Journal ArticleDOI
Beef stock reduction with red wine – Effects of preparation method and wine characteristics
Pia Snitkjær,Jens Risbo,Leif H. Skibsted,Susan E. Ebeler,Hildegarde Heymann,Kirsty Harmon,Michael Bom Frøst +6 more
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In this article, a descriptive sensory analysis, gas chromatography (volatile compounds) and high performance liquid chromatography was used to study the effect on flavour and related chemical composition of stocks.About:
This article is published in Food Chemistry.The article was published on 2011-05-01. It has received 13 citations till now. The article focuses on the topics: Aging of wine & Wine.read more
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Culinary Science in Denmark: Molecular Gastronomy and Beyond
TL;DR: Denmark has placed itself on the international map due to innovative chefs winning top international awards and celebrated positions on lists of the best restaurants worldwide and the New Nordic Cuisine movement has released novel driving forces and instigated new types of collaborations between chefs and scientists.
Journal ArticleDOI
Oenology in the Kitchen: The Sensory Experience Offered by Culinary Dishes Cooked with Alcoholic Drinks, Grapes and Grape Leaves
TL;DR: A good pairing is based on the complementary role of wine on the four important factors of food: components, textures, flavors and colors as discussed by the authors, and wine will be the drink of elation for accompanying such dishes.
Journal ArticleDOI
From wine to wine reduction: Sensory and chemical aspects
Guro Helgesdotter Rognså,Morten Rathe,Mikael Agerlin Petersen,Knut-Espen Misje,Margrethe Hersleth,Morten Sivertsvik,Jens Risbo +6 more
TL;DR: In this paper, four white wines with distinct differences in composition (Chardonnay, Riesling, Sauvignon blanc and a blended wine) and their corresponding reductions were studied to determine whether original wine aroma influences reduction aroma or whether it is the non-volatile components of wine reductions that dominate reduction flavor.
Journal ArticleDOI
How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab
TL;DR: In this paper, a frame for successful interdisciplinary collaboration between chefs and scientists is suggested based on the author's experience and background, and learning potentials for both parties in these types of collaborations are elaborated.
References
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BookDOI
Sensory Evaluation of Food
TL;DR: The first € price and the £ and $ price are net prices, subject to local VAT as mentioned in this paper, and they are subject to change without notice, all errors and omissions excepted.
Journal ArticleDOI
Flavour formation in meat and meat products: a review
TL;DR: The characteristic flavour of cooked meat derives from thermally induced reactions occurring during heating, principally the Maillard reaction and the degradation of lipid as discussed by the authors, which account for the large number of volatile compounds found in cooked meat.
Book
FLAVONOIDS: Chemistry, Biochemistry and Applications
TL;DR: A.M. Andersen and M.J. Marais Appendix - Checklist for Isoflavonoids O.C. Williams C-Glycosylflavonoids.
Journal ArticleDOI
The Organosulfur Chemistry of the Genus Allium – Implications for the Organic Chemistry of Sulfur
TL;DR: A Cook's tour of the organosulfur chemistry of the genus Allium, as represented, inter alia, by garlic (Allium sativum L.) and onion(Allium cepa L.). as discussed by the authors reported on the biosynthesis of the S-alk(en)yl-L-cysteine S-oxides (aroma and flavor precursors) in intact plants and on how upon cutting or crushing the plants these precursor are cleaved by allinase enzymes, giving sulfenic acids.
Journal ArticleDOI
The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium
Stéphane Vidal,Stéphane Vidal,Leigh Francis,Leigh Francis,Pascale Williams,Mariola Kwiatkowski,Mariola Kwiatkowski,Richard Gawel,Véronique Cheynier,Elizabeth J. Waters,Elizabeth J. Waters +10 more
TL;DR: In this article, two fractions containing the major polysaccharides present in wine were isolated, one comprising a mixture of neutral polysac-charides, mannoproteins and arabinogalactan-proteins, and the other containing the acidic poly-saccharide, rhamnogalactic aciduronan II.