Volatile compounds identified

Table IV Volatile compounds identified in the dust of swine confinement units...

Source Identified among 139 volatile compounds identified in cantaloupe Cucumis melo wur. reticulates cv. Sol Real) using an automated rapid headspace solid phase microextraction method (Beaulieu and Grimm, 2001). 

Source Identified among 139 volatile compounds identified in cantaloupe Cucumis inelo wur. 

Identified as one of 140 volatile constituents in used soybean oils collected from a processing plant that fried various beef, chicken, and veal products (Takeoka et al., 1996). Also identified among 139 volatile compounds identified in cantaloupe Cucumis melo vslV. reticulates cm. Sol Real) using an automated rapid headspace solid phase microextraction method (Beaulieu and Grimm, 2001). 

Grapefruit, typically, has harsher flavor notes. Similar to other citrus oils, grapefruit oil is predominately composed of terpenes. There have been 206 volatile compounds identified in grapefruit juice. However, the flavor impact compounds are more dominant. Nootkatone and l-p-methene-8-thiol are the major compo-... 

In recent decades a large number of papers and reviews about research on food aroma and flavor have been published, and this research field continues to expand. The expansion is reflected in the rapid increase in the number of volatile compounds identified in various foods. 

Table VII. Volatile Compounds Identified from Roasting L-Theanine and D-Glucose...

Table I. Volatile compounds identified in canned Black Truffle...

Volatile Compounds Identified in Specific Packaging Materials... 

The most predominant volatile compound identified was dibutyl adipate which is a decomposition product of DOA. The second predominant volatile compound was 4-nonyl phenol which is again a decomposition product of the antioxidant tris-nonyl phenyl phosphite. Most short-chain phthalates were considered to be either decomposition or transesterification products of DOP, which indicated that the type and the amount of additives could be a major cause of off-odor problem. 

Table I. Volatile Compounds Identified in Heated Diffusate from Beef...

Table II. Volatile Compounds Identified in Extruded Com Meal with 0.5% Thiamin Added...

Silva et al. (2006) showed from sensory analysis that aromatic extracts obtained with a pentane/ether (1/1 v/v) solvent mixture, from cured vanilla beans, provided the flavour most representative of vanilla bean. They found clear differences between the numbers of aroma compounds identified in different organic aroma extracts 65 volatiles were identified in a pentane/diethyl ether extract by GC-MS analysis ether extraction gave 54 volatiles the pentane/dichlo-romethane solvent yielded only 41 volatiles. The volatile compounds identified included... 

Figure 14 Volatile compounds identified from headspace of infested corn leaves but not (or in trace amount) in uninfested leaves. UD undamaged leaves ADL artificially damaged leaves 1st/2nd, 3rd, 6th host instars infesting corn leaves. Reproduced from J. Takabayashi S. Takahashi M. Dicke M. A. Posthumus, J. Chem. Ecol. 1995, 21, 273-287.

The volatile compounds of eight different vegetable oils, namely, canola, corn, cottonseed, olive, peanut, safflower, soybean, and sunflowerseed oil, have been analyzed and reported by Snyder et al. (19). Table 3 shows the quantitative data of the volatile compounds identified in these vegetable oils after eight days of storage at 60°C. 

Treatment of coniferyl alcohol (a) with benzoyl chloride and pyridine gives compound SS, C24H20O5 (b) with cold HBr gives CioHn02Br (c) with hot hydriodic acid gives a volatile compound identified as methyl iodide (d) with methyl iodide and aqueous base gives compound TT, C11H14O3. 

The reported stimulation of fungal spore germination by volatile compounds identified from plant sources (8) and the... 

Table I shows the volatile compounds identified in the enzymic reaction mixture containing fresh Shiitake musrooms and the base hydrolysate of sunflower oil. As compared to the control sample, a...

TABLE 7.1. The GC/MS Qualitative and Scmiqiiantitativc Data of Volatile Compounds Identified in 50% Hydroalcohol Extract of Different Types of Wood Used in Making Barrels for Wine and Spirits Aging"... 

THE VOLATILE COMPOUNDS IDENTIFIED IN GREEN COFFEE BEANS... 

Table 4.3 Volatile compounds identified by Reichstein and Staudinger (1926)...

It is formed when heating glucose (Heyns et al., 1966a) and is one of the main aliphatic volatile compounds identified after thermal interaction of glucose and cysteine (Zhang and Ho, 1991). 

According to Holscher et al. (1990), volatile aliphatic acids are potent aroma compounds which contribute to the sweaty, fermented notes of roasted Colombian coffee, but among the 72 volatile compounds identified in the headspace gas of brewed coffee, Shimoda and Shibamoto (1990a) did not detect any acid. 

Table V. Some importam volatile compounds identified in the thermal...

Tabic 1, Some imponani volatile compounds identified in garlic samples... 

Based on a survey of the published literature, Maarse and Vischer (1989) listed 213 volatile compounds that had been identified in 50 studies on Cheddar these included 33 hydrocarbons, 24 alcohols, 13 aldehydes, 17 ketones, 42 acids, 30 esters, 12 lactones, 18 amines, 7 sulfur compounds, 5 halogens, 6 nitriles and amides, 4 phenols, 1 ether, and 1 pyran. The concentrations of many of these compounds were reported. The principal volatile compounds identified in Cheddar are listed in Table VII. 

Fig. 13.9. Structure of the main volatile compounds identified in extracts of non-toasted oak wood I, methyl-octalactone or methyl-4-octanolide, II, eugenol IE, vanillin IV, syringaldehyde V, coniferaldehyde VI, sinapaldehyde (Chatonnet, 1995)...

The pecan tree Carya illinoinensis) is native to North America and has been commercially exploited for prodnction of pecan nuts for nearly a century, mainly in the southeastern United States. Pecan can be consumed either raw or roasted and is used extensively in confectionary, bakery, culinary, and other food product applications. Like most other tree nuts, pecan contains high amounts of lipid (55%-75%) [31-33], thus the majority of volatile compounds identified in this nut are derived via breakdown of unsaturated fatty acids. Only a few studies have been published on the volatile constituents of pecan... 

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