Results 271 to 280 of about 11,285 (345)
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Compounds contributing to meat flavour
Food Chemistry, 1991Abstract This communication reports the occurrence of five heterocyclic disulphides in the headspace volatiles from beef, three of which have not been reported previously in meat. Evidence is presented which indicates that two of these compounds contribute to the desirable aroma of cooked beef.
Linda J. Farmer, Ronald L.S. Patterson
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Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1976
In an aqueous extract of fruit bodies of Coprinus comatus 3-octanone, 3-octanol, 1-octen-3-ol, 1-octanol, 2-methyl-2-penten-4-olide, 1-dodecanol and caprylic acid were identified conclusively and n-butyric and isobutyric acids preliminarily. Amino-acids, nucleotides and sugars were also determined.
F Y, Dijkstra, T O, Wikén
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In an aqueous extract of fruit bodies of Coprinus comatus 3-octanone, 3-octanol, 1-octen-3-ol, 1-octanol, 2-methyl-2-penten-4-olide, 1-dodecanol and caprylic acid were identified conclusively and n-butyric and isobutyric acids preliminarily. Amino-acids, nucleotides and sugars were also determined.
F Y, Dijkstra, T O, Wikén
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Basic compounds contributing to beer flavour
Journal of the Science of Food and Agriculture, 1977AbstractSixteen basic heterocyclic compounds have been identified by g.c.‐m.s. after careful extraction of a flavour essence from an English beer. They include the following that have not previously been reported as beer constituents: pyridine, 2‐acetylpyridine, 3‐acetylpyridine, pyrazine, methylpyrazine, 2,3‐dimethylpyrazine, 2,5‐dimethylpyrazine, 2,6‐
Richard J. Harding +2 more
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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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