Flavour and Fragrance Journal
SCOPUS (1985-2023)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 reviewAbstract A 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 religio... ...
Tập 26 Số 2 - Trang 73-87 - 2011
Quantitative analysis of essential oils: a complex taskAbstract This 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... ...
Tập 23 Số 6 - Trang 382-391 - 2008
Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA)Abstract Aroma 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 dete... ...
Tập 8 Số 4 - Trang 173-178 - 1993
Fragrance: emerging health and environmental concernsAbstract Products 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 availab... ...
Tập 17 Số 5 - Trang 361-371 - 2002
Microwave oven extraction of an essential oilAbstract The 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.
Tập 4 Số 1 - Trang 43-44 - 1989
Characterization of the volatile compounds that constitute fresh sweet cream butter aromaAbstract The 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 ... ...
Tập 18 Số 3 - Trang 215-220 - 2003
Antibacterial activity of Tagetes minuta L. (Asteraceae) essential oil with different chemical compositionAbstract The 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 ... ...
Tập 19 Số 6 - Trang 574-578 - 2004
Evaluation of instrumental methods for the untargeted analysis of chemical stimuli of orange juice flavourABSTRACT This 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 (unbias... ...
Tập 26 Số 6 - Trang 429-440 - 2011
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 salivaAbstract Vanillin 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 determi... ...
Tập 31 Số 6 - Trang 442-447 - 2016
The essential oil composition of Bubonium graveolens (Forssk.) Maire from the Algerian SaharaAbstract The 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 composi... ...
Tập 22 Số 4 - Trang 286-288 - 2007