Concepedia

Aroma Binding

Aroma Binding is a chemical interaction mechanism in which volatile aroma compounds selectively associate with molecular structures such as proteins, polysaccharides, or encapsulating matrices, thereby modulating their release, stability, and perception in food or fragrance systems.

47

Publications

2.2K

Citations

178

Authors

61

Institutions

Publications per year

2017–2026

14

Parents

Publications

47

Structure of a specific alcohol-binding site defined by the odorant binding protein LUSH from Drosophila melanogaster

Schoen W Kruse, Rui Zhao, Dean P. Smith et al. · Nature Structural & Molecular Biology · 2003 · 233 citations · Full text

, , +14

Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods

Janina Kühn, Thérèse Considine, Harjinder Singh · Journal of Food Science · 2006 · 168 citations · Full text

, , +17

Influence of the Food Matrix Structure on the Retention of Aroma Compounds

Anne‐Marie Seuvre, M.A. Diaz, Andrée Voilley · Journal of Agricultural and Food Chemistry · 2000 · 91 citations

, , +17

Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin

Gaëlle Arvisenet, A. Voilley, Nathalie Cayot · Journal of Agricultural and Food Chemistry · 2002 · 85 citations

, , +15

Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates

Juan Wang, Mouming Zhao, Chaoying Qiu et al. · Food Research International · 2017 · 85 citations

, , +14

1–5 of 47

Authors

178

  1. RV
    R. V. Golovnya

    A. N. Nesmeyanov Institute of Organoelement Compounds, Russia

    4 publications · 96 citations

    4

    h-index

  2. ÉG
    Élisabeth Guichard

    Université de Bourgogne, France

    4 publications · 219 citations

    4

    h-index

  3. TA
    T. A. Misharina

    Institute of Biochemical Physics NM Emanuel, Russia

    4 publications · 96 citations

    4

    h-index

  4. MG
    M. G. Semenova

    Russian Academy of Sciences, Russia

    3 publications · 74 citations

    3

    h-index

  5. AV
    Andrée Voilley

    Université de Bourgogne, France

    3 publications · 163 citations

    3

    h-index

1–5 of 178

Institutions

61

  1. Université de Bourgogne

    Dijon, France

    7 h-index

    22 publications

    1.2K citations

  2. Russian Academy of Sciences

    Moscow, Russia

    4 h-index

    20 publications

    474 citations

  3. Université de Montpellier

    Montpellier, France

    3 h-index

    6 publications

    230 citations

  4. South China University of Technology

    Guangzhou, China

    3 h-index

    8 publications

    515 citations

  5. Shanghai Institute of Technology

    Shanghai, China

    2 h-index

    15 publications

    656 citations

  6. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    2 h-index

    6 publications

    393 citations

  7. Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    Freising, Germany

    2 h-index

    5 publications

    120 citations

  8. Jiangnan University

    Wuxi, China

    2 h-index

    7 publications

    253 citations

1–8 of 61

Venues

  1. Journal of Agricultural and Food Chemistry

    12 publications · 525 citations

    11

    h-index

  2. Food Chemistry

    6 publications · 271 citations

    6

    h-index

  3. Journal of Food Science

    JFS · 3 publications · 249 citations

    3

    h-index

  4. Food Research International

    3 publications · 203 citations

    3

    h-index

  5. Food Hydrocolloids

    3 publications · 74 citations

    3

    h-index

1–5