Results 201 to 210 of about 2,966 (257)
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1,3‐Oxathianes, Chiral Fruit Flavour Compounds
Liebigs Annalen der Chemie, 1985AbstractFrom optically pure 3‐mercaptohexan‐1‐ols as key intermediates some chiral 1,3‐oxathianes were synthesized and their structures elucidated by 1H and 13C NMR spectra. Sensory qualities of the optically pure isomers are given.
Armin Mosandl, Georg Heusinger
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Flavour compounds of Greek cotton honey
Journal of the Science of Food and Agriculture, 2005AbstractFinding marker compounds is a powerful tool in the determination of the botanical origin of honey. For this purpose the flavour fraction of Greek cotton honey was investigated. A striking characteristic of this type of honey is the presence of more than 35 phenolic compounds in the extract, accounting for almost 60% of the total amount of ...
Eleftherios Alissandrakis +4 more
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Volatile flavour compounds of yoghurt
International Journal of Food Science & Technology, 1992SummaryThe volatile flavour compounds of three samples of Egyptian yoghurt were analysed over a two‐week period at 8°C using a simple headspace gas chromatography technique in order to study the changes and relate them to flavour acceptability.Volatile compounds present were acetaldehyde, diacetyl, acetoin, acetone, butanone, and acetic acid.
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Flavour‐active compounds in thermally treated yeast extracts
Journal of the Science of Food and Agriculture, 2018AbstractBACKGROUNDAroma‐active compounds and non‐volatile substances determine the characteristic aroma and taste of yeast extract (YE). Changes in the characteristic aroma and taste of YE due to thermal reaction are rarely studied, and the relationship between aroma‐active compounds and non‐volatile compounds is not yet clear.RESULTSNon‐volatile ...
Aygul Alim +5 more
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Volatile off‐flavour compounds in desiccated coconut
Journal of the Science of Food and Agriculture, 1985AbstractAliphatic methyl ketones and secondary alcohols have been isolated from desiccated coconut and shown to be responsible for the rancid off‐flavour. Two series of compounds have been isolated. The series with an odd number of carbon atoms (C5,7,9,11) comprising pentan‐2‐one, pentan‐2‐ol, heptan‐2‐one, heptan‐2‐ol, nonan‐2‐one, nonan‐2‐ol and ...
Brian Kellard +2 more
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Formation of flavour compounds in the Maillard reaction
Biotechnology Advances, 2006This paper discusses the importance of the Maillard reaction for food quality and focuses on flavour compound formation. The most important classes of Maillard flavour compounds are indicated and it is shown where they are formed in the Maillard reaction. Some emphasis is given on the kinetics of formation of flavour compounds. It is concluded that the
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Flavour compounds in tissue cultures of celery
Plant Science Letters, 1979Abstract The main flavour compounds of celery are the phthallides and these were extracted from undifferentiated and differentiated callus and intact celery plants. Two phthallides, 3-isobutylidene-3a,4,5,6-tetrahydrophthallide and 3-isobutylidene-3a,4-dihydrophthallide were identified by gas chromatography-mass spectrography (GC-MS) in the intact ...
S. Al-Abta, I.J. Galpin, H.A. Collin
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Evaluation of flavour compounds of Camembert cheese
International Dairy Journal, 1998The following substances were evaluated by the combined application of chemical and sensory analytical methods as the characteristic taste compounds of Camembert cheese: succinic acid, monosodium glutamate, ammonia and sodium chloride. It was also found that cadaverine, ornithine and citrulline, when present in the cheese, may cause a bitter note.
J. Kubı́cková, W. Grosch
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Synthesis of Rosethiophene, a New Flavour Compound
HETEROCYCLES, 1986Synthese du compose du titre (A) a partir de bromo-2 methyl-3 thiophene par lithiation puis action du bromure d'isoprenyle sur le carbanion forme ou par isoprenylation directe du methyl-3 thiophene; transformation de A en isoprenyl-5 methyl-4 thiophenemethanol-2 precurseur d ...
H. Martin R. Hoffmann +1 more
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Concentration of dairy flavour compounds using pervaporation
International Dairy Journal, 2008A dilute aqueous model solution containing acids, esters and ketones (which contribute to dairy flavours) was concentrated by passing through pervaporation membranes. Polydimethylsiloxane membranes gave greater fluxes than polyoctylmethylsiloxane membranes. Fluxes increased with feed temperature and decreased with permeate pressure. Different compounds
Amy Overington +3 more
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