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Topic: Aroma compound

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  Deutsche Forschungsanstalt für Lebensmittelchemie, Ph. D. Theses 1999
Investigation of the contribution of carbonyl compounds, pyrazines and furanones to the aroma of Arabica coffee.
The importance of sulphur-containing compounds for the overall flavor of the mixtures is especially pronounced in case of cysteamine and isothiaproline.
Another unknown aroma compound, 4-acetyl-3-thiazoline, was detected with high FD-factor in the roasted mixture of thiaproline and fructose being a specific aroma compound of this amino acid.
dfa.leb.chemie.tu-muenchen.de /EDiss1999.html   (797 words)

The volatile compounds (the aroma compounds) are flushed by the retro-nasal air flow to the upper part of the nose, where a special organ is located.
As foods may contain hundreds of different aroma compounds, there is a corresponding number of different sensory cells each reacting to specific aroma compounds.
By the way, the aroma of food must not to be confused with the taste sensed by the tongue if the food is sour, alkaline, salt or sweet.
www.agrsci.dk /anf/MTJ/index_uk.shtml   (585 words)

 Process for enhancing or augmenting the aroma of detergents using norbornyl esters - Patent 4349449
The compounds defined according to the structure: ##STR4## wherein R is one of acetyl, propionyl, allyl or isopropyl, have not been disclosed to be useful for their organoleptic properties, however, such compounds are known in the art.
Thus, the individual compounds of this invention, or mixtures thereof, can be used to alter the aroma characteristics of a perfume composition, for example, by highlighting or moderating the olfactory reaction contributed by another ingredient in the composition.
spicy and fruity aroma nuances and a coffee/mocha undertone.
www.freepatentsonline.com /4349449.html   (5017 words)

 Erowid GHB Vault : Patent #2
Moreover the compounds appear to inhibit the release of dopamine in the brain, and are hence useful also in treatment of conditions which are associated with abnormalities of dopamine release and dopamine sensitivities, such as Parkinson's disease, schizophrenia and tardive dyskenesia.
It is possible that, after entry into the cell, the compound ethyl 4-acetoxybutanoate of the invention slowly hydrolyses to form GHB or a similar compound in situ, to exercise the therapeutic effects thereof over a longer period of time.
The preferred compound according to the invention was administered to laboratory rats, and the sleep of the animals induced by the drug was tracked by means of an electroencephalograph.
www.erowid.org /chemicals/ghb/ghb_patent2.shtml   (2682 words)

 Polyol Fragrance Fixatives for Use in Personal Care   (Site not responding. Last check: 2007-10-21)
The procedure involved the spotting of absorbent perfume blotters with 1 mg of an aroma compound with and without the fixative Glucam P-20 by means of a 10-microliter syringe.
The aroma compound is extracted from the blotter and analyzed by the GLC response ratio of aroma compound/internal standard solution deliberately prepared to have a similar response ratio.
Fragrance fixation by addition of Glucam P-20 to single aroma compounds varies from one component to the other and is related to the boiling points of the single components tested.
www.ctmw.com /articles2001/amerchol/amerchol3.html   (698 words)

 Twig Walkingstick - Why are strawberries so flavorful?   (Site not responding. Last check: 2007-10-21)
Think of an aroma compound as one part of a particular smell.
The mix of all these aroma compounds creates what you recognize as the tasty summer fruit.
Strawberries make most aroma compounds a day or two before they're completely ripe.
extension.osu.edu /~twig/food/html/071496.html   (231 words)

 Synthetic Aromas - Naturally
The enzymes that are used to convert one molecule (precursor) into an aroma compound may be either purified or left in their natural state.
For the most part, aroma compounds are perceived in two ways: via the nasal passages, which convey information about the smell of the food, and via the retronasal passages, which provide the consumer with further information about the aroma of the food while it is in his or her mouth.
Pyrazines are aroma compounds that are characteristic of heated foods, while esters have fruity notes, like ethyl valerate, which is an aroma compound characteristic of apples.
res2.agr.gc.ca /crda/pubs/art3_e.htm   (1250 words)

 Dimethyl substituted alkyl nitriles, perfume and bleach compositions containing same organoleptic uses thereof and ...
Compound having the structure: ##STR111## 0 62 0 0 prepared according to Example V, distillation fraction Compound having the structure: ##STR112## 0 0 62 0 prepared according to Example II, bulked fractions 8-20.
The compound having the structure: ##STR116## prepared according to Example II (bulked fractions 8-20) imparts to this Chypre formulation an intense and long-lasting rhodinol-like, minty and geranium-like undertone.
The aroma characteristics are imparted in a pleasant manner to the head space in a dryer on operation thereof in each case using said dryer-added fabric softener non-woven fabrics and these aroma characteristics are described in Table II of Example VII.
www.freepatentsonline.com /4863631.html   (8728 words)

 Deutsche Forschungsanstalt für Lebensmittelchemie, Annual Report 2001
Twenty-five odor-active compounds were quantified in the fresh, hand-squeezed juice of White Marsh seedless grapefruits using stable isotope dilution assays.
To characterize the key compound causing this bitter taste, a novel bioassay, which is based on the determination of the taste threshold of reaction products in serial dilutions of HPLC fractions, was developed to select the most intense taste compounds in the complex mixture of Maillard reaction products.
As this novel taste compound was found to have a 2000- and 28-fold lower threshold concentration as the standard bitter compounds caffeine and quinine hydrochloride, respectively, Quinizolate might belong to one of the most intense bitter compounds reported so far.
dfa.leb.chemie.tu-muenchen.de /EJahr2001.html   (4526 words)

 New Ways To Make Condensed O.J. Taste More Like Fresh   (Site not responding. Last check: 2007-10-21)
The aroma compounds—blended into mixtures—are sold to juice companies as "flavor packs" and are added back into the juice along with water before the juice is marketed.
To understand interactions among the compounds and how they affect flavor perception, the researchers identified odor and taste thresholds of compounds considered to be important contributors to O.J. flavor.
In evaluating various aroma compounds, volunteers were sent to a booth illuminated by red light, so they wouldn't be able to see and be influenced by a sample's color.
www.ars.usda.gov /ar/archive/sep04/juice0904.htm   (773 words)

 Deutsche Forschungsanstalt für Lebensmittelchemie, Annual Report 2004
Further compounds possibly also contributing to this characteristic off-flavor were identified as 3-methylphenol (phenolic), butanoic acid, 2- and 3-methylbutanoic acid, pentanoic acid and hexanoic acid (cheesy).
Application of an Aroma Extract Dilution Analysis on an extract isolated from a glucose/proline mixture thermally processed (90 min, 100 °C) at normal pressure (NP) in MPOS buffer confirmed the popcorn-like smelling 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine as the key odorants formed.
The aim of the present study was to apply an activity-guided screening procedure to coffee brew in order to identify a key chemopreventive compound by means of in vitro antioxidant tests as well as cell culture experiments, and to prove the in vivo activity of that compound by an animal feeding experiment.
dfa.leb.chemie.tu-muenchen.de /EJahr2004.html   (7346 words)

 MARTIN ET AL., October 2001
To investigate aroma compound generation of cheese microflora, we used a dynamic headspace-gas chromatography-mass spectrometry analysis.
Twenty-four volatile compounds belonging to different chemical classes (alcohols, aldehydes, esters, sulfides, terpenes) were identified and quantified.
Finally, bacteria also produced aroma compounds but, except for Brevibacterium linens strain B5, which produced dimethyl trisulfide and ketones, no specific trend in the production of particular aroma compounds could be evidenced.
www.adsa.org /jds/abs/2001/d01A2125.htm   (295 words)

 Bouchard Cooperages - Australia - Cooper Comparisons 1
The degradation and formation of the compounds are influenced by both temperature and time (duration); and they vary in their susceptibility to modification.
Further, the trend is for decreased amounts of these two smoky or spicy compounds, along with eugenol, to appear at the M+ level versus the M toast level.
Indeed, for many of the compounds, there does appear to be significant cooper to cooper difference, and/or differences that are dependant upon toast level.
bouchardcooperages.com /australia/research/cooper_comparisons_1.html   (2446 words)

 Glossary of Brewing Terms   (Site not responding. Last check: 2007-10-21)
Compound in hops responsible for contributing bitterness in beer.
Flavor compounds that yeast forms during fermentation which contribute to the fruity aroma and flavor of beer.
Beer flavor compounds that contribute to the aroma character of the beer.
www.raxhaven.com /beer/glossary.htm   (4473 words)

 Abstract - Lund AMS   (Site not responding. Last check: 2007-10-21)
Absorption of aroma compounds in plastic packaging materials may affect the taste of the packaged food and it may also change the quality of the packaging material.
A method to determine the aroma compound absorption in polymers by accelerator mass spectrometry (AMS) is being developed at the Lund Pelletron AMS facility.
C ratio of the carbon samples is measured by the AMS system and the degree of aroma compound absorption is established.
www.fysik.lu.se /ams/Lankar/Abstract/8.html   (154 words)

 Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission -- Grosch 26 (5): 533 -- ...
aromas were very close to those of the original foods.
Mayer, F., Czerny, M. and Grosch, W. Sensory study of the character impact aroma compounds of a coffee beverage.
Schieberle, P. and Grosch, W. Quantitative analysis of aroma compounds in wheat and rye bread crusts using a stable isotope dilution assay.
chemse.oxfordjournals.org /cgi/content/full/26/5/533   (5798 words)

 (WO 01/13735) COFFEE AROMA RECOVERY PROCESS   (Site not responding. Last check: 2007-10-21)
The coffee grounds are wet, heated, and exposed to decreased pressure to provide aroma containing gas containing aroma components.
From 40 % to 95 % of the aroma components in the coffee grounds are collected from the aroma containing gas.
The aroma components may be added to concentrated coffee extract prior to the drying of the extract.
wipo.int /cgi-pct/guest/getbykey5?KEY=01/13735.010301&ELEMENT_SET=DECL   (198 words)

 [No title]   (Site not responding. Last check: 2007-10-21)
Training systems such as vertical shoot positioning and ballerina were found to significantly affect the aroma profile of the must, the pH, sugar and acid content were affected as well.
Irrigation with moderate saline water was found to positively affect the aroma of wines and must of a few varieties.
The concentration of sixteen aroma compounds identified by GC-MS analysis of Cabernet Sauvignon wine were found to be significantly affected by moderate saline irrigation treatments.
www.agr.hr /150ve/150_files/abstracts_10.htm   (211 words)

 Azo Definition / Azo Research   (Site not responding. Last check: 2007-10-21)
The R and R' groups of azo compounds are often aromatic.
This additionally has the effect of making many azo compounds coloured, as delocalised or conjugated systems often absorb visible frequencies of light.
Azo is a longer scale paper than the platinum print in terms of reflectivity.
www.elresearch.com /Azo   (103 words)

 Aroma Films - Aroma Films
-...composition with an olefin containing polymer are suitable for use as barrier films, such as aroma barrier films, which have reduced curl.
Aroma, Oxygen and Moisture Barrier Behavior of Coated and Vacuum - Aroma, Oxygen and Moisture Barrier Behavior of Coated and Vacuum Coated OPP Films for Packaging Eldridge M. Mount, III Mobil Chemical Co.
100B-8 Simultaneous measuring permeability of aroma compound - Simultaneous measuring permeability of aroma compound mixtures through polymer packaging films...
www.lovelyperfume.com /aroma-films.html   (1002 words)

 Aroma Compounds in Sweet Whey Powder -- Mahajan et al. 87 (12): 4057 -- Journal of Dairy Science
Aroma Compounds in Sweet Whey Powder -- Mahajan et al.
Aroma compounds in sweet whey powder were investigated in this
applied to assess the relative importance of each aroma compound.
jds.fass.org /cgi/content/abstract/87/12/4057   (202 words)

 Enhanced Levels of the Aroma and Flavor Compound S-Linalool by Metabolic Engineering of the Terpenoid Pathway in Tomato ...
The aromas of fruits, vegetables, and flowers are mixtures of volatile metabolites, often present in parts per billion levels
Maul F, Sargent SA, Balaban MO, Baldwin EA, Huber DJ, Sims CA (1998) Aroma volatile profiles from ripe tomatoes are influenced by physiological maturity at harvest: an application for electronic nose technology.
Turner G, Gershenzon J, Nielson EE, Froehlich JE, Croteau R (1999) Limonene synthase, the enzyme responsible for monoterpene biosynthesis in peppermint, is localized to leucoplasts of oil gland secretory cells.
www.plantphysiol.org /cgi/content/full/127/3/1256   (5241 words)

 Aroma Diffusion   (Site not responding. Last check: 2007-10-21)
DeLassus P: New Approaches to Flavor and Aroma Permeability Measurement.
Debeaufort F, Voilley A: Aroma Compound and Water Vapor Permeability of Edible Films and Polymeric Packagings.
Niebergall H, Humeid A, Blochl W: The Aroma Permeability of Packaging Films and Its Determination by Means of a Newly Developed Measuring Apparatus.
www.msu.edu /~aurasraf/aromadiffusion.htm   (710 words)

 Food Chemistry.   (Site not responding. Last check: 2007-10-21)
Eggleston, B. Legendre, Mannitol and oligosaccharides as new criteria for determining cold tolerance in sugarcane varieties, Food Chemistry 80 (4) (2003) pp.
Perumal Siddhuraju, Klaus Becker, Rapid reversed-phase high performance liquid chromatographic method for the quantification of L-Dopa (L-3,4-dihydroxyphenylalanine), non-methylated and methylated tetrahydroisoquinoline compounds from Mucuna beans, Food Chemistry 72 (3) (2001) pp.
Charng-Cherng Chyau, Jeng-Leun Mau, Release of volatile compounds from microwave heating of garlic juice with 2,4-decadienals, Food Chemistry 64 (4) (1999) pp.
elsevier.com /cdweb/journals/03088146/viewer.htt?viewtype=keywords&...   (569 words)

DMS (Dimethyl Sulfide) is an organic sulfur compound present above its flavor threshold in most beers.
Because of its low flavor threshold, 10 - 150 ppb, it is a primary flavor and aroma compound that makes a significant contribution to beer character, especially in lager beers.
It has a characteristic taste and aroma of cooked or creamed corn.
www.abtonline.com /dms.html   (1301 words)

 COST ACTION 96   (Site not responding. Last check: 2007-10-21)
The aqueous solution (with or whitout protein) of the aroma compound is equilibrated at 25°C. A 20ml volume of the solution is loaded in a tube and capped.
The quantity of aroma compound in the headspace and in the solution is determined by gas chromatography
The data allow the determination of the vapour-liquid partition coefficient (Ki) of the aroma compound, representing its volatility:
www2.u-bourgogne.fr /GPAB/voilley   (150 words)

Deborah developed an instrumental technique to measure retronasal aroma in foods which includes the simulation of salivation, mastication, and air flow.
M.S. Research in Flavor Chemistry, advised by Terry E. Acree Isolated and identified the primary precursor to b-damascenone, a potent aroma compound, in apples while providing size, amount, and HPLC retention index information for 7 others Identified the odor-active compounds in the glucose-proline reaction using gas chromatography olfactometry.
Simulation of Retronasal Aroma Using a Modified Headspace Technique: Investigating the Effects of Saliva, Temperature, Shearing, and Oil on Flavor Release.
www.nysaes.cornell.edu /fst/faculty/acree/staff/s.roberts.html   (627 words)

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