and crushed, the juice is run off and removed from contact with the skin, leaving the colour and flavour compounds from the skin behind.

Removing some clear juice increases the concentration of colour and flavour compounds from the skins in the remaining juice intended for making red wine; the resulting rosé is known as a saignée (bled).

Chemical analyses have divulged various aspects of the mushroom's makeup, including the composition of its volatile flavour compounds, its fatty acid and amino acid compositions, and the identities of the carotenoid compounds responsible for its colour.

The composition of the volatile flavour compounds of Boletus luridus consists largely of linoleic acid, with smaller proportions of 1-butanol, 3-methyl-1-butanol, pentadecanoic acid, palmitic acid, linoleic acid methyl ester, and heptadecanoic acid.