Results 251 to 260 of about 1,825,024 (291)
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Reactivity of glutathione with α,β-unsaturated ketone flavouring substances
Food and Chemical Toxicology, 1989The 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 +4 more
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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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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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Identification of flavouring substances of genotoxic concern present in e-cigarette refills
Toxicology Letters, 2018Sophia Barhdadi +7 more
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Flavouring substances and natural sources of flavourings
Food and Chemical Toxicology, 1982openaire +1 more source