Novel Deodorizing Method with Glycosidically Bound Volatiles.

Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines

Composition of Loureiro and Alvarinho wines from the Vinhos Verdes region, respecting free volatile compounds as well as glycosidically bound aroma precursors, was exhaustively determined by GC-MS after adsorption on XAD-2 resin. On the whole, were identified and quantified 120 volatile compounds in the free fraction and 77 glycosidically bound compounds, belonging to C6-compounds, alcohols, fa...

Comparison of chemical composition and free radical scavenging ability of glycosidically bound and free volatiles from Bosnian pine (Pinus heldreichii Christ. var. leucodermis).

The results obtained show that Bosnian pine is rich in glycosidically bound volatile compounds with strong free radical scavenging properties. Since volatiles can be released from nonvolatile glycoside precursors, these compounds can be considered as a hidden potential source of antioxidant substances and may contribute to the total free radical scavenging ability of Bosnian pine.

Deodorizing experiments with ion exchange resins.

In a previous report (1), the differences in the carbon number of the lower fatty acids contained in cutaneous secretions such as axillary sweat, smegma, and dandruff, were considered as factors responsible for the difference in odor between osmidrotic and non-osmidrotic subjects. Besides these there are ammonia constituents and volatile salts (trimethylamine, methylamine) which may take part i...

Accumulation of glycosidically bound compounds in Fragaria × ananassa cv. Elsanta fruits at various developmental stages

Glycosidically bound compounds have been identified in a vast number of fruits. They have been extensively studied in the cases of grapes and wines (Williams et al., 1980, 1982 a, b; Strauss et al., 1988; Gunata et al., 1990 a, b; Roscher, Winterhalter, 1993; Baumes et al., 1994; Sefton et al., 1994) and for other fruits such as mangoes (Adedeji et al., 1992), peaches (Krammer et al., 1991; Sum...

Formation of damascenone derived from glycosidically bound precursors in green tea infusions