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You searched for: Subject flavor compounds Remove constraint Subject: flavor compounds Subject cineole Remove constraint Subject: cineole Subject term cineole Remove constraint Subject term: cineole
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1. Effects of electronic cigarette flavorants on human platelet aggregation ex vivo

Author:
Andre Richardson; Tatiana Krivokhizhina; Pawel Lorkiewicz; Stanley D’Souza; Aruni Bhatnagar; Sanjay Srivastava; Daniel J. Conklin
Source:
Toxicology reports 2022 v.9 pp. 814-820
ISSN:
2214-7500
Subject:
acetates; adenosine diphosphate; benzyl alcohol; cineole; citronellol; diacetyl; electronic equipment; eugenol; flavor; flavor compounds; humans; limonene; maltol; mechanism of action; menthol; menthone; platelet aggregation; toxicology; vanillin
Abstract:
... Because little is known about the effects of individual flavorants in electronic cigarette (e-cig) fluids on human platelet aggregation, we tested for the direct effects of 15 common e-cig flavorants on adenosine diphosphate (ADP)-induced human platelet aggregation ex vivo. To better understand a potential mechanism of action of flavorants, we quantified 2 phases of aggregation. Human platelet-ric ...
DOI:
10.1016/j.toxrep.2022.04.003

2. Characteristics of volatile flavor components in stewed meat and meat broths prepared with repeatedly used broths containing star anise

Author:
Yan-xiu Qin; Dan-Dan Cai; Dan-ni Zhang; Yuan Liu; Ke-qiang Lai
Source:
Journal of food measurement & characterization 2020 v.14 no.1 pp. 557-572
ISSN:
2193-4126
Subject:
alpha-terpineol; anise; broths; cedrol; cineole; flavor; flavor compounds; gas chromatography-mass spectrometry; linalool; odors; pork; sensory evaluation; solid phase microextraction; volatile compounds
Abstract:
... To investigate the effects of repeatedly used broth containing star anise on the volatile flavor compounds in meat broths and stewed meat, broth containing star anise was repeatedly used to cook pork loin for 1, 2, 3, 4, 5 and 7 times, respectively. Volatile flavor profiles and compounds in meat broths were determined by sensory evaluation and identified by solid-phase microextraction combined wit ...
DOI:
10.1007/s11694-019-00322-1

3. Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

Author:
Jie Shi; Yingqun Nian; Dandan Da; Xinglian Xu; Guanghong Zhou; Di Zhao; Chunbao Li
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.124 pp. 109182
ISSN:
0023-6438
Subject:
Zanthoxylum bungeanum; acetic acid; cineole; electronic nose; fatty acids; flavor; flavor compounds; gas chromatography-mass spectrometry; ginger; linalool; odors; pepper; rice wines; solid phase microextraction; soy sauce; vinegars; volatile compounds
Abstract:
... The aim of this study was to evaluate the feasibility of electronic nose (E-nose) and gas chromatography mass spectrometry (GC-MS) to discriminate braised sauce spareribs with different preparations. Volatile compounds were isolated from 11 types of sauce spareribs using solid phase microextraction (SPME) and analyzed by GC-MS. Aroma and flavor compounds were also evaluated by E-nose. The crude co ...
DOI:
10.1016/j.lwt.2020.109182

4. Comparative analysis of characteristic volatile compounds in Chinese traditional smoked chicken (specialty poultry products) from different regions by headspace–gas chromatography−ion mobility spectrometry

Author:
Wensheng Yao; Yingxuan Cai; Dengyong Liu; Zhinan Zhao; Zhenghao Zhang; Shuangyu Ma; Mingcheng Zhang; Hao Zhang
Source:
Poultry science 2020 v.99 no.12 pp. 7192-7201
ISSN:
0032-5791
Subject:
2-heptanone; acetates; aldehydes; alpha-terpineol; chicken meat; chickens; cineole; cultural differences; discriminant analysis; ethers; flavor; flavor compounds; gas chromatography; ingredients; lactones; limonene; linalool; models; multivariate analysis; phenolic compounds; raw materials; smoked meats; spectroscopy; volatile compounds; China
Abstract:
... This article presents investigation of the flavor profile on 5 different regional Chinese smoked chicken samples using gas chromatography−ion mobility spectrometry analysis methods. Five batches of samples were obtained over the course of 6 mo. A total of 34 flavor substances were identified in the 5 smoked chicken samples, including 10 aldehydes, 7 alcohols, 4 ketones, 2 hydrocarbons, 3 heterocyc ...
DOI:
10.1016/j.psj.2020.09.011

5. Characterization and Evaluation of Changes in the Aroma-Active Components in Szechuan Pepper (Zanthoxylum bungeanum Maxim) Under Different Cooking Temperatures Using Gas Chromatography-Olfactometry

Author:
Zhihua Li; Jin Jeon; So Young Kwon; Rui Huang; Hyung-Hee Baek
Source:
Chemosensory perception 2019 v.12 no.1 pp. 32-39
ISSN:
1936-5802
Subject:
Zanthoxylum bungeanum; acetates; cineole; cooking; cuisine; evaporation; flavor; flavor compounds; gas chromatography-mass spectrometry; headspace analysis; ingredients; limonene; linalool; myrcene; peppers; phenylethyl alcohol; solid phase microextraction; temperature; volatile compounds; China
Abstract:
... INTRODUCTION: The flavor of Szechuan pepper plays an important role in Sichuan cuisine, where it is responsible for the tingling and numbing characteristic. The aims of this study were to characterize and identify aroma-active compounds of Szechuan pepper and to evaluate changes in flavor components between room and high temperature (ca. 70–80 °C). METHODS: Solvent-assisted flavor evaporation (SAF ...
DOI:
10.1007/s12078-018-9249-7

6. Multi-capillary column high-pressure photoionization time-of-flight mass spectrometry and its application for online rapid analysis of flavor compounds

Author:
Xuan Chen; Lei Hua; Jichun Jiang; Fan Hu; Ningbo Wan; Haiyang Li
Source:
Talanta 2019 v.201 pp. 33-39
ISSN:
0039-9140
Subject:
acetone; chromatography; cineole; detection limit; ethanol; flavor; flavor compounds; ionization; isomers; linalool; mass spectrometry; metabolites; mouth; rapid methods; solvents; standard deviation; volatile organic compounds
Abstract:
... High-pressure photoionization time-of-flight mass spectrometry (HPPI-TOFMS) is a versatile and highly sensitive analytical technique for online and real-time analysis of trace volatile organic compounds in complex mixtures. However, discrimination of isomers is usually a great challenge for the soft ionization method, and matrix effect is also inevitable under high pressure in the HPPI source. In ...
DOI:
10.1016/j.talanta.2019.03.103

7. Physicochemical properties and flavor retention ability of alkaline calcium hydroxide-mungbean starch films

Author:
Wathanamon Chanjarujit; Parichat Hongsprabhas; Siree Chaiseri
Source:
Carbohydrate polymers 2018 v.198 pp. 473-480
ISSN:
0144-8617
Subject:
calcium; calcium hydroxide; cineole; citronellol; crystal structure; flavor; flavor compounds; ions; menthone; mung beans; pH; sodium hydroxide; starch; water solubility
Abstract:
... The physicochemical properties and the flavor retention ability of the dried mungbean starch film formed in the presence of calcium ions under alkaline pH were analyzed. Treating starch in a NaOH or Ca(OH)2 solution at pH 12 induced the formation B-type starch crystal. However, the starch film made with Ca(OH)2 (Ca-film) was more effective than starch film made with NaOH (Na-film) in entrapping 1, ...
DOI:
10.1016/j.carbpol.2018.06.118

8. Carbon chain length of biofuel- and flavor-relevant volatile organic compounds produced by lignocellulolytic fungal endophytes changes with culture temperature

Author:
Heidi R. Schoen; Kristopher A. Hunt; Gary A. Strobel; Brent M. Peyton; Ross P. Carlson
Source:
Mycoscience 2017 v.58 no.5 pp. 338-343
ISSN:
1340-3540
Subject:
benzaldehyde; biofuels; biomass; carbon; cineole; endophytes; fatty acid metabolism; flavor compounds; fungi; octenol; sugars; temperature; volatile organic compounds
Abstract:
... Three fungal endophytes from the genus Nodulisporium were studied for volatile organic compound (VOC) production. All three fungi grew on a wide range of carbon substrates ranging from simple sugars to waste biomass sources. The fungi synthesized a number of long and short-chain VOCs, including eucalyptol; 1-butanol, 3-methyl; 1-octen-3-ol; and benzaldehyde, all with potential applications as biof ...
DOI:
10.1016/j.myc.2017.03.005

9. 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

10. Supercritical CO2 Extraction of Lavandula angustifolia Mill. Flowers: Optimisation of Oxygenated Monoterpenes, Coumarin and Herniarin Content

Author:
Igor Jerković; Maja Molnar; Senka Vidović; Jelena Vladić; Stela Jokić
Source:
Phytochemical analysis 2017 v.28 no.6 pp. 558-566
ISSN:
0958-0344
Subject:
Lavandula angustifolia; acetates; borneol; camphor; carbon dioxide; chemical constituents of plants; cineole; coumarin; experimental design; flavor compounds; flowers; gas chromatography-mass spectrometry; high performance liquid chromatography; linalool; models; response surface methodology; supercritical fluid extraction; temperature
Abstract:
... INTRODUCTION: Lavandula angustifolia is good source of oxygenated monoterpenes containing coumarins as well, which are all soluble in supercritical CO₂ (SC‐CO₂). OBJECTIVE: The study objective is to investigate SC‐CO₂ extraction parameters on: the total yield; GC–MS profile of the extracts; relative content of oxygenated monoterpenes; the amount of coumarin and herniarin; and to determine optimal ...
DOI:
10.1002/pca.2705

11. Effect of enzyme pre-treatment on extraction yield and quality of cardamom (Elettaria cardamomum maton.) volatile oil

Author:
Kumaranthara Chacko Baby; Thottiam Vasudevan Ranganathan
Source:
Industrial crops and products 2016 v.89 pp. 200-206
ISSN:
0926-6690
Subject:
Elettaria cardamomum; acetates; cardamom; cell wall components; cell walls; cineole; flavor; flavor compounds; gas chromatography-mass spectrometry; hydrolysis; industry; oils; physicochemical properties; proteinases; scanning electron microscopy; seeds; water treatment
Abstract:
... The effect of enzyme pretreatment on extraction yield and quality of volatile oil of cardamom seeds were evaluated using various enzymes viz., Celluclast 1.5L, Pectinex Ultra SP.L, ViscozymeL and Protease. Scanning Electron Microscopic (SEM) studies were conducted to visualize the effect of these enzymes on cardamom seed cell walls. The quality of the oil was further evaluated using Gas Chromatogr ...
DOI:
10.1016/j.indcrop.2016.05.017

12. 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

13. Quantitation of ten flavor compounds in unburned tobacco products

Author:
Joseph G. Lisko; Stephen B. Stanfill; Clifford H. Watson
Source:
Analytical methods 2014 v.6 no.13 pp. 4698-4704
ISSN:
1759-9679
Subject:
additives; camphor; chemical species; cigarettes; cineole; cloves; coumarin; diphenyl ethers; eugenol; flavor; flavor compounds; gas chromatography-mass spectrometry; health effects assessments; laboratory animals; menthol; methyl salicylate; smokeless tobacco; toxicity; South East Asia; United States
Abstract:
... Most research on unburned tobacco has focused on the harmful chemicals associated with the tobacco itself. However, certain flavor additives in tobacco products can pose additional health risks. Flavors like camphor, coumarin, pulegone, eugenol, methyl salicylate, menthol and diphenyl ether have exhibited biological activity and/or toxicity in both lab animals and humans. This publication presents ...
DOI:
10.1039/c4ay00271g
PubMed:
26388954
PubMed Central:
PMC4575278

14. Complexation efficiency of cyclodextrins for volatile flavor compounds

Author:
A. Ciobanu; D. Landy; S. Fourmentin
Source:
Food research international 2013 v.53 no.1 pp. 110-114
ISSN:
0963-9969
Subject:
alpha-pinene; beta-pinene; camphene; camphor; cineole; cyclodextrins; flavor compounds; gas chromatography; headspace analysis; linalool; menthol; menthone; myrcene; p-cymene
Abstract:
... In the present study, the complexation between volatile flavor compounds and cyclodextrins (CDs) was investigated by static headspace gas chromatography (SH-GC). We focused on the complexation behavior of α-CD, β-CD, γ-CD, hydroxypropyl-β-cyclodextrin (HPBCD), randomly methylated-β-cyclodextrin (RAMEB), and of a low methylated-β-cyclodextrin (CRYSMEB) for 13 volatile flavor compounds (α-pinene, β- ...
DOI:
10.1016/j.foodres.2013.03.048

15. Characterisation of the most odour-active compounds in a peel oil extract from Pontianak oranges (Citrus nobilis var. Lour. microcarpa Hassk.)

Author:
Fischer, Anja; Grab, Willi; Schieberle, Peter
Source:
European food research & technology 2008 v.227 no.3 pp. 735-744
ISSN:
1438-2377
Subject:
Citrus nobilis; air; cineole; flavor compounds; foods; geraniol; headspace analysis; mass spectrometry; myrcene; odor compounds; odors; oils; orange peels; oranges; smell; vacuum processing
Abstract:
... Isolation of the volatile fraction from the peel of Pontianak orange (Citrus nobilis var. Lour. microcarpa Hassk.) by a careful solvent extraction/vacuum distillation process followed by application of an aroma extract dilution analysis (AEDA) revealed 32 odour-active compounds in the flavour dilution (FD)-factor range of 4-2048, 26 of which could be identified. On the basis of high FD-factors, (R ...
DOI:
10.1007/s00217-007-0781-y

16. Effect of par and UV-B radiation on the quality and quantity of the essential oil in sweet basil (Ocimum basilicum L.)

Author:
Nitz, G.M.; Schnitzler, W.H.
Source:
Acta horticulturae 2004 no.659 pp. 375-381
ISSN:
0567-7572
Subject:
Ocimum basilicum; carcinogenicity; cineole; distillation; energy; essential oils; eugenol; flavor compounds; greenhouses; human health; leaves; linalool; methyl chavicol; photosynthetically active radiation; quantitative analysis; safrole; seedlings; solar radiation; steam; ultraviolet radiation
Abstract:
... Sweet basil seedlings (Ocimum basilicum L. cv. bageco) were cultivated in a greenhouse compartment under natural light until the two primary leaves were fully expanded. Subsequently, some of the seedlings were exposed to 15 mol m-2 d 1 photosynthetically active radiation (PAR, 400-700 nm), whereas half of them were additionally treated with 2 kJ m-2 d-1 of biologically effective UV-B light (280 32 ...

17. 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