Non-volatile constituents

Non-volatile constituents in tobacco. Part 1. Isolation of a new terpene clucoside,3-hydroxy-5,6-epoxy-beta-ionyl-beta-D-glucopyranoside from flue-cured tobacco. Agr Biol Chem... 

NT558 Kodama, H., T. Fujimori, and K. Kato. Non-volatile constituents on tobacco. 

Precursor Techniques A homogeneous sample containing all of the non-volatile constituents is prepared first. Stoichiometry is easily maintained in the precursor and reasonable reaction times and temperatures can be employed. Generally, the precursor will be a mixture of phases, however. Then, the precursor and volatile constituents are formed into an intimate mixture and are subjected to a brief thermal treatment to form the desired phase. 

By using the C02-extraction technology the two operations, production of essential oil and of the non-volatile constituents, can be achieved in one step. Moreover, the process works at low temperatures, of 40 to 60°C, which avoid the decomposition of heat-sensitive aroma compounds. 

Table 7.9. Non-volatile constituents from Cinnamon and cassia. ...

The non-volatile constituents isolated from aniseed can be divided into phenolic acids, flavonoids, furanocoumarins, sterols and glucosides (Table 18.5). 

De Smedt, R, Liddle, P.A.P., Cresto, B., Bossard, A. (1981). The analysis of non-volatile constituents of wine by glass capillary gas chromatography. J. Inst. Brew., 87, 349-351. 

The knowledge of the composition of volatile compounds in food has greatly increased during the past decade. Many studies continue to report the identity and the concentration of volatile compounds in food matrices. However concentration alone appears insufScient to explain flavor properties of food. The lack of our knowledge concerning the influence of non-volatile constituents of food on the perception of aroma has to be filled by studies such as those presented in this paper. Data on interactions between aroma and matrix in wine are scarce compared with other food matrices studied. Flavor-matrix interactions in wine have generally been obtained in model systems and with instrumental experiments. However it is possible to develop some hypotheses on the possible sensory contribution of some non-volatile compounds of wine on overall aroma. 

Liquid and Solid Products. Coal Tar.—The liquid products consist of water holding ammonia in solution and a heavy oil-like substance known as coal tar. The solid residue left in the retort is known as coke, and contains the unburned and uncombined carbon together with the non-volatile constituents of the coal representing the mineral matter or ash. 

This report discusses practical aspects of the effects of heating, evaporation, freeze concentration and reverse osmosis on certain juice constituents, most notably, the volatile flavor constituents. The commercial processes used to remove water from citrus juices have a requirement for thermal treatment of the feed stream to reduce microbial load and inactivate enzymes. While heating stabilizes juice to chemical changes caused by enzymes and microbes, it results in changes to volatile and non-volatile constituents. 

THE NON-VOLATILE CONSTITUENTS AND THEIR CONTRIBUTION AS PRECURSORS OF THE FLAVOR OF ROASTED COFFEE... 

Smith (1963a) and Feldman et al. (1969) underlined the importance of non-volatile compounds to the flavor of coffee. The comparison between the composition of green and of roasted coffee showed an important decrease in the content of proteins, chlorogenic acid and sucrose on roasting. Fractionation and analysis of the aroma precursors in green coffee have also been studied by Russwurm (1970) who considers that the non-volatile constituents of green coffee that may be involved in flavor formation are carbohydrates, proteins, peptides and free amino acids, polyamines and tryptamines, lipids, phenolic acids, trigonelline and various non-volatile acids. 

Spirits are alcoholic beverages, prepared by fermentation and distillation. They differ from beers and wines in containing a greater proportion of alcohol, and in not containing any of the non-volatile constituents of the grains or fruits from which they are prepared. Besides alcohol and water they contain acetic, butyric, valerianic, and oenanthie ethers, to which they owe their flavor sometimes tannin and coloring matter derived from the... 

Slip n. (1) Film of coating is said to have slip when it has negligible surface tackiness, and appears to be lubricated. In actual fact, lubricants which are incompatible with the non-volatile constituents of finishes are frequently added in order that they may be exuded to the surface and confer slip. Nongreasing gold and silver baking varnishes are typical products to which lubricants are... 

The principal non-volatile constituents of the cornicle droplets of A. pisum and Myzus persicae were reported by Strong (1967) to be triglycerides. In M persicae, the major fatty acid is myristic acid. Callow et al. (1973) later examined the cornicle droplets of 28 aphid species and confirmed triglycerides... 

ABSTRACT Patchouli therapeutic effects were closely correlated with the non-volatile constituents except for patchouli oils. Few studies have been reported on the contents of non-volatile constituents, and it still remained unknown in the case what were the water-soluble components. The water-soluble components from roots, stems, leaves of P. cablin were isolated and identified by GC-MS in this paper. The result showed, a total of 25, 31 and 34 compounds were identified, accounting for 81.652%, 58.322% and 77.817% of water extracts from roots, stems and leaves, respectively. Six compounds (n-Pentadecanoic acid, [l,2 -Binaphthalene]-5,5, 8,8 -tetrone,T,4-dihydroxy-2,3 -dimethyl-, 1-Hexacosene, 1,2-Benzenediol, Docosane and Tricosane) were included in the water-soluble components from roots, stems and leaves. There were some differences in the water-soluble components from roots, stems and leaves of P. cablin. This might have been due the possibUity that the accumulation and storage of the water-soluble components was with relative independence. 

Power FB, Chesnut VK 1926 Non-volatile constituents of the cotton plant. J Am Chem Soc 48 ... 

Fragrances may contain low- or non-volatile constituents that remain in the injector and cause analyte retention and/or artefacts (Chaintreau et al, 2(X)3). Figure 6.2.1 (top) shows... 

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