Search Results - "Flavour and fragrance journal"

Application of natural deep eutectic solvents for the “green”extraction of vanillin from vanilla pods by González, Cecilia Guízar, Mustafa, Natali Rianika, Wilson, Erica Georgina, Verpoorte, Robert, Choi, Young Hae

“…In recent years, a new type of solvents, natural deep eutectic solvents (NADES), have been developed and are gaining popularity as an alternative “green…”
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The essential oil of patchouli, Pogostemon cablin: A review by Beek, Teris A., Joulain, Daniel

“…The leaves of Pogostemon cablin (Blanco) Benth. (Lamiaceae) are the source of patchouli essential oil, which is – with an annual production of about 1300…”
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Linalool: a review on a key odorant molecule with valuable biological properties by Aprotosoaie, Ana Clara, Hăncianu, Monica, Costache, Irina‐Iuliana, Miron, Anca

“…This paper reports on the occurrence, biosynthesis, metabolism, biological and toxicological profile, and assessment of the authenticity of linalool. The main…”
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review on cyclodextrin encapsulation of essential oils and volatiles by Marques, Helena Ma Cabral

“…Cyclodextrins (CyDs) are cyclic carbohydrates derived from starch. The parent CyDs contain six, seven and eight glucopyranose units and are referred as α-, β-…”
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Synthesis of (−)‐menthol: Industrial synthesis routes and recent development by Dylong, Dominik, Hausoul, Peter J. C., Palkovits, Regina, Eisenacher, Matthias

“…(−)‐Menthol is one of the most popular aroma compounds worldwide. While in the past mostly extracted from mint plants, today (−)‐menthol synthesis from other…”
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review on recent research results (2008–2010) on essential oils as antimicrobials and antifungals. A review by Lang, Gudrun, Buchbauer, Gerhard

“…The antimicrobial activity of essential oils is discussed in this review taking in account studies which were published in the period of time from 2008 until…”
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Factors affecting secondary metabolite production in plants: volatile components and essential oils by Figueiredo, A. Cristina, Barroso, José G, Pedro, Luis G, Scheffer, Johannes J.C

“…The presence, yield and composition of secondary metabolites in plants, viz. the volatile components and those occurring in essential oils, can be affected in…”
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Interspecific variation, antioxidant and allelopathic activity of the essential oil from three Launaea species growing naturally in heterogeneous habitats in Egypt by Elshamy, Abdelsamed I., Abd‐ElGawad, Ahmed M., El‐Amier, Yasser A., El Gendy, Abd El‐Nasser G., Al‐Rowaily, Saud L.

“…Essential oils (EOs) from the aerial parts of three Launaea species collected from two different habitats were extracted [Launaea mucronata collected from…”
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Biological properties of essential oils: an updated review by Adorjan, Barbara, Buchbauer, Gerhard

“…In the last few years more and more studies on the biological properties of essential oils have been published and it seemed worthwhile to compile the studies…”
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Major bioactivities and mechanism of action of essential oils and their components by Saad, Nizar Y., Muller, Christian D., Lobstein, Annelise

“…ABSTRACT Essential oils are gaining increasing interest for their antimicrobial and antiviral properties, as well as for their preventive and therapeutic…”
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Chemical composition and biological activities of essential oils from Calendula officinalis L. flowers and leaves by Ak, Gunes, Zengin, Gokhan, Ceylan, Ramazan, Fawzi Mahomoodally, Mohamad, Jugreet, Sharmeen, Mollica, Adriano, Stefanucci, Azzurra

“…Calendula officinalis L., commonly known as pot marigold, is a popular ornamental and highly medicinal plant. In fact, it is well recognized for its…”
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volatile and semi-volatile constituents of agarwood, the infected heartwood of Aquilaria species: a review by Naef, Regula

“…A compilation of the volatile and semi-volatile constituents of agarwood, the infected fragrant heartwood of some Aquilaria species, mainly A. malaccensis, A…”
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Vitamin E (α‐, β + γ‐ and δ‐tocopherol) levels in plant oils by Aksoz, Elif, Korkut, Oguzhan, Aksit, Dilek, Gokbulut, Cengiz

“…Vitamin E is the most potent lipid‐soluble antioxidant in human plasma. The richest sources of vitamin E are plant oils. This study aims to determine the…”
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Seasonality study of essential oil from leaves of Cymbopogon densiflorus and nanoemulsion development with antioxidant activity by Seibert, Janaína Brandão, Rodrigues, Ivanildes Vasconcelos, Carneiro, Simone Pinto, Amparo, Tatiane Roquete, Lanza, Juliane Sousa, Frézard, Frédéric Jean G., Souza, Gustavo Henrique Bianco, Santos, Orlando David Henrique dos

“…The development of formulations that maintain the biological and physical chemistry properties of essential oils is an important choice when they are used as…”
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Biological activity and profiling of Salvia sclarea essential oil obtained by steam and hydrodistillation extraction methods via chemometrics tools by Aćimović, Milica G., Cvetković, Mirjana T., Stanković Jeremić, Jovana M., Pezo, Lato L., Varga, Ana O., Čabarkapa, Ivana S., Kiprovski, Biljana

“…Salvia sclarea L. or clary sage is cultivated worldwide in temperate and sub‐tropical climates, as an ornamental and essential oil (EO) bearing plant. EO is…”
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Characterization of aroma compositions in different Chinese congou black teas using GC–MS and GC–O combined with partial least squares regression by Xiao, Zuobing, Wang, Hongling, Niu, Yunwei, Liu, Qiang, Zhu, Jiancai, Chen, Hexing, Ma, Ning

“…To characterise the volatile aroma compositions of Chinese congou black teas, four types were analysed by quantitative descriptive sensory analysis, gas…”
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Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling by Du, Wenbin, Zhen, Dawei, Wang, Yutong, Cheng, Jie, Xie, Jianchun

“…Grilled mutton shashlik is highly preferred by Chinese consumers. In this study, the key odorants in grilled mutton shashlik prepared in the traditional…”
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Effect of protein‐flavour binding on flavour delivery and protein functional properties: A special emphasis on plant‐based proteins by Wang, Kun, Arntfield, Susan D.

“…As the loss of free volatile compounds in aqueous protein systems is known to greatly influence the quality, and therefore the consumer acceptability, of…”
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Key aroma compounds in Chinese fried food of youtiao by Du, Wenbin, Zhao, Mengyao, Zhen, Dawei, Tan, Jia, Wang, Tianze, Xie, Jianchun

“…Key aroma compounds in Chinese popular fried food of youtiao were characterized by solvent assisted flavor evaporation combined with gas chromatography‐mass…”
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Identification and characterization of key aroma compounds in Chinese high altitude and northernmost black tea (Camellia sinensis) using distillation extraction and sensory analysis methods by Chen, Xiaohua, Sun, Haiyan, Qu, Dong, Yan, Fei, Jin, Wengang, Jiang, Hai, Chen, Chen, Zhang, Yifan, Li, Chongyong, Xu, Zhimin

“…The studied Chinese northernmost black tea made of the tea leaves harvested at high altitude and low climatic temperature location and special tea…”
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