w359807

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Showing 1-14 of 14 results for "w359807" within Papers

Gas Chromatography-Tandem Mass Spectrometry of Lignin Pyrolyzates with Dopant-Assisted Atmospheric Pressure Chemical Ionization and Molecular Structure Search with CSI:FingerID.

Evan A Larson et al.

Journal of the American Society for Mass Spectrometry, 29(9), 1908-1918 (2018-06-28)

Dopant-assisted atmospheric pressure chemical ionization (dAPCI) is a soft ionization method rarely used for gas chromatography-mass spectrometry (GC-MS). The current study combines GC-dAPCI with tandem mass spectrometry (MS/MS) for analysis of a complex mixture such as lignin pyrolysis analysis. To

Influence of the chemical structure on the odor qualities and odor thresholds of guaiacol-derived odorants, Part 1: Alkylated, alkenylated and methoxylated derivatives.

Maria Schranz et al.

Food chemistry, 232, 808-819 (2017-05-12)

Guaiacol and its derivatives are commonly found in nature and are known for their characteristic smoky, clove-like and vanilla-like smells. However, there is no systematic investigation of the smell properties of structurally related guaiacol derivatives. In order to establish a

Mosciano, G.

Perfumer & Flavorist, 27(4), 68-68 (2002)

Volatile flavor constituents of Karanda (Carissa carandas L.) fruit.

Pino JA, et al.

J. Essent. Oil Res., 16(5), 432-434 (2004)

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments.

Dandan Pu et al.

Foods (Basel, Switzerland), 9(4) (2020-04-08)

The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography-olfactometry coupled with aroma extract dilution analysis (GC-O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed that pork leg smoke-cured for 18 days had

ChemSensor classification of red wines.

Dirinck I, et al.

Developments in food science, 43, 521-524 (2006)

Laboratory Evaluation of Natural and Synthetic Aromatic Compounds as Potential Attractants for Male Mediterranean fruit Fly, Ceratitis capitata.

Nurhayat Tabanca et al.

Molecules (Basel, Switzerland), 24(13) (2019-07-03)

Ceratitis capitata, the Mediterranean fruit fly, is one of the most serious agricultural pests worldwide responsible for significant reduction in fruit and vegetable yields. Eradication is expensive and often not feasible. Current control methods include the application of conventional insecticides

Field Trapping Bactrocera latifrons (Diptera: Tephritidae) with Select Eugenol Analogs That Have Been Found to Attract Other 'Non-Responsive' Fruit Fly Species.

Grant T McQuate et al.

Insects, 9(2) (2018-05-05)

Bactrocera latifrons (Hendel) (Diptera: Tephritidae) is a pest fruit fly species native to Oriental Asia which has invaded and established in Hawaii and Tanzania and has been recovered in detection trapping in California. It is largely non-responsive to the male

Catalytic hydrotreatment of kraft lignin into aromatic alcohols over nickel-rhenium supported on niobium oxide catalyst.

Liping Kong et al.

Bioresource technology, 299, 122582-122582 (2019-12-27)

Direct hydrogenolysis of Kraft lignin was catalyzed over a series of supported Ni or Re catalysts in ethanol solvent. The best results showed that the oil yield of 96.70 wt% was obtained with less char formation at 330 °C for 3 h over

Study of a commercial liquid smoke flavoring by means of gas chromatography/mass spectrometry and Fourier transform infrared spectroscopy.

Guillen MD, et al.

Journal of Agricultural and Food Chemistry, 43(2), 463-468 (1995)

Lignin Modification Supported by DFT-Based Theoretical Study as a Way to Produce Competitive Natural Antioxidants.

Liga Lauberte et al.

Molecules (Basel, Switzerland), 24(9) (2019-05-12)

The valorization of lignins as renewable aromatic feedstock is of utmost importance in terms of the use of sustainable resources. This study provides a deductive approach towards market-oriented lignin-derived antioxidants by ascertaining the direct effect of different structural features of

Odorant receptors from Culex quinquefasciatus and Aedes aegypti sensitive to floral compounds.

Fangfang Zeng et al.

Insect biochemistry and molecular biology, 113, 103213-103213 (2019-08-24)

Mosquitoes rely heavily on the olfactory system to find a host for a bloodmeal, plants for a source of energy and suitable sites for oviposition. Here, we examined a cluster of eight odorant receptors (ORs), which includes one OR, CquiOR1

Effects and mechanisms of eugenol, isoeugenol, coniferylaldehyde and dihydroeugenol on the riboflavin-sensitized photooxidation of α-terpinene in methanol.

Ju Yeon Lee et al.

Food chemistry, 220, 289-294 (2016-11-20)

The effects of eugenol, isoeugenol, coniferylaldehyde, and dihydroeugenol on the riboflavin-sensitized photooxidation of α-terpinene in methanol were studied. Riboflavin greatly accelerated α-terpinene oxidation in methanol during light illumination, resulting in two major oxidation products (p-cymene and ascaridole). The results clearly

Chemometric tools for identification of volatile aroma-active compounds in oregano.

Bansleben AC, et al.

Analytical and Bioanalytical Chemistry, 395(5), 1503-1503 (2009)

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