Honey volatiles as a fingerprint for botanical origin: a review on their occurrence on monofloral honeys [PDF]
, 2020 Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to
Figueiredo, Ana Cristina +3 more
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The determination of furaldehyde and benzaldehyde in plum brandy [PDF]
Hemijska Industrija, 2005 Among all alcohol liqueurs, brandies from drupaceous plants are characterized with the highest level of hydro cyanic acid, benzaldehyde and ethylcarbamate.
Rajković Miloš B., Perić Lazar
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Highly selective hydrogenation of furfural over supported Pt nanoparticles under mild conditions [PDF]
, 2015 The selective liquid phase hydrogenation of furfural to furfuryl alcohol over Pt nanoparticles supported on SiO₂, ZnO, γ-Al2O₃, CeO₂ is reported under extremely mild conditions.
Durndell, Lee J. +6 more
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Electronic excitation of furfural as probed by high-resolution vacuum ultraviolet spectroscopy, electron energy loss spectroscopy, and ab initio calculations [PDF]
, 2015 The electronic spectroscopy of isolated furfural (2-furaldehyde) in the gas phase has been investigated using high-resolution photoabsorption spectroscopy in the 3.5-10.8 eV energy-range, with absolute cross section measurements derived.
Blanco Ramos, Francisco
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Stir Bar Sorptive Extraction of Volatile Compounds in Vinegar: Validation Study and Comparison With Solid Phase Microextraction [PDF]
, 2007 Stir bar sorptive extraction was evaluated for analysing volatiles in vinegar. The procedure developed shows detection and quantitation limits, and linear ranges adequate for analysing this type of compounds. The accuracy obtained was close to 100%, with
Alves +25 more
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The odour of white bread [PDF]
, 1973 Volatile constituents of white bread were investigated. Different methods were used for isolating and concentrating components to avoid artefacts as far as possible. Especially good was enlarged vapour analysis.
Mulders, E.J.
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Evaluation of Shelf Life and Heat Treatment of Tomato Products
Czech Journal of Food Sciences, 2009 Model storage experiments of pasteurised tomato puree and ketchup were carried out. The sets of samples were boiled at 100°C, during the heating the changes of selected markers were followed and correlated with the sensory evaluation, the markers were ...
A. Rajchl +4 more
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Synthesis of Jasmonoides from Furan Derivatives
Molecules, 2000 This paper presents applicability of commonly available furan derivatives, like 2-methyl furan, furaldehyde and 5-methylfuraldehyde in syntheses of jasmanoides.
Janusz Nowicki
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High-Performance Liquid Chromatographic Determination of 2-Furaldehyde and 5-Hydroxymethyl-2-furaldehyde in Fruit Juices [PDF]
Journal of Chromatographic Science, 1997 A method for the determination of 2-furaldehyde (F) and 5-hydroxymethyl-2-furaldehyde (HMF) in fruit juices by high-performance liquid chromatography (HPLC) is described. The method is based on the formation of the 2,4-dinitrophenylhydrazones of carbonyl compounds and subsequent separation of these derivatives.
LO COCO, Filippo +3 more
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Chemosensors, 2021 The structural preferences of furanic compounds were studied using a combination of a molecularly imprinted film (MIF) on a piezoelectric-quartz chip. The furanic compounds and their derivatives were used as the templates.
Wei-Liang Lin, Chung-Yin Lin, Dar-Fu Tai
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