Search results for " aroma"
showing 10 items of 370 documents
Impact flavor compounds in cooked rice cultivars from Camargue area (France)
2008
International audience; Efforts have been undertaken for the last decades to promote the production of scented rice cultivars in Camargue, a traditional rice cultivation area in the south of France. Volatile compounds of cooked rice from two scented Camargue rice cultivars (Aychade and Fidji) were analysed and compared to that of a marketed Asian scented rice one (Thai)(1). Additionally volatile analysis from a cooked rice of a non-scented cultivar (Ruille) grown in Camargue was performed. (...)
Crystal structure of 1-(2-fluorobenzoyl)-2,7-dimethoxynaphthalene
2014
The asymmetric unit of the compound contains two independent conformers. Each conformer is stacked along the a axis to form columns through van der Waals interactions only.
5,8,13,13-Tetrachloro-13H-dibenzo[a,i]fluorene cyclohexane hemisolvate
2019
In the crystal structure of the solvated pentacyclic title compound, C21H10Cl4·0.5C6H12, the pentacyclic chloroaromatic rings are arranged in parallel layers, with the chlorine atoms protruding from these planes. Channels orthogonal to these layers are filled with disordered cyclohexane molecules.
Analiza wpływu podstawników na aromatyczność pierścieni nitrowych i aminowych pochodnych karbazolu
2017
Przedmiotem przeprowadzonych badań była analiza wpływu podstawników na aromatyczność pierścieni pochodnych karbazolu. Związki te charakteryzują się dobrymi właściwościami optycznymi i fotoprzewodnictwem, stąd też są obiektem badań w inżynierii materiałowej. W pracy sprawdzono jak charakter elektronowy podstawnika, miejsce podstawienia oraz orientacja względem płaszczyzny pierścieni karbazolu ma wpływ na zmiany w n-elektronowej delokalizacji w obrębie całego układu karbazolu. Przeanalizowano podstawniki o charakterze elektrono-akceptorowym (-NO2) i elektrono-donorowym (-NH2) lokując je w pięciu pozycjach pierścienia karbazolowego w ułożeniu równoległym i prostopadłym. Na podstawie wartości i…
Occurrence and removal of organic pollutants in sewages and landfill leachates
2002
Sewages of different composition and the effluents of four sewage treatment plants (STPs), plus sewage sludges were analysed for semivolatile organic priority pollutants. Furthermore, 11 landfill leachates were analysed to evaluate their contribution to sewage pollutants when co-treated. Bis(2-ethylhexyl) phthalate (DEHP) was the pollutant occurring at highest concentrations (up to 122 microg/l) and it was present in all sewages and leachates; concentrations of other phthalates were usually below 17 microg/l. Some polycyclic aromatic hydrocarbons (PAH) (<1 microg/l) and 2,6-dinitrotoluene (< or =5.9 microg/l) were also present in many of the sewages and leachates. Phthalates were present in…
STUDY OF Β-GLUCOSIDASE IN CELLULAR AND ACELLULAR FORM FOR WINEMAKING APPLICATIONS
2005
Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat content
2008
International audience; Gas–matrix partition coefficients (k) of volatile compounds of a strawberry flavour added to a complex model system (custard dessert, COST action 921 recipe) were determined. The influence of fat content on the volatility of the strawberry aroma compounds was investigated using full fat milk- (FFM) and skimmed milk- (SM) custards. For the purpose of this study, the phase ratio variation (PRV) method was used because of its easy application for a mixture of volatiles without requiring any calibration. From the 15 aroma compounds present in the flavouring mixture, seven were volatile enough to be detected and concentrated enough to allow the calculation of k values. Ga…
How composition and process parameters affect volatile active compounds in biopolymer films
2012
Abstract Active edible films based on chitosan and containing an active aroma compound have been investigated. The influence of the composition of the film forming solution (solvent, plasticizers, nanoparticles, emulsifiers and aroma traps) and process parameters (temperature and viscosity) on drying kinetics, water content, colour, aroma compound retention and partition coefficient was studied. Solvent evaporation rate was increased by addition of ethanol. Water evaporation was delayed by glycerol. The aroma retention during film drying was directly related to the water content. The drying temperature had opposite influences according to the composition of the solvent and additives. Increa…
Investigation of the hygienic safety of aromatic plants cultivated in soil contaminated with Listeria monocytogenes
2012
Abstract The present work was undertaken to investigate the survival of Listeria monocytogenes ATCC 19114T in soil during the whole crop cycle of rocket (Eruca sativa Mill.) and basil (Ocimum basilicum L.), to monitor its transfer to the leaves, and to evaluate its viability at harvest. To this purpose, the soil was N–P–K fertilized and four trials, obtained with different combinations of soil treatment, listerial inoculums and seed planting, were followed for each aromatic plant. Soil was weekly investigated for total microbial counts and L. monocytogenes evolution. At the starting time, un-inoculated autoclaved soil showed a limited microbial load (103 CFU g dw−1), while un-inoculated non…
Glycosidic aroma compounds of some Portuguese grape cultivars
2006
In order to evaluate the potential aroma of some Portuguese grapes, several glycosidically bound aroma compounds of ten grape varieties grown in Evora, Alentejo, Portugal, were released, identified and quantified using gas chromatography–mass spectrophotometry. White varieties were Arinto, Perrum, Rabo-de-Ovelha, Roupeiro and Antao Vaz. Red varieties were Trincadeira, Aragonez, Tinta Caiada, Moreto and Castelao. Grapes of Roupeiro and Trincadeira from five other vines in the Alentejo region were also studied. For each variety pulp and skin were analyzed separately. The compounds produced by enzymatic hydrolysis of glycoside precursors extracted from pulps and skins of these grapes were simi…