Results 121 to 130 of about 21,769 (164)
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IDENTIFICATION OF VOLATILE FLAVOR COMPOUNDS FROM ROASTED FILBERTS
Journal of Food Science, 1972Separation et identification de composes volatils de noisettes (Corylus avellana) par distillation et entrainement de l'espace de tete des amandes grillees, puis chromatographie gazeuse et spectrometrie de masse. 38 composants identifies d'une maniere certaine, 12 composants en cours d'identification.
Sheldon, R.M. +2 more
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Flavor and Volatile Compounds in Tree Nuts
2008Walnut (Juglans sp.) cultivars of commercial importance are of the Persian walnut (Juglans regia L.), a species which is favored because of its large kernel and thin shell. Walnut is appreciated as a snack and is used extensively in baking and confectionary products. Walnut contains a high amount of lipid (∼62%–70%) [11-13] and not surprisingly, the
Keith Cadwallader, Sirima Puangpraphant
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Volatile Flavor Compounds of Sweetened Condensed Milk
Journal of Food Science, 2001ABSTRACT: The volatile compounds of sweetened condensed milk (SCM) were investigated to explain their contribution to SCM flavor. Commercially processed SCM was diluted with water and the volatiles were isolated by simultaneous steam distillation‐extraction under reduced pressure. Commercial liquid milk was used
M. Shimoda +4 more
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Sorption of Volatile Flavor Compounds by Microcellular Cereal Starch
Journal of Agricultural and Food Chemistry, 1999Wheat starch based microcellular foam (MCF) forms of (dry) starch possess a significant percentage of micropores in the range of 5-14 A. The present study confirmed earlier preliminary studies that MCF starch (in a 0.25-1.0 mm diameter bead form) is effective in sorbing and lowering the headspace partial pressure of many volatile compounds in a manner ...
R G, Buttery, G M, Glenn, D J, Stern
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Infusion of Volatile Flavor Compounds into Low-Density Polyethylene
Journal of Agricultural and Food Chemistry, 2000Supercritical fluids can extract components from some matrixes (e.g., fat and flavors from food) as well as infusing additives into synthetic polymer matrixes. To study the feasibility of infusing flavors into matrixes as a potential flavoring mechanism, a wide range of volatile flavor compounds was infused into a well-defined synthetic polymer (low ...
S J, Avison +3 more
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Complexation efficiency of cyclodextrins for volatile flavor compounds
Food Research International, 2013In the present study, the complexation between volatile flavor compounds and cyclodextrins (CDs) was investigated by static headspace gas chromatography (SH-GC). We focused on the complexation behavior of α-CD, β-CD, γ-CD, hydroxypropyl-β-cyclodextrin (HPBCD), randomly methylated-β-cyclodextrin (RAMEB), and of a low methylated-β-cyclodextrin (CRYSMEB ...
A. Ciobanu, D. Landy, S. Fourmentin
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VOLATILE FLAVOR COMPOUNDS AFFECTING CONSUMER ACCEPTABILITY OF KIWIFRUIT
Journal of Sensory Studies, 1996ABSTRACTSensory research on kiwifruit has shown that specific sugars and acids, and volatile flavor compounds have causative effects on “sweet” and “acid” aroma and flavor attributes. New Zealand consumers (n = 162) assessed the perceived flavor intensity and acceptability of three volatile flavor compounds (ethyl butanoate, E‐2‐hexenal and hexanal) at
JANINE M. GILBERT +3 more
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Identification of volatile flavor compounds in roasted coconut
Journal of the American Oil Chemists' Society, 1991AbstractHeating of coconut leads to browning and development of fine roasted flavor. Flavor studies were carried out with control and heated samples of conconut. Gas chromatography (GC) and GC/mass spectrometry analyses of the basic, neutral and acid fractions of flavor, isolated by hydrodistillation and selective extraction, showed the presence of ...
A. Jayalekshmy +2 more
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Comparison of non‐volatile and volatile flavor compounds in six Pleurotus mushrooms
Journal of the Science of Food and Agriculture, 2018AbstractBACKGROUNDNon‐volatile and volatile flavor compounds of six Pleurotus mushrooms including Pleurotus citrinopileatus, P. cornucopiae, P. djamor, P. floridanus, P. ostreatus and P. sapidus were studied.RESULTSThe content of total free amino acids ranged from 21.80 to 40.60 g kg−1 and the content of monosodium glutamate (MSG)‐like amino acids ...
Chaomin Yin +5 more
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Volatile Flavor Compounds in Spray-Dried Skim Milk Powder
Journal of Agricultural and Food Chemistry, 1994The volatile flavor compounds of skim milk powder have been investigated. Commercially processed spray-dried skim milk was homogenized with water, and the volatiles were isolated by simultaneous steam distillation-extraction under reduced pressure (SDE) using diethyl ether as solvent.
Hideki Shiratsuchi +4 more
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