Results 31 to 40 of about 216,804 (262)
Synthesis, odor characteristics and thermal behaviors of pyrrole esters
Journal of Saudi Chemical Society, 2023 A novel approach for transesterification of methyl pyrrole-carboxylate with alcohols is reported. The transformation is performed with t-BuOK and a series of new pyrrole ester were obtained under the optimized conditions.
Jingyi Hu +6 more
doaj +1 more source
The structure of triphenylgermanium hydroxide [PDF]
, 1992 C18H~6GeO, Mr = 320.9, triclinic, Pi, a = 15.408 (6), b = 19.974 (7), c = 23.264 (11) A, a = 107.78 (4), 13 = 1.03.54 (4), y= 101.51 (3) °, V = 6338 (5)/~3, Z = 16, Dx = 1.34 g cm -3, a(Mo Ka) = 0.71073A, /z = 19.1cm-1, F(000)=2624, T= 293 K, R = 0 ...
Ferguson, George +5 more
core +1 more source
Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines
Molecules, 2022 The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives.
Huiqi Yeo +3 more
doaj +1 more source
Molecules, 2021 Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography ...
Shuqi Wang +5 more
doaj +1 more source
Special Lagrangian submanifolds of log Calabi-Yau manifolds [PDF]
, 2020 We study the existence of special Lagrangian submanifolds of log Calabi-Yau manifolds equipped with the complete Ricci-flat K\"ahler metric constructed by Tian-Yau.
Collins, Tristan C. +2 more
core +1 more source
International Journal of Food Properties, 2018 Aroma-impact compounds of dry jujubes obtained from Z. jujuba Mill. cv. “tangzao” (Y1), Z. jujuba Mill. cv. “muzao” (Y2), Z. jujuba Mill. cv. “lizao” (Y3), and Z. jujuba Mill. cv. “qingrunhongzao” (Y4) were analyzed by gas chromatography-olfactometry (GC-
Lina Wang +5 more
doaj +1 more source
Foods, 2023 The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains incomplete.
Daoliang Wang +7 more
doaj +1 more source
CyTA - Journal of Food, 2019 Lucuma (Pouteria lucuma) is an important exportation fruit in Peru. In this work, the odour-active volatile changes during fruit ripening were studied by using a sensomics approach (GC-O in combination with GC-MS analyses). The volatile compound extracts
Marianela Inga +4 more
doaj +1 more source
Fermentation, 2023 Seaweeds have a variety of biological activities, and their aromatic characteristics could play an important role in consumer acceptance. Here, changes in aroma compounds were monitored during microbial fermentation, and those most likely to affect ...
Yueh-Hao Ronny Hung +7 more
doaj +1 more source
Food Science and Human Wellness, 2022 Pu-erh ripen tea becomes popular worldwide owing to its unique taste and aroma. In the present study, volatile compounds from Pu-erh ripen tea were extracted using a solvent assisted flavor evaporation (SAFE) and analyzed with a gas chromatography-mass ...
Bei Wang +10 more
doaj +1 more source