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You searched for: Subject isotope dilution technique Remove constraint Subject: isotope dilution technique Subject term cineole Remove constraint Subject term: cineole Text Availability Citation in PubAg Remove constraint Text Availability: Citation in PubAg
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1. Characterization of Odorants in White Leaf Mountain Mint, Pycnanthemum albescens

Author:
Melissa Dein; John P. Munafo
Source:
Journal of agricultural and food chemistry 2022 v.70 no.38 pp. 12156-12163
ISSN:
1520-5118
Subject:
Citrus; Eucalyptus; Pycnanthemum; borneol; bornyl acetate; cineole; eugenol; evaporation; flavor; food chemistry; gas chromatography-mass spectrometry; isotope dilution technique; leaves; linalool; mint; mountains; myrcene; odor compounds; odors; stable isotopes
Abstract:
... White leaf mountain mint, Pycnanthemum albescens Torrey & A. Gray, also known as white mountain mint or white leaved mountain mint, is a species endemic in the American Southeast. In the present study, 24 odorants were identified using solvent-assisted flavor evaporation, aroma extract dilution analysis, and gas chromatography–mass spectrometry. Nine odorants with flavor dilution factors ≥16 were ...
DOI:
10.1021/acs.jafc.2c04944

2. Quantitation of Key Aroma Compounds in Fresh, Raw Ginger (Zingiber officinale Roscoe) from China and Roasted Ginger by Stable Isotope Dilution Assays and Aroma Profiling by Recombination Experiments

Author:
Tanja Schaller; Peter Schieberle
Source:
Journal of agricultural and food chemistry 2020 v.68 no.51 pp. 15284-15291
ISSN:
1520-5118
Subject:
Zingiber officinale; biomimetics; cineole; food chemistry; geranial; geraniol; ginger; heat treatment; isotope dilution technique; myrcene; odor compounds; odors; stable isotopes; China
Abstract:
... Twenty key odorants recently identified in raw and roasted ginger were quantitated by means of stable isotope dilution assays, of which six assays were newly developed. Odor activity values (OAV; ratio of concentration to odor threshold) revealed 1,8-cineol (eucalyptus-like) with by far the highest value of 65 000 followed by myrcene (geranium-like), for which an OAV of 19 000 was calculated. In a ...
DOI:
10.1021/acs.jafc.0c06733

3. Odor-Active Compounds in the Special Flavor Hops Huell Melon and Polaris

Author:
Silva D. Neiens; Martin Steinhaus
Source:
Journal of agricultural and food chemistry 2018 v.66 no.6 pp. 1452-1460
ISSN:
1520-5118
Subject:
acetates; cineole; evaporation; flavor; hops; isotope dilution technique; melons; myrcene; odor compounds; odors; solvents; stable isotopes
Abstract:
... The volatiles isolated from samples of the special flavor hop varieties, Huell Melon and Polaris, and from the aroma hop variety, Hallertau Tradition, by solvent extraction and solvent-assisted flavor evaporation (SAFE) were subjected to a comparative aroma extract dilution analysis (cAEDA), which resulted in 46 odor-active compounds in the flavor dilution (FD) factor range of 16 to 2048. On the b ...
DOI:
10.1021/acs.jafc.7b05859

4. 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

5. Identification and Quantitation of Potent Odorants in Spearmint Oils

Author:
Lauren E. Kelley; Keith R. Cadwallader
Source:
Journal of agricultural and food chemistry 2017 v.66 no.10 pp. 2414-2421
ISSN:
1520-5118
Subject:
Mentha spicata; cineole; eugenol; flame ionization; gas chromatography-mass spectrometry; isotope dilution technique; mint; odor compounds; odors; oils; stable isotopes
Abstract:
... Potent odorants in Native spearmint, Scotch spearmint, and Macho mint oils were determined by the combined use of gas chromatography–olfactometry (GCO), gas chromatography–mass spectrometry (GC-MS), and aroma extract dilution analysis (AEDA). Of the 85 odorants detected, (R)-(−)-carvone was the most potent odorant in all three spearmint oils. Additional predominant odorants in all spearmint oils i ...
DOI:
10.1021/acs.jafc.6b04852

6. Time-dependent aroma changes in breast milk after oral intake of a pharmacological preparation containing 1,8-cineole

Author:
Frauke Kirsch; Jonathan Beauchamp; Andrea Buettner
Source:
Clinical nutrition 2012 v.31 no.5 pp. 682-692
ISSN:
0261-5614
Subject:
breast milk; cineole; encapsulation; ingestion; isotope dilution technique; mass spectrometry; milk; odor compounds; odors; sensory evaluation; stable isotopes
Abstract:
... BACKGROUND & AIMS: This study investigates time-dependent aroma changes in human milk after intake of an odorant-containing pharmaceutical preparation by correlating sensory evaluation with quantitative results. METHODS: Human milk donors ingested 100 mg of encapsulated 1,8-cineole. 21 milk samples from 12 participants underwent sensory analysis, of which 14 samples were quantified by stable isoto ...
DOI:
10.1016/j.clnu.2012.02.002
PubMed:
22405404

7. Evolution and Occurrence of 1,8-Cineole (Eucalyptol) in Australian Wine

Author:
Capone, Dimitra L.; Van Leeuwen, Katryna; Taylor, Dennis K.; Jeffery, David W.; Pardon, Kevin H.; Elsey, Gordon M.; Sefton, Mark A.
Source:
Journal of agricultural and food chemistry 2011 v.59 no.3 pp. 953–959
ISSN:
0021-8561
Subject:
microextraction; fermentation; pressing; grapes; absorption; cineole; surveys; red wines; isotope dilution technique; stable isotopes; mass spectrometry; gas chromatography; alpha-terpineol; white wines
Abstract:
... A new method has been developed for the quantitation of 1,8-cineole in red and white wines using headspace solid-phase microextraction (SPME) combined with stable isotope dilution analysis (SIDA) and gas chromatography−mass spectrometry (GC-MS). An extensive survey of Australian wines (44 white and 146 red) highlighted that only red wines contained significant amounts of 1,8-cineole (up to 20 μg/L ...
DOI:
10.1021/jf1038212
PubMed:
21204528

8. Quantification of 1,8-cineole and of its metabolites in humans using stable isotope dilution assays

Author:
Horst, Kathie; Rychlik, Michael
Source:
Molecular nutrition & food research 2010 v.54 no.10 pp. 1515-1529
ISSN:
1613-4125
Subject:
blood plasma; cineole; excretion; humans; ingestion; isomers; isotope dilution technique; metabolism; metabolites; microextraction; stable isotopes; tea; urine; volunteers
Abstract:
... The metabolism of 1,8-cineole after ingestion of sage tea was studied. After application of the tea, the metabolites 2-hydroxy-1,8-cineole, 3-hydroxy-1,8-cineole, 9-hydroxy-1,8-cineole and, for the first time in humans, 7-hydroxy-1,8-cineole were identified in plasma and urine of one volunteer. For quantitation of these metabolites and the parent compound, stable isotope dilution assays were devel ...
DOI:
10.1002/mnfr.200900528
PubMed:
20425757