Geranyl acetate and 2-decen-1-ol in the cephalic secretion of the solitary waspSceliphron caementarium (Sphecidae; Hymenoptera)

1979 ◽  
Vol 35 (9) ◽  
pp. 1138-1139 ◽  
Author(s):  
A. Hefetz ◽  
Suzanne W. T. Batra
Keyword(s):  
Geranyl Acetate ◽  
Cephalic Secretion

STUDY OF CORIANDER SEED OIL (Coriandrum sativum L.)

2010 ◽  
Vol 13 (3) ◽  
pp. 29-38
Author(s):  
Ha Bich Phan ◽  
Thach Ngoc Le
Keyword(s):  
Biological Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Seed Oil ◽  
Coriandrum Sativum ◽  
Conventional Heating ◽  
Geranyl Acetate ◽  
Physical And Chemical ◽  
Coriander Seed Oil ◽  
Coriander Seed

Coriandrum sativum L. belongs to the Apiaceae family, which is cultivated in Dong Nai province, in this paper its seed oil of was studied. The essential oil was extracted by hydrodistillation. We used two methods for activating of hydrodistillation: conventional heating and microwave irradiating. Its physical and chemical indexes were measured. The chemical composition of this oil was identified by GC/MS and quantified by GC/FID. Linalool (75.51-77.21 %), and geranyl acetate (15.64-12.79 %) were the main constituents of the oil which were obtained in 0,32-0.39 % yield. The biological activity of this oil was reported.

scholarly journals Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)

Fermentation ◽  
2020 ◽  
Vol 7 (1) ◽  
pp. 4
Author(s):  
Ana-Marija Jagatić Korenika ◽  
Ivana Tomaz ◽  
Darko Preiner ◽  
Marina Lavrić ◽  
Branimir Šimić ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Isoamyl Alcohol ◽  
Starter Cultures ◽  
Geranyl Acetate ◽  
Red Wines ◽  
Wine Quality ◽  
Volatile Phenol ◽  
Sequential Inoculation ◽  
Commercial Yeast ◽  
The Impact

Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.

Andrena wilkella male bees discriminate between enantiomers of cephalic secretion components

1990 ◽  
Vol 16 (2) ◽  
pp. 429-441 ◽  
Author(s):  
Jan Teng� ◽  
Lennart �gren ◽  
Bruno Baur ◽  
Roland Isaksson ◽  
Tommy Liljefors ◽  
...  
Keyword(s):  
Cephalic Secretion

A simplified protocol for bumble bee species identification by cephalic secretion analysis

2011 ◽  
Vol 58 (2) ◽  
pp. 227-236 ◽  
Author(s):  
T. De Meulemeester ◽  
P. Gerbaux ◽  
M. Boulvin ◽  
A. Coppée ◽  
P. Rasmont
Keyword(s):  
Species Identification ◽  
Bumble Bee ◽  
Cephalic Secretion

Equilibration in a geranyl acetate emulsion

2011 ◽  
Vol 373 (1-3) ◽  
pp. 110-115 ◽  
Author(s):  
Ayat Bozeya ◽  
Abeer Al-Bawab ◽  
Stig E. Friberg ◽  
Rong Guo
Keyword(s):  
Geranyl Acetate

scholarly journals Chemical constituents of essential oil of Dracocephalum moldavica L. and Dracocephalum kotschyi Boiss. from Iran

2016 ◽  
Vol 107 (1) ◽  
pp. 25 ◽  
Author(s):  
Ahmad Reza GOLPARVAR ◽  
Amin HADIPANAH ◽  
Mohammad Mehdi GHEISARI ◽  
Reza KHALILIAZAR
Keyword(s):  
Essential Oil ◽  
Chemical Constituents ◽  
Geranyl Acetate ◽  
Chemical Components ◽  
Aromatic Plants ◽  
Mazandaran Province ◽  
Isfahan Province ◽  
Aerial Parts ◽  
Dracocephalum Kotschyi ◽  
North Of Iran

<em>Dracocephalum moldavica </em>L. and <em>Dracocephalum kotschyi </em>Boiss. are aromatic plants belonging to Lamiaceae family.<strong> </strong>The aim of this study was to identify the chemical components of <em>D. kotschyi<strong> </strong></em>and <em>D. moldavica</em> from Iran.<strong> </strong>The aerial parts of <em>D. kotschyi </em>were collected from (Kamu Mountain) Isfahan province and the aerial parts of <em>D. moldavica</em> were collected from Sari (Mazandaran province) North of Iran, during 2014. The essential oil was extracted by a Clevenger approach and analyzed using GC/MS. In total, 32 and 24 compounds were identified in the essential oil from the aerial parts <em>D. kotschyi<strong> </strong></em>and <em>D. moldavica</em>, respectively. The results obtained in our study indicated that the major components in the oil <em>D. kotschyi<strong> </strong></em>were limonene (23.56 %), carvacrol (14.65 %), γ-terpinene (12.99 %), α -pinene (12.62 %), 2-methyl-1-octen-3-yne (9.73 %), camphene (4.66 %), myrcene (3.65 %) and α -terpinene (3.12 %). The major constituents of the oil <em>D. moldavica</em> were geranyl acetate (36.62 %), geraniol (24.31 %), neral (16.25 %) and geranial (11.21 %). <em>D. kotschyi </em>is one of the important sources of limonene and<em> D. moldavica </em>is one of the important sources of geranyl acetate.

scholarly journals Effect of Drought and Salinity on Volatile Organic Compounds and Other Secondary Metabolites of Citrus aurantium Leaves

2017 ◽  
Vol 12 (2) ◽  
pp. 1934578X1701200 ◽  
Author(s):  
Sarrou Eirini ◽  
Chatzopoulou Paschalina ◽  
Therios Ioannis ◽  
Dimassi-Theriou Kortessa
Keyword(s):  
Ascorbic Acid ◽  
Volatile Organic Compounds ◽  
Essential Oil ◽  
Water Deficit ◽  
Organic Compounds ◽  
Experimental Period ◽  
Geranyl Acetate ◽  
Total Phenolic ◽  
Citrus Aurantium ◽  
Volatile Organic

Research was carried out in order to evaluate the effect of drought and salinity on Citrus aurantium L. plant physiological characteristics, total phenolic, flavonoid and ascorbic acid contents, and volatile organic compounds. C. aurantium plants were exposed to different levels of drought and salinity for an experimental period of 60 days. Moderate water deficit (MWD) and 100 mM NaCl increased significantly leaf total phenolic, flavonoid and ascorbic acid contents. Both drought and salinity promoted the accumulation of essential oil in leaves, while MWD and 100 mM NaCl resulted in the highest concentrations of essential oil. The main compounds of the essential oil were linalool, linalyl acetate, neryl acetate, geranyl acetate and α-terpineol. MWD and severe water deficit (SWD) reduced the concentration of hydrocarbon monoterpenes and promoted the accumulation of oxygenated compounds, while treatment with 50 and 100 Mm NaCl, promoted the accumulation of hydrocarbon monoterpenes and reduced oxygenated monoterpene concentrations in C. aurantium.

Sign in / Sign up

Export Citation Format

Share Document