Flavour and Fragrance Journal
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The quest for odorants having salicylate notes
Flavour and Fragrance Journal - Tập 29 Số 2 - Trang 77-86 - 2014
ABSTRACTWe describe the synthesis and sensory characterization of a series of
compounds which we anticipated would possess the olfactory notes of salicylates.
We explored carba‐analogues, cyclic β‐keto esters and cyclic β‐diketones as
salicylate analogues. Applying the simple concept of three‐dimensional structure
similarity was very fruitful. Salicylate carba‐analogues and β‐keto esters,
especial...
The essential oil composition of Bubonium graveolens (Forssk.) Maire from the Algerian Sahara
Flavour and Fragrance Journal - 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...
Quantitative analysis of essential oils: a complex task
Flavour and Fragrance Journal - 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 ...
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
Flavour and Fragrance Journal - 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...
Volatile components from Cephalotaxus griffithii growing in northern Thailand
Flavour and Fragrance Journal - Tập 17 Số 2 - Trang 153-155 - 2002
AbstractCapillary gas chromatography (GC–FID) and mass spectrometry (GC–MS) were
used to analyse the chemical composition of the essential oil of Cephalotaxus
griffithii, collected in remote northern Thailand. GC–MS data and retention
indices were used to identify 22 components in the hydrodistillation oil, with
α‐pinene (58.50%), caryophyllene (11.67%), β‐pinene (4.19%), myrcene (3.46%) and
limon...
Fragrance: emerging health and environmental concerns
Flavour and Fragrance Journal - 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...
Evaluation of instrumental methods for the untargeted analysis of chemical stimuli of orange juice flavour
Flavour and Fragrance Journal - 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...
The volatile and semi‐volatile constituents of agarwood, the infected heartwood of Aquilaria species: a review
Flavour and Fragrance Journal - 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...
Characteristic of aroma components and antioxidant activity of essential oil from Ocimum tenuiflorum leaves
Flavour and Fragrance Journal - Tập 37 Số 4 - Trang 210-218 - 2022
AbstractOcimum tenuiflorum has a characteristic spicy, sweet and green aroma and
has been used as a medicinal herb for various diseases in Ayurveda systems. This
study aimed to investigate the aroma‐impact components and antioxidant activity
of the essential oil from O. tenuiflorum leaves, grown in Sri Lanka, which was
obtained by hydrodistillation. The volatile compounds in the essential oil were...
Characterization of the volatile compounds that constitute fresh sweet cream butter aroma
Flavour and Fragrance Journal - 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...
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