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IOFI guidelines for the isolation of flavouring substances by simultaneous distillation‐extraction

Flavour and Fragrance Journal, 2015
A Chaintreau
exaly   +2 more sources

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Modelling framework for assessment of dietary exposure to added flavouring substances within the FACET (Flavours, Additives, and Food Contact Material Exposure Task) project

Food and Chemical Toxicology, 2013
Lorenza Mistura, Stefania Sette, Cian O'Mahony   +2 more
exaly   +2 more sources

Comparison of estimated daily per capita intakes of flavouring substances with no-observed-effect levels from animal studies

Food and Chemical Toxicology, 2001
I C Munro
exaly   +2 more sources

Non-contact light-radiation thermal desorption-assisted LTP ionization miniature ion trap mass spectrometry for rapid analysis of the flavouring substances in pipe tobacco

Analytical Methods, 2019
Non-contact light-radiation heating-assisted desorption for flavouring substance.
Chenchen Song, Shuang Wang, Weimin Wang, Chuting Xu, Guobi Chai, Lingbo Ji, Jianxun Zhang, Weiping Yang, Wuduo Zhao   +8 more
semanticscholar   +1 more source

Flavour modulates the antidipsogenic effect of substance P

Brain Research, 1981
Substance P reduces water intake in a dose-dependent manner. In this report we show that the antidipsogenic effect of substance P is markedly reduced when sucrose (2%), saccharine (0.2%) or quinine (0.1%) are added to the water. Addition of saline (0.8%) has no effect on the antidipsogenic effect of substance P.
J E, Morley, A S, Levine, S S, Murray
openaire   +2 more sources

Study of artificial flavouring substances for mutagenicity in the salmonella/microsome, Basc and micronucleus tests

Food and Chemical Toxicology, 1983
D Wild, M T KING, E Gocke
exaly   +2 more sources

Volatile flavour substances of different apricot cultivars

Food / Nahrung, 1989
AbstractAs a part of a selection study, the aroma of the most common Hungarian and several foreign cultivars was investigated. Four cultivars were studied during three consecutive years, three others only once. The cultivars contained the same main components in different ratios.
M. Tóth‐Markus, F. Boross, M. Blazsó, M. Kerek   +3 more
openaire   +1 more source

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
openaire   +2 more sources

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
openaire   +1 more source

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
openaire   +1 more source