Flavour and Fragrance Journal
SCOPUS (1985-2025)SCIE-ISI
1099-1026
0882-5734
Anh Quốc
Cơ quản chủ quản: WILEY , John Wiley and Sons Ltd
Lĩnh vực:
Food ScienceChemistry (miscellaneous)
Phân tích ảnh hưởng
Các bài báo tiêu biểu
The volatile and semi‐volatile constituents of agarwood, the infected heartwood of Aquilaria species: a review
Tập 26 Số 2 - Trang 73-87 - 2011
AbstractA compilation of the volatile and semi‐volatile constituents of
agarwood, the infected fragrant heartwood of some Aquilaria species, mainly A.
malaccensis, A. sinensis and A. crassna, is presented. This high‐priced wood has
a long tradition in religious ceremonies as incense and its essential oil is
well appreciated in fine perfumery. More than 150 compounds have been identified
so far, mo...
Quantitative analysis of essential oils: a complex task
Tập 23 Số 6 - Trang 382-391 - 2008
AbstractThis article provides a critical overview of current methods to quantify
essential oil components. The fields of application and limits of the most
popular approaches, in particular relative percentage abundance, normalized
percentage abundance, concentration and true amount determination via
calibration curves, are discussed in detail. A specific paragraph is dedicated
to the correct use ...
Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA)
Tập 8 Số 4 - Trang 173-178 - 1993
AbstractAroma extract dilution analysis (AEDA) of the volatile fractions of
green and black tea samples revealed 28 odourants of which 27 were identified.
As the odour quality and the chromatographic properties of most of the odourants
occurring in the air above the tea powders agreed with those which were
identified by the preceding AEDA, these compounds were detectable by gas
chromatography–olfa...
Fragrance: emerging health and environmental concerns
Tập 17 Số 5 - Trang 361-371 - 2002
AbstractProducts containing scent are a part of daily life. The majority of
cosmetics, toiletries, household and laundry products contain fragrance. In
addition, there is exposure to fragrance from products that are used to scent
the air, such as air fresheners and fragranced candles. In spite of this
widespread use and exposure, there is little information available on the
materials used in fragr...
Microwave oven extraction of an essential oil
Tập 4 Số 1 - Trang 43-44 - 1989
AbstractThe essential oil, extracted by a current of air from the leaves of
Lippia sidoides Cham, heated in a microwave oven for 5 minutes, was
qualitatively identical with that obtained by conventional steam distillation
for 60–90 minutes.
Characterization of the volatile compounds that constitute fresh sweet cream butter aroma
Tập 18 Số 3 - Trang 215-220 - 2003
AbstractThe objective of this study was to determine which volatile compounds
are primarily responsible for the aroma of fresh sweet cream butter. Static
headspace analysis with gas chromatography–olfactometry (GC–O) was used to
select key odourants and purge and trap–GC–mass spectrometry (MS) for their
quantification. Twenty odour‐active compounds were detected in the headspace
(static) of fresh b...
Antibacterial activity of Tagetes minuta L. (Asteraceae) essential oil with different chemical composition
Tập 19 Số 6 - Trang 574-578 - 2004
AbstractThe essential oils from aerial parts of Tagetes minuta L. grown in
Egypt, South Africa and the UK were obtained by hydrodistillation. Although they
had similar constituents, the oils had different percentage compositions.
Dihydrotagetone was the most abundant component of the oils from the UK (34.3
and 54.1%), while the oils from South Africa and Egypt were characterized by a
high content ...
Evaluation of instrumental methods for the untargeted analysis of chemical stimuli of orange juice flavour
Tập 26 Số 6 - Trang 429-440 - 2011
ABSTRACTThis work was conducted as the initial part of the evaluation of
flavoromics as a tool in flavour research. The objective was to develop and
evaluate methods for the untargeted analysis of chemical stimuli of orange juice
flavour. It considered for study all (ideally) low molecular weight compounds as
candidate chemical stimuli in flavour perception (unbiased) instead of focusing
only on c...
A study on the release kinetics and mechanisms of vanillin incorporated in almond gum/polyvinyl alcohol composite nanofibers in different aqueous food simulants and simulated saliva
Tập 31 Số 6 - Trang 442-447 - 2016
AbstractVanillin incorporated almond gum/polyvinyl alcohol (PVA) composite
nanofibers were prepared using electrospinning. The release mechanisms and
kinetics of incorporated vanillin were evaluated in different aqueous food
simulants (distilled water, 10% ethanol, 50% ethanol and 3% acetic acid) and
simulated saliva. Vanillin content in different media was determined by
high‐performance liquid ch...
The essential oil composition of Bubonium graveolens (Forssk.) Maire from the Algerian Sahara
Tập 22 Số 4 - Trang 286-288 - 2007
AbstractThe chemical compositions of the essential oils from the leaves and
flowers of the endemic medicinal plant Bubonium graveolens, collected from
south‐western Algeria, were established by GC–MS analysis. A total of 43
compounds were identified, representing, for leaves and flowers respectively,
97% and 97.6% of the total oil composition. 1,8‐Cineole (21.5% in leaves, 16.5%
in flowers), δ‐cad...