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343 Newest Publications in flavour and fragrance journal


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Erratum: Microbial transformation of isopinocampheol and caryophyllene oxide

01-Jul-2010 | Noma, Yoshiaki; Hashimoto, Toshihiro; Uehara, Shinya; Asakawa, Yoshinori, Flavour and Fragrance Journal, 2010

The biotransformation of (+)‐isopinocampheol and (−)‐isopinocampheol and (6R)‐(−)‐caryophyllene oxide was carried out by Aspergillus niger TBUYN‐2. A. niger converted (+)‐isopinocampheol to give (+)‐5‐hydroxyisopinocampheol and (+)‐1‐hydroxyisopinocampheol. On the other hand, (−)‐isopinocampheol ...


Current awareness in flavour and fragrance

01-Jul-2010 | Flavour and Fragrance Journal, 2010

In order to keep subscribers up‐to‐date with the latest developments in their field, John Wiley & Sons are providing a current awareness service in each issue of the journal. The bibliography contains newly published material in the field of flavour and fragrance. Each bibliography is divided ...


A new and efficient sensory method for a comprehensive assessment of the sensory quality of dried aroma‐intensive herbs using oregano as a reference plant

01-Jul-2010 | Bansleben, Anne‐Christin; Schellenberg, Ingo; Ulrich, Detlef; Bansleben, David, Flavour and Fragrance Journal, 2010

Today the world market for oregano has exploded, from a once insignificant amount to a consumption volume of 500 000 tonnes/year. This is due to consumers' change in preference for Mediterranean‐style cooking and innovative cosmetic‐ and health‐related products. Since there are currently only ...


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