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Volatile flavour substances of apricot and their changes during ripening
Food / Nahrung, 1989AbstractAroma 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 +3 more
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Flavour substances of Chinese traditional smoke-cured bacon
Food Chemistry, 2005Flavour 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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Effect of Browning Reactions on the Formation of Flavour Substances
Food / Nahrung, 1980AbstractNonenzymic browning reactions are usually accompanied by side reactions resulting in the formation of various flavour substances. The amount of volatile flavour compounds is very low in comparison with that of brown pigments. Flavour compounds are formed from intermediary reaction products by several secondary reactions: 1.
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Comparison of estimated daily intakes of flavouring substances with no-observed-effect levels
Food and Chemical Toxicology, 2006This study was conducted to determine the margins of safety between no-observed-effect levels (NOELs) and estimates of daily intake for 809 flavouring substances evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) between 2000 and 2004. Estimates of daily intake were calculated using two methods, the maximized survey-derived daily
I C, Munro, B, Danielewska-Nikiel
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Microbial mutagenicity screening of natural flavouring substances.
Microbiologica, 1990Sixty-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 +3 more
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Stereoisomeric flavour substances
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1988Armin Mosandl, Martin Gessner
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Flavouring substances and natural sources of flavourings
Food and Chemical Toxicology, 1982openaire +1 more source
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 1999
This publication is the fourth in a series of safety evaluations performed by the Expert Panel of the Flavour 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.
P, Newberne +11 more
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This publication is the fourth in a series of safety evaluations performed by the Expert Panel of the Flavour 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.
P, Newberne +11 more
openaire +1 more source