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W342017

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L F Guido et al.
Journal of chromatography. A, 1032(1-2), 17-22 (2004-04-07)
A method for the simultaneous determination of E-2-nonenal and beta-damascenone in beer by reversed-phase liquid chromatography using UV detection is presented. The method consists of beer steam distillation, followed by an extraction/concentration step using Sep-Pak Plus C18 RP cartridges and...
Fabienne Chevance et al.
Journal of agricultural and food chemistry, 50(13), 3818-3821 (2002-06-13)
This study investigated the increase of beta-damascenone content during aging in a variety of commercial Belgian beers. Quantities detected in fresh beers were generally low (from 6 ng/g to 25 ng/g). After 5 days at 40 degrees C, the level...
Henryk H Jeleń et al.
Journal of chromatography. A, 1218(42), 7566-7573 (2011-08-13)
Jutrzenka is a sweet liquer wine produced in Poland from the grape variety of the same name, developed in Poland to withstand the harsh climate of winery regions. Jutrzenka wine has a characteristic aroma with strong fruity and flowery notes...
Fragrance material review on damascenone
Lapczynski A, et al.
Food And Chemical Toxicology, 45(1), S172-S178 (2007)
Isabelle Sabon et al.
Journal of agricultural and food chemistry, 50(22), 6341-6345 (2002-10-17)
This paper describes the study of 19 wines of the Grenache Noir cultivar obtained from representative soils of the Rhone Valley according to their geographical site, climatic conditions, hydrological regulation, and soil profile. Among the volatile compounds analyzed by GC/MS/FID...
Organoleptic Characteristics of Flavor Materials
Mosciano, G.
Perfumer & Flavorist, 30, 39-39 (2005)
Helge T Fritsch et al.
Journal of agricultural and food chemistry, 53(19), 7544-7551 (2005-09-15)
Application of aroma extract dilution analysis on the volatiles isolated from a Bavarian Pilsner-type beer revealed 40 odor-active constituents in the flavor dilution (FD) factor range of 16-2048, among which ethyl octanoate, (E)-beta-damascenone, 2- and 3-methylbutanoic acid, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone showed...
Maria D C A de Souza et al.
Journal of agricultural and food chemistry, 54(2), 485-488 (2006-01-19)
Cachaça, the most popular alcoholic beverage in Brazil, is a sugar cane spirit similar to rum. Its production is around 2 billion liters per year, of which <1% is exported. Although rum is similar to cachaça its flavor difference is...
A Lapczynski et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 45 Suppl 1, S199-S204 (2007-11-23)
A toxicologic and dermatologic review of trans-beta-damascone when used as a fragrance ingredient is presented.
Ahmed N Uddin et al.
Toxicology and applied pharmacology, 265(3), 335-341 (2012-09-18)
Understanding how oral administration of aroma terpenes can prevent sunburn or skin cancer in mice could lead to more effective and safer ways of blocking sun damage to human skin. To establish sunburn preventive activity, female Skh-1 mice were given...
Lucia Castro-Vázquez et al.
Journal of agricultural and food chemistry, 54(13), 4809-4813 (2006-06-22)
Honeydew honeys from holm-oak, oak, and forest were isolated for aroma compounds by simultaneous distillation-extraction and analyzed by gas chromatography-mass spectrometry. In all, 66 volatile components were identified and quantified. trans-Oak lactone, a characteristic volatile component of oak wood, is...
Merran A Daniel et al.
Journal of agricultural and food chemistry, 52(26), 8127-8131 (2004-12-23)
Damascenone has been shown to undergo reaction with common wine components. Following the action of acid and heat alone, two bicyclic compounds, 4,9,9-trimethyl-8-methylenebicyclo[3.3.1]non-6-en-2-one (2) and 4,4,9-trimethyl-8-methylenebicyclo[3.3.1] non-6-en-2-one (3), were isolated. However, this conversion takes place only very slowly, if at...
Masayuki Suzuki et al.
Bioscience, biotechnology, and biochemistry, 66(12), 2692-2697 (2003-02-25)
The progenitors of damascenone (1), the most intensive C13-norisoprenoid volatile aroma constituent of rose essential oil, were surveyed in the flowers of Rosa damascena Mill. Besides 9-O-beta-D-glucopyranosyl-3-hydroxy-7,8-didehydro-beta-ionol (4b), a stable progenitor already isolated from the residual water after steam distillation...
Bénédicte Pineau et al.
Journal of agricultural and food chemistry, 55(10), 4103-4108 (2007-04-24)
beta-Damascenone, a C-13 norisoprenoid compound, is usually presented as an impact odorant in red wines. Its direct contribution to their aroma was investigated. Both free beta-damascenone and beta-damascenone precursors were isolated from various French red wines and then analyzed by...
L Ortega et al.
Journal of chromatography. A, 931(1-2), 31-39 (2001-11-07)
The solid-liquid distribution coefficients of different analytes--all of which are important aroma compounds--between hydroalcoholic solutions or wines and different sorbents have been determined by measuring the amount of analyte removed by a given mass of sorbent in equilibrium with a...
Laurence Gijs et al.
Journal of agricultural and food chemistry, 50(20), 5612-5616 (2002-09-19)
Flavor quality is of major importance to the consumer, but the flavor characteristics of beer appear to deteriorate greatly with time, at a rate depending on the composition of the beer and its storage conditions (notably pH). Prior to identifying...
U Pongprayoon et al.
Planta medica, 58(1), 19-21 (1992-02-01)
The crude extract (IPA) of the plant Ipomoea pes-caprae (L.) R. Br. has previously been shown to antagonize smooth muscle contractions induced by several agonists via a non-specific mechanism. Bioassay-guided fractionation of IPA resulted in isolation of the antispasmodically acting...
Yair Bezman et al.
Journal of agricultural and food chemistry, 53(23), 9199-9206 (2005-11-10)
The potent odorant beta-damascenone was formed directly from 9'-cis-neoxanthin in a model system by peroxyacetic acid oxidation and two-phase thermal degradation without the involvement of enzymatic activity. Beta-damascenone formation was heavily dependent on pH (optimum at 5.0) and temperature, occurring...
Jean-Christophe Barbe et al.
Chemistry & biodiversity, 5(6), 1170-1183 (2008-07-12)
More than 800 aromatic compounds have been identified in wine, some of them at the ng/l level. Wine, therefore, constitutes a very complex matrix, from which it is difficult to isolate a specific aroma character. Gas chromatography-olfactometry (GC-O) applied to...
J Lalko et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 45 Suppl 1, S192-S198 (2007-11-27)
A toxicologic and dermatologic review of cis-beta-damascone when used as a fragrance ingredient is presented.
Qiaoxuan Zhou et al.
Journal of agricultural and food chemistry, 50(7), 2016-2021 (2002-03-21)
Characteristic aroma components of buckwheat honey were studied by combined sensory and instrumental techniques. Relative aroma intensity of individual volatile components was evaluated by aroma extract dilution analysis (AEDA) of solvent extracts and by gas chromatography-olfactometry (GCO) of decreasing headspace...
Frank Benkwitz et al.
Journal of agricultural and food chemistry, 60(25), 6293-6302 (2012-06-06)
In this study three different approaches were employed to identify key odorants in Sauvignon blanc wines. First, the concentrations of the odorants were compared to their respective aroma detection thresholds. The resulting odor activity values (OAV) were transformed into a...
Y Kotseridis et al.
Journal of chromatography. A, 849(1), 245-254 (1999-08-13)
Quantitative analysis of free and hydrolytically liberated beta-damascenone in grapes and wines was developed, using a stable isotope dilution assay. Free beta-damascenone was isolated from grapes and wines by diethyl ether-hexane (1:1, v/v) extraction and the precursor(s) (glycosidic, polyols) of...
Detection and Partial Characterization of Eight. beta.-Damascenone Precursors in Apples (Malus domestica Borkh. Cv. Empire).
Roberts DD, et al.
Journal of Agricultural and Food Chemistry, 42(2), 345-349 (1994)
Yair Bezman et al.
Journal of agricultural and food chemistry, 51(3), 722-726 (2003-01-23)
Significant tomato matrix effects on the volatility of certain fresh tomato odorants were found. The concentrations of odorants such as (E,E)-2,4-decadienal, beta-damascenone, and beta-ionone, in crushed fresh tomato fruit obtained by solid-phase microextraction (SPME), resulting from a tomato matrix calibration...
Alexandre Pons et al.
Journal of agricultural and food chemistry, 56(13), 5285-5290 (2008-06-11)
The premature aging of red Vitis vinifera L. wines is mainly associated with the formation of an intense off-flavor reminiscent of prunes. The compounds responsible for this deterioration in red wine flavor have not previously been identified. Sensory descriptive analysis...