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1. Comparison of volatile analysis of lipid-containing and meat matrices by solid phase micro- and supercritical fluid-extraction

Author:
Snyder, J.M.; King, J.W.; Zhang, Z.
Source:
Flavor analysis : developments in isolation and characterization pp. -
Subject:
meat products; lipid content; food processing quality; volatile fatty acids; food analysis; quantitative analysis; vegetable oil; headspace analysis; food contamination; food matrix; volatile organic compounds; distillation; flavor compounds; oxidation; smoking (food products); solid phase extraction; supercritical fluid extraction
Abstract:
... Contamination and degradation of lipid moieties result in the formation of volatile compounds that affect the flavor and safety of food products. A wide variety of analytical techniques have been developed to determine the concentration of volatile flavor components in foods, such as vacuum distillation, headspace analysis, supercritical fluid extraction, and solid phase microextraction. Previousl ...
Handle:
10113/26443

2. Postharvest flavor deployment and degradation in fruits and vegetables

Author:
Whitaker, B.D.
Source:
Fruit and vegetable flavour : recent advances and future prospects / edited by Bernhard Brückner and S. Grant Wyllie pp. -
Subject:
enzyme inactivation; storage conditions; postharvest treatment; ethylene; depolymerization; shelf life; antagonists; controlled atmosphere storage; food storage; nutritive value; fruit quality; ripening; flavor compounds; postharvest physiology; fresh-cut foods; vegetables; refrigeration; degradation
Handle:
10113/42033

3. Influence of processing procedures on the chemistry of meat flavors

Author:
Landmann, W.A.; Batzer, O.F.
Source:
Journal of agricultural and food chemistry 1966 v.14 no.3 pp. 210-214
ISSN:
0021-8561
Subject:
meat; flavor; flavor compounds; food processing; volatile compounds
DOI:
10.1021/jf60145a004

4. A "smoke" flavor fraction of a liquid smoke solution

Author:
Fiddler, W.; Wasserman, A.E.; Doerr, R.C.
Source:
Journal of agricultural and food chemistry 1970 v.18 no.5 pp. 934-936
ISSN:
0021-8561
Subject:
smoking quality; sensory evaluation; fractionation; flavor compounds; chromatography; smoke
DOI:
10.1021/jf60171a045

5. Isolation of ethyl alpha-D-galactopyranoside and pinitol from hexane-ethanol extracted soybean flakes

Author:
Honig, D.H.; Rackis, J.J.; Sessa, D.J.
Subject:
pinitol; bitter-tasting compounds; bitterness; soybean products; extraction; flakes; galactosides; hexane; sweet-tasting compounds; mixtures; ethanol
Handle:
10113/31248

6. Compounds of browned flavor derived from sugar-amine reactions

Author:
Hodge, J.E.; Mills, F.D.; Fisher, B.E.
Source:
Cereal science today 1972 v.17 no.2 pp. 34-40
ISSN:
0009-0360
Subject:
food chemistry; sugars; amino acids; Amadori products; flavor compounds; amines; chemical structure; odors
Handle:
10113/31078

7. Implication of Bacillus subtilis in the synthesis of tetramethylpyrazine during fermentation of cocoa beans

Author:
Zak, D.L.; Ostovar, K.; Keeney, P.G.
Source:
Journal of food science 1972 v.37 no.6 pp. 967-968
ISSN:
0022-1147
Subject:
chocolate; flavor; cocoa beans; fermentation; starter cultures; Bacillus subtilis subsp. subtilis; biosynthesis; pyrazines; flavor compounds; quantitative analysis; Brazil; Trinidad and Tobago

8. Implication of Bacillus subtilis in the synthesis of tetramethylpyrazine during fermentation of cocoa beans

Author:
Zak, D.L.; Ostovar, K.; Keeney, P.Q.
Source:
Journal of food science 1972 v.37 no.6 pp. 967-968
ISSN:
0022-1147
Subject:
cocoa beans; fermentation; starter cultures; Bacillus subtilis subsp. subtilis; biosynthesis; pyrazines; flavor compounds; odor compounds; sensory properties; Brazil; Trinidad and Tobago
DOI:
10.1111/j.1365-2621.1972.tb03717.x

9. Various interactions in chocolate flavor

Author:
Keeney, P.G.
ISSN:
0003-021X
Subject:
chemical composition; postharvest treatment; fermentation; chocolate; food processing quality; monocarboxylic acids; Maillard reaction products; pyrazines; chocolate liquor; roasting; cocoa beans; chemical interactions; flavor; flavor compounds; odor compounds; pyrroles; aldehydes

10. Lipoxygenase and flavor of soybean protein products

Author:
Wolf, W.J.
Source:
Journal of agricultural and food chemistry 1975 v.23 no.2 pp. 136-141
ISSN:
0021-8561
Subject:
enzyme inactivation; soy protein; linoleate 13S-lipoxygenase; lipids; hot water treatment; blanching; flavor compounds; extrusion; grinding; enzyme activity; cooking; acid treatment
DOI:
10.1021/jf60198a013

11. Soybean oil flavor stability

Author:
Frankel, E.N.
Source:
Handbook of soy oil processing and utilization 1980 pp. 229-244
Subject:
soybeans; soybean oil; flavor compounds; flavor; oxidative stability; rancidity; linolenic acid; thermal degradation; trans fatty acids; volatile compounds; isomerization; polymerization; hydrogenation
Handle:
10113/28442

12. Accumulation of Volatile Flavour Compounds in Liquid Cultures of Kluyveromyces lactis Strains

Author:
Hans-Peter Hanssen; Ewald Sprecher; Andreas Klingenberg
Source:
Zeitschrift für Naturforschung 1984 v.39 no.11-12 pp. 1030-1033
ISSN:
1865-7125
Subject:
Kluyveromyces marxianus var. lactis; alcohols; carbon; culture media; esters; flavor; flavor compounds; gas chromatography-mass spectrometry; glucose; nitrogen compounds; phenylacetaldehyde; yeast extract
Abstract:
... The accumulation of volatile flavour constituents in liquid cultures of three Kluyveromyces lactis strains was studied after cultivation on defined culture media containing glucose as carbon source, yeast extract, vitamines, and different additional nitrogen compounds. Besides short-chain alcohols and esters (fruit esters), 2-phenylethyl alcohol, phenylacetaldehyde, and 2-phenylethyl esters could ...
DOI:
10.1515/znc-1984-11-1204

13. Identification of 3,5-diisobutyl-1,2,4-trithiolane and 2-isobutyl-3,5-diisopropylpyridine in fried chicken flavor

Author:
Hartman, G.J.; Carlin, J.T.; Hwang, S.S.; Bao, Y.D.; Tang, J.; Ho, C.T.
Source:
Journal of food science 1984 v.49 no.5 pp. 1398, 1400
ISSN:
0022-1147
Subject:
chicken meat; flavor compounds
DOI:
10.1111/j.1365-2621.1984.tb15001.x

14. Characterization of bacon odor and other flavor components from the reaction of isovaleraldehyde and ammonium sulfide

Author:
Shu, C.K.; Mookherjee, B.D.; Bondarovich, H.A.; Hagedorn, M.L.
Source:
Journal of agricultural and food chemistry 1985 v.33 no.1 pp. 130-132
ISSN:
0021-8561
Subject:
bacon; odors; flavor compounds
DOI:
10.1021/jf00061a037

15. Composition of the essential oil from Asarum canadense

Author:
Motto, M.G.; Secord, N.J.
Source:
Journal of agricultural and food chemistry 1985 v.33 no.5 pp. 789-791
ISSN:
0021-8561
Subject:
Asarum; essential oils; flavor compounds
DOI:
10.1021/jf00065a004

16. Two novel 2-hydroxy-3(2H)-thiophenones from the reaction between cystine and 2,5-dimethyl-4-hydroxy-3(2H)-furanone

Author:
Shu, C.K.; Hagedorn, M.L.; Mookherjee, B.D.; Ho, C.T.
Source:
Journal of agricultural and food chemistry 1985 v.33 no.4 pp. 638-641
ISSN:
0021-8561
Subject:
flavor compounds; food processing; Maillard reaction; meat products
DOI:
10.1021/jf00064a017

17. Volatile components of the thermal degradation of 2,5-dimethyl-4-hydroxy-3(2H)-furanone

Author:
Shu, C.K.; Mookherjee, B.D.; Ho, C.T.
Source:
Journal of agricultural and food chemistry 1985 v.33 no.3 pp. 446-448
ISSN:
0021-8561
Subject:
flavor compounds; volatile compounds; food industry; degradation; furans; heat stability; heat treatment
DOI:
10.1021/jf00063a030

18. Aging of hops and their contribution to beer flavor

Author:
Lam, K.C.; Foster, R.T. II.; Deinzer, M.L.
Source:
Journal of agricultural and food chemistry 1986 v.34 no.4 pp. 763-770
ISSN:
0021-8561
Subject:
chemical composition; oils; flavor compounds; hops; odors; beers; Idaho
DOI:
10.1021/jf00070a043

19. Analytical and sensory differentiation of 1-octen-3-ol enantiomers

Author:
Mosandl, A.; Heusinger, G.; Gessner, M.
Source:
Journal of agricultural and food chemistry 1986 v.34 no.1 pp. 119-122
ISSN:
0021-8561
Subject:
flavor compounds; sensory evaluation; odors
DOI:
10.1021/jf00067a033

20. Binding of diacetyl by pea proteins

Author:
Dumont, J.P.; Land, D.G.
Source:
Journal of agricultural and food chemistry 1986 v.34 no.6 pp. 1041-1045
ISSN:
0021-8561
Subject:
Pisum sativum; diacetyl; binding proteins; flavor compounds; volatile compounds; food additives
DOI:
10.1021/jf00072a028

21. Characterization of volatile compounds generated from the reactions of aldehydes with ammonium sulfide

Author:
Hwang, S.S.; Carlin, J.T.; Bao, Y.; Hartman, G.J.; Ho, C.T.
Source:
Journal of agricultural and food chemistry 1986 v.34 no.3 pp. 538-542
ISSN:
0021-8561
Subject:
chickens; French fries; fried foods; flavor compounds; volatile compounds; aldehydes; sulfides; food chemistry
DOI:
10.1021/jf00069a042

22. Chirality evaluation of 2-methyl-4-propyl-1,3-oxathiane from the yellow passion fruit

Author:
Singer, G.; Heusinger, G.; Frohlich, O.; Schreier, P.; Mosandl, A.
Source:
Journal of agricultural and food chemistry 1986 v.34 no.6 pp. 1029-1033
ISSN:
0021-8561
Subject:
Passiflora edulis; flavor compounds; volatile compounds; food chemistry; food analysis
DOI:
10.1021/jf00072a025

23. Comparison of acidic and basic volatile compounds of cocoa butters from roasted and unroasted cocoa beans

Author:
Carlin, J.T.; Lee, K.N.; Hsieh, O.A.L.; Hwang, L.S.; Ho, C.T.; Chang, S.S.
Source:
Journal of the American Oil Chemists' Society 1986 v.63 no.8 pp. 1031-1036
ISSN:
0003-021X
Subject:
food chemistry; volatile compounds; volatile fatty acids; aromatic compounds; cocoa beans; flavor compounds
DOI:
10.1007/BF02673793

24. Flavor chemistry of cashew apple juice

Author:
Maciel, M.L.; Hansen, T.J.; Aldinger, S.B.; Labows, J.N.
Source:
Journal of agricultural and food chemistry 1986 v.34 no.5 pp. 923-927
ISSN:
0021-8561
Subject:
liquid chromatography; gas chromatography; apple juice; flavor compounds; food chemistry; volatile compounds; odors; mass spectrometry
DOI:
10.1021/jf00071a039

25. Flavor formation in tissue cultures of garlic (Allium sativum L.)

Author:
Malpathak, N.P.; David, S.B.
Source:
Plant cell reports 1986 v.5 no.6 pp. 446-447
ISSN:
0721-7714
Subject:
Allium sativum; tissue culture; shoots; flavor compounds; biosynthesis
DOI:
10.1007/BF00269638
PubMed:
24248402

26. Identification of alkyloxazoles in the volatile compounds from french-fried potatoes

Author:
Carlin, J.T.; Jin, Q.Z.; Huang, T.C.; Ho, C.T.; Chang, S.S.
Source:
Journal of agricultural and food chemistry 1986 v.34 no.4 pp. 621-623
ISSN:
0021-8561
Subject:
French fries; potatoes; volatile compounds; flavor compounds; food chemistry; oxazoles
DOI:
10.1021/jf00070a008

27. Improving the quality of used frying oils by treatment with activated carbon and silica

Author:
McNeill, J.; Kakuda, Y.; Kamel, B.
Source:
Journal of the American Oil Chemists' Society 1986 v.63 no.12 pp. 1564-1567
ISSN:
0003-021X
Subject:
rapeseed oil; deep fat frying; carbon; silica; cooking quality; flavor compounds; color; carbonyl compounds; peroxide value; fatty acids
DOI:
10.1007/BF02553086

28. Products identified from photosensitized oxidation of selected furanoid flavor compounds

Author:
Mensah, T.A.; Ho, C.T.; Chang, S.S.
Source:
Journal of agricultural and food chemistry 1986 v.34 no.2 pp. 336-338
ISSN:
0021-8561
Subject:
furans; flavor compounds; oxidation
DOI:
10.1021/jf00068a046

29. Synthesis and thermolysis of dimeric glyceraldehyde and glycolaldehyde carbonates

Author:
Podraza, K.F.; Naworal, J.D.
Source:
Journal of agricultural and food chemistry 1986 v.34 no.5 pp. 841-843
ISSN:
0021-8561
Subject:
flavor compounds; glyceraldehyde; carbonates; food chemistry; synthesis; flavor enhancers
DOI:
10.1021/jf00071a019

30. Synthesis of alkoxy-, (alkylthio)-, phenoxy-, and (phenylthio)pyrazines and their olfactive properties

Author:
Masuda, H.; Mihara, S.
Source:
Journal of agricultural and food chemistry 1986 v.34 no.2 pp. 377-381
ISSN:
0021-8561
Subject:
Capsicum; pyrazines; flavor compounds; odors
DOI:
10.1021/jf00068a057

31. Volatile constituents of Greek Ouzo

Author:
Kontominas, M.G.
Source:
Journal of agricultural and food chemistry 1986 v.34 no.5 pp. 847-849
ISSN:
0021-8561
Subject:
liqueurs; volatile compounds; chemical analysis; aromatic compounds; flavor compounds; benzaldehyde; Greece
DOI:
10.1021/jf00071a021

32. Volatile constituents of kiwi fruit (Actinidia chinensis Planch.)

Author:
Takeoka, G.R.; Guntert, M.; Flath, R.A.; Wurz, R.E.; Jennings, W.
Source:
Journal of agricultural and food chemistry 1986 v.34 no.3 pp. 576-578
ISSN:
0021-8561
Subject:
Actinidia chinensis; volatile compounds; gas chromatography; mass spectrometry; flavor compounds; food chemistry
DOI:
10.1021/jf00069a050

33. Application of droplet countercurrent chromatography to the analysis of conjugated forms of terpenoids, phenols and other constituents of grape juice

Author:
Strauss, C.R.; Gooley, P.R.; Wilson, B.; Williams, P.J.
Source:
Journal of agricultural and food chemistry 1987 v.35 no.4 pp. 519-524
ISSN:
0021-8561
Subject:
Vitis vinifera; varieties; grape juice; terpenoids; phenols; flavor compounds; liquid chromatography; chemical analysis; glycosides
DOI:
10.1021/jf00076a020

34. Aroma constituents of the fruit of the mountain papaya (Carica pubescens) from Colombia

Author:
Morales, A.L.; Duque, C.
Source:
Journal of agricultural and food chemistry 1987 v.35 no.4 pp. 538-540
ISSN:
0021-8561
Subject:
Carica; volatile compounds; aromatic compounds; flavor compounds; chemical analysis; Colombia
DOI:
10.1021/jf00076a024

35. Binding of alkanone flavors to beta-lactoglobulin: effects of conformational and chemical modification

Author:
O'Neill, T.E.; Kinsella, J.E.
Source:
Journal of agricultural and food chemistry 1987 v.35 no.5 pp. 770-774
ISSN:
0021-8561
Subject:
flavor compounds; chemical analysis; beta-lactoglobulin
DOI:
10.1021/jf00077a030

36. Computer-assisted organic synthesis of volatile heterocyclic compounds in food flavors

Author:
Vernin, G.; Parkanyi, C.; Barone, R.; Chanon, M.; Metzger, J.
Source:
Journal of agricultural and food chemistry 1987 v.35 no.5 pp. 761-768
ISSN:
0021-8561
Subject:
foods; flavor compounds; aromatic compounds; volatile compounds; synthesis; computers
DOI:
10.1021/jf00077a028

37. Flavor protein interactions: characteristics of 2-nonanone binding to isolated soy protein fractions

Author:
O'Neill, T.E.; Kinsella, J.E.
Source:
Journal of food science 1987 v.52 no.1 pp. 98-101
ISSN:
0022-1147
Subject:
food processing; flavor compounds; soy protein
DOI:
10.1111/j.1365-2621.1987.tb13980.x

38. Fresh tomato aroma volatiles: a quantitative study

Author:
Buttery, R.G.; Teranishi, R.; Ling, L.C.
Source:
Journal of agricultural and food chemistry 1987 v.35 no.4 pp. 540-544
ISSN:
0021-8561
Subject:
tomatoes; volatile compounds; aromatic compounds; flavor compounds; food analysis; cold storage; quantitative analysis
DOI:
10.1021/jf00076a025

39. HPLC isolation of the sesquiterpene hydrocarbon germacrene B from lime peel oil and its characterization as an important flavor impact constituent

Author:
Clark, B.C. Jr.; Chamblee, T.S.; Iacobucci, G.A.
Source:
Journal of agricultural and food chemistry 1987 v.35 no.4 pp. 514-518
ISSN:
0021-8561
Subject:
limes; hydrocarbons; chemical analysis; plant fats and oils; high performance liquid chromatography; flavor compounds
DOI:
10.1021/jf00076a019

40. Retro-aldol degradations of unsaturated aldehydes: role in the formation of c4-heptenal from t2, c6-nonadienal in fish, oyster and other flavors

Author:
Josephson, D.B.; Lindsay, R.C.
Source:
Journal of the American Oil Chemists' Society 1987 v.64 no.1 pp. 132-138
ISSN:
0003-021X
Subject:
fish; oysters; melons; corn oil; aldehydes; aromatic compounds; flavor compounds; volatile compounds; oxidation; degradation
DOI:
10.1007/BF02546268

41. Volatile components of Chinese quince (Pseudocydonia sinensis Schneid)

Author:
Mihara, S.; Tateba, H.; Nishimura, O.; Machii, Y.; Kishino, K.
Source:
Journal of agricultural and food chemistry 1987 v.35 no.4 pp. 532-537
ISSN:
0021-8561
Subject:
essential oils; aromatic compounds; flavor compounds; chemical constituents of plants
DOI:
10.1021/jf00076a023

42. Volatile flavor components of Annona atemoya (custard apple)

Author:
Wyllie, S.G.; Cook, D.; Brophy, J.J.; Richter, K.M.
Source:
Journal of agricultural and food chemistry 1987 v.35 no.5 pp. 768-770
ISSN:
0021-8561
Subject:
Annona; flavor compounds; volatile compounds; food analysis; hydrocarbons; ripening
DOI:
10.1021/jf00077a029

43. An improved enzyme immunoassay for limonin

Author:
Ram, B.P.; Jang, L.; Martins, L.; Singh, P.
Source:
Journal of food science : an official publication of the Institute of Food Technologists 1988 v.53 no.1 pp. 311-312
ISSN:
0022-1147
Subject:
Citrus; fruit juices; food composition; flavor compounds; bitterness
Abstract:
... Performance of the previously reported enzyme immunoassay for determination of limonin in citrus juice was improved by stabilization of anti-limonin-antibody-coated microtitration wells with 1% solution of ovalbumin and polyvinyl alcohol. Standard curves of the antibody stabilized wells showed insignificant change upon storage at 4 degrees C for 5 months. Average inter- and intra-assay coefficient ...
DOI:
10.1111/j.1365-2621.1988.tb10245.x

44. Identification of potent flavor compounds formed in an aqueous lemon oil/citric acid emulsion

Author:
Schieberle, P.; Grosch, W.
Source:
Journal of agricultural and food chemistry 1988 v.36 no.4 pp. 797-800
ISSN:
0021-8561
Subject:
flavor compounds; oils; citric acid; emulsions
DOI:
10.1021/jf00082a031

45. Identification of the most intense odor compounds formed during autoxidation of methyl linolenate at room temperature

Author:
Ullrich, F.; Grosch, W.
Source:
Journal of the American Oil Chemists' Society 1988 v.65 no.8 pp. 1313-1317
ISSN:
0003-021X
Subject:
food chemistry; volatile compounds; linolenic acid; flavor compounds; temperature; odors; peroxidation
DOI:
10.1007/BF02542413

46. Influence of dispersion medium on aroma intensity and headspace concentration of menthone and isoamyl acetate

Author:
Ebeler, S.E.; Pangborn, R.M.; Jennings, W.G.
Source:
Journal of agricultural and food chemistry 1988 v.36 no.4 pp. 791-796
ISSN:
0021-8561
Subject:
flavor compounds; odors; volatile compounds; sodium chloride; sensory evaluation; gas chromatography
DOI:
10.1021/jf00082a030

47. Study of flavor compounds of essential oil extracts from edible Japanese kelps

Author:
Kajiwara, T.; Hatanaka, A.; Kawai, T.; Ishihara, M.; Tsuneya, T.
Source:
Journal of food science : an official publication of the Institute of Food Technologists 1988 v.53 no.3 pp. 960-962
ISSN:
0022-1147
Subject:
macroalgae; plant extracts; essential oils; flavor compounds; sensory evaluation; physicochemical properties; edible species
Abstract:
... Volatile oils isolated by steam distillation of fresh edible kelps (Laminaria angustata, L. japonica, Kjellmaniella crassifolia, Costaria costata, Ecklonia cava, Alaria crassifolia, Undaria pinnatifida) were analyzed by GC and GC-MS. The major component characterized in the volatile oils of the kelps was isolated and identified as a sesquiterpene alcohol known as cubenol. Flavor evaluation determi ...
DOI:
10.1111/j.1365-2621.1988.tb08995.x

48. Action of tocopherol-type compounds in directing reactions forming flavor compounds in autoxidizing fish oils

Author:
Karahadian, C.; Lindsay, R.C.
Source:
Journal of the American Oil Chemists' Society 1989 v.66 no.9 pp. 1295-1301
ISSN:
0003-021X
Subject:
menhaden oil; cod liver oil; oxidation; alpha-tocopherol; copper; metal ions; flavor compounds; odors
DOI:
10.1007/BF03022749

49. Assignment of bitter almond oil to natural and synthetic sources by stable isotope ratio analysis

Author:
Butzenlechner, M.; Rossmann, A.; Schmidt, H.L.
Source:
Journal of agricultural and food chemistry 1989 v.37 no.2 pp. 410-412
ISSN:
0021-8561
Subject:
almond oil; analytical methods; benzaldehyde; flavor; flavor compounds
DOI:
10.1021/jf00086a030

50. Characterization of volatile components of Menhaden fish (Brevoortia tyrannus) oil

Author:
Hsieh, T.C.Y.; Williams, S.S.; Vejaphan, W.; Meyers, S.P.
Source:
Journal of the American Oil Chemists' Society 1989 v.66 no.1 pp. 114-117
ISSN:
0003-021X
Subject:
Brevoortia; fish oils; volatile compounds; chemical analysis; odors; flavor compounds; monitoring
DOI:
10.1007/BF02661797

51. Chemical investigation of the bitter substances of the fruit of Lonicera caerulea

Author:
Vereshchagin, A.L.; Anikina, E.V.; Syrchina, A.I.; Lapin, M.F.; Azin, L.A.; Semenov, A.A.
Source:
Chemistry of natural compounds 1989 v.25 no.3 pp. 289-292
ISSN:
0009-3130
Subject:
Lonicera caerulea; plant extracts; bitterness; chemical analysis; citric acid; flavor compounds; malic acid
DOI:
10.1007/BF00597704

52. Flavor evaluation and volatile flavor constituents of stored aseptically packaged orange juice

Author:
Moshonas, M.G.; Shaw, P.E.
Source:
Journal of food science : an official publication of the Institute of Food Technologists 1989 v.54 no.1 pp. 82-85
ISSN:
0022-1147
Subject:
orange juice; aseptic packaging; food composition; volatile compounds; flavor compounds; sensory evaluation
Abstract:
... Samples of commercial orange juice packaged aseptically and stored at 21 degrees C and 26 degrees C were evaluated weekly by a sensory panel using hedonic ratings. Flavor scores were significantly lower than control juice and unacceptable after 1 wk at 26 degrees C and 2 wk at 21 degrees C. The flavor score decreased to 50-60% of the starting value during 6 wk storage. The volatile components, alp ...
DOI:
10.1111/j.1365-2621.1989.tb08573.x

53. Stereoisomeric flavor compounds. 20. Structure and properties of gamma-lactone enantiomers

Author:
Mosandl, A.; Gunther, C.
Source:
Journal of agricultural and food chemistry 1989 v.37 no.2 pp. 413-418
ISSN:
0021-8561
Subject:
flavor compounds; odors; lactones; gas chromatography; nuclear magnetic resonance spectroscopy; liquid chromatography
DOI:
10.1021/jf00086a031

54. Volatile flavor components in crayfish waste

Author:
Tanchotikul, U.; Hsieh, C.Y.T.
Source:
Journal of food science : an official publication of the Institute of Food Technologists 1989 v.54 no.6 pp. 1515-1520
ISSN:
0022-1147
Subject:
crayfish; food processing; wastes; volatile compounds; flavor compounds
Abstract:
... Volatile components of crayfish processing waste were analyzed by dynamic headspace/capillary gas chromatography/mass spectrometry and chromatography-coupled aroma perception analysis with simultaneous photoionization detection. One hundred seventeen compounds were identified. The majority of the flavor compounds previously identified in freshly boiled crayfish tail meat and hepatopancreas also we ...
DOI:
10.1111/j.1365-2621.1989.tb05149.x

55. A method for the rapid analysis of headspace volatiles of raw and roasted peanuts

Author:
Young, C.T.; Hovis, A.R.
Source:
Journal of food science 1990 v.55 no.1 pp. 279-290
ISSN:
0022-1147
Subject:
peanuts; raw foods; roasting; volatile compounds; gas chromatography; flavor compounds
Abstract:
... A rapid headspace analysis method for evaluating the flavor quality of peanuts using gas chromatography has been developed and tested. Samples are ground, heated in glass vials for 30 min at 150 degrees C, and the headspace injected using a gas tight syringe. After initial startup, one can screen samples for flavor defects at the rate of four per hour. Of the peaks produced from peanut headspace a ...
DOI:
10.1111/j.1365-2621.1990.tb06078.x

56. Binding affinities of beta-ionone and related flavor compounds to beta-lactoglobulin: effects of chemical modifications

Author:
Dufour, E.; Haertle, T.
Source:
Journal of agricultural and food chemistry 1990 v.38 no.8 pp. 1691-1695
ISSN:
0021-8561
Subject:
flavor compounds; beta-lactoglobulin
Abstract:
... The effects of chemical modifications, esterification or reductive alkylation, on binding properties of several terpenes by beta-lactoglobulin were examined. As shown by fluorescence quenching, beta-lactoglobulin and its derivatives bind beta-ionone, but it does not bind alpha-ionone, neither geraniol nor R(+)- and S(-)-limonene. It is suggested that its binding site, presumably situated within th ...
DOI:
10.1021/jf00098a014

57. Bound terpenoids in the juice of the purple passion fruit (Passiflora edulis sims)

Author:
Winterhalter, P.
Source:
Journal of agricultural and food chemistry 1990 v.38 no.2 pp. 452-455
ISSN:
0021-8561
Subject:
passion fruits; flavor compounds; fruit juices; hydrolysis; terpenoids; volatile compounds
Abstract:
... Enzymatic hydrolysis of C18, reversed-phase isolates from the juice of the purple passion fruit led to the identification of a wide range of terpenoids. In addition to the main component linalool and other monoterpenoids, the following C13 norterpenoid aglycons were identified for the first time in passion fruit: 4-hydroxy-beta-ionol; 4-oxo-beta-ionol; 4-hydroxy-7,8-dihydro-beta-ionol; 4-oxo-7,8-d ...
DOI:
10.1021/jf00092a026

58. Comparison of flavor isolation techniques applied to cheddar cheese

Author:
Vandeweghe, P.; Reineccius, G.A.
Source:
Journal of agricultural and food chemistry 1990 v.38 no.7 pp. 1549-1552
ISSN:
0021-8561
Subject:
Cheddar cheese; distillation; flavor compounds; extraction; dialysis
DOI:
10.1021/jf00097a026

59. Comparison of volatile flavor components in fresh and processed orange juice

Author:
Nisperos-Carriedo, M.O.; Shaw, P.E.
Source:
Journal of agricultural and food chemistry 1990 v.38 no.4 pp. 1048-1052
ISSN:
0021-8561
Subject:
orange juice; volatile compounds; flavor compounds; chemical analysis; alcohols; aldehydes; hydrocarbons; esters
DOI:
10.1021/jf00094a029

60. Determination of the enantiomeric composition of 2-methoxy-3-(1'-methylpropyl) pyrazine from galbanum oil using achiral and chiral lanthanide shift reagents

Author:
Mihara, S.; Masuda, H.; Nishimura, O.; Tateba, H.
Source:
Journal of agricultural and food chemistry 1990 v.38 no.2 pp. 465-467
ISSN:
0021-8561
Subject:
Ferula; enantiomers; essential oils; flavor compounds; pyrazines; odors
Abstract:
... 1H NMR examination of 3-methoxy-2-(1'-methylpropyl)pyrazine 1-oxide (2) derived from 2-methoxy-3-(1'-methylpropyl)pyrazine (1), with use of achiral and chiral lanthanide shift reagents, showed that the enantiomeric composition of 1 isolated from Galbanum oil is 100% (+). Signal assignment of enantiomers was achieved by comparison of 1H NMR spectra of four kinds of 2 derived from natural 1 and synt ...
DOI:
10.1021/jf00092a029

61. Dynamic headspace concentration and gas chromatography of volatile flavor components in peach

Author:
Narain, N.; Hsieh, T.C.Y.; Johnson, C.E.
Source:
Journal of food science 1990 v.55 no.5 pp. 1303-1307
ISSN:
0022-1147
Subject:
peaches; volatile compounds; flavor compounds; gas chromatography
Abstract:
... Dynamic headspace concentration was used to trap peach flavor volatiles from a promising cultivar under development. Separation and identification of components were by high resolution gas chromatography and mass spectrometry. One hundred ten compounds including alcohols, aldehydes, alkanes, esters, ketones, aromatic hydrocarbons, sulfur-containing compounds and some miscellaneous compounds were p ...
DOI:
10.1111/j.1365-2621.1990.tb03921.x

62. Effect of gibberellic acid and 2-(3,4-Dichlorophenoxy) triethylamine on nookatone in grapefruit peel oil and total peel oil content

Author:
Wilson, C.W. III.; Shaw, P.E.; McDonald, R.E.; Greany, P.D.; Yokoyama, H.
Source:
Journal of agricultural and food chemistry 1990 v.38 no.3 pp. 656-659
ISSN:
0021-8561
Subject:
grapefruits; plant fats and oils; gibberellic acid; triethylamine; flavor compounds
Abstract:
... The nootkatone content in grapefruit peel oil extracted from flavedo and the peel oil content of fruit receiving preharvest treatment with 20 or 50 ppm gibberellic acid (GA) and/or 50, 125, or 250 ppm 2-(3,4-dichlorophenoxy)triethylamine (DCPTA) were determined. Treatment by GA reduced the rate of increase in nootkatone concentration observed in control fruit with maturation, and the effect was do ...
DOI:
10.1021/jf00093a015

63. Effect of nitrogen fertilizers on celery volatiles

Author:
Wassenhove, F.A. van; Dirinck, P.J.; Schamp, N.M.; Vulsteke, G.A.
Source:
Journal of agricultural and food chemistry 1990 v.38 no.1 pp. 220-226
ISSN:
0021-8561
Subject:
Apium graveolens; celery; volatile compounds; flavor compounds; nitrogen fertilizers; chemical constituents of plants
Abstract:
... The volatiles of two varieties of celery (Apium graveolens L. var. dulce and rapaceum) were isolated both by Likens-Nickerson extraction and by Soxhlet extraction. The extracts were analyzed and quantified by two-dimensional capillary gas chromatography. Celery grown with different levels of organic and/or anorganic fertilizers was investigated. The addition of high levels of mineral and/or organi ...
DOI:
10.1021/jf00091a049

64. Flavor and compositional comparison of oranges essences and essence oils produced in the United States and in Brazil

Author:
Moshonas, M.G.; Shaw, P.E.
Source:
Journal of agricultural and food chemistry 1990 v.38 no.3 pp. 799-801
ISSN:
0021-8561
Subject:
oranges; food composition; essential oils; odors; flavor compounds; sensory evaluation; United States; Brazil
Abstract:
... One commercial sample of each of aqueous orange essence and orange essence oil from Brazil was compared with three samples of each product produced in Florida. Brazilian and U.S. products were qualitatively identical, but minor quantitative differences were found. Sensory panels noted aroma differences between aqueous essences and essence oils produced in the United States and Brazil; similar arom ...
DOI:
10.1021/jf00093a044

65. Free and glycosidically bound volatile compounds in fresh celery (Apium graveolens L.)

Author:
Tang, J.; Zhang, Y.; Hartman, T.G.; Rosen, R.T.; Ho, C.T.
Source:
Journal of agricultural and food chemistry 1990 v.38 no.10 pp. 1937-1940
ISSN:
0021-8561
Subject:
celery; Apium graveolens; stems; volatile compounds; flavor compounds; gas chromatography; mass spectrometry; spectral analysis
DOI:
10.1021/jf00100a013

66. Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems

Author:
Guntert, M.; Bruning, J.; Emberger, R.; Kopsel, M.; Kuhn, W.; Thielmann, T.; Werkhoff, P.
Source:
Journal of agricultural and food chemistry 1990 v.38 no.11 pp. 2027-2041
ISSN:
0021-8561
Subject:
volatile compounds; organic sulfur compounds; meat; flavor compounds; spectral analysis
DOI:
10.1021/jf00101a007

67. Identification and quantification of the "popcorn"-like aroma in Louisiana aromatic Della rice (Oryza sativa, L.)

Author:
Lin, C.F.; Hsieh, T.C.Y.; Hoff, B.J.
Source:
Journal of food science 1990 v.55 no.5 pp. 1466-1469
ISSN:
0022-1147
Subject:
rice; varieties; flavor compounds; quantitative analysis; Louisiana
Abstract:
... The "popcorn"-like aroma was identified as 2-acetyl-1-pyrroline. Cooked Della white rice contained almost 300 ng 2-acetyl-1-pyrroline per g (dry weight) rice, while cooked Lemont white rice (nonaromatic cultivar) contained 4 ng per g (dry weight). Della white rice contained almost four times more 2-acetyl-1-pyrroline as the average (73 ppb) in two batches of Jasmine white rice imported from Thaila ...
DOI:
10.1111/j.1365-2621.1990.tb03961.x

68. Importance of some lactones and 2,5-dimethyl-4-hydroxy-3(2H)-furanone to Mango (Mangifera indica L.) aroma

Author:
Wilson, C.W. III.; Shaw, P.E.; Knight, R.J. Jr.
Source:
Journal of agricultural and food chemistry 1990 v.38 no.7 pp. 1556-1559
ISSN:
0021-8561
Subject:
mangoes; flavor compounds; odors; lactones; furans; sensory evaluation
DOI:
10.1021/jf00097a028

69. Interaction of beta-cyclodextrin with enantiomers of limonene and carvone

Author:
Chang, Y.I.; Reineccius, G.A.
Source:
Journal of food science 1990 v.55 no.6 pp. 1686-1695
ISSN:
0022-1147
Subject:
X-ray diffraction; flavor compounds; dextrins; limonene; carvone; enantiomers; calorimetry
Abstract:
... The inclusion complexes of beta-cyclodextrin with two pairs of chiral flavor compounds, limonene and carvone, were used to evaluate the chiral interaction. Thermal transition was examined by DSC and crystalline properties by X-ray diffractometry. The overall DSC thermograms and X-ray diffraction patterns were very similar between the chiral isomers. A difference of about 3 joules/g complex was obs ...
DOI:
10.1111/j.1365-2621.1990.tb03601.x

70. Lipase mediated synthesis of low molecular weight flavor esters

Author:
Welsh, F.W.; Williams, R.E.; Dawson, K.H.
Source:
Journal of food science 1990 v.55 no.6 pp. 1679-1682
ISSN:
0022-1147
Subject:
butyrates; acetates; triacylglycerol lipase; synthesis; flavor compounds; molecular weight; microbial activity
Abstract:
... Screening 27 commercial lipases showed that enzymes from Candida cylindracea, Pseudomonas fluorescens and Mucor miehei (immobilized) promoted synthesis of selected low molecular weight esters in nonaqueous systems. Maximum production after 24 hr incubation was obtained with substrate concentrations of 0.05 mol/L for isopentyl acetate, 0.2 mol/L for ethyl butyrate and 0.3 mol/L for isopentyl butyra ...
DOI:
10.1111/j.1365-2621.1990.tb03599.x

71. Methodology for quantification of geosmin and levels in rangia clam (Rangia cuneata)

Author:
Tanchotikul, U.; Hsieh, T.C.Y.
Source:
Journal of food science 1990 v.55 no.5 pp. 1233-1238
ISSN:
0022-1147
Subject:
clams; food composition; organic compounds; flavor compounds; analytical methods
Abstract:
... The concentration of geosmin was determined in freshly dredged and 2-wk relayed rangia clam (Rangia cuneata) samples in different seasons of the year. Vacuum distillation/solvent extraction using an internal standard was followed by multiple-level standard addition gas chromatography/selective ion monitoring mass spectrometry. Most coefficients of variation were lower than 10%. On a dry-weight bas ...
DOI:
10.1111/j.1365-2621.1990.tb03904.x

72. Prediction of flavor retention during spray drying: an empirical approach

Author:
Bangs, W.E.; Reineccius, G.A.
Source:
Journal of food science 1990 v.55 no.6 pp. 1683-1685
ISSN:
0022-1147
Subject:
flavor compounds; volatile compounds; spray drying; prediction; models; odors; quantitative analysis
Abstract:
... A rapid, semi-quantitative prediction model was developed for retention of volatile organic flavoring compounds during spray drying. Nonequilibrium vapor phase flux and effective (liquid phase) diffusion coefficients of lemon oil and/or butanol isomers (n-, sec-, tert-) correlated with spray dryer retention. Prediction of retention of these compounds was dependent on the specific sample matrix and ...
DOI:
10.1111/j.1365-2621.1990.tb03600.x

73. Stereoisomeric flavor compounds. 33. Multidimensional gas chromatography direct enantiomer separation of gama-lactones from, fruits, foods, and beverages

Author:
Mosandl, A.; Hener, U.; Hagenauer-Hener, U.; Kustermann, A.
Source:
Journal of agricultural and food chemistry 1990 v.38 no.3 pp. 767-771
ISSN:
0021-8561
Subject:
strawberries; enantiomers; lactones; flavor compounds; separation; stereochemistry
Abstract:
... Chiral gamma-lactones from the raw flavor extract of strawberries and of some commercially available fruit-containing foods and beverages were directly stereoanalyzed by multidimensional gas chromatography (MDGC), employing heart-cutting techniques from DB 1701 as the preseparation column onto heptakis(3-O-acetyl-2,6-di-O-pentyl)-beta-cyclodextrin as the chiral stationary phase. ...
DOI:
10.1021/jf00093a039

74. Variation of flavor components on leaf surfaces of tobacco genotypes differing in trichome density

Author:
Nielsen, M.T.; Severson, R.F.
Source:
Journal of agricultural and food chemistry 1990 v.38 no.2 pp. 467-471
ISSN:
0021-8561
Subject:
Nicotiana tabacum; leaves; surface area; flavor compounds; trichomes; genotype
Abstract:
... Three populations of tobacco-doubled haploids (DH) were evaluated to characterize the relationship between density of secreting glandular trichomes (SGT) and levels (micrograms per square centimeter of leaf surface) of three trichome exudate constituents and to identify DH lines with altered concentrations of cis-abienol, sucrose esters containing beta-methylvaleric acid (BMVSE), and alpha- and be ...
DOI:
10.1021/jf00092a030

75. Volatile constituents of apricots (Prunus armeniaca)

Author:
Takeoka, G.R.; Flath, R.A.; Mon, T.R.; Teranishi, R.; Guentert, M.
Source:
Journal of agricultural and food chemistry 1990 v.38 no.2 pp. 471-477
ISSN:
0021-8561
Subject:
Prunus armeniaca; apricots; flavor compounds; food analysis; gas chromatography; mass spectrometry; volatile compounds; extracts; California
Abstract:
... Volatile constituents of fresh apricots (Prunus armeniaca) of the Blenheim variety were analyzed by capillary gas chromatography and gas chromatography-mass spectrometry. The fruit was sampled by simultaneous vacuum steam distillation-extraction. A total of 49 components were identified in the extract, including 25 constituents reported for the first time in apricot. Linalool, lactones, and C6 lip ...
DOI:
10.1021/jf00092a031

76. 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) formation in wine. 1. Studies on the hydrolysis of 2,6,10,10-tetramethyl-1-oxaspirol[4.5]dec-6-ene-2,8-diol rationalizing the origin of TDN and related C13 norisoprenoids in Riesling wine

Author:
Winterhalter, P.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.10 pp. 1825-1829
ISSN:
0021-8561
Subject:
chemical composition; off flavors; isoprenoids; chemical analysis; wines; flavor compounds; degradation; glycosides
Abstract:
... In a glycosidic fraction of Riesling wine, obtained by retention of the glycosides on C18 reversed-phase adsorbent followed by enzymatic hydrolysis and trimethylsilylation of the liberated aglycons, capillary gas chromatography (HRGC) and capillary gas chromatography-mass spectrometry (HRGC-MS) revealed the occurrence of 2,6,10,10-tetramethyl-1-oxaspiro[4.5]dec-6-ene-2,8-diol. The identification w ...
DOI:
10.1021/jf00010a027

77. Activity coefficients of aroma compounds in model solutions simulating apple juice

Author:
Carelli, A.A.; Crapiste, G.H.; Lozano, J.E.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.9 pp. 1636-1640
ISSN:
0021-8561
Subject:
apple juice; odors; flavor compounds; chemical analysis; solutions
Abstract:
... Infinite dilution activity coefficients of several alcohols, aldehydes, and esters, considered to be the major components of apple aroma, were measured in model food solutions containing glucose, fructose, sucrose, and malic acid. Measurements were made by following the dilution exponential method, at temperatures ranging from 25 to 68 degrees C. Experimental data were correlated with the one-para ...
DOI:
10.1021/jf00009a020

78. Analysis of odor-active volatiles from Pseudomonas fragi grown in milk

Author:
Cormier, F.; Raymond, Y.; Champagne, C.P.; Morin, A.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.1 pp. 159-161
ISSN:
0021-8561
Subject:
milk; Pseudomonas fragi; odors; flavor compounds; volatile compounds; extraction; chemical analysis
Abstract:
... Pseudomonas fragi produced a pleasant strawberry-like odor when grown in skim milk at 15 degrees C. Volatiles from the culture broth were extracted and enriched by using a purge and trap method and analyzed by using sniffing FID-GC. FID revealed the presence of approximately 90 compounds. Concomitant olfactory analysis of the eluted compounds demonstrated that 26 were odor-active. Ethyl butyrate, ...
DOI:
10.1021/jf00001a031

79. Aroma discrimination by pattern recognition analysis of responses from semiconductor gas sensor array

Author:
Aishima, T.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.4 pp. 752-756
ISSN:
0021-8561
Subject:
Coffea arabica; Coffea canephora; odors; flavor compounds; essential oils; volatile compounds
Abstract:
... A semiconductor gas sensor array was applied to discriminating coffee aromas, essential oils, and volatile compounds with different functional groups. To standardize sample introduction and to remove excess ethanol from volatile mixtures, headspace concentration utilizing a porous polymer trap was incorporated into the sensing system. Distinctive differences were not observed among response patter ...
DOI:
10.1021/jf00004a027

80. Bound aroma compounds from the fruit and the leaves of blackberry (Rubus laciniata L.)

Author:
Humpf, H.U.; Schreier, P.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.10 pp. 1830-1832
ISSN:
0021-8561
Subject:
Rubus; blackberries; leaves; odors; flavor compounds; chemical composition; glycosides; volatile compounds
Abstract:
... HRGC and HRGC-MS identifications of bound aroma compounds from the fruit and the leaves of blackberry (Rubus laciniata L.) were achieved after isolation of extracts obtained by Amberlite XAD-2 adsorption and methanol elution followed by hydrolysis with a commercial pectinase enzyme. In the fruit 41 aglycons and in the leaves 32 bound aroma compounds were identified. Quantitative HRGC revealed 5.8 ...
DOI:
10.1021/jf00010a028

81. Conformational studies of 3-hydroxy-alpha-damascone by nuclear overhauser effect nuclear magnetic resonance experiments

Author:
Schwab, E.; Schreier, P.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.9 pp. 1641-1642
ISSN:
0021-8561
Subject:
flavor compounds; isomers; molecular conformation; nuclear magnetic resonance spectroscopy
Abstract:
... A series of NOE experiments was carried out to clarify the conformation of cis- (1) and trans-3-hydroxy-alpha-damascone (2). For 1, half-chair conformation with a quasiequatorial hydroxy group and a quasiaxial side chain was determined. A main half-chair conformation with quasiequatorial positions both for the hydroxy group and for the side chain was also found for 2. According to the NOE experime ...
DOI:
10.1021/jf00009a021

82. Determination of the kinetics and mechanism of decomposition of tryptophan Amadori rearrangement product by RP-HPLC analysis

Author:
Vaylayan, V.; Forage, N.G.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.2 pp. 364-369
ISSN:
0021-8561
Subject:
tryptophan; degradation; flavor compounds; food chemistry; kinetics; separation; solvents; temperature
Abstract:
... Tryptophan Amadori rearrangement product (ARP) was synthesized, and its decomposition was studied at two different temperatures and concentrations over a period of 6 h. RP-HPLC analysis of the reaction mixtures indicated the presence of hydroxymethylfurfural (HMF), maltol, tryptophan, indole, norharman and harman. Kinetic analysis showed that the activation energy (Ea) for the decomposition of ARP ...
DOI:
10.1021/jf00002a028

83. Development of an enzyme-linked immunosorbent assay for geosmin

Author:
Chung, S.Y.; Vercellotti, J.R.; Johnsen, P.B.; Klesius, P.H.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.4 pp. 764-769
ISSN:
0021-8561
Subject:
alcohols; flavor compounds; synthesis; enzyme-linked immunosorbent assay
Abstract:
... A direct competitive ELISA for geosmin (a musty/earthy off-flavor compound) was developed. Antibodies were produced in goats injected with a BSA-argosmin C (a dehydration product of geosmin) conjugate. The sensitivity and specificity of the antibody were respectively determined in a microtiter plate coated with the purified antibody which was subsequently detected with an alkaline phosphatase-argo ...
DOI:
10.1021/jf00004a030

84. Effects of moisture content on the Maillard browning model system upon microwave irradiation

Author:
Yeo, H.; Shibamoto, T.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.10 pp. 1860-1862
ISSN:
0021-8561
Subject:
water content; Maillard reaction; cysteine; models; microwave treatment; volatile compounds; flavor compounds; glycine (amino acid)
Abstract:
... Browning intensities of an L-cysteine/D-glucose model system with different moisture contents (0-40%) upon microwave irradiation for 2.5 min at the high setting of a 700-W microwave oven were measured by a UV spectrophotometer at 420 nm. The volatile compounds generated were analyzed by gas chromatography and mass spectrometry. Maximum browning intensity occurred at approximately 14% moisture. The ...
DOI:
10.1021/jf00010a035

85. Flavor characteristic compounds found in the essential oil of Ocimum basilicum L. with sensory evaluation and statistical analysis

Author:
Sheen, L.Y.; Ou, Y.H.T.; Tsai, S.J.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.5 pp. 939-943
ISSN:
0021-8561
Subject:
Ocimum basilicum; essential oils; aromatic compounds; flavor compounds; sensory evaluation; statistical analysis; volatile compounds
Abstract:
... Oils obtained from various parts of the basil plant were categorized into five groups by preference ranking test of their aromas. Among them the aroma of fresh leaf-flower oil was the most preferable, while that of stem was the least. According to the odor assessment of each volatile compound by the sniffing method of gas chromatography, methylehavicol and 1-octen-3-ol were the most and the least ...
DOI:
10.1021/jf00005a028

86. Flavor components of dried squid

Author:
Kawai, T.; Ishida, Y.; Kakiuchi, H.; Ikeda, N.; Higashida, T.; Nakamura, S.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.4 pp. 770-777
ISSN:
0021-8561
Subject:
dried foods; flavor compounds; volatile compounds; gas chromatography; temperature; squid
Abstract:
... The volatile components were produced by heating dried squid with glass beads and water. Two flavor concentrates (A and B), obtained by distillation at two temperature ranges, 125-190 and 215-230 degrees C, were analyzed by GC-MS. In addition to several headspace components, a total of 97 components were identified. Concentrate A gave a moderately roasted odor of dried squid and was characterized ...
DOI:
10.1021/jf00004a031

87. Glycosidically bound aroma compounds from the pulp and the peelings of lulu fruit (Solanum vestissimum D.)

Author:
Suarez, M.; Duque, C.; Wintoch, H.; Schreier, P.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.9 pp. 1643-1645
ISSN:
0021-8561
Subject:
tropical and subtropical fruits; chemical analysis; fruit pulp; flavor compounds; Solanum; odors; glycosides; linalool; Colombia
Abstract:
... HRGC and HRGC-MS identifications of bound aroma compounds from the pulp and the peelings of lulu fruit (Solanum vestissimum D.) were achieved after isolation of extracts obtained by Amberlite XAD-2 adsorption and methanol elution followed by hydrolysis with commercial pectinase enzymes. Whereas the aglycons identified in the peelings mainly consisted of terpenoids, with enantiomerically pure (R)-( ...
DOI:
10.1021/jf00009a022

88. Glycosidically bound aroma compounds in the fruits of Prunus species: apricot (P. armeniaca, L.), peach (P. persica, L.), yellow plum (P. domestica, L. ssp. syriaca)

Author:
Krammer, G.; Winterhalter, P.; Schwab, M.; Schreier, P.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.4 pp. 778-781
ISSN:
0021-8561
Subject:
apricots; peaches; plums; food composition; odors; flavor compounds; glycosides; beta-glucosidase; terpenoids; hydrolysis; separation; spectral analysis
Abstract:
... HRGC and HRGC-MS identifications of bound aroma compounds from fruits of Prunus species (apricot, P. armeniaca, L.; peach, P. persica, L.; yellow plum, P. domestica, L. ssp. syriaca) were achieved after isolation of extracts obtained by Amberlite XAD-2 adsorption and methanol elution followed by simultaneous enzyme catalysis extraction (SECE) using beta-glucosidase (emulsin). In total, 47 bound ag ...
DOI:
10.1021/jf00004a032

89. Identification of additional pineapple volatiles

Author:
Takeoka, G.R.; Buttery, R.G.; Teranishi, R.; Flath, R.A.; Guntert, M.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.10 pp. 1848-1851
ISSN:
0021-8561
Subject:
chemical composition; volatile compounds; chemical analysis; flavor compounds; pineapples; odors
Abstract:
... The volatiles of pineapple essence were isolated by liquid-liquid extraction, fractionated on neutral alumina, and analyzed by high-resolution gas chromatography and coupled gas chromatography/mass spectrometry (GC/MS). Twenty-six constituents (1 tentative) were identified for the first time in pineapple including the following sulfur compounds: methyl 3-(methylthio)-(E)-2-propenoate, methyl 3-(me ...
DOI:
10.1021/jf00010a032

90. Identification of new sulfur-containing volatiles in yellow passion fruits (Passiflora edulis f. flavicarpa)

Author:
Engel, K.H.; Tressl, R.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.12 pp. 2249-2252
ISSN:
0021-8561
Subject:
passion fruits; volatile compounds; chemical composition; quantitative analysis; organic sulfur compounds; odors; flavor compounds
Abstract:
... Capillary gas chromatographic analysis of aroma extracts obtained by simultaneous distillation-extraction from yellow passion fruits (Passiflora edulis f. flavicarpa) using a flame photometric detector revealed the presence of previously unreported sulfur-containing volatiles. 3-Mercaptohexanol and the acetates, butanoates, and hexanoates of 3-mercaptohexanol and 3-(methylthio)hexanol, respectivel ...
DOI:
10.1021/jf00012a030

91. Identification of volatile flavor compounds in roasted coconut

Author:
Jayalekshmy, A.; Narayanan, C.S.; Mathew, A.G.
Source:
Journal of the American Oil Chemists' Society 1991 v.68 no.11 pp. 873-880
ISSN:
0003-021X
Subject:
coconuts; roasting; Maillard reaction; temperature; flavor compounds; volatile compounds; India
DOI:
10.1007/BF02660605

92. Isolation and identification of carotenoid pigments, lipids and flavor active components from raw commercial shrimp waste

Author:
Mandeville, S.; Yaylayan, V.; Simpson, B.; Ramaswamy, H.
Source:
Food biotechnology 1991 v.5 no.2 pp. 185-195
ISSN:
0890-5436
Subject:
shrimp; food processing; wastes; carotenoids; lipids; flavor compounds
DOI:
10.1080/08905439109549801

93. Quantitative determination of beta-damascenone in foods using a stable isotope dilution assay

Author:
Sen, A.; Laskawy, G.; Schieberle, P.; Grosch, W.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.4 pp. 757-759
ISSN:
0021-8561
Subject:
food analysis; odors; flavor compounds; coffee (beverage); beers; honey; quantitative analysis
Abstract:
... A stable isotope dilution assay has been developed for the quantitative determination of beta-damascenone in foods. Application of the method to roasted coffee (powder and brew), black tea, honey, and beer has indicated that the odorant can be determined with a high degree of sensitivity and accuracy. ...
DOI:
10.1021/jf00004a028

94. Response of tea quality parameters to time of year and nitrogen fertiliser

Author:
Philip O Ouor; Caleb O Othieno; Janet M Robinson; David M Baker
Source:
Journal of the science of food and agriculture 1991 v.55 no.1 pp. 1-11
ISSN:
0022-5142
Subject:
black tea; caffeine; chemical composition; environmental factors; fertilizer application; flavor; flavor compounds; hens; nitrogen fertilizers; theaflavins; Kenya
Abstract:
... Though tea production continues throughout the year in Kenya, there ere monthly variations in yields and chemical composition attributable to the changes in environmental conditions. Total volatile flavour compounds (VFC), group I VFC, group II VFC and caffeine ere higher throughout the experimental period in black teas manufactured from plants here fertilisers ere applied than here fertiliser as ...
DOI:
10.1002/jsfa.2740550102

95. Reverse Osmosis and Flavor Retention in Apple Juice Concentration

Author:
FANG CHOU; ROBERT C. WILEY; DONALD V. SCHLIMME
Source:
Journal of food science 1991 v.56 no.2 pp. 484-487
ISSN:
0022-1147
Subject:
aldehydes; apple juice; chemical structure; esters; flavor; flavor compounds; juice concentrates; processing equipment; reverse osmosis; temperature; volatile compounds
Abstract:
... Plate‐and‐frame (PF) and spiral‐wound (SW) membrane configurations were used to study influence of reverse osmosis (RO) on flavor compounds in apple juice permeate and retentate. Low temperature (20°C) and high pressure (50 bar) were most effective operating parameters for flavor recovery. Non‐volatile flavor component RO losses were due to permeation. However, loss of volatile compounds through p ...
DOI:
10.1111/j.1365-2621.1991.tb05309.x

96. Some volatile compounds formed from thermal interaction of glucose with glycine, diglycine, triglycine, and tetraglycine

Author:
Oh, Y.C.; Shu, C.K.; Ho, C.T.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.9 pp. 1553-1554
ISSN:
0021-8561
Subject:
oligopeptides; heat treatment; volatile compounds; Maillard reaction; flavor compounds; glycine (amino acid)
Abstract:
... Equimolar aqueous solutions of glycine, diglycine, triglycine, and tetraglycine were heated separately with D-glucose at 180 degree C at pH 4-5 in a Parr bomb for 2 h. The volatile compounds generated from the reaction were analyzed by gas chromatography and gas chromatography-mass spectrometry. The Maillard reaction of glucose with glycine and triglycine produced significantly greater amounts of ...
DOI:
10.1021/jf00009a003

97. Studies on meat flavor. 2. A quantitative investigation of the volatile carbonyls and hydrocarbons in uncured and cured beef and chicken

Author:
Ramarathnam, N.; Rubin, L.J.; Diosady, L.L.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.10 pp. 1839-1847
ISSN:
0021-8561
Subject:
beef; chicken meat; flavor compounds; odors; volatile compounds; cured meats; extraction; chemical composition; quantitative analysis; carbonyl compounds; hydrocarbons
Abstract:
... The aroma concentrates from uncured and cured beef and chicken were isolated by the continuous steam distillation-extraction (SDE) method. By use of hexanal and decanal in pentane as the respective internal standards for cured and uncured meat, quantitative estimation of the volatile constituents in beef and chicken was carried out by using GC-MS. The investigation indicated that hexanal was found ...
DOI:
10.1021/jf00010a031

98. Studies on the enzymatic hydrolysis of bound aroma constituents from raspberry fruit pulp

Author:
Pabst, A.; Barron, D.; Etievant, P.; Schreier, P.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.1 pp. 173-175
ISSN:
0021-8561
Subject:
raspberries; fruit pulp; odors; volatile compounds; flavor compounds; gas chromatography; glycosides; hydrolysis
Abstract:
... HRGC and HRGC-MS identifications of bound volatiles from raspberry fruit (Rubus idaeus cv. Heritage) pulp were achieved after isolation of an extract obtained by Amberlite XAD-2 adsorption and methanol elution followed by hydrolysis with a commercial pectinase enzyme. In total, 57 bound aglycons were identified for the first time in raspberry fruit originating from fatty acid, phenylpropanoid, and ...
DOI:
10.1021/jf00001a034

99. Supercritical fluid extraction coupled with gas chromatography for the analysis of aroma compounds absorbed by low-density polyethylene

Author:
Nielsen, T.J.; Margaretha Jagerstad, I.; Oste, R.E.; Sivik, B.T.G.
Source:
Journal of agricultural and food chemistry 1991 v.39 no.7 pp. 1234-1237
ISSN:
0021-8561
Subject:
packaging materials; food packaging; odors; flavor compounds; extraction; polyethylene film
Abstract:
... Supercritical carbon dioxide was used for extracting aroma compounds absorbed by low-density polyethylene. The extraction step was directly coupled with gas chromatography. The method yielded recoveries and reproducibilities similar to those obtained by a conventional liquid solvent extraction. The standard deviation ranged from 3 to 10% for the different species. The main advantages with the new ...
DOI:
10.1021/jf00007a008

100. Temperature effect on binding of volatile flavor compounds to soy protein in aqueous model systems

Author:
O'Keefe, S.F.; Resurreccion, A.P.; Wilson, L.A.; Murphy, P.A.
Source:
Journal of food science : an official publication of the Institute of Food Technologists 1991 v.56 no.3 pp. 802-806
ISSN:
0022-1147
Subject:
soy protein; volatile compounds; flavor compounds; temperature; binding proteins; models; water; thermodynamics
Abstract:
... The thermodynamics of binding was determined for soybean glycinin and beta-conglycinin and flavor ligands butanal, pentanal, hexanal, octanal, 2- and 3-hexanone, 2- and 5-nonanone, hexanol, and hexane. Hexane had affinity for these proteins only at 5 degrees C. Affinities of binding for all flavor ligands were greater for glycinin than beta-conglycinin. Affinity for aldehydes increased with increa ...
DOI:
10.1111/j.1365-2621.1991.tb05386.x