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343 Aktuelle Fachpublikationen in Flavour and Fragrance Journal

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Volatome analysis approach for the taxonomic classification of tree exudate collection using Proton Transfer Reaction Time of Flight Mass Spectrometry

19.01.2018 | Cosimo Taiti, Corrado Costa, Simone Figorilli, Marco Billi, Stefania Caparrotta, Diego Comparini, Stefano Mancuso, Flavour and Fragrance Journal, 2018

Abstract Natural resins exude from trees as viscous liquids, which subsequently harden by evaporation and/or oxidation. Their compositions and textures are complex and vary during the solidification processes, producing a typical volatile fragrant fraction. Many techniques have been applied to ...

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Anxiolytic‐like effects of essential oil from Thymus vulgaris was increased during stress

16.01.2018 | Tadaaki Satou, Mako Hayakawa, Yumi Goto, Yoshinori Masuo, Kazuo Koike, Flavour and Fragrance Journal, 2018

Abstract There is known to be a close relationship among anxiety, fatigue and stress. Here, we studied the anxiolytic‐like effects of essential oil from Thymus vulgaris (EOT), while focusing on the relationship with stress. Male ICR mice inhaled (i.h.) EOT for 90 min. Mice were placed under ...

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The effect of inhalation of essential oil from Rosmarinus officinalis on scopolamine‐induced Alzheimer's type dementia model mice

16.01.2018 | Tadaaki Satou, Yuki Hanashima, Iho Mizutani, Kazuo Koike, Flavour and Fragrance Journal, 2018

Abstract Essential oil from Rosmarinus officinalis (Rosemary essential oil, EORO) may improve cognitive function by activating the central nervous system. However, no scientific basis for the effect of EORO has been described. Therefore, we investigated the effect of EORO on Alzheimer's type ...

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Effects of 1,8‐Cineole and (–)‐Linalool on Functional Brain Activation in a Working Memory Task

10.01.2018 | Susanne Ambrosch, Claudia Duliban, Heike Heger, Ewald Moser, Elmar Laistler, Christian Windischberger, Eva Heuberger, Flavour and Fragrance Journal, 2018

Abstract Several studies have shown the influence of fragrances on attentional functions and affective state in humans. The present study aimed to investigate the effects of the monoterpenoid compounds 1,8‐cineole and (–)‐linalool on the neuronal substrate of working memory, cognitive ...

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Adulteration of clove essential oil: Detection using a handheld Raman spectrometer

15.12.2017 | Paul Vargas Jentzsch, Fernando Gualpa, Luis A. Ramos, Valerian Ciobotă, Flavour and Fragrance Journal, 2017

Abstract Essential oils are highly appreciated substances used as row materials in the food, cosmetics and pharmaceutical industry. Due to its biological activity and properties, the oil extracted from clove (Eugenia caryophyllus) has gained economic importance, and this is the main reason why ...

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Issue information

18.10.2017 | Flavour and Fragrance Journal, 2017

No abstract is available for this article.

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Enantioselective syntheses and sensory properties of 2‐Alken‐4‐olides

07.09.2017 | Yifeng Dai, Yongguo Liu, Baoguo Sun, Shaoxiang Yang, Hongyu Tian, Flavour and Fragrance Journal, 2017

Abstract A series of optically active 2‐alken‐4‐olides of C6‐C11 were obtained with 89–97% enantiomeric excess (ee) values by the Sharpless asymmetric dihydroxylation (AD) of methyl (E)‐3‐alkenoates, followed by elimination via mesylates. The odor features and thresholds of the enantiomers ...

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Inhibition of fermentation evolution in bread doughs for aroma analyses

07.09.2017 | Joana Pico, José Bernal, María Jesús Nozal, Manuel Gómez, Flavour and Fragrance Journal, 2017

Abstract The inhibition of the residual fermentation in bread doughs, in order to avoid its evolution, could be crucial to achieve reliable qualitative aroma analyses. Several options have emerged up until now, but they present some drawbacks. In this study, a mixture of methyl octanoate and ...

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Identification of an unusual by‐product in the industrial production of 2‐Methyl‐3‐furanthiol

30.08.2017 | Rui Ding, Shishi Zhang, Dawei He, Yongguo Liu, Shaoxiang Yang, Baoguo Sun, Hongyu Tian, Flavour and Fragrance Journal, 2017

Abstract A by‐product provided by the producer of 2‐methyl‐3‐furanthiol was characterized by 1D and 2D NMR, GC–MS (EI) and HRMS analyses. It was identified to be 4‐(5‐methyl‐2‐furylthio)‐5‐methyltetrahydrofuran‐2‐thione and its precursor 2‐methyl‐5‐thioacetylfuran was also determined. ...

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Characterization of pork bone soup odor active compounds from traditional clay and commercial electrical stewpots by sensory evaluation, gas chromatography–mass spectrometry/olfactometry and partial least squares regression

24.08.2017 | Man Zhang, Eric Karangwa, Emmanuel Duhoranimana, Xiaoming Zhang, Shuqin Xia, Jingyang Yu, Man Xu, Flavour and Fragrance Journal, 2017

Abstract The effect of heating parameters on pork bone soup flavor generation in electrical stewpot was investigated. Four sensory attributes including meaty, fatty, kokumi and off‐flavor were used to evaluate the sensory characteristics of different pork bone soups. Twenty‐nine odor active ...

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