Flavour and Fragrance Journal

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Volatile components from Cephalotaxus griffithii growing in northern Thailand
Flavour and Fragrance Journal - Tập 17 Số 2 - Trang 153-155 - 2002
Weerachai Phutdhawong, John Korth, Duang Buddhasukh, Stephen G. Pyne
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%), caryoph...... hiện toàn bộ
Characterization of the volatile compounds that constitute fresh sweet cream butter aroma
Flavour and Fragrance Journal - Tập 18 Số 3 - Trang 215-220 - 2003
Devin G. Peterson, Gary A. Reineccius
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 ...... hiện toàn bộ
Chemical composition and the anti‐melanogenic potential of different essential oils
Flavour and Fragrance Journal - Tập 31 Số 3 - Trang 255-261 - 2016
Daniela Fiocco, Marcella Arciuli, Mattia Pia Arena, Stefania Benvenuti, Anna Gallone
AbstractTyrosinase is the key enzyme of melanogenesis, the process that determines skin and hair pigmentation in mammals. In humans, various pigmentary disorders depend on excessive melanin production and accumulation. Moreover, tyrosinase activity can cause the undesirable browning of plant‐derived food. For such reasons, ongoing researches aim at developing effec...... hiện toàn bộ
Microwave oven extraction of an essential oil
Flavour and Fragrance Journal - Tập 4 Số 1 - Trang 43-44 - 1989
A. A. Craveiro, F. J. A. Matos, J. W. Alencar, M Plumel
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.
Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA)
Flavour and Fragrance Journal - Tập 8 Số 4 - Trang 173-178 - 1993
H. Guth, Werner Grosch
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 dete...... hiện toàn bộ
The quest for odorants having salicylate notes
Flavour and Fragrance Journal - Tập 29 Số 2 - Trang 77-86 - 2014
Jean‐Marc Gaudin
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 structu...... hiện toàn bộ
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
Abdelkrim Cheriti, Amel Saad, Nasser Belboukhari, Said Ghezali
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 composi...... hiện toàn bộ
Quantitative analysis of essential oils: a complex task
Flavour and Fragrance Journal - Tập 23 Số 6 - Trang 382-391 - 2008
Carlo Bicchi, Erica Liberto, Maura Matteodo, Barbara Sgorbini, Luigi Mondello, Barbara d’Acampora Zellner, Rosaria Costa, Patrizia Rubiolo
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...... hiện toàn bộ
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
Atefe Rezaei, Ali Nasirpour, Hossein Tavanai, Milad Fathi
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 determi...... hiện toàn bộ
Fragrance: emerging health and environmental concerns
Flavour and Fragrance Journal - Tập 17 Số 5 - Trang 361-371 - 2002
Betty Bridges
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 availab...... hiện toàn bộ
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