Results 211 to 220 of about 48,801 (263)

Flavor Release and Perception in Hard Candy:  Influence of Flavor Compound−Compound Interactions

Journal of Agricultural and Food Chemistry, 2004
The influence of flavor compound-compound interactions on flavor release properties and flavor perception in hard candy was investigated. Hard candies made with two different modes of binary flavor delivery, (1) L-menthol and 1,8-cineole added as a mixture and (2) L-menthol and 1,8-cineole added separate from one another, were analyzed via breath ...
Amanda L, Schober, Devin G, Peterson
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Photochemical Reactions of Flavor Compounds

1998
Photochemical reaction is a chemical reaction which is initiated by light. In addition to light, photosensitizer and oxygen are the two important factors which contribute to the formation of photochemical products. In this contribution, photochemical reactions of flavor compounds are classified into four categories according to the factors of ...
C W, Chen, C T, Ho
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FLAVOR COMPOUNDS OF POPPED AMARANTH SEEDS

Journal of Food Processing and Preservation, 2008
Amaranth caudatus seeds were popped and studied for optimal popping conditions and flavor compounds. The optimum popping temperature for the seeds was 180C. At this temperature, the expansion volume, flake size and unpopped kernel proportion were 9.4?11.3 cm3/g, 0.010?0.012 cm/g and 10?2%, respectively.
Gamel, T.H., Linssen, J.P.H.
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Flavor Release and Perception in Hard Candy:  Influence of Flavor Compound−Flavor Solvent Interactions

Journal of Agricultural and Food Chemistry, 2004
The release kinetics of l-menthol dissolved in propylene glycol (PG), Miglyol, or 1,8-cineole (two common odorless flavor solvents differing in polarity and a hydrophobic flavor compound) were monitored from a model aqueous system via atmospheric pressure chemical ionization mass spectrometry (APCI-MS). Breath analysis was also conducted via APCI-MS to
Amanda L, Schober, Devin G, Peterson
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Odor and flavor compounds from lipids

Progress in the Chemistry of Fats and other Lipids, 1973
CHARACTERIZATION OF VOLATILE ODOR AND FLAVOR COMPOUNDS A. Isolation 1. Very low boiling compounds (b.p. below 40°C) 2. Low boiling compounds (b.p. 40-100°C) 3. High boiling compounds (b.p. 100-200°C) 4. Very high boiling compounds (b.p. above 200°C) 5. Isolation of classes of compounds 6. Comment B. Fractionation of flavor compounds 1. Free compounds 2.
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Evaluation of Beer Flavor Compounds

Proceedings. Annual meeting - American Society of Brewing Chemists, 1967
(1967). Evaluation of Beer Flavor Compounds. Proceedings. Annual meeting - American Society of Brewing Chemists: Vol. 25, Proceedings of the Annual Meeting 1967, pp. 156-164.
G. M. Sega, M. J. Lewis, M. H. Woskow
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Volatile Flavor Compounds from Shallots

Journal of Food Science, 1982
ABSTRACT Approximately 0.030%, 0.012% and 0.005% (v/w), in wet weight, of volatile oils were obtained from raw, baked and deep‐fried shallots, respectively. These oils have been studied by a gas chromatograph coupled to a mass spectrometer.
J. L. WU, C. C. CHOU, M. H. CHEN, C. M. WU   +3 more
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Production of Flavor Compounds by Microorganisms

1983
Publisher Summary Over the years, products of microbial metabolism have become accepted flavor additives in the food industry. Their most evident impact has been among sweeteners such as aspartame, flavor enhancers such as 5’-nucleotides, and yeast foods.
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Flavor Compounds in Maple Syrup

1992
Abstract Maple syrup is characterized by an unique “maple” flavor. There is presently no definite compound or compounds which have been identified as the “maple” flavor. However, numerous flavor compounds have been identified in maple syrup. These include primarily phenolic compounds, pyrazines and carbonyl compounds.
Inteaz Alli, Emmanuel Akochi-K, Selim Kermasha   +2 more
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Interactions of flavor compounds with pectic substances

Nahrung/Food, 2000
Investigation has been conducted using equilibrium dialysis on the sorption of flavor compounds (FC) in solutions of low- and high-esterified pectinates (LEP and HEP, respectively). The compounds include 2-acetyl pyridine, 2,3-diethyl pyrazine, 2-acetyl thiophene and some normal 2-ketones.
E E, Braudo, I G, Plashchina, V V, Kobak, R V, Golovnya, I L, Zhuravleva, N I, Krikunova   +5 more
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