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Enbo Xu et al.
Journal of food science, 80(7), C1476-C1489 (2015-06-20)
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion-processed rice wine (EE), and to confirm its characteristic
Christina Preston et al.
Journal of agricultural and food chemistry, 51(27), 8027-8031 (2003-12-24)
By use of extracts prepared by liquid-liquid separation of the volatiles from self-prepared juices of pineapple fruits (Ananas comosus) (n = 14) as well as commercial pineapple recovery aromas/water phases (n = 3), on-line capillary gas chromatography-isotope ratio mass spectrometry
Kei Takahashi et al.
Journal of chromatography. A, 1218(43), 7850-7856 (2011-09-20)
Free medium-chain fatty acids (MCFAs) can negatively influence the fermentation process and taste quality in alcoholic beverages. Ethyl hexanoate is important in providing a fruit-like flavour to drinks, particularly in Japanese sake. In this study, we developed a direct injection
John C Beaulieu et al.
Journal of agricultural and food chemistry, 55(23), 9503-9513 (2007-10-20)
Changes in post-cutting volatiles, quality, and sensory attributes during fresh-cut storage (4 degrees C) of cantaloupe (Cucumis melo L. var. Reticulatus, Naudin, cv. 'Sol Real') harvested at four distinct maturities (1/4-, 1/2-, 3/4-, and full-slip) were investigated after 0, 2
Julien Januszkiewicz et al.
Journal of chromatography. A, 1195(1-2), 16-24 (2008-05-23)
A headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC/MS) method was developed using experimental designs to quantify the flavor of commercial Cheddar cheese and enzyme-modified Cheddar cheese (EMCC). Seven target compounds (dimethyl disulfide, hexanal, hexanol, 2-heptanone, ethyl hexanoate
Mirela Kopjar et al.
Journal of the science of food and agriculture, 90(8), 1285-1292 (2010-05-18)
Partition coefficients give an indication of the retention of aroma compounds by the food matrix. Data in the literature are obtained by various methods, under various conditions and expressed in various units, and it is thus difficult to compare the
Hong-Yong Duan et al.
Vascular, 23(4), 358-365 (2014-09-12)
To evaluate the possibility of using heparin-bonded polycaprolactone grafts to replace small-diameter arteries. Polycaprolactone was bonded with heparin. The activated partial thromboplastin time of heparin-bonded polycaprolactone grafts was determined in vitro. Small-diameter grafts were electrospun with heparin-bonded polycaprolactone and polycaprolactone
Jose C S dos Santos et al.
Enzyme and microbial technology, 77, 1-7 (2015-07-04)
Lipase from Thermomyces lanuginosus (TLL) and lipase B from Candida antarctica (CALB) have been immobilized on divinylsulfone (DVS) activated agarose beads at pH 10 for 72 h. Then, as a reaction end point, very different nucleophiles have been used to
Takashi Kuribayashi et al.
Bioscience, biotechnology, and biochemistry, 76(2), 391-394 (2012-02-09)
We show that the concentration of total free fatty acids (FFAs) in sake produced by yeast with high productivity of ethyl caproate could be approximated by the concentration of 2 FFAs, caproic and caprylic acids. Measurement of the total FFAs
Jorge A Pino et al.
Journal of the science of food and agriculture, 93(12), 3114-3120 (2013-04-05)
Solid phase microextraction and simultaneous distillation-extraction combined with GC-FID, GC/MS, aroma extract dilution analysis and odour activity values were used to analyse volatile compounds from guava (Psidium guajava L. cv. Red Suprema) and to estimate the most odour-active compounds. The
Clémentine Lauverjat et al.
Journal of agricultural and food chemistry, 57(21), 9878-9887 (2009-10-13)
Physicochemical properties (partition and diffusion coefficients) involved in the mobility and release of salt and aroma compounds in model cheeses were determined in this study. The values of NaCl water/product partition coefficients highlighted interactions between proteins and NaCl. However, these
S Barkat et al.
Chemical senses, 37(2), 159-166 (2011-08-30)
Our olfactory system is confronted with complex mixtures of odorants, often recognized as single entities due to odor blending (e.g., coffee). In contrast, we are also able to discriminate odors from complex mixtures (e.g., off-odors). Therefore, the olfactory system is
Virginia C Resconi et al.
Food chemistry, 242, 288-300 (2017-10-19)
This study aims to assess the changes in beef aroma over time when steaks from pre-aged knuckles are stored in retail display under high oxygen conditions for 15 or 22days in vacuum conditions. Odorous volatile compounds were analysed by solid-phase
Angela L Zachman et al.
Biomaterials, 35(36), 9635-9648 (2014-08-27)
Peripheral artery disease (PAD) is characterized by vessel occlusion and ischemia in the limbs. Treatment for PAD with surgical interventions has been showing limited success. Moreover, recent clinical trials with treatment of angiogenic growth factors proved ineffective as increased angiogenesis
Joo Hyuck Lim et al.
Biological & pharmaceutical bulletin, 36(3), 346-351 (2012-12-22)
The role of cyclohexane diester analogues in the formation of melanin has been recently reported. In the present study, we investigated the inhibitory effect of cyclohexanediol bis-ethylhexanoate (CHEH) on melanogenesis in B16 melanoma cells and on UV-B-induced pigmentation in human
Siliang Wu et al.
Food chemistry, 342, 128381-128381 (2020-10-25)
The key aroma compounds of six commercially available dry-cured Spanish mackerel (Scomberomorus niphonius, DCSM) were identified using electronic nose (E-nose), gas chromatography-olfactometry (GC-O), and two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS). A total of 38-55 aroma compounds were identified, and 21-26
Gisele C da Silva et al.
Food chemistry, 167, 71-77 (2014-08-26)
Two methods for the extraction, identification and quantification of the highest occurrence and lowest perception threshold off-flavours in fifteen different samples of Brazilian Pilsner beers were developed. For this purpose, headspace solid phase microextraction in combination with a gas chromatography
Zhiyou Pan et al.
Sheng wu gong cheng xue bao = Chinese journal of biotechnology, 24(4), 673-678 (2008-07-12)
Short-chain esters play a significant role in the food industry as flavor and aroma constituents. Candida antarctica lipase B (CALB) is one of the most effective catalysts for organic synthesis. We constructed a CALB-displaying yeast whole-cell biocatalyst and applied it
Hiroshi Kitagaki et al.
Annual review of food science and technology, 4, 215-235 (2013-03-08)
Sake is an alcoholic beverage of Japan, with a tradition lasting more than 1,300 years; it is produced from rice and water by fermenting with the koji mold Aspergillus oryzae and sake yeast Saccharomyces cerevisiae. Breeding research on sake yeasts
Eduardo Coelho et al.
Food chemistry, 295, 156-164 (2019-06-09)
During ageing, wood adsorbs volatile compounds from beverages. However, chemical interactions involved in sorption still remain unclear, as well as wood capacity to transfer such compounds to subsequent matrices when reused. Therefore, extractions were conducted from used wood manipulating variables
Da-Mi Jung et al.
Journal of agricultural and food chemistry, 51(1), 200-205 (2002-12-28)
Changes in the volatility of selected flavor compounds in the presence of nonvolatile food matrix components were studied using headspace solid-phase microextraction (HS-SPME) combined with GC-MS quantification. Time-dependent adsorption profiles to the SPME fiber and the partition coefficients between different
Magdalena Wrona et al.
Talanta, 172, 37-44 (2017-06-13)
Recently oxobiodegradable polyethylene gained popularity as food packaging material due to its potential to reduce polymer waste. However, this type of material can release after its oxidation off-odour compounds that affect the organoleptic properties of packaged food. Odour compounds released
Kazuo Aritomi et al.
Bioscience, biotechnology, and biochemistry, 68(1), 206-214 (2004-01-28)
Point mutation of Gly1250Ser (1250S) of the yeast fatty acid synthase gene FAS2 confers cerulenin resistance. This mutation also results in a higher production of the apple-like flavor component ethyl caproate in Japanese sake. We mutated the 1250th codon by
Dong Wang et al.
Bioprocess and biosystems engineering, 30(3), 147-155 (2007-01-26)
The cell-bound lipase from Rhizopus chinensis CCTCC M201021 with high catalysis ability for ester synthesis was located as a membrane-bound lipase by the treatments of Yatalase firstly. In order to improve its synthetic activity in non-aqueous phase, the pretreatments of
Georgia Lytra et al.
Food chemistry, 194, 196-200 (2015-10-17)
Our study focused on variations in wine aroma perception and molecular composition during tasting over a period of 30min. In parallel, dynamic analytical and sensory methods were applied to study changes in the wines' molecular and aromatic evolution. Dynamic sensory
Alexandre Juteau et al.
Journal of agricultural and food chemistry, 52(6), 1621-1629 (2004-03-20)
Release of aroma compounds in selected iota-carrageenan systems was studied by static headspace analysis. By varying the sodium chloride content, different rheological behaviors were obtained ranging from solution to gel. From the release curves, mass transfer (h(D)) and partition coefficients
Pingxi Xu et al.
Proceedings of the National Academy of Sciences of the United States of America, 111(46), 16592-16597 (2014-10-29)
Insect repellents are important prophylactic tools for travelers and populations living in endemic areas of malaria, dengue, encephalitis, and other vector-borne diseases. DEET (N,N-diethyl-3-methylbenzamide) is a 6-decade-old synthetic repellent, which is still considered the gold standard of mosquito repellents. Mosquitoes
Ellen Philippe et al.
Journal of agricultural and food chemistry, 51(5), 1393-1398 (2003-02-20)
Physicochemical parameters, such as hydrophobicity, water solubility, and volatility, of four flavor compounds (ethyl acetate, ethyl butyrate, ethyl hexanoate, and 2-pentanone) were determined. The amount of flavor compounds released from different model matrices (mineral water, purified triolein, an oil-in-water emulsion
Jae Hee Hong et al.
Journal of agricultural and food chemistry, 54(24), 9168-9175 (2006-11-23)
Copper is thought to influence aroma perception by affecting volatility of aroma compounds in the mouth through interaction with salivary components, especially proteins. Our objective was to identify the effect of copper on the volatility of aroma compounds and the
Naziha Mdaini et al.
Applied biochemistry and biotechnology, 128(3), 227-235 (2006-04-25)
Based on its aromatic potential, Geotrichum candidum isolated from olive vegetation water was tested for the production of volatile compounds. When G. candidum was cultivated on media with glucose as the carbon source, flavor volatile compounds were produced and accumulated
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