Results 151 to 160 of about 733,980 (168)

Chemical Composition of Cypress Essential Oils: Volatile Constituents of Leaf Oils from Seven Cultivated Cupressus Species

, 2003
Essential oils from leaves of cypress cultivated in France that originated from various geographic origins were analyzed by GC/MS. In total 120 constituents were characterized, from which 46, 57, 52, 57, 59, 67, and 58 compounds were found in the oils of
Christelle Pierre-Leandri, X. Fernandez, L. Lizzani-Cuvelier, A. Loiseau, R. Fellous, J. Garnero, Claudine Andr oli   +6 more
semanticscholar   +1 more source

Physicochemical properties, volatile compounds, and oxidative stability of cold pressed kernel oils from raw and roasted pistachio (Pistacia vera L. Var Kerman)

, 2016
Pistachio kernel oil (PKO) was prepared by cold‐pressing from raw (RPKO), conventional (CRPKO), and microwave (MRPKO) roasted kernels for Kerman pistachio.
B. Ling, Xuanmin Yang, Rui Li, Shaojin Wang   +3 more
semanticscholar   +1 more source

Essential Oils and Pure Volatile Compounds as Potential Drugs in Alzheimer's Disease Therapy: An Updated Review of the Literature.

Current pharmaceutical design, 2016
BACKGROUND The use of aromatic plants to relief different illness is not a new therapy. Actually aromatic plants have been used for many centuries by different cultures around the world.
A. Maggio, S. Rosselli, M. Bruno
semanticscholar   +1 more source

An overview of recent developments in volatile compounds analysis from edible oils: Technique-oriented perspectives

, 2016
The analysis of the volatile compounds from edible oils is a tool used for the evaluation of aroma compounds, the quantitative determination of contaminants or the study of oil degradation and represents a major analytical challenge.
Lilia Sghaier, J. Vial, P. Sassiat, D. Thiébaut, Mickaël Watiez, Sylvie Breton, D. Rutledge, C. Cordella   +7 more
semanticscholar   +1 more source

Study of Volatile Compounds of Virgin Olive Oils with 'Frostbitten Olives' Sensory Defect.

Journal of Agricultural and Food Chemistry, 2017
Freeze injuries in olives are responsible for the 'frostbitten olives' sensory defect that is sometimes detected in virgin olive oil. This defect is becoming one of the most common negative attributes today because climate change has modified weather ...
I. Romero, D. L. García-González, R. Aparicio-Ruiz, M. Morales   +3 more
semanticscholar   +1 more source

Comparative Evaluation of the Chemical Composition, Antioxidant and Antimicrobial Activities of the Volatile Oils of Hawk Tea from Six Botanical Origins

Chemistry and Biodiversity, 2016
In this study, volatile oils of six Hawk tea varieties were studied for their chemical composition, antioxidant and antimicrobial activities to screen the most suitable botanical origins of Hawk tea. A total of 72 components were separated and identified
B. Yu, Dan Zhang, Xue-Wei yan, Jianwei Wang, Ling Yao, Lihong Tan, Sheng-Ping Zhao, Na Li, Weiguo Cao   +8 more
semanticscholar   +1 more source

A chemometric approach for the differentiation of sensory good and bad (musty/fusty) virgin rapeseed oils on basis of selected volatile compounds analysed by dynamic headspace GC-MS

, 2017
The aim of the present study was to differentiate sensory good and bad virgin rapeseed oils based on the composition of the volatile compounds by means of linear discriminant analysis (LDA).
Anja Bonte, L. Brühl, K. Vosmann, B. Matthäus   +3 more
semanticscholar   +1 more source

Plant essential oils and allied volatile fractions as multifunctional additives in meat and fish-based food products: a review

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2015
Essential oils are concentrated aromatic volatile compounds derived from botanicals by distillation or mechanical pressing. They play multiple, crucial roles as antioxidants, food pathogen inhibitors, shelf-life enhancers, texture promoters, organoleptic
Seema Patel
semanticscholar   +1 more source

Changes in Volatile Compounds of Virgin Olive Oil Flavored with Essential Oils During Thermal and Photo-Oxidation

Food Analytical Methods, 2021
S. S. Kiralan, S. G. Karagoz, G. Ozkan, M. Kıralan, O. Ketenoglu   +4 more
semanticscholar   +1 more source

Comparison of volatile compounds of hot‐pressed, cold‐pressed and solvent‐extracted flaxseed oils analyzed by SPME‐GC/MS combined with electronic nose: Major volatiles can be used as markers to distinguish differently processed oils

, 2015
Analysis of volatile profiles from differently processed flaxseed oils (FSO) was performed by SPME-GC-MS, electronic nose (E-nose) and descriptive sensory analysis. A total of 61 volatiles were tentatively identified and then quantified.
Changhong Wei, W. Y. Liu, Wanpeng Xi, Dong Cao, Hui Zhang, Ming Ding, Lu Chen, Yali Xu, Ke-Xian Huang   +8 more
semanticscholar   +1 more source