W337706

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Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production.

Amélie Slegers et al.

Molecules (Basel, Switzerland), 20(6), 10980-11016 (2015-06-18)

Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varietal differences between interspecific hybrids are not

Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis.

Cheryl Palma-Harris et al.

Journal of agricultural and food chemistry, 50(17), 4875-4877 (2002-08-09)

The ability of nonacidified, refrigerated pickled cucumbers to produce the fresh cucumber flavor impact compounds (E,Z)-2,6-nonadienal and (E)-2-nonenal declined during storage. Production of these compounds decreased as the pH of refrigerated cucumbers was reduced. Despite the fact that the concentrations

Aroma characteristics of cloudy kiwifruit juices treated with high hydrostatic pressure and representative thermal processes.

Yu Zhao et al.

Food research international (Ottawa, Ont.), 139, 109841-109841 (2021-01-30)

The commercial kiwifruit juice is deficient in a theoretical basis for the control of aroma characteristics during sterilization. To investigate the different sterilization methods on the aroma of kiwifruit juice, three sterilized kiwifruit juice samples, including pasteurization (PS), high temperature

Cue-Evoked Dopamine Promotes Conditioned Responding during Learning.

Joachim Morrens et al.

Neuron, 106(1), 142-153 (2020-02-07)

Dopamine neurons mediate the association of conditioned stimuli (CS) with reward (unconditioned stimuli, US) by signaling the discrepancy between predicted and actual reward during the US. Some theoretical models suggest that learning is also influenced by the salience or associability

Determining human exposure and sensory detection of odorous compounds released during showering.

Pinar Omür-Ozbek et al.

Environmental science & technology, 45(2), 468-473 (2010-12-15)

Modeling of human exposure to aqueous algal odorants geosmin (earthy), 2-methylisoborneol (musty), and (trans,cis)-2,6-nonadienal (cucumber, fishy), and the solvent trichloroethylene (sweet chemical), was investigated to improve the understanding of water-air transfer by including humans as sensors to detect contaminants. A

Flavor development in the ripening of anchovy (Engraulis encrasicholus L.).

Triqui R & Reineccius GA.

Journal of Agricultural and Food Chemistry, 43(2), 453-458 (1995)

A male sex pheromone in a scorpionfly.

Dagmar Kock et al.

Journal of chemical ecology, 33(6), 1249-1256 (2007-05-15)

It has been postulated that males of a number of scorpionfly species produce sex pheromones. This is based on the observation that females often respond only to conspecific males when they evert their genital pouch, the proposed site of pheromone

Off-flavour masking of secondary lipid oxidation products by pea dextrin.

S Böttcher et al.

Food chemistry, 169, 492-498 (2014-09-23)

The aim of the present study was to evaluate the off-flavour masking potential of pea dextrin (PD) in emulsions rich in ω-3 and ω-6-fatty acids in comparison with maltodextrin (MD) and 2-hydroxypropyl-β-cyclodextrin (HPBCD). After optimisation of the homogenisation procedure, stable

Study of flavor compounds of essential oil extracts from edible Japanese kelps.

Kajiwara T, et al.

Journal of Food Science, 53(3), 960-962 (1988)

The volatile compounds in lamb fat are affected by the time of grazing.

Valentina Vasta et al.

Meat science, 90(2), 451-456 (2011-10-11)

This study was designed to assess whether different grazing managements affect the appearance of organic volatile compounds (VOC) in lamb fat. Forty-two lambs were divided into four groups: 9 lambs were restricted in stall and fed concentrate (S group); 12

Trans-2, cis-6-nonadienal and trans-2-nonenal in cucumber fruits.

Sekiya J, et al.

Phytochemistry, 16(7), 1043-1044 (1977)

Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions.

Habibollah Faraji et al.

Journal of agricultural and food chemistry, 52(23), 7164-7171 (2004-11-13)

Polyols have been incorporated into fish oil emulsions as a means for the inhibition of lipid oxidation and suppression of fishy flavor. However, the role of sugars and polyhydric alcohols as antioxidants has not been clearly established. Selected polyols were

Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments.

Monika Christlbauer et al.

Journal of agricultural and food chemistry, 59(24), 13122-13130 (2011-11-15)

Although the aroma compounds of meat processed as such have been studied previously, data on complete homemade dishes containing beef and pork meat were scarcely studied. Recently, 38 odor-active compounds were characterized in beef and pork vegetable gravies using GC-olfactometry.

Contribution of volatile compounds to mango (Mangifera indica L.) aroma

Pino JA & Mesa J

Flavour and Fragrance Journal, 21(2), 207-213 (2006)

Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation.

Michael Czerny et al.

Journal of agricultural and food chemistry, 50(23), 6835-6840 (2002-10-31)

An investigation on the odor-active compounds of wholemeal (WWF) and white wheat flour (WF 550) by aroma extract dilution analysis (AEDA) and by quantitative studies using stable isotope dilution assays (SIDA) revealed a significant number of odor-active compounds, such as

Genotoxic effects of the alpha, beta-unsaturated aldehydes 2-trans-butenal, 2-trans-hexenal and 2-trans, 6-cis-nonadienal.

U Dittberner et al.

Mutation research, 335(3), 259-265 (1995-12-01)

The genotoxic effects of the 2-alkenals crotonaldehyde, 2-trans-hexenal and 2-trans-6-cis-nonadienal were studied by cytogenetic methods, analyzing frequencies of sister-chromatid-exchanges, numerical and structural chromosome aberrations and micronucleus induction in human blood lymphocytes and cells of the permanent Namalva line. Crotonaldehyde and

Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors.

Gudipati Venkateshwarlu et al.

Journal of agricultural and food chemistry, 52(6), 1635-1641 (2004-03-20)

The volatiles (E,Z)-2,6-nonadienal, 1-penten-3-one, (Z)-4-heptenal, and (E,E)-2,4-heptadienal were added to milk containing 1.5% fat according to a central composite design, to evaluate the individual and combinatory effects of these volatiles on sensory properties. The milk samples with added volatiles were

Volatile compounds of Viola odorata absolutes: identification of odorant active markers to distinguish plants originating from France and Egypt.

Laure Saint-Lary et al.

Chemistry & biodiversity, 11(6), 843-860 (2014-06-18)

Absolutes isolated from Viola odorata leaves, valuable materials for the flavor and fragrance industry, were studied. Violets are mainly cultivated in France and Egypt and extracted locally. The absolutes of the two origins showed different olfactory profiles both in top

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