Results 111 to 120 of about 2,294 (142)

Flavour substances of Chinese traditional smoke-cured bacon

Food Chemistry, 2005
Flavour components from Chinese traditional smoke-cured bacon were trapped by condensing and dissolving in organic solvent (ether and n-pentane), using the nitrogen purge-and-steam distillation (NPSD) method. Qualitative and quantitative characterizations of the extract were performed by means of gas chromatography-mass spectrometry and gas ...
Yu Ai-Nong, Sun Bao-Guo
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Novel estimates of the exposure to flavouring substances

Toxicology Letters, 2004
There are thousands of flavouring substances and hundreds of ways of consuming them. It is consequently impossible to carry out detailed analysis of the consumption patterns of each one, so as a result, it is necessary to find more practical and conservative methods for assessing exposure.
openaire   +2 more sources

Reactivity of glutathione with α,β-unsaturated ketone flavouring substances

Food and Chemical Toxicology, 1989
The relative reactivities of a number of alpha, beta-unsaturated ketones used as flavourings were determined using glutathione as the nucleophile. Monosubstitution at the beta-position of the alpha, beta-unsaturated system impeded nucleophilic addition by approximately 1000 times.
P S, Portoghese, G S, Kedziora, D L, Larson, B K, Bernard, R L, Hall   +4 more
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A procedure for the safety evaluation of flavouring substances

Food and Chemical Toxicology, 1999
This review describes a procedure for the safety evaluation of flavouring substances. Over 2500 flavouring substances are currently in use in food. While toxicity data do not exist on all flavouring substances currently in use, within structurally related groups of flavouring substances many do have toxicity data and this information along with ...
I.C Munro, E Kennepohl, R Kroes
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The FEMA GRAS assessment of alicyclic substances used as flavour ingredients

Food and Chemical Toxicology, 1996
For over 35 years, an independent panel of expert scientists has served as the primary body for evaluating the safety of flavour ingredients. This group, the Expert Panel of the Flavor and Extract Manufacturers' Association (FEMA), has achieved international recognition from the flavour industry, government regulatory bodies including the Food and Drug
T B, Adams, J B, Hallagan, J M, Putnam, T L, Gierke, J, Doull, I C, Munro, P, Newberne, P S, Portoghese, R L, Smith, B M, Wagner, C S, Weil, L A, Woods, R A, Ford   +12 more
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Comparison of two methods to assess the intake of flavouring substances

Food Additives and Contaminants, 1999
It is important to assess the intake of flavouring substances in order to be confident that exposure to the substance from its intended use presents no significant risk. A number of methods exist to estimate intake of food ingredients. Two such methods, one using a detailed dietary analysis based on food consumption and composition and one using 10 ...
R L, Hall, R A, Ford
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A straightforward method to determine flavouring substances in food by GC–MS

Food Chemistry, 2015
A straightforward GC-MS method was developed to determine the occurrence of fourteen flavouring compounds in food. It was successfully validated for four generic types of food (liquids, semi-solids, dry solids and fatty solids) in terms of limit of quantification, linearity, selectivity, matrix effects, recovery (53-120%) and repeatability (3-22%). The
Lopez Sanchez, P., van Sisseren, M., De Marco, S., Jekel, A.A., de Nijs, W.C.M., Mol, J.G.J.   +5 more
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Volatile flavour substances of apricot and their changes during ripening

Food / Nahrung, 1989
AbstractAroma content and composition of different Hungarian and foreign apricot cultivars were studied. Volatile flavour substances were isolated by simultaneous steam distillation‐extraction. GC and GC/MS analysis of the aroma extracts revealed 40 components, 12 of them have been reported for the first time in apricots.
M. Tóth‐Markus, F. Boross, M. Blazsó, M. Kerek   +3 more
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Microbial mutagenicity screening of natural flavouring substances.

Microbiologica, 1990
Sixty-five commercial samples of natural flavouring substances were screened for mutagenicity in the Salmonella typhimurium strains TA98 and TA100. The results obtained demonstrated a significant mutagenic activity in onion and garlic extracts, both in assays with and without exogenous metabolic activation.
R, Crebelli, G, Aquilina, L, Conti, A, Carere   +3 more
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Safety assessment of allylalkoxybenzene derivatives used as flavouring substances — methyl eugenol and estragole

Food and Chemical Toxicology, 2002
This publication is the seventh in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers' Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavouring substances under conditions of intended use.
Smith, R.L., Adams, T.B., Doull, J., Feron, V.J., Goodman, J.I., Marnett, L.J., Portoghese, P.S., Waddell, W.J., Wagner, B.M., Rogers, A.E., Caldwell, J., Sipes, I.G.   +11 more
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