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146455

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O Campollo et al.
Revista de investigacion clinica; organo del Hospital de Enfermedades de la Nutricion, 44(4), 483-490 (1992-10-01)
Several toxic factors have been implicated in the pathogenesis of hepatic encephalopathy (PSE) among which ammonia plays a dominant role. More recently, the gamma-aminobutyric acid (GABA) hypothesis in which an increase in the GABA-ergic tone and the presence of one...
E M Goldberg et al.
Journal of chromatography, 226(2), 291-299 (1981-12-11)
Volatile organic substances present in blood plasma and cerebrospinal fluids of certain control groups of human subjects and cirrhotic patients some of whom were suffering from hepatic encephalopathy were quantitatively analysed and identified. A rapid, reproducible, direct injection capillary column...
Florian E Kiene et al.
Journal of pharmaceutical and biomedical analysis, 110, 20-26 (2015-03-24)
Pharmaceutical excipients containing volatile odor-active molecules can be used in pharmaceutical development to increase patients' compliance. However, capturing the molecular composition of these odor-active substances is challenging. Therefore, guidance for the analytical investigation of these excipients should be developed. Using...
Sergey U Savelev et al.
Journal of chemical ecology, 34(9), 1253-1257 (2008-08-01)
The human derma emits volatile compounds whose interaction with a receiver's olfactory sensory system may affect individual recognition and mating preferences. Studies suggest that both genes and environmental factors determine characteristic odor of an individual. We used solid-phase microextraction and...
Benoit Berlioz et al.
Journal of agricultural and food chemistry, 54(26), 10092-10101 (2006-12-21)
Headspace solid-phase microextraction (HS-SPME) -gas chromatography using flame ionization detection and multivariate analysis were applied to the study of the specificity of protected designation of origin (PDO) virgin olive oils produced in a southern French region (Alpes-Maritimes) based on their...
Michael Hauser et al.
FEMS yeast research, 7(1), 84-92 (2006-09-27)
A transcriptome analysis was performed of Saccharomyces cerevisiae undergoing isoamyl alcohol-induced filament formation. In the crucial first 5 h of this process, only four mRNA species displayed strong and statistically significant increases in their levels of more than 10-fold. Two...
P Perpète et al.
Journal of agricultural and food chemistry, 48(6), 2384-2386 (2000-07-11)
A medium containing labeled leucine-d(10) has been used to show that Saccharomyces cerevisiae was able to produce deuterated 3-methylbutanal in a cold contact fermentation. Whereas residual unreduced Strecker aldehydes bound to polyphenols were considered until now as the main defect...
Paweł Mochalski et al.
Cell biochemistry and biophysics, 71(1), 323-329 (2014-08-16)
Gas chromatography with mass spectrometric detection combined with head-space needle trap extraction as the pre-concentration technique was applied to identify and quantify volatile organic compounds released or metabolised by human umbilical vein endothelial cells. Amongst the consumed species there were...
Eva Kirchhoff et al.
Journal of agricultural and food chemistry, 50(19), 5378-5385 (2002-09-05)
Application of the aroma extract dilution analysis on a flavor distillate prepared from freshly ground rye flour (type 1150) revealed 1-octen-3-one (mushroom-like), methional (cooked potato), and (E)-2-nonenal (fatty, green) with the highest flavor dilution (FD) factors among the 26 odor-active...
Yunzi Feng et al.
Food chemistry, 187, 44-52 (2015-05-16)
Aroma extract dilution analysis (AEDA) is widely used for the screening of aroma-active compounds in gas chromatography-olfactometry (GC-O). In this study, three aroma dilution methods, (I) using different test sample volumes, (II) diluting samples, and (III) adjusting the GC injector...
M Du et al.
Poultry science, 80(12), 1748-1753 (2002-01-05)
Chicken breast fillets were equally divided into three groups. One group was vacuum packaged, cooked in a water bath (cooked-in-bag) at 82 C for 25 min, and then irradiated at 0 or 3 kGy with a linear accelerator (V-C-I). The...
E S Holm et al.
Meat science, 90(2), 314-322 (2011-08-23)
The aroma composition, the microbial composition and the sensory profile were measured in sliced saveloy samples packed in modified atmosphere (MA). The main objective was to identify aroma compounds with potential as chemical markers to identify the sensory changes of...
B A Smit et al.
Applied microbiology and biotechnology, 64(3), 396-402 (2003-11-19)
Various microorganisms, belonging to the genera Lactococcus, Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium, Propionibacterium, Brevibacterium, Corynebacterium and Arthrobacter, used in dairy fermentations such as cheese making, were analysed for their potential to convert leucine into flavour components, most notably 3-methylbutanal. A large...
Pascal Fuchsmann et al.
Journal of agricultural and food chemistry, 63(34), 7511-7521 (2015-08-01)
To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry/pulsed flame photometric detection and gas chromatography-olfactometry to identify and quantitate volatile compounds. In addition, odor quality and...
C L Randazzo et al.
Journal of applied microbiology, 103(2), 427-435 (2007-07-26)
The aim of this work was to preliminary characterize wild lactic acid bacteria (LAB), previously isolated during artisanal Pecorino Siciliano (PS) cheese-making for technological and flavour formation abilities in a model cheese system. Twelve LAB were studied for the ability...
Deng-Rong Xiao et al.
Scientific reports, 5, 17120-17120 (2015-11-27)
The aroma attributes of sulfurous, mushroom and earthy are the most important characteristics of the aroma of Tuber melanosporum. However, these three aroma attributes are absent in the T. melanosporum fermentation system. To improve the quality of the aroma, repeated...
M E Carunchia Whetstine et al.
Journal of dairy science, 89(9), 3277-3284 (2006-08-11)
Nutty flavor in Cheddar cheese is desirable, and recent research demonstrated that 2- and 3-methyl butanal and 2-methyl propanal were primary sources of nutty flavors in Cheddar. Because malty strains of Lac-tococcus lactis (formerly Streptococcus lactis var. malti-genes) are characterized...
A W Marshall et al.
Clinical physiology (Oxford, England), 5(1), 53-62 (1985-02-01)
3-Methylbutanal is a volatile aldehyde which in the rat is derived, at least in part, from colonic bacterial breakdown of leucine. It has been proposed as a toxin of importance in the pathogenesis of hepatic encephalopathy in man. A rapid...
Muhammad Inam Afzal et al.
International journal of food microbiology, 157(3), 332-339 (2012-07-06)
Carnobacterium maltaromaticum strains are widely found in food including fish, meat and some dairy products. Producing a malty/chocolate like aroma due to 3-methylbutanal from the catabolism of leucine is a general characteristic of this species. In this study, we investigated...
Anupam Giri et al.
Journal of food science, 75(8), S406-S417 (2011-05-04)
Development of aroma-active compounds during fermentation in the preparation of fermented fish-meat paste product (fish miso) from horse mackerel meat was quantitatively determined and characterized by olfactometric and organoleptic assessments. The critical ripening time was estimated by quantitative and/or qualitative...
João Pissarra et al.
Journal of agricultural and food chemistry, 52(17), 5519-5526 (2004-08-19)
The condensation reaction between malvidin 3-glucoside and catechin mediated by isobutyraldehyde, benzaldehyde, and isovaleraldehyde was conducted in model solutions at two pH values (1.5 and 3.2). The formation of new alkyl/aryl-linked adducts corresponding to the structures malvidin 3-glucoside-isobutylcatechin, malvidin 3-glucoside-benzylcatechin...
Catherine E Garner et al.
FASEB journal : official publication of the Federation of American Societies for Experimental Biology, 21(8), 1675-1688 (2007-02-23)
Little is known about the volatile organic compounds (VOCs) in feces and their potential health consequences. Patients and healthcare professionals have observed that feces often smell abnormal during gastrointestinal disease. The aim of this work was to define the volatiles...
Pascal Fuchsmann et al.
Journal of chromatography. A, 1601, 60-70 (2019-06-11)
Headspace in-tube extraction (HS-ITEX) and solid phase microextraction (HS-SPME) sampling, followed by gas chromatography-mass spectrometry (GC-MS), are widely used to analyze volatile compounds in various food matrices. While the extraction efficiency of volatile compounds from foodstuffs is crucial for obtaining...
M I Afzal et al.
Journal of dairy science, 96(1), 352-359 (2012-11-28)
In this study, we demonstrated the effect of different dissolved oxygen concentrations (DOC) on cell growth and intracellular biosynthesis of 3-methylbutanal from leucine catabolism in Carnobacterium maltaromaticum LMA 28 during batch culture. The maximum specific growth rate was obtained in...
Catarina L Silva et al.
Talanta, 89, 360-368 (2012-01-31)
A sensitive assay to identify volatile organic metabolites (VOMs) as biomarkers that can accurately diagnose the onset of breast cancer using non-invasively collected clinical specimens is ideal for early detection. Therefore the aim of this study was to establish the...
Yanlong Xing et al.
Journal of fluorescence, 21(2), 587-594 (2010-10-19)
Water-soluble aldehydes (acetaldehyde, propionaldehyde) and non-water-soluble aldehydes (butyraldehyde and phenylacetaldehyde) were easily detected by an efficient fluorescent method with 5-aminofluorescein as probe. Under optimal detection conditions, 5-aminofluorescein could selectively respond to aldehydes with high sensitivity in comparison with other carbonyl...
JianCai Zhu et al.
Journal of agricultural and food chemistry, 63(34), 7499-7510 (2015-08-11)
The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography-olfactometry (GC-O) with the method of aroma intensity (AI) was employed to investigate the aroma-active compounds in tea infusions. The results...
Ki-Hyun Kim
Sensors (Basel, Switzerland), 10(8), 7287-7302 (2010-01-01)
To simulate the occurrence of masking phenomena with the aid of an air dilution sensory (ads) test, two types of odorant mixtures were prepared: (1) M(2) with two individual odorants [H(2)S and acetaldehyde (AA)] and (2) M(6) with six individual...
Shota Tanimoto et al.
Bioscience, biotechnology, and biochemistry, 72(1), 22-28 (2008-01-08)
The effect of a high-pressure carbonation treatment on the change in quality of sake during storage was investigated. Measurements of the amino acidity and isovaleraldehyde content of carbonated sake (20 MPa pressure at 40, 45 and 50 degrees C for...
E S Holm et al.
Meat science, 95(2), 302-310 (2013-06-12)
The changes in the VOC composition of industrially produced saveloy were measured with Proton-Transfer-Reaction Mass-Spectrometry (PTR-MS) and HeadSpace Gas chromatography-mass spectrometry (HS-GC-MS) during a six weeks storage period. A decrease in the volatile organic compounds contributing to the fresh aroma...
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