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You searched for: Subject term licorice Remove constraint Subject term: licorice Subject term flavor compounds Remove constraint Subject term: flavor compounds Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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1. Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science

Author:
Wagner Juliane; Schieberle Peter; Granvogl Michael
Source:
Journal of agricultural and food chemistry 2017 v.65 no.1 pp. 132-138
ISSN:
1520-5118
Subject:
cineole; flavor compounds; isotope dilution technique; licorice; models; odor compounds; odors; stable isotopes; sucrose; vanillin
Abstract:
... Application of the sensomics concept elucidated the key odorants of heat-processed licorice (Succus Liquiritiae). Forty-nine aroma-active compounds with flavor dilution (FD) factors between 16 and 2048 were detected; 47 thereof were identified, 23 for the first time in heated licorice. 4-Hydroxy-2,5-dimethylfuran-3(2H)-one revealed the highest FD factor of 2048, followed by 3-hydroxy-4,5-dimethylf ...
DOI:
10.1021/acs.jafc.6b04499

2. Chemical analysis and flavour compound changes of vegetable blend slurry fermented with selected probiotic bacteria

Author:
Shu Wen Sew; Yuyun Lu; Fransisca Taniasuri; Shao Quan Liu
Source:
Food bioscience 2022 v.47 pp. 101784
ISSN:
2212-4292
Subject:
Allium sativum; Aloe vera; Bifidobacterium animalis subsp. lactis; Cucurbita pepo; Glycyrrhiza glabra; Lactobacillus acidophilus; Zingiber officinale; chemical analysis; coculture; dietary fiber; fermentation; fiber content; flavor compounds; gallic acid; garlic; ginger; licorice; lipid content; oxygen radical absorbance capacity; probiotics; pumpkins; slurries
Abstract:
... A vegetable blend slurry consisting of aloe vera (Aloe barbadensis miller), garlic (Allium sativum), ginger (Zingiber officinale), liquorice (Glycyrrhiza glabra) and pumpkin seeds (Cucurbita pepo L.) was used as a probiotic medium to evaluate the impact of probiotic fermentation on its chemical composition and flavour compound changes. Two commercial probiotic bacteria, Bifidobacterium animalis su ...
DOI:
10.1016/j.fbio.2022.101784

3. Free radical-scavenging, antioxidant and immunostimulating effects of a licorice infusion (Glycyrrhiza glabra L.)

Author:
Cheel, José; Antwerpen, Pierre Van; Tůmová, Lenka; Onofre, Gabriela; Vokurková, Doris; Zouaoui-Boudjeltia, Karim; Vanhaeverbeek, Michel; Nève, Jean
Source:
Food chemistry 2010 v.122 no.3 pp. 508-517
ISSN:
0308-8146
Subject:
free radical scavengers; antioxidant activity; immune response; licorice; Glycyrrhiza glabra; food analysis; food composition; flavor compounds; glycyrrhizin; functional foods
Abstract:
... To contribute to the understanding of the mechanisms underlying the beneficial effects of licorice, the antioxidant, free radical-scavenging and immunostimulating effects of a licorice infusion (LI) were investigated, and its chemical profile was determined. Two major components of LI were identified as (1) liquiritin and (2) glycyrrhizin. LI weakly scavenged DPPH , and compounds 1 and 2 showed ne ...
DOI:
10.1016/j.foodchem.2010.02.060