Search results for "AROMA"
showing 10 items of 1006 documents
Substituent effect of nitro group on aromaticity of carbazole rings
2014
The molecular geometries of carbazole and its 17 nitro derivatives were optimized at the B3LYP/6-311++G(2d,2p) level of theory. The harmonic oscillator model of aromaticity and nucleus-independent chemical shift descriptors of π-electron delocalization were calculated to estimate the aromaticity of the carbazole five- and six-membered rings. The biggest changes in the value of both descriptors were observed for the pyrrole ring. The nitro group attached to 3 and/or 6 positions of the carbazole ring system exerts only a slight influence on the benzene ring aromaticity.
Competitive Binding of Aroma Compounds by β-Cyclodextrin
2001
Retention of six aroma compounds has been studied after dehydration of ternary mixtures of aroma water and beta-cyclodextrin. A maximal retention of a mole of aroma per mole of beta-cyclodextrin has been observed for five of the aroma compounds, whereas retention of benzyl alcohol can be twice as high. Retention of a mixture of aroma compounds has also been studied. It has been noted that when volatile compounds compete for the same binding sites on beta-cyclodextrin, ethyl hexanoate, 2-methylbutyric acid, and benzyl alcohol are, respectively, better retained than ethyl propionate, hexanoic acid, and hexanol. Preferential retention observed with esters can be simply explained by their diffe…
Role of pulp in flavor release and sensory perception in orange juice
2004
This work elucidates the role of suspended solids in sensorial perception and flavor release in orange juice. The coarsest pulp (insoluble particles with a diameter of2 microm) accounted for two major physicochemical effects in orange juice samples: it retained large amounts of aroma compounds, including terpenes and aldehydes, and modified the rheological properties of the juice matrix. These phenomena strongly affected the chemical composition of the vapor phase in the juice samples. On the other hand, orange juice cloud (finest insoluble particles with a diameter of2 microm) also showed a strong retention effect on ethyl butanoate or hexanal, probably due to the occurrence of molecular i…
Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin
2002
International audience; The retention of three aroma compounds-isoamyl acetate, ethyl hexanoate, and linalool--from starch-containing model food matrices was measured by headspace analysis, under equilibrium conditions. We studied systems containing standard or waxy corn starch with one or two aroma compounds. The three studied aroma compounds interact differently: ethyl hexanoate and linalool form complexes with amylose, and isoamyl acetate cannot. However, in systems containing one aroma compound, we observed with both starches a significant retention of the three molecules. These results indicate that amylopectin could play a role in the retention of aroma. In systems containing two arom…
Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices
2002
In food matrices, where starch is often used as a gelling or texturing agent, the occurrence of amylose-aroma complexes and their effect on the release of aroma compounds are difficult to determine. Indeed, thick or gelled systems are known to reduce the diffusion rate of flavor molecules, resulting in an increase of retention. Moreover, interactions between aroma compounds and matrix components might increase the retention of aroma compounds. The complexing behavior of three aroma compounds with amylose was studied by DSC and X-ray diffraction to determine the relative importance of these two factors. Their interaction properties were different: two of them formed complexes, and the third …
Sorption behavior of volatile phenols at the oak wood/wine interface in a model system.
2006
The sorption in a model system of aroma compounds of enological interest (mixture of the eight derivatives from guaiacol, 4-ethylphenol, and whiskylactone) onto wood was investigated to assess the influence of wood on the concentration of these volatiles during the aging of wine. To evaluate the influence of the solubility of aroma compounds in sorption phenomena, this parameter was determined for each volatile compound in model wine at 10 and 25 degrees C. The solubility is significantly higher in the model wine than in water and remains constant in the range of temperatures studied, except for guaiacol and vanillin. Kinetic and equilibrium sorptions were investigated. Sorption kinetics sh…
Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa.
2020
International audience; The mechanism leading to aroma persistence during eating is not fully described. This study aims at better understanding the role of the oral mucosa in this phenomenon. Release of 14 volatile compounds from different chemical classes was studied after exposure to in vitro models of oral mucosa, at equilibrium by Gas-Chromatography-Flame Ionization Detection (GC-FID) and in dynamic conditions by Proton Transfer Reaction- Mass Spectrometry (PTR-MS). Measurements at equilibrium showed that mucosal hydration reduced the release of only two compounds, pentan-2-one and linalool (p < 0.05), and suggested that cells could metabolize aroma compounds from different chemical fa…
Syntheses, crystal structures, and magnetic properties of metal-organic hybrid materials of Mn(II)/Co(II): three-fold interpenetrated alpha-polonium-…
2014
Three new 1,4-phenylenediacrylate bridged Mn(II) and Co(II) complexes of molecular formulas {[Mn2(ppda)(phen)4(H2O)2](ppda)2(H2O)} (1), {[Co(ppda)- (dpyo)(H2O)3]·4(H2O)}n (2), and {[Co(ppda)(bpe)]·(0.5H2O)}n (3) [ppda = 1,4- phenylenediacrylate; phen = 1,10-phenanthroline; dpyo = 4,4′-dipyridyl N,N′-dioxide; bpe = 1,2-bis(4-pyridyl)ethane] have been synthesized and characterized by elemental analysis, IR spectra, single-crystal X-ray diffraction studies, and low-temperature magnetic measurements. The structural determination reveals that complex 1 is a discrete dinuclear species, 2 is a 1D polymeric chain, while 3 is a three-fold interpenetrated α-polonium network. Hydrogen-bonding interact…
Green synthesis of Pd@graphene nanocomposite: Catalyst for the selective oxidation of alcohols
2016
Abstract Due to their excellent physicochemical properties and synergistic effect, graphene metallic NPs based nanocomposites have gained significant attention in various technological fields including catalysis. Here we demonstrate a single pot, facile and environmental friendly synthesis of catalytically active palladium(Pd)@graphene nanocomposites (SP-HRG-Pd) by the simultaneous reduction of graphene oxide (GRO) and PdCl 2 using Salvadora persica L. (miswak) root extract (RE) as bioreductant. The synthesis of SP-HRG-Pd was confirmed by various spectroscopic and microscopic techniques, including ultraviolet–visible (UV–vis), Fourier-transform infrared (FT-IR), Raman and X-ray photoelectro…
Large-Cavity Coronoids with Different Inner and Outer Edge Structures
2020
Coronoids, polycyclic aromatic hydrocarbons with geometrically defined cavities, are promising model structures of porous graphene. Here, we report the on-surface synthesis of C168 and C140 coronoids, referred to as [6]- and [5]coronoid, respectively, using 5,9-dibromo-14-phenylbenzo[m]tetraphene as the precursor. These coronoids entail large cavities (>1 nm) with inner zigzag edges, distinct from their outer armchair edges. While [6]coronoid is planar, [5]coronoid is not. Low-temperature scanning tunneling microscopy/spectroscopy and noncontact atomic force microscopy unveil structural and electronic properties in accordance with those obtained from density functional theory calculation…