scholarly journals Characteristic odour compounds inshochuderived from ricekoji

2016 ◽  
Vol 122 (3) ◽  
pp. 381-387 ◽  
Author(s):  
Yohei Shiraishi ◽  
Yumiko Yoshizaki ◽  
Toshifumi Ono ◽  
Hiroaki Yamato ◽  
Kayu Okutsu ◽  
...  
Keyword(s):  
Characteristic Odour

scholarly journals Studies on the Characteristic Odour of Cuttle Fish-I

1955 ◽  
Vol 20 (9) ◽  
pp. 850-852 ◽  
Author(s):  
Tei YAMANISHI ◽  
Takako MATSUZAKA
Keyword(s):  
Characteristic Odour

The Action of Pseudomonas on Fish Muscle: 2. Musty and Potato-like Odours

1957 ◽  
Vol 14 (5) ◽  
pp. 775-782 ◽  
Author(s):  
C. H. Castell ◽  
Maxine F. Greenough ◽  
Norma L. Jenkin
Keyword(s):  
Fish Muscle ◽  
Wide Range ◽  
Characteristic Odour

Bacteria producing musty and potato-like odours have been isolated from fillets of cod and haddock and identified as Pseudomonas perolens Turner. They are psychrophilic and are able to produce their characteristic odour on a wide range of substrates.

Characteristic odour components of bergamot (Citrus bergamia Risso) essential oil

2006 ◽  
Vol 21 (4) ◽  
pp. 609-615 ◽  
Author(s):  
Masayoshi Sawamura ◽  
Yuji Onishi ◽  
Junko Ikemoto ◽  
Nguyen Thi Minh Tu ◽  
Nguyen Thi Lan Phi
Keyword(s):  
Essential Oil ◽  
Characteristic Odour ◽  
Citrus Bergamia

V. On the constitution of capryl alcohol from castor-oil

1868 ◽  
Vol 16 ◽  
pp. 376-381
Keyword(s):  
Boiling Point ◽  
Castor Oil ◽  
Cold Water ◽  
Fractional Distillation ◽  
Oxidation Products ◽  
Acid Reaction ◽  
Concentrated Solution ◽  
Characteristic Odour ◽  
Oily Liquid ◽  
Heptyl Alcohol

There is perhaps no other compound known which has been so often and so fully investigated by different chemists, and yet whose constitution is clouded in so much obscurity, as the alcohol which is obtained by distilling castor-oil soap with caustic alkalies. From the time of its discovery until recently, this compound has been alternately considered by one investigator to be capryl or octyl alcohol, and by another to consist of œnanthyl or heptyl alcohol. As a proof that it is capryl alcohol, Bouis states that, by the moderate action of nitric acid, a small quantity of caprylic acid is produced, the greater part of the alcohol, however, being oxidized to lower members of the fatty acid series; and Kolbe concludes, from the formation of these acids, that it is a secondary or isoalcohol, probably methyl-hextl carbinol, C { CH 3 C 6 H 13 H OH. As I shall show in this paper, Kolbe’s view is correct; by moderate oxidation, the alcohol loses two atoms of hydrogen, and is converted into the corresponding acetone, methyl œnanthol, the same compound which is generally obtained as a byeproduct in the preparation of the alcohol. The alcohol which I used was prepared by distilling a mixture of castor-oil soap and caustic soda in a flask of thin copper-sheeting as quickly as possible. The distillate was repeatedly rectified over fused caustic potash, the portion boiling below 200° C. only being collected. The alcohol was isolated from this liquid by fractional distillation; its corrected boiling-point was 181° C. The portions having a lower boiling-point consist of hydrocarbons, which combine with bromine, probably members of the olefine series, amongst which octylene, boiling at 125° C., preponderates. A considerable quantity of liquid distilled above 160°, the boiling-point remaining somewhat constant at 170° C. Neither this fraction nor any other distillate contained an acetone, as none combined with hydrogen-sodium sulphite. According to Chapman, the liquid boiling at 170° consists chiefly of heptyl alcohol. In order to isolate this alcohol, I acted upon the liquid boiling between 160°-175° with iodine and phosphorus. The product, subjected to fractional distillation, was found to consist of isoctyl iodide, boiling at 210°-215°, and of hydrocarbons, distilling below 160°; the portion which came over between 160° and 210° was very small, and diminished after each further distillation. This shows that no heptyl alcohol was present, and that the original liquid boiling at 170° was a mixture of isoctyl alcohol and hydrocarbons, which could not be separated by simple fractioning. To obtain the oxidation products of isoctyl alcohol, I acted upon it with a solution consisting of 3 parts of sulphuric acid, 2 parts of potassium bichromate, and 10 parts of water, the reaction being moderated by surrounding the vessel with cold water. As soon as no further action was observed, the liquid was distilled. The distillate consisted of an aqueous liquid, which had a slight acid reaction, and a light oily fluid; it was neutralized with sodium carbonate, and the oil treated again with the oxidizing mixture, which, however, had hardly any action upon it m the cold. This oily liquid is methyl œnauthol; it has the characteristic odour of that compound, and when shaken with a concentrated solution of hydrogensodium sulphite, solidifies to a mass of pearly white crystals. These were dried between blotting-paper, and decomposed by a dilute solution of cans soda. The oil which separated was dried over calcium chloride; it distilled completely between 170°-172°, the boiling-point of methyl œnantnol being 171°.

scholarly journals Formulation and Evaluation of Polyherbal Face Scrubber for Oily Skin in Gel Form

2019 ◽  
Vol 11 (04) ◽  
Author(s):  
J. Prathyusha ◽  
N. S. Yamani ◽  
G. Santhosh ◽  
A. Aravind ◽  
B. Naresh
Keyword(s):  
Potato Starch ◽  
Aloe Vera ◽  
Coconut Oil ◽  
Vital Role ◽  
Lemon Juice ◽  
Walnut Shell ◽  
Beet Root ◽  
Herbal Formulation ◽  
Sulphate Water ◽  
Characteristic Odour

Cosmetics play a vital role for everyone to have a joyful and sanguine life. In present scenario herbal cosmeceuticals have more demand because they have no side effects. People having oily skin suffer from acne, whiteheads and blackheads quite often so scrubbing become more essential. In our present study we formulated 3 different formulations F1, F2, F3 in gel form for oily skin by using turmeric, aloe vera, cinnamon, potato starch, activated charcoal powder, honey, green tea, lemon juice, onion, walnut shell, coconut oil, beet root juice powder, sodium lauryl sulphate, water and evaluated by using various parameters such as physical appearance, viscosity, pH, Spreadability, irritability, washability, stability studies and got fruitful results with all the tests. The scrub F2 was found to show excellent effects on controlling oil secretion, and preventing formation of new pimples. The herbal formulation F2 was having characteristic odour, reddish brown in color having, light, non-irritant to the skin and quite elegant. The powder was smooth to touch and in gel form it spreads satisfactorily. Thus, the formulated scrub F2 can be utilized efficaciously without a side effect which exfoliates and makes glowing skin.

Use of wild Lactobacillus strains in an adjunct culture for a Roncal-type cheese

2004 ◽  
Vol 72 (2) ◽  
pp. 168-178 ◽  
Author(s):  
María Ortigosa ◽  
Cristina Arizcun ◽  
Paloma Torre ◽  
Jesús María Izco
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Sensory Analysis ◽  
Raw Milk ◽  
Pasteurized Milk ◽  
Adjunct Cultures ◽  
Roncal Cheese ◽  
Characteristic Odour ◽  
Adjunct Culture

The effect of an added adjunct culture consisting of facultatively heterofermentative lactobacilli (FHL) on the volatile compounds and sensory characteristics of a Spanish ewes'-milk cheese was examined. Three cheese batches were prepared using a commercial starter, one from raw milk, another from pasteurized milk, and a third from pasteurized milk with an added culture of wild Lactobacillus. paracasei+Lb. plantarum. Analysis of the volatile compounds was carried out by the purge and trap method and gas chromatography with a mass spectrometer and disclosed a total of 86 compounds belonging to the chemical families hydrocarbons, fatty acids, esters, ketones, aldehydes, and alcohols. After ageing for 120 and 240 days, the cheese samples underwent sensory analysis by a panel of expert assessors. The attributes evaluated were characteristic odour and odour intensity and characteristic aroma and aroma intensity. Pasteurization of the milk had an effect on the formation of certain volatile compounds, adversely affecting the characteristic flavour of the cheese. Use of the adjunct culture in addition to the commercial starter improved the flavour of the cheese made from the pasteurized milk, which earned sensory scores similar to those awarded to the cheese made from the raw milk. Use of adjunct cultures consisting of indigenous FHL strains could help to conserve the traditional characteristics of Roncal cheese made from pasteurized milk, although some technical adjustments to the Regulations would be needed.

scholarly journals The Chemical Changes taking place during the Ensilage of Maize

1908 ◽  
Vol 2 (4) ◽  
pp. 392-410 ◽  
Author(s):  
Edward J. Russell
Keyword(s):  
Chemical Changes ◽  
Long Period ◽  
Characteristic Odour

When the green parts of living plants are cut up and packed in a loosely covered vessel allowing entrance of air, mould soon makes its appearance and decomposition begins: the mass becomes alkaline and is ultimately converted into black humic bodies quite unfit for cattle food. But if air is excluded the change is fundamentally different; no mould developes, the temperature rises, the mass takes on a greenishbrown colour and characteristic odour, it becomes acid and for a long period is suitable for cattle food. The former is a putrefactive change, the latter gives rise to silage.

The Volatile Sulphur Compounds of Oysters

1964 ◽  
Vol 21 (6) ◽  
pp. 1481-1487 ◽  
Author(s):  
A. P. Ronald ◽  
W. A. B. Thomson
Keyword(s):  
Gas Chromatography ◽  
Crassostrea Gigas ◽  
Infrared Analysis ◽  
Dimethyl Sulphide ◽  
Sulphur Compounds ◽  
Pacific Oysters ◽  
Volatile Sulphur Compounds ◽  
Bacterial Action ◽  
Mercury Salts ◽  
Characteristic Odour

The compound responsible for the characteristic odour of fresh Pacific oysters, Crassostrea gigas (Thunberg), has been identified as dimethyl sulphide [(CH3)2S], by the formation of mercury salts, and by infrared analysis and gas chromatography. The effect of bacterial action on the oysters has been observed and a number of the volatile organo-sulphur decomposition compounds, produced during room storage at 20–21 °C, have been identified by gas chromatography and by the formation of their lead and mercury salts.

Propan-2-ol. Determining in workplace air with gas chromatography

2020 ◽  
Vol 36 (1(103)) ◽  
pp. 127-139
Author(s):  
Anna Jeżewska ◽  
Agnieszka Woźnica
Keyword(s):  
Occupational Safety ◽  
Carbon Disulphide ◽  
Measurement Range ◽  
Good Precision ◽  
Limit Of Quantification ◽  
Flame Ionization ◽  
Safety And Health ◽  
Air Sample ◽  
Colourless Liquid ◽  
Characteristic Odour

Propan-2-ol is an easily volatile, colourless liquid with a pungent characteristic odour. In industry it is used as a solvent and a dewatering, cleaning and disinfecting agent. Propan-2-ol has an irritating and narcotic effect. It may cause drowsiness or dizziness. The aim of the study was to amend the PN-Z-04224-02:1992 standard in accordance with the requirements of European standard PN-EN 482. The method was developed in the range of concentrations from 1/10 to 2 of the MAC value. The tests were performed using a gas chromatograph (GC) with a flame ionization detector (FID) equipped with a capillary column HP-INNOWAX (60 m × 0.25 × mm, 0.15 µm). The method is based on adsorption of propan-2-ol vapours on activated carbon, desorption with a mixture of carbon disulphide and N,N-dimethylformamide and chromatographic analysis of the obtained solution. Using an HP-INNOWAX column for the analysis makes it possible to selectively determine propan-2-ol in the presence of carbon disulphide, N,N-dimethylformamide. The measurement range is 90/1 800 mg/m3 for a 9-L air sample. The detection limit of this method is 0.09 µg/ml and the limit of quantification is 0.28 µg/ml. The method is characterized by good precision and accuracy and meets the criteria listed in EN 482 for procedures for measuring chemical agents. The method may be used for assessing occupational exposure to propan-2-ol and the associated risk to workers’ health. The developed method of determining propan-2-ol has been recorded as an analytical procedure (see Appendix). This article discusses the problems of occupational safety and health, which are covered by health sciences and environmental engineering.

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