Search results for "AROMA"
showing 10 items of 1006 documents
Impact of ethanol on the perception of wine odorant mixtures
2007
International audience; Several studies have focused on perceptual interactions in binary odor mixtures, but few on more complex mixtures. The aroma of wine is an example of a complex odor mixture. Our aim was to assess the impact of ethanol on the perception of mixtures of Woody (whiskey lactone) and Fruity (isoamyl acetate) odorants commonly found, physico-chemically and perceptually, in wine. Physico-chemically, reduced whiskey lactone volatility was observed in hydro-alcoholic solutions. Perceptually, a synergy effect by the Woody on the Fruity odor was observed in aqueous solutions, which disappeared with the addition of ethanol. Conversely, the Woody odor was masked in both aqueous an…
Effect of a κ1-Bonded-M-1,2,3-triazole (M = Co, Ru) on the Structure and Reactivity of Group 6 Alkoxy (Fischer) Carbenes
2017
The Supporting Information is available free of charge on the ACS Publications website at DOI: 10.1021/acs.inorgchem. 6b02957. NMR data for the synthesized compounds, electrochemical data of azides 2 and 4 (PDF) Computational details and cif files containing crystal data for 3a and 5b (CIF1, CIF2)
De novo biosynthesis of simple aromatic compounds by an arthropod ( Archegozetes longisetosus )
2020
The ability to synthesize simple aromatic compounds is well known from bacteria, fungi and plants, which all share an exclusive biosynthetic route—the shikimic acid pathway. Some of these organisms further evolved the polyketide pathway to form core benzenoids via a head-to-tail condensation of polyketide precursors. Arthropods supposedly lack the ability to synthesize aromatics and instead rely on aromatic amino acids acquired from food, or from symbiotic microorganisms. The few studies purportedly showing de novo biosynthesis via the polyketide synthase (PKS) pathway failed to exclude endosymbiotic bacteria, so their results are inconclusive. We investigated the biosynthesis of aromatic …
The molecular identification of organic compounds in the atmosphere: state of the art and challenges.
2015
SSCI-VIDE+ATARI:CARE+BNO:BDA; International audience
Fine-scale spatial genetic structure analysis of the black truffle T uber aestivum and its link to aroma variability
2015
Truffles are symbiotic fungi in high demand by food connoisseurs. Improving yield and product quality requires a better understanding of truffle genetics and aroma biosynthesis. One aim here was to investigate the diversity and fine-scale spatial genetic structure of the Burgundy truffle Tuber aestivum. The second aim was to assess how genetic structuring along with fruiting body maturation and geographical origin influenced single constituents of truffle aroma. A total of 39 Burgundy truffles collected in two orchards were characterized in terms of aroma profile (SPME-GC/MS) and genotype (microsatellites). A moderate genetic differentiation was observed between the populations of the two o…
Bread aroma
2020
: This chapter will review the different synthetic pathways of bread volatiles in conventional white bread. The influence of traditional and innovative raw materials and breadmaking processes on the formation of volatiles will then be discussed. Next, extraction and analytical methods used to identify volatiles that participate in bread aroma will be presented. Volatiles that have been identified in freshly baked white bread will be listed and the ones that are potent odorants highlighted. Finally, the techniques employed by the baking industry to enhance bread aroma will be described.
Central nervous system involvement at first relapse in patients with acute promyelocytic leukemia treated with all-trans retinoic acid and anthracycl…
2009
Background The prevalence of and risk factors for central nervous system recurrence in patients with acute promyelocytic leukemia are not well established and remain a controversial matter. Design and Methods Between 1996 and 2005, 739 patients with newly diagnosed acute promyelocytic leukemia enrolled in two consecutive trials (PETHEMA LPA96 and LPA99) received induction therapy-with all-trans retinoic acid and idarubicin. Consolidation therapy comprised three courses of anthracycline monochemotherapy (LPA96), with all-trans retinoic acid and reinforced doses of idarubicin in patients with an intermediate or high risk of relapse (LPA99). Central nervous system prophylaxis was not given. Re…
Perspectives for the Treatment of Brucellosis in the 21st Century: The Ioannina Recommendations
2007
Policy Forum. Competing interests: ER has received research grants from Daiichi, Bayer, and Theravance and has served as a consultant to Pfizer, Theravance, Bayer, Wyeth, Rosetta, and BiondVax. Summary Points Brucellosis remains the commonest anthropozoonosis worldwide, and its treatment remains complex, requiring protracted administration of more than one antibiotic. In November 2006, a consensus meeting aimed at reaching a common specialist statement on the treatment of brucellosis was held in Ioannina, Greece under the auspices of the International Society of Chemotherapy and the Institute of Continuing Medical Education of Ioannina. The author panel suggests that the optimal treatment o…
Construction of a genetically modified wine yeast strain expressing the Aspergillus aculeatus rhaA gene, encoding an -L-Rhamnosidase of enological in…
2003
Monoterpenes such as geraniol, linalool, and -terpineol present in grapes determine the varietal flavor properties of young quality wines made from Muscat varieties (for reviews, see references 19 and 21). Geraniol and linalool are considered to be the most important of the monoterpene alcohols, as they are present in greater concentrations and have lower flavor thresholds than other major wine monoterpenes. In particular, linalool is thought to be responsible for the grapelike aroma of wines produced from the Muscat variety. A large proportion of
Description de la typicite aromatique de vins de bourgogne issus du cepage chardonnay
1993
<p style="text-align: justify;">La typicité aromatique de 23 vins blancs de Bourgogne issus du cépage Chardonnay est évaluée par 32 oenologues au cours de 3 séances. De manière indépendante, une caractérisation de l'odeur et de l'arôme de chaque vin est fournie par chaque sujet sous la forme d'un choix libre de 5 descripteurs au plus.</p><p style="text-align: justify;">Les vins se répartissent selon 3 groupes de typicité croissante sans rapport net avec les appellations. Sept descripteurs-clefs de l'odeur et de l'arôme du Chardonnay de Bourgogne s'imposent: miel, vanille, pain grillé, beurre frais, boisé, floral et noisette. De plus, une liste de 9 autres descripteurs auxi…