Titlebook: Analysis of Taste and Aroma; John F. Jackson,Hans F. Linskens Book 2002 Springer-Verlag Berlin Heidelberg 2002 Aroma.Aroma Rezeptor.DNA mi

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Use of DNA Microarrays in the Identification of Genes Involved in Strawberry Flavor Formation,ne expression has been for more than a decade an important molecular tool for providing clues to gene function and for new perspectives on spatial and temporal cellular activities. Genome sequencing and the availability of large sets of expressed sequence tags (ESTs) from numerous organisms urged th

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Testing for Taste and Flavour of Beer,we begin by summarizing the methods used in the study of the taste and flavour of beer. The everlasting aim in testing of taste and flavour is the steady production of beer with satisfactory good quality.

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Olfactometry and Aroma Extract Dilution Analysis of Wines,ntists have found many problems in the identification of the truly important odorants and huge efforts have been made in the isolation and identification of non-relevant volatile compounds. This has contributed to the idea that it is not possible to get actual — scientific and technological — advant

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Detection of Physiologically Active Flower Volatiles Using Gas Chromatography Coupled with Electroafood rewards, i.e. nectar, pollen, or oil (Vogel 1983). Floral volatiles, however, can also be the reward themselves: some euglossine bees and fruit flies actually collect the fragrance from certain flowers and thereby pollinate them (Dodson et al. 1969; Sazima et al. 1993; Tan and Nishida 2000). So

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