The identification of aged woody samples is often a difficult task as a result of weathering and physical deterioration over time which removes or obscures distinguishing anatomical features and characteristics required for visual taxonomic determinations. Fortunately, the chemical characteristics of aged woods usually are preserved better than physical characteristics if the wood remains dry i...

This study was conducted at Horticulture Department of Cukurova University, Adana, Turkey during 2010-2011. Fresh sample of Ganoderma lucidum collected from Mersin province of Turkey was used as material. Volatile aroma compounds were performed by Headspace Gas Chromatography (HS-GC/MS). Alcohols, aldehydes, acids, phenol, L-Alanine, d-Alanine, 3Methyl, 2-Butanamine, 2-Propanamine were determin...

Combinatorial chemistry was shown to be an efficient tool for the preparation of new aroma-impact compounds. In this case, polyfunctional thiols were synthesized quickly using halide reagents or Bunte salt intermediates. They were separated by gas chromatography and then characterized using low resolution EI and CI mass spectrometry. The individual sensorial properties of the thiol products (i....

Two new alcoholic aroma precursors, cis- and trans-linalool, 3,7-oxides 6-O-beta-D-apiofuranosyl-beta-D-glucopyranosides (1 and 2), as well as two already known compounds, (Z)-3-hexenyl beta-D-glucopyranoside (3) and methyl salicylate 6-O-beta-D-xylopyranosyl-beta-D-glucopyranoside (beta-primeveroside: 4), and another new monoterpendiol glycoside, 8-hydroxygeranyl beta-primeveroside (5) have re...

sorption of flavor compounds to inner layer of polymer packages and subsequent diffusion results in loss of food flavor and consequently decreases shelf life and consumer acceptance of food stuffs which in turn causes major economic losses, so it is of utmost importance to research on diffusivity of these compounds in polymers to minimize negative effects of this phenomenon. in current research...

Citation: Zhang B-Q, Luan Y, Duan C-Q and Yan G-L (2018) Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile. Front. Microbiol. 9:606. doi: 10.3389/fmicb.2018.00606 Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different A...

Top loin steaks with a United States Department of Agriculture (USDA) grade of Select were cut 1.3cm, 2.5cm, or 3.8cm thick and cooked on a skillet at 177°C, 204°C, or 232°C. Aroma compounds described as fatty, tallow, and oily are highly related to the identity of beef flavor. These compounds are produced in the highest quantity when steaks are cooked either at low temperatures (177°C) or for ...

OBJECTIVE The is study examined the effects of geranium aroma on anxiety among patients with AMI. METHODS This randomized, triple-blind, placebo-controlled clinical trial recruited 80 patients with AMI through convenience sampling. The patients were allocated to geranium and placebo groups (n = 40 each) using stratified block randomization. On the second day of admission three drops of gerani...