Volatile organic compounds (volatiles) comprise a chemically diverse class of low molecular weight organic compounds having an appreciable vapor pressure under ambient conditions. Volatiles produced by plants attract pollinators and seed dispersers, and provide defense against pests and pathogens. For insects, volatiles may act as pheromones directing social behavior or as cues for finding host...

background: fillet is a popular part of chicken carcass which its high perishability is an economic problem. the present research was designed to study the microbial, chemical, and sensorial properties of chicken fillets coated by gelatin-carboxymethyl cellulose (cmc) film containing essential oil (eo) of bene (pistacia atlantica). methods: the chicken fillets were coated by gelatin-cmc film co...

plants re-emit a substantial fraction of their assimilated carbon into the atmosphere as biogenic volatile organic compound. according to the presence of relatively high amount of methanol in herbal distillates, finding different concentrations of ethanol in such drinks is expectable, as several studies appeared that produced ethanol by plants emits into the atmosphere as do methanol. in this s...

Page Introduction 1 Methods of extraction 2 Extraction by expression 2 Extraction by solution 2 Extraction with cold solid fats _-_ 3 Extraction with hot liquid fats --3 Extraction with volatile solvents 4 Extraction by steam distillation 6 Design and construction of volatile-oil stills 6 Operation of volatile-oil stills__ 12 Commercial production of volatile oils in the United States^ 15 Oils ...

Fruits produce a range of volatile compounds that make up their characteristic aromas and contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids. Many factors affect volatile composition, including the genetic makeup, degree of maturity, environmental conditions, postharvest handling and storage....

Volatile components of coconut fresh sap, sap syrup and coconut sugar were analyzed using GC-MS and identified by matching the mass spectra obtained with those present in the “NIST62 LIB” Library. The most abundant volatile components in the fresh sap, sap syrup and coconut sugar were 2-butanol and acetic acid. Twelve volatile components were identified and there were different amounts of volat...

Olfaction is a versatile and sensitive mechanism for detecting volatile odorants. We show that the nematode C. elegans detects many volatile chemicals, which can be attractants, repellents, or attractants at low concentrations and repellents at high concentrations. Through laser ablation, we have identified chemosensory neurons that detect volatile odorants. Chemotaxis to volatile odorants requ...

Phenotypic analysis of the daf-11 and daf-21 mutants of Caenorhabditis elegans suggests that they have defects in components shared by processes analogous to vertebrate taste and olfaction. daf-11 and daf-21 mutations were previously shown to cause inappropriate response to the dauer-inducing pheromone. By mutational analysis and by disabling specific chemosensory sensilla with a laser, we show...

Volatile compounds play a key role in the formation of the well-recognized and widely appreciated raspberry aroma. Studies on the isolation and identification of volatile compounds in raspberry fruit (Rubus idaeus L.) are reviewed with a focus on aroma-related compounds. A table is drawn up containing a comprehensive list of the volatile compounds identified so far in raspberry along with main ...