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Stranica 1 iz 18 rezultatima
Identification of Odor-Active Compounds Released from a Damaged Plant of the Asian Skunk Cabbage Symplocarpus renifolius.
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Symplocarpus renifolius (Asian skunk cabbage) is a perennial herb of the Araceae family. As its common name implies, this plant produces a strong garliclike irritant odor with a rotten note when the plant parts are crushed. To elucidate the odor characteristics, the volatile compounds released from
Olfactory responses of Plutella xylostella natural enemies to host pheromone, larval frass, and green leaf cabbage volatiles.
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The parasitoids Trichogramma chilonis (Hymenoptera: Trichogrammatidae) and Cotesia plutellae (Hymenoptera: Braconidae), and the predator Chrysoperla carnea (Neuroptera: Chrysopidae), are potential biological control agents for the diamondback moth, Plutella xylostella (Lepidoptera: Yponomeutidae).
The Effect of pH and Temperature on Cabbage Volatiles During Storage.
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During storage of shredded cabbage, characteristic sulfurous volatile compounds are formed affecting cabbage aroma both negatively and positively. Selected ion flow tube-mass spectrometry (SIFT-MS) was used to measure the concentration of cabbage volatiles during storage. The volatile levels of
Antimicrobial activity of sulfur compounds derived from cabbage.
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Selected sulfur compounds found in cabbage and its fermentation product, sauerkraut, were tested for minimum inhibitory concentration (MIC) against growth of 15 species of bacteria and 4 species of yeasts. S-Methyl-L-cysteine sulfoxide, sinigrin, and dimethyl sulfide at 500 ppm were not inhibitory
Nuclear magnetic resonance- and gas chromatography/mass spectrometry-based metabolomic characterization of water-soluble and volatile compound profiles in cabbage vinegar.
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Non-targeted metabolomic analyses employing nuclear magnetic resonance- and gas chromatography/mass spectrometry-based techniques were applied for an in-depth characterization of cabbage vinegar, an original agricultural product made from cabbage harvested in Tsumagoi, Japan. Water-soluble and
Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science.
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Heat-processing of Brassica seeds led to the formation of a characteristic pleasant popcorn-like and coffee-like aroma impression compared to the mainly pea-like aroma of the corresponding raw seeds. To analyze this phenomenon on a molecular basis, raw and roasted white mustard seeds and rapeseeds
Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS.
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The study investigated the volatile compounds of sesame oil and the effects of microwave processing (0-8 min with 1-min intervals), mainly focusing on the integral flavor characteristics and individual aroma-active compounds. A total of 82 characteristic odors were identified using GC×GC-TOF/MS.
Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction.
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Commercial fragrant rapeseed oil (CFRO), from roasted and hot-pressed seeds, is enjoyed in China for its unique aroma. However, the characteristic of aroma-active compounds in CFRO is still unclear. In this study, a new odor monolithic material sorptive extraction method was established to trap
Plant-natural enemy association in tritrophic system,Cotesia rubecula-Pieris rapae-brassicaceae (Cruciferae). III: Collection and identification of plant and frass volatiles.
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To elucidate the identity of the volatile compounds that could be involved in the searching behavior of the parasitoidCotesia rubecula Marshall (Hymenoptera: Braconidae), the volatiles released by cabbage and frass of Lepidoptera feeding on cabbage were collected and analyzed using a gas
Characterization and Removal of Buddy Off-Flavor in Maple Syrup.
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Buddy maple syrup is characterized by an unpleasant cabbage-like flavor occurring generally toward the end of the sap harvest season. Occurrence of buddy off-flavor leads to a decrease in syrup value and economic loss for the industry. It is therefore relevant to characterize the off-flavor in order
Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate.
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The objective of this study was to determine the effects of holding time of liquid retentate on flavor of spray-dried whey proteins: Cheddar whey protein isolate (WPI) and Mozzarella 80% whey protein concentrate (WPC80). Liquid WPC80 and WPI retentate were manufactured and stored at 3°C. After 0, 6,
The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder.
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Off-flavors in whey protein negatively influence consumer acceptance of whey protein ingredient applications. Clear acidic beverages are a common application of whey protein, and recent studies have demonstrated that beverage processing steps, including acidification, enhance off-flavor production
On-line detection of root-induced volatiles in Brassica nigra plants infested with Delia radicum L. root fly larvae.
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Plants emit various volatile organic compounds (VOCs) upon herbivore attack. These VOC emissions often show temporal dynamics which may influence the behavior of natural enemies using these volatiles as cues. This study analyzes on-line VOC emissions by roots of Brassica nigra plants under attack by
Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
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Isolation of the volatile fraction from cocoa powder (50 g; 20% fat content) by a careful extraction/distillation process followed by application of an aroma extract dilution analysis revealed 35 odor-active constituents in the flavor dilution (FD) factor range of 8-4096. Among them,
Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science.
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The main contributors to the cooked off-flavor in heat-sterilized lychee juice (HLJ) were studied by means of molecular sensory science. The HLJ which elicited cooked cabbage/potato and onion/garlic off-flavor was compared with fresh lychee juice (FLJ) having desired sensory attributes via chemical
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