Search results for "AROMA"
showing 10 items of 1006 documents
Cultivation of Dill (Anethum graveolens L.) with Different Row Arrangements
2011
Dill (Anethum graveolens L.) is an annual plant from the Umbelliferae. Although in cookery also sprouts and tender leaves are used, the drug from dill is represented by the scented fruits (“seeds”), largely used for flavouring conserved foods and liqueurs, but also by the herbal and cosmetic industry. In this work, we present the results of a trial performed in Sicily, putting under comparison four different row arrangements: CR30 (continuous rows 30 cm apart), CR60 (continuous rows 60 cm apart), CR90 (continuous rows 90 cm apart) and TR (twin rows with a distance of 30 cm inside and 60 cm between twin rows). The plant population on the row (12 plants m-1) was constant and according the row…
Comparison between Different Techniques for Volatiles Analyses in Coriander (Coriandrum sativum L.)
2011
Although many papers have been devoted to the study of Coriander fruits aromatic pattern, many differences show up according not only to the provenience of seeds, but also to the analytical methods chosen. In our work, samples from one Coriander small-seeded biotype has been analysed, verifying the differences between (1) the oil extracted by means of a Soxhlet apparatus (2) the same oil sampled by means of HS-SPME and (3) the HS-SPME on the roughly ground seeds, all analysed by direct injection in the GC-MS. The volatile composition detected by means of HS-SPME on oil resembles tightly that performed on Soxhlet extract. With respect to the direct injection, the HS-SPME shows a higher sensi…
Analysis of aroma compounds of nine autochthonous and non-autochthonous loquat cultivars grown in Sicily
2021
Loquat cultivation in Sicily is mainly based on nonnative cultivars and local ecotypes characterized by high nutraceutical value and appreciable physicochemical characteristics. Increased interest in commercial loquat production has increased the intention to provide premium quality loquat cultivars that include volatile substances capable of conditioning the sensorial properties and, therefore, the acceptability of fruits by consumers. This study determined the content of volatile compounds in nonnative and local loquat fruits grown in Sicily. Analyses were performed on five international cultivars and four local cultivars.
Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release
2008
International audience; Flavoring is used in the food industry to reinforce the aroma profile of baked cereal goods. During the processing of such products, interactions between starch and aroma compounds can occur, and this may have an impact on aroma release and perception. In the present study, 20 aroma compounds were tested to establish whether they formed complexes with amylose. The structure of the complexes was determined by wide-angle X-ray scattering (WAXS). A cocomplexation study proved that several complexing compounds could be present in the same crystalline aggregate. WAXS and differential scanning calorimetry (DSC) experiments were performed in a flavored model sponge cake at …
Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
2004
Complex food emulsions containing either hydrogenated palm kernel oil (vegetable fat) or anhydrous milk fat (animal fat) were flavored by using different aroma compounds. The fats differed by their fatty acid and triacylglycerol compositions and by their melting behavior, while the aroma compounds (ethyl butanoate, ethyl hexanoate, methyl hexanoate, mesifurane, linalool, diacetyl, cis-3-hexen-1-ol, and gamma-octalactone) differed by their hydrophobicity. Application of differential scanning calorimetry to fat samples in bulk and emulsified forms indicated differences in the ratio of solid-to-liquid between temperatures ranging from 10 to 35 degrees C. Solid-phase microextraction coupled wit…
Application of accelerated solvent extraction followed by gel performance chromatography and high-performance liquid chromatography for the determina…
2005
Accelerated solvent extraction (ASE) has been evaluated as a fast alternative to methanolic saponification for the extraction of 12 polycyclic aromatic hydrocarbons (PAHs) from mussel tissue. Several solvent systems and different operating conditions were investigated. The mixture dichloromethane-acetone (1:1, v/v) gave the best recoveries at 125 degrees C and 1500 psi, in a total time of 10 min. No yield difference was found between freeze-drying (Fd) or drying the wet mussel with diatomaceous earth (Ded) prior to extraction. The ASE method was validated using the standard reference material SRM 2977, a freeze-dried mussel tissue with naturally present organic contaminants. The performance…
1-[(1-ethoxypropylidene)amino]-2-ethyl-4-(4-hydroxybenzyl)imidazol-5(4H)-one.
2012
The racemic title compound, C17H23N3O3, isolated from the reaction of L-(−)-tyrosine hydrazide with triethyl orthopropionate in the presence of a catalytic quantity ofp-toluenesulfonic acid (p-TsOH), crystallizes withZ′ = 1 in a centrosymmetric monoclinic unit cell. The molecule contains two planar fragments,viz.the benzene and imidazole rings, linked by two C—C single bonds. The dihedral angle between the two planes is 59.54 (5)° and the molecule adopts a synclinal conformation. The HOMA (harmonic oscillator model of aromaticity) index, calculated for the benzene ring, demonstrates no substantial interaction between the two π-electron delocalization regions in the molecule. In the crystal …
Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA)
2016
The effect of hydrogen sulfide (HS), methanethiol (MeSH) and dimethyl sulfide (DMS) on the odor properties of three wine models-WM- (young white, young red and oaked red wines) was studied. Wine models were built by mixing a pool of common wine volatile and non-volatile compounds and further spiked with eight different combinations of the three sulfur compounds present at two levels (level 0: 0 μg L and level 1: 40 μg L of HS, 12 μg L of MeSH; 55 μg L of DMS). For each wine matrix eight WMs were produced and further submitted to sensory description by Rate-All-That-Apply (RATA) method. Hydrogen sulfide and methanethiol were clearly involved in the formation of reductive aromas and shared th…
Photochemical Size Reduction of CdSe and CdSe/ZnS Semiconductor Nanoparticles Assisted by nπ* Aromatic Ketones
2009
A novel effect of n pi* aromatic ketones on the quantum dots optical properties is reported. By controlling experimental conditions such as time of irradiation, presence of air in the media, hydrogen donor capacity of the solvent, and irradiation wavelength, core and core-shell CdSe QDs can be resized as convenient.
Pyrogallarenes as alkali metal receptors: the role of cation-pi interactions in complexation.
2006
Crystallization studies of C-methyl pyrogallarene with potassium, rubidium and caesium bromides or chlorides resulted in a hydrogen bonded molecular cage in which the alkali metal cations are eta6 coordinated to aromatic rings via strong cation-pi interactions.