Results 71 to 80 of about 100,051,810 (181)

Decoding Flavor Composition Differences of Chili Oils from Different Pepper Varieties Based on E-nose, GC-IMS, and HS-SPME-GC-MS

Shipin gongye ke-ji
To systematically analyze the differences in flavor composition among five representative chili oils made from Ningxia Yangjiaojiao, Shaanxi Qinjiao, Guizhou Mantianxing, Guizhou Denglongjia and Sichuan Erjingtiao peppers, this study employed multi ...
Lili ZHAO, Yiqing LI, Yuting SHI, Guanying SHI, Le ZHANG, Pengfei JIANG, Mingqi WANG, Xuefeng ZHANG, Zuobing XIAO, Zhaogai WANG   +9 more
doaj   +1 more source

Synthesis of novel substituted tetrahydropyridines, pyrans and thiopyrans

, 2004
2459-2463A new class of six membered heterocycles, 4,4-disubstituted 2,6-diaryl-3,5-diaroyl tetrahydropyridines/pyrans/thiopyrans are synthesized from 1,5-diaryl-3,3 dimethoxycarbonyl-1,5-pentanedione 1/1,5 -diaryl-3-cyano-3-ethoxycarbonyl-1,5 ...
Padmavathi, V, Padmaja, A, Sarma, M Rajagopala, Reddy, B Jagan Mohan   +3 more
core  

Sampling and Analytical Method for Alpha-Dicarbonyl Flavoring Compounds via Derivatization with o-Phenylenediamine and Analysis Using GC-NPD

Scientifica, 2016
A novel methodology is described for the sampling and analysis of diacetyl, 2,3-pentanedione, 2,3-hexanedione, and 2,3-heptanedione. These analytes were collected on o-phenylenediamine-treated silica gel tubes and quantitatively recovered as the ...
Stephanie M. Pendergrass, Jeffrey A. Cooper   +1 more
doaj   +1 more source

The Metabolic Network of Chilled Yak Meat During Storage Was Constructed Based on Metabolomics Technology

Foods
Chilled yak meat is becoming more and more popular with the improvement in living standards, and the flavor of chilled meat is closely related to storage time. The effect of storage time on the flavor of chilled yak meat was explored in this study.
Xingdong Wang, Shaoke Guo, Lin Xiong, Xiaoyun Wu, Pengjia Bao, Yandong Kang, Mengli Cao, Ziqiang Ding, Liyan Hu, Chunnian Liang, Jie Pei, Xian Guo   +11 more
doaj   +1 more source

Incidence and Severity of Bronchial Lesions in Rats Exposed to 2,3-Pentanedione.

, 2015
a Incidence of lesion / number of animals examined.b Fibrosis score (see Materials and Methods).c Severity score based upon both local severity and the extent of the lesion, using a standard4 point scale of 1+ = minimal, 2+ = mild, 3+ = moderate, and 4+ =
Yu Wang (12152), Thai-Vu T. Ton (695373), Julie F. Foley (354206), Scott M. Palmer (293318), Kevin E. Gerrish (341682), Francine L. Kelly (566392), Gordon P. Flake (354202), Daniel L. Morgan (72753), B. Alex Merrick (15133), Patricia S. Stockton (695372), William M. Gwinn (317849)   +10 more
core   +1 more source

Data_Sheet_1_Model Predictions of Occupational Exposures to Diacetyl and 2,3-Pentanedione Emitted From Roasted Whole Bean and Ground Coffee: Influence of Roast Level and Physical Form on Specific Emission Rates.pdf

, 2022
Roasted coffee emits hazardous volatile organic compounds including diacetyl and 2,3-pentanedione. Workers in non-flavored coffee roasting and packaging facilities might inhale diacetyl and 2,3-pentanedione from roasted coffee above occupational exposure
Dru A. Burns (8183616), Anand Ranpara (8183610), Elizabeth Fernandez (181983), Ryan F. LeBouf (8183607), Alyson R. Fortner (9394913)   +4 more
core   +1 more source

Spectroscopic and Potentiometric Analysis on Diaquo Bis(N-2-Amino-3-Methylbutayl-2,4-Pentanedionato) Copper (II) Complex [PDF]

, 2011
A Schiff base was prepared from the reaction of 2 -amino -3 – methylbutanoic acid and 2, 4 pentanedione. The reaction of the prepared Schiff base with ethanolic solution of copper (II) chloride formed diaquo bis( N – 2 – amino – 3 -methylbutyl -2, 4 ...
Aliyu, H.N., Bello, I.
core   +1 more source

IDENTIFIKASI CHARACTER IMPACT ODORANTS BUAH KAWISTA (Feronia Limonia) [Identification of Character Impact Odorants of Wood Apple Fruit (Feronia Limonia)]

Jurnal Teknologi dan Industri Pangan, 2004
The volatiles of the kawista fruit (wood apple) were analyzed by gas chromatography (GC) and a combined gas chromatography-mass spectrometer (GC-MS).
Anton Apriyantono1), Bakti Kumara2)
doaj  

Flavoring Chemicals in E-Cigarettes: Diacetyl, 2,3-Pentanedione, and Acetoin in a Sample of 51 Products, Including Fruit-, Candy-, and Cocktail-Flavored E-Cigarettes

, 2016
Background: There are > 7,000 e-cigarette flavors currently marketed. Flavoring chemicals gained notoriety in the early 2000s when inhalation exposure of the flavoring chemical diacetyl was found to be associated with a disease that became known as ...
Stewart, James, Flanigan, Skye S., MacNaughton, Piers, LeBlanc, Mallory, Allen, Joseph, Christiani, David, Vallarino, Jose   +6 more
core   +1 more source

Integrated exploration of molecular structure, quantum chemical properties, molecular docking, and antioxidant activity of 4-(2-hydroxyanilino)pent-3-en-2-one

Results in Chemistry
Schiff bases are crucial intermediates in organic chemistry. They are used to introduce carbon–nitrogen double bonds in organic molecules. In this study, 4-(2-hydroxyanilino) pent-3-in-2-one (L) was synthesized from the reaction of 2,4-pentanedione and 2-
Safia Chahmana, Fatiha Benghanem, Mamoun Fellah, Hakima Aityoucef, Souhib Bennaadja, Malika Foudia, Aldja Djili, Samira Ghedjati, Gamal A. El-Hiti   +8 more
doaj   +1 more source