Volatile Compounds Generated in Serine−Monosaccharide Model Systems

1998 ◽  
Vol 46 (4) ◽  
pp. 1518-1522 ◽  
Author(s):  
Jianhong Chen ◽  
Chi-Tang Ho
Keyword(s):  
Volatile Compounds ◽  
Model Systems

Volatile Compounds from Potato-like Model Systems

1999 ◽  
Vol 47 (6) ◽  
pp. 2355-2359 ◽  
Author(s):  
Olivier Mandin ◽  
S. Craig Duckham ◽  
Jennifer M. Ames
Keyword(s):  
Volatile Compounds ◽  
Model Systems

Formation of Volatile Compounds from Extruded Corn-Based Model Systems

1989 ◽  
pp. 504-511 ◽  
Author(s):  
Chi-Tang Ho ◽  
Linda J. Bruechert ◽  
May-Chien Kuo ◽  
Mark T. Izzo
Keyword(s):  
Volatile Compounds ◽  
Model Systems

scholarly journals The essential oil composition of selected Hemerocallis cultivars and their biological activity

2019 ◽  
Vol 17 (1) ◽  
pp. 1412-1422 ◽  
Author(s):  
Katarzyna Szewczyk ◽  
Danuta Kalemba ◽  
Małgorzata Miazga-Karska ◽  
Barbara Krzemińska ◽  
Agnieszka Dąbrowska ◽  
...  
Keyword(s):  
Biological Activity ◽  
Essential Oils ◽  
Volatile Compounds ◽  
Antioxidant Activities ◽  
Essential Oil Composition ◽  
Model Systems ◽  
Oil Composition ◽  
Eastern Asia ◽  
Aerial Parts ◽  
First Time

AbstractThe horticultural cultivars of Hemerocallis (daylily) have been used to treat diseases such as insomnia, inflammation and depression, and also as a vegetable in eastern Asia. Taking into consideration the fact, that the volatile compounds in Hemerocallis cultivars have not been investigated to date, we decided to study the composition of the essential oils (EOs) from the aerial parts of ten varieties collecting in Poland. EOs, obtained by hydrodistillation, were analyzed by GC/MS method that resulted in identification of 23-36 volatile compounds comprising 89.5%–96.3% of the total amount. The essential oils differed in their composition and they can be classified into three groups. The antibacterial and antioxidant activities of EOs were also evaluated. Gram-negative strains were most strongly inhibited by all tested oils. Two model systems have been used for the antioxidant efficacy, 2,2-diphenyl-1-picryl-hydrazyl (DPPH•) andβ-carotene bleaching assays. The essential oils with the high presence of oxygenated monoterpenes and monoterpene hydrocarbons showed higher antioxidant activity. The chemical composition of EOs of Hemerocallis cultivars and their biological activity is reported for the first time. Thus, the findings presented here suggest that the aerial parts of Hemerocallis cultivars may be candidates for the development of new phytomedicine.

scholarly journals The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 223
Author(s):  
Lei Li ◽  
Carmela Belloch ◽  
Mónica Flores
Keyword(s):  
Amino Acid ◽  
Volatile Compounds ◽  
Maillard Reaction ◽  
Meat Products ◽  
Model Systems ◽  
Flavor Compounds ◽  
Curing Conditions ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Cured Meat

Flavor is amongst the major personal satisfaction indicators for meat products. The aroma of dry cured meat products is generated under specific conditions such as long ripening periods and mild temperatures. In these conditions, the contribution of Maillard reactions to the generation of the dry cured flavor is unknown. The main purpose of this study was to examine mild curing conditions such as temperature, pH and aw for the generation of volatile compounds responsible for the cured meat aroma in model systems simulating dry fermented sausages. The different conditions were tested in model systems resembling dry fermented sausages at different stages of production. Three conditions of model system, labeled initial (I), 1st drying (1D) and 2nd drying (2D) and containing different concentrations of amino acid and curing additives, as well as different pH and aw values, were incubated at different temperatures. Changes in the profile of the volatile compounds were investigated by solid phase microextraction and gas chromatography mass spectrometry (SPME-GS-MS) as well as the amino acid content. Seventeen volatile compounds were identified and quantified in the model systems. A significant production of branched chain volatile compounds, sulfur, furans, pyrazines and heterocyclic volatile compounds were detected in the model systems. At the drying stages, temperature was the main factor affecting volatile production, followed by amino acid concentration and aw. This research demonstrates that at the mild curing conditions used to produce dry cured meat product volatile compounds are generated via the Maillard reaction from free amino acids. Moreover, in these conditions aw plays an important role promoting formation of flavor compounds.

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