Results 251 to 260 of about 3,685 (292)
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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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On the natural occurrence of certain flavour compounds
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1987Mehrere in der Aromenindustrie haufig verwendete Ester konnten jetzt erstmals in naturlichen Aromen nachgewiesen werden. Folgende Verbindungen wurden durch GC/MS identifiziert (in Klammern die naturliche Quelle): (E)-Cinnamylformiat (Zimt), (E)-Cinnamylpropionat (Zimt), (E)-Cinnamylisobutyrat (Zimt), (E)-Isobutylcinnamat (Zimt, Styrax), (E ...
Arnold Hauser, Bruno Maurer
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Thiazolidines and their oxidation products as flavouring compounds
Flavour and Fragrance Journal, 2002AbstractThe selective oxidation reactions of thiazolidines were studied. The synthesis of 2‐ and 3‐thiazolines, as well as that of thiazoles, thiazolidine‐1‐oxides and thiazolidine‐1,1‐dioxides, are presented. Olfactory analysis of several of these compounds reveals interesting notes with thresholds in the ppm range, in most cases related to foodstuffs.
Xavier Fernandez +4 more
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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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Breastfeeding facilitates acceptance of a novel dietary flavour compound
e-SPEN, the European e-Journal of Clinical Nutrition and Metabolism, 2009Infants may learn to accept flavours via exposure to flavour in mother's milk. This study examines whether acceptance of a flavour compound develops over 10 exposures through mother's milk (part 1), and how such acceptance evolves after 10 exposures, on alternate days, to the same flavour in solid food (part 2).Three groups of 5-8 month-old infants ...
Hausner, Hélène +4 more
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Stereoisomeric flavour compounds
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1994Bernhard Weber +5 more
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Stereo-isomeric flavour compounds
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1990Armin Mosandl, Ute Hagenauer-Hener
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Interactions between saliva and flavour compounds
2017Interactions between saliva and flavour ...
Canon, Francis, Neyraud, Eric
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Encapsulation of aroma/flavour compounds
Trends in Food Science & Technology, 1997R.T. Liu, D.F. Rushmore
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Interaction of flavour compounds with the seasoning base
2023Industrial seasonings are flavourless bases mixed with aroma and taste active compounds which maybe formulated using different techniques for different applications, each with variable loading capacity and delivery efficiency. Depending on the macro molecule composition and the type of the base, the flavour compounds are bound in the seasoning base ...
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