Results 31 to 40 of about 17,233 (279)

Cultivation Conditions Change Aroma Volatiles of Strawberry Fruit

Horticulturae, 2021
Volatile compounds principally contribute to flavor of strawberry (Fragaria × ananassa) fruit. Besides to genetics, cultivation conditions play an important role in fruit volatile formation.
Yunduan Li, Yuanyuan Zhang, Xincheng Liu, Yuwei Xiao, Zuying Zhang, Yanna Shi, Wenbing Kong, Xiaofang Yang, Guihua Jiang, Bo Zhang, Kunsong Chen   +10 more
doaj   +1 more source

Preparation of catechol boronate esters enabled by N -> B dative bond as efficient, stable, and green catalysts for the transfer hydrogenation of various ketones

, 2022
A series of new structurally related catechol boronate esters enabled by N & RARR; B dative bond of general composition (B-1-B-4) and (B1N-B4N) were designed and synthesized for the transfer hydrogenation of various ketones, as catalysts.
Patlak, Bekir, Aydemir, Murat, Durap, Feyyaz, Kılıç, Ahmet   +3 more
core   +1 more source

Effect of potassium ion and aluminum ion on volatile flavor substances in strong-flavor Baijiu with different aging years [PDF]

Zhongguo niangzao
In order to explore the effect of potassium ion and aluminum ion on the volatile flavor substances of strong-flavor (Nongxiangxing) Baijiu, the metal ions of strong-flavor Baijiu from new liquor and liquor stored in ceramic pot for 0.5, 1.0, 2.0 and 3.5 ...
ZHENG Yilong, XU Defu, MING Hongmei, AO Zonghua, ZHOU Jun, WANG Wenlong
doaj   +1 more source

Cycloiridation of α,β-Unsaturated Ketones, Esters, and Acetophenone

, 2016
C−H activation of acetophenone and cyclic and acyclic α,β-unsaturated ketones or esters occurs with [IrH2(acetone)2(PPh3)2]+. In the case of acyclic α,β-unsaturated ketones or esters, the β-C−H bond was activated to afford iridafuran hydrides as ...
Robert H. Crabtree (1453303), Peng Chen (6514), Xingwei Li (1391965), Jack W. Faller (2669647)   +3 more
core   +2 more sources

Monitoring Volatile Organic Compounds in Different Pear Cultivars during Storage Using HS-SPME with GC-MS

Foods, 2022
Aroma, which plays an essential role in food perception and acceptability, depends on various mixture of volatile organic compounds (VOCs). Meanwhile, as a field of metabolomics, VOC analysis is highly important for aroma improvement and discrimination ...
Guanwei Gao, Xinnan Zhang, Zhen Yan, Yang Cheng, Haifei Li, Guofeng Xu   +5 more
doaj   +1 more source

Determination of volatile fractions in raw milk and ripened cheese by means of GC-MS. Results of a survey performed in the marginal area between Italy and Slovenia

Italian Journal of Animal Science, 2010
The volatile fractions of milk and their evolution in ripened cheese were studied using purge and trap extraction and gas chromatography-mass spectrometry analysis (GC-MS).
Bruno Stefanon, Sandy Sgorlon, Saša Volarič, Giuseppe Procida, Brigitta Gaspardo   +4 more
doaj   +1 more source

Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics

Current Research in Food Science, 2023
HS-SPME/GC-MS and aroma descriptive analysis were used to gain insights into the volatile and sensory details of 99 red wine samples collected from four varieties in five regions.
Lin Zhang, Qianqian Liu, Yuanyuan Li, Shuzhen Liu, Qian Tu, Chunlong Yuan   +5 more
doaj   +1 more source

Gustav Charles Bonaventure Chancel

Educación Química, 2013
Gustave Charles Bonaventure Chancel (1822-1890) worked on problems related to analytical chemistry, wine industry, and organic chemistry. His main findings were on the subject of ketones, their nature, reactions, and derivatives.
Jaime Wisniak
doaj   +1 more source

Fruit Volatile Fingerprints Characterized among Four Commercial Cultivars of Thai Durian (Durio zibethinus)

Journal of Food Quality, 2021
Ripe durian fruits produce unique volatiles of pungent odor comprising esters, alcohols, ketones, and sulfur-containing compounds. Recently, “Chanthaburi 1” hybrid bred from 2 famous commercial cultivars of “Chanee” and “Monthong” claimed to be less ...
Wattana Aschariyaphotha, Chalermchai Wongs-Aree, Kitti Bodhipadma, Sompoch Noichinda   +3 more
doaj   +1 more source

Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME–GC–MS

Molecules, 2023
To identify the volatile flavor components in mustard paste (MP), the volatile compounds in seven MPs available on the market were isolated and analyzed by headspace solid-phase microextraction combined with gas chromatography–mass spectrometry.
Miao Liang, Rui Wang, Yajian Wu, Runhu Xin, Wei Guan, Yuping Liu   +5 more
doaj   +1 more source