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You searched for: Journal name Journal of agricultural and food chemistry Remove constraint Journal name: Journal of agricultural and food chemistry Subject term flavor compounds Remove constraint Subject term: flavor compounds Subject term cineole Remove constraint Subject term: cineole
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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. Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis

Author:
Martin Steinhaus
Source:
Journal of agricultural and food chemistry 2015 v.63 no.16 pp. 4060-4067
ISSN:
0021-8561
Subject:
Bergera koenigii; alpha-pinene; cineole; evaporation; flavor; flavor compounds; linalool; myrcene; odor compounds; odors; solvents
Abstract:
... Curry leaves are a popular seasoning herb with a pronounced sulfury and burnt odor, the molecular background of which was yet unclear. Application of an aroma extract dilution analysis to the volatile fraction of curry leaves isolated by solvent extraction and solvent-assisted flavor evaporation afforded 23 odor-active compounds with flavor dilution (FD) factors ranging from 1 to 8192. On the basi ...
DOI:
10.1021/acs.jafc.5b01174

3. Factors affecting the release of flavor encapsulated in carbohydrate matrixes

Author:
Gunning, Y.M.; Gunning, P.A.; Kemsley, E.K.; Parker, R.; Ring, S.G.; Wilson, R.H.; Blake, A.
Source:
Journal of agricultural and food chemistry 1999 v.47 no.12 pp. 5198-5205
ISSN:
0021-8561
Subject:
volatile compounds; sucrose; cineole; menthone; acetaldehyde; encapsulation; dextrins; water content; flavor compounds; crystallization; temperature; gas chromatography; benzyl alcohol; spectroscopy
Abstract:
... The effects of water content and tempeature variation on the release of flavor components into the headspace over flavors, encapsulated by an extrusion process, in low water content carbohydrate matrixes is studied. The largest amounts of release occurred when the matrix was above its glass transition temperature, whether this was due to increased water content or elevated temperature. Under these ...
DOI:
10.1021/jf990039r
PubMed:
10606595