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343 Newest Publications in flavour and fragrance journal

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23-Aug-2017 | Flavour and Fragrance Journal, 2017

No abstract is available for this article.

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HPTLC methods for qualitative and quantitative analysis of selected furocoumarins in essential oils

23-Aug-2017 | Erell Le Borgne, Esméralda Cicchetti, Thomas Bertrand, Flavour and Fragrance Journal, 2017

Abstract The concentration of furocoumarins, known to induce mutagenesis, carcinogenesis and photodermatitis under UV radiation, is limited by the EU cosmetic regulation in consumer products such as cosmetics, sun protection and bronzing formulations. The bergapten concentration is also ...

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New advances in the volatile metabolites of Frullania tamarisci

16-Aug-2017 | Anaïs Pannequin, Aura Tintaru, Jean‐Marie Desjobert, Jean Costa, Alain Muselli, Flavour and Fragrance Journal, 2017

Abstract The chemical composition of Frullania tamarisci essential oil from Corsica was investigated using GC‐FID, GC–MS and NMR analyses. The essential oil compositions were further studied analyzing samples prepared from three different Corsican locations and during a seasonal vegetative ...

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Occurrence of 1‐(methylthio)propane producing off‐flavour in fresh beef meat

09-Aug-2017 | Sara Corral, Mónica Flores, Flavour and Fragrance Journal, 2017

Abstract The identification of compounds producing a characteristic off‐flavour in fresh beef meat obtained from different locations is essential to avoid consumer rejection. The volatile compounds of fresh beef samples were extracted by solid phase micro extraction (SPME) and their odour was ...

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Synthesis and olfactory evaluation of (8S)‐(−)‐p‐Mentha‐1,3‐dien‐9‐ol and some of its esters

27-Jul-2017 | Georges Radoias, Alin Bosilcov, Ilie Ciocan‐Tarța, Markus Bacher, Flavour and Fragrance Journal, 2017

Abstract (8S)‐(−)‐p‐Mentha‐1,3‐dien‐9‐ol (3) has been synthesized and fully characterized, using dill ether as the starting material. Dill ether is a common constituent of the essential oil of dill weed, Anethum graveolens L. In the first step, (8S)‐(−)‐p‐mentha‐1,3‐dien‐9‐yl acetate was ...

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Cork ‐ a natural material for linalool controlled release

24-Jul-2017 | Sara Sousa, Mário Silva, Filipa Oliveira Gomes, Valentina Maria Fernandes Domingues, Cristina Delerue Matos, Flavour and Fragrance Journal, 2017

Abstract Controlled release of aromatic mixtures to the atmosphere is a requirement for scented systems for indoor applications. The product must smell nice, but also be able to last, slowly releasing the perfume over time. Several adsorption materials have been used, for this purpose. In this ...

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Volatile profiles of the orpines roots: Hylotelephium telephium (L.) H. Ohba, H. maximum (L.) Holub and H. spectabile (Boreau) H. Ohba x telephium (L.) H. Ohba

17-Jul-2017 | Snežana Č. Jovanović, Olga P. Jovanović, Zorica S. Mitić, Tatjana D. Golubović, Bojan K. Zlatković, Gordana S. Stoja ..., Flavour and Fragrance Journal, 2017

Abstract The family of succulent plants, Crassulaceae, is known for many benefits, as well for the limited distribution of aromatic representatives. It is also observed the deficiency of data on content and distribution of volatile compounds within the genus Hylotelephium. Accordingly, this is ...

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Assay and recommendations for the detection of vapour‐phase‐mediated antimicrobial activities

12-Jul-2017 | Adam F. Feyaerts, Lotte Mathé, Walter Luyten, Hélène Tournu, Katrien Van Dyck, Lize Broekx, Patrick Van Dijck, Flavour and Fragrance Journal, 2017

Abstract Antimicrobial activity assays can be carried out in aqueous solutions using multi‐well plates. However, some bioactive compounds are volatile and can cause effects at a distance. To detect such vapour‐phase‐mediated antimicrobial activity, we introduce the vapour‐phase‐mediated patch ...

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Analysis of the aroma change of instant green tea induced by the treatment with enzymes from Aspergillus niger prepared by using tea stalk and potato dextrose medium

12-Jul-2017 | Yan Bing Zhu, Zhen Zhen Zhang, Yuan Fan Yang, Xi Ping Du, Feng Chen, Hui Ni, Flavour and Fragrance Journal, 2017

Abstract The effects of two crude enzymes from Aspergillus niger on the aromas of instant green tea have been investigated. The crude enzymes from tea stalk (ETS) and potato dextrose (EPD) were respectively prepared by fermentation. Both enzyme extracts significantly changed the volatile ...

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In vitro release and permeation kinetics of Melaleuca alternifolia (tea tree) essential oil bioactive compounds from topical formulations

12-Jul-2017 | Barbara Sgorbini, Cecilia Cagliero, Monica Argenziano, Roberta Cavalli, Carlo Bicchi, Patrizia Rubiolo, Flavour and Fragrance Journal, 2017

Abstract Melaleuca alternifolia essential oil (tea tree oil, TTO) is well known for its antimicrobial, antifungal and anti‐inflammatory properties, which it is currently used as an active ingredient in skin care products. This study investigates and evaluates the permeation and release ...

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