The influence of metabolic substrate on contractile strength, myocardial oxygen consumption (MVO2), high- and low-energy phosphate levels, and intracellular pH were determined in isovolumically contracting isolated rat hearts perfused with solutions containing either glucose or hexanoate at both high and low coronary perfusion pressures (CPP). Contractile strength was not significantly influenc...

The classes and concentrations of volatile organic compounds (VOC) released from fresh and decaying strawberries were investigated and compared. In this study, a total of 147 strawberry volatiles were quantified before and after nine days of storage to explore differences in the aroma profile between fresh strawberries (storage days (SRD) of 0, 1, and 3) and those that had started to decay (SRD...

Autocatalytic kinetics are observed during the biphasic alkaline hydrolysis of C-4, C-6 and C-8 (butanoate, hexanoate and octanaoate) ethyl esters. Ethanol and alkanoate anions are the products of the reaction. A kinetic model including spontaneous dissolution of the organic phase into the aqueous phase, aqueous hydrolysis of the ester, formation of ester containing aggregates and micellisation...

Quan-xing Baijiu, a famous brand with different style characteristics from traditional strong-aroma is considered superior due to its “jiao-xiang” (caramel) flavor and the “he-run” (soft, moistening, harmonious) style. In this study, gas chromatography-olfactometry (GC-O) was used analyze special flavors of Baijiu. The fingerprints six Baijiu were determined using fragrance, taste, entirety in ...

Selected aroma-active compounds in strawberries were quantified using headspace solid-phase microextraction and gas chromatography. Ten strawberry cultivars grown in California and Oregon were studied. The standard curves were built in a synthetic matrix and quantification was achieved using multiple internal standards. Odor activity values (OAVs) of the aroma compounds were calculated to under...

The paper describes a mechanistic mathematical model for aroma release in the oropharynx to the nasal cavity during food consumption. The model is based on the physiology of the swallowing process and is validated with atmospheric pressure chemical ionization coupled with mass spectrometry measurements of aroma concentration in the nasal cavity of subjects eating flavored yogurt. The study is c...

The behavioral and electrophysiological responses of males and females of the Mexican fruit fly Anastrepha ludens (Loew) to guava ( Psidium guajava L.) volatiles were investigated in laboratory tests. Males and females were significantly more attracted and landed more often on guava fruits than yellow spheres used as control in the wind tunnel. Also, both sexes were more attracted to Porapak Q ...

In this study, a validated method using a thermal desorber combined with a gas chromatograph coupled to mass spectrometry was used to identify the volatile organic compounds released during decomposition of 6 human and 26 animal remains in a laboratory environment during a period of 6 months. 452 compounds were identified. Among them a human specific marker was sought using principle component ...

For the winemaking bioprocess of jujube wine, selection optimal starter cultures is one major concerns before fermentation. In this study, we investigated effects different yeasts on composition aroma-active compounds in fermented wine and identified principal components that determine flavor quality. It showed produced a total 43 compounds, which esters (e.g., ethyl caprylate, decanoate, hexan...