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Studies on mushroom flavours 3. Some flavour compounds in fresh, canned and dried edible mushrooms.
Dijkstra FY.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 160(4), 401-405 (1976)
Laure Saint-Lary et al.
Chemistry & biodiversity, 11(6), 843-860 (2014-06-18)
Absolutes isolated from Viola odorata leaves, valuable materials for the flavor and fragrance industry, were studied. Violets are mainly cultivated in France and Egypt and extracted locally. The absolutes of the two origins showed different olfactory profiles both in top
Carbon dioxide and 1-octen-3-ol as mosquito attractants.
Takken W & Kline DL.
Journal of the American Mosquito Control Association, 5(3), 311-316 (1989)
Lorenzo Boggia et al.
BMC plant biology, 15, 102-102 (2015-04-19)
The dynamics of plant volatile (PV) emission, and the relationship between damaged area and biosynthesis of bioactive molecules in plant-insect interactions, remain open questions. Direct Contact-Sorptive Tape Extraction (DC-STE) is a sorption sampling technique employing non adhesive polydimethylsiloxane tapes, which
D L Kline
Journal of the American Mosquito Control Association, 10(2 Pt 2), 280-287 (1994-06-01)
The role of octenol as a mosquito attractant is still under investigation. When used alone, octenol has been a good attractant for only a few species. However, there appears to be a synergistic response of species of the genera Aedes
Navideh Sadoughi et al.
Journal of agricultural and food chemistry, 63(11), 2877-2885 (2015-02-24)
An optimized method for the quantitation of volatile compounds responsible for off-aromas, such as earthy odors, found in wine and grapes was developed. The method involved a fast and simple headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) for simultaneous determination of
Amélie Slegers et al.
Molecules (Basel, Switzerland), 20(6), 10980-11016 (2015-06-18)
Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varietal differences between interspecific hybrids are not
Volatile flavor compounds produced by molds of Aspergillus, Penicillium, and Fungi imperfecti.
Kaminski E, et al.
Applied Microbiology, 27(6), 1001-1004 (1974)
Wouter Kegge et al.
Annals of botany, 115(6), 961-970 (2015-04-09)
Volatile organic compounds (VOCs) play various roles in plant-plant interactions, and constitutively produced VOCs might act as a cue to sense neighbouring plants. Previous studies have shown that VOCs emitted from the barley (Hordeum vulgare) cultivar 'Alva' cause changes in
Paula V Gonzalez et al.
Journal of medical entomology, 52(6), 1315-1321 (2015-09-10)
Aedes aegypti (L.) (Diptera: Culicidae) is the key vector of three important arboviral diseases: dengue, yellow fever, and chikungunya. Immature stages of this species inhabit human-made containers placed in residential landscapes. In this study, we evaluated a few compounds in
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
Pingxi Xu et al.
Proceedings of the National Academy of Sciences of the United States of America, 111(46), 16592-16597 (2014-10-29)
Insect repellents are important prophylactic tools for travelers and populations living in endemic areas of malaria, dengue, encephalitis, and other vector-borne diseases. DEET (N,N-diethyl-3-methylbenzamide) is a 6-decade-old synthetic repellent, which is still considered the gold standard of mosquito repellents. Mosquitoes
The formation of 1-octen-3-ol in soybeans during soaking.
Badenhop AF & Wilkens WF.
Journal of the American Oil Chemists' Society, 46(3), 179-182 (1969)
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