The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis.: This paper discusses how optimized processing conditions enhance the flowery-like aroma in green tea, with decanal being one of the key aromatic compounds, relevant to flavor chemistry and biochemistry (Wang et al., 2024).
The aim of this research was to analyze the effects and the modes of action of elemental sulfur (S(0)) in bioluminescence and respiration of Vibrio fischeri cells and the enzymes crude luciferase, pure catalase, and alcohol dehydrogenase (ADH). Metallic copper
Food additives and contaminants, 20(2), 180-185 (2003-03-08)
One of the phenomena in food-packaging interactions is flavour absorption. Absorption of flavour compounds from food products into food-packaging materials can result in loss of flavour compounds or an unbalance in the flavour profile changing a product's quality. The food
The Journal of experimental biology, 206(Pt 19), 3487-3494 (2003-08-27)
The diatom-derived aldehyde 2-trans-4-trans-decadienal (DD) was tested as an apoptogenic inducer in both copepod and sea urchin embryos, using terminal-deoxynucleotidyl-transferase-mediated dUTP nick-end labelling (TUNEL), DNA fragmentation profiling (laddering) and an assay for caspase-3 activity. DD induced TUNEL positivity and DNA
Journal of agricultural and food chemistry, 49(1), 21-25 (2001-02-15)
Based on (2)H/(1)H ratio measurements of commercial synthetic and "natural" references, the recently developed on-line gas chromatography pyrolysis isotope ratio mass spectrometry (HRGC-P-IRMS) technique was used to determine the delta(2)H(SMOW) values of the flavor compounds decanal, linalool, and linalyl acetate
Food additives and contaminants, 20(1), 84-91 (2003-01-10)
The influence of flavour absorption by low-density polyethylene (LDPE), polycarbonate (PC) and polyethylene terephthalate (PET) on taste perception of a model solution containing seven flavour compounds and orange juice in glass bottles was studied with and without pieces of the
GC Analysis of Sweet Orange Essential Oil on SLB®-5ms (10 m x 0.10 mm I.D., 0.10 μm), Fast GC Analysis
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