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Journal articles on the topic 'Flavour and fragrance'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Gambacorta, Guido, James S. Sharley, and Ian R. Baxendale. "A comprehensive review of flow chemistry techniques tailored to the flavours and fragrances industries." Beilstein Journal of Organic Chemistry 17 (May 18, 2021): 1181–312. http://dx.doi.org/10.3762/bjoc.17.90.

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Due to their intrinsic physical properties, which includes being able to perform as volatile liquids at room and biological temperatures, fragrance ingredients/intermediates make ideal candidates for continuous-flow manufacturing. This review highlights the potential crossover between a multibillion dollar industry and the flourishing sub-field of flow chemistry evolving within the discipline of organic synthesis. This is illustrated through selected examples of industrially important transformations specific to the fragrances and flavours industry and by highlighting the advantages of conduct

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2

Harborne, Jeffrey B. "Flavour and Fragrance Journal." Phytochemistry 25, no. 6 (1986): 1516. http://dx.doi.org/10.1016/s0031-9422(00)81332-1.

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3

Bicchi, Carlo, Alain Chaintreau, and Daniel Joulain. "Identification of flavour and fragrance constituents." Flavour and Fragrance Journal 33, no. 3 (2018): 201–2. http://dx.doi.org/10.1002/ffj.3445.

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4

Näf, Ferdinand, and John Piggott. "Firmenich Flavour & Fragrance Science Award." Flavour and Fragrance Journal 14, no. 4 (1999): 207. http://dx.doi.org/10.1002/(sici)1099-1026(199907/08)14:4<207::aid-ffj844>3.0.co;2-6.

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5

ASAI, Harumi. "Recent progress of flavour and fragrance chemicals." Journal of Synthetic Organic Chemistry, Japan 45, no. 1 (1987): 25–35. http://dx.doi.org/10.5059/yukigoseikyokaishi.45.25.

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6

Mwansa, Joseph M., and Michael I. Page. "Catalysis, kinetics and mechanisms of organo-iridium enantioselective hydrogenation-reduction." Catalysis Science & Technology 10, no. 3 (2020): 590–612. http://dx.doi.org/10.1039/c9cy02147g.

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7

K., Ngugi, Aluka P., and Kahiu Ngugi. "Sensory and Organoleptic Cup Attributes of Robusta Coffee (Coffea canephora Pierre ex A. Froehner)." Journal of Agricultural Studies 4, no. 1 (2015): 101. http://dx.doi.org/10.5296/jas.v4i1.8789.

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Coffea canephora organoleptic cup attributes are the most important factors that define its price in world markets. Determining the components that contribute to the diversity of organoleptic characters will help in the improvement of these qualities in order to obtain favourable markets. Two hundred and six genotypes from twenty one districts and two research institutes were analyzed by a three member expert panel from Uganda Coffee Development Authority using a 10 point descriptive scale and protocols from, The Coffee Quality Institute of America (CQIA). The results revealed that the evaluat

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8

Aytac, Zeynep, Zehra Irem Yildiz, Fatma Kayaci-Senirmak, Nalan Oya San Keskin, Turgay Tekinay, and Tamer Uyar. "Electrospinning of polymer-free cyclodextrin/geraniol–inclusion complex nanofibers: enhanced shelf-life of geraniol with antibacterial and antioxidant properties." RSC Advances 6, no. 52 (2016): 46089–99. http://dx.doi.org/10.1039/c6ra07088d.

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Free-standing nanofibrous webs of cyclodextrin/geraniol–inclusion complex (CD/geraniol–IC-NF) showing antibacterial, antioxidant activity and slow release of geraniol were developed as flavour/fragrance releasing materialsviaelectrospinning.

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9

Sun, Jingcan, Liang Wei Wilson Lee, and Shao Quan Liu. "Biosynthesis of Flavour-Active Esters via Lipase-Mediated Reactions and Mechanisms." Australian Journal of Chemistry 67, no. 10 (2014): 1373. http://dx.doi.org/10.1071/ch14225.

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Flavour active esters belong to one group of fine aroma chemicals that impart desirable fruity flavour notes and are widely applied in the flavour and fragrance industry. Due to the increasing consumer concern about health, natural products are attracting more attention than chemically synthesized substances. The biosynthesis of flavour-active esters via lipase-catalyzed reactions is one of the most important biotechnological methods for natural flavour generation. To proceed with the industrial production of esters on a large scale, it is critical to understand the enzyme properties and behav

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10

Zhu, Guang Yong, Zuo Bing Xiao, Ru Jun Zhou, and Feng Ping Yi. "Fragrance and Flavor Microencapsulation Technology." Advanced Materials Research 535-537 (June 2012): 440–45. http://dx.doi.org/10.4028/www.scientific.net/amr.535-537.440.

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Fragrance and flavor are valuable ingredients in toiletries, cosmetics and foods. They play a very important role in these products. However, fragrances and flavors are complex mixtures of comparatively volatile substances and labile components of which the sensory perception can be changed as a result of heating, oxidation, chemical interactions or volatilization. Microencapsulation technology is an effective method to minimize the harm of these problems. Encapsulation of fragrances or flavors has been attempted using various methods. In this paper, the chemical and engineering processes for

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11

Diop, Maodo Malick, Eric Angelini, Gerard Camerini, et al. "Respiratory health exposure measurements and modeling in the fragrance and flavour." Toxicology Letters 280 (October 2017): S229. http://dx.doi.org/10.1016/j.toxlet.2017.07.633.

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12

Angelini, Eric, Gerard Camerini, Malick Diop, et al. "Respiratory Health – Exposure Measurements and Modeling in the Fragrance and Flavour Industry." PLOS ONE 11, no. 2 (2016): e0148769. http://dx.doi.org/10.1371/journal.pone.0148769.

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13

Kołodyński, Wojciech, Katarzyna Piekarska, and Daniel Strub. "Preliminary ecotoxicity assessment of selected flavour and fragrance compounds using Microtox assay." E3S Web of Conferences 100 (2019): 00036. http://dx.doi.org/10.1051/e3sconf/201910000036.

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The bioluminescence inhibition bioassay using marine bacteria Vibrio fischeri is widely used as a tool to assess the toxicity of chemical compounds, because of the many benefits comprising cost and time effectiveness, rapidness, sensitivity, and ease of operation. In addition, the test is used for various types of organic and inorganic compounds. Due to the insolubility of organic compounds in water, a suitable solubilizer should be applied. The ecotoxicity of the solvent should be negligible in relation to marine bacteria. On account of superior human activities the synthesis of new chemical

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14

Cagliero, Cecilia, Barbara Sgorbini, Chiara Cordero, Erica Liberto, Patrizia Rubiolo, and Carlo Bicchi. "Enantioselective Gas Chromatography with Derivatized Cyclodextrins in the Flavour and Fragrance Field." Israel Journal of Chemistry 56, no. 11-12 (2016): 925–39. http://dx.doi.org/10.1002/ijch.201600091.

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15

Thomas, T. L. "Mortality among flavour and fragrance chemical plant workers in the United States." Occupational and Environmental Medicine 44, no. 11 (1987): 733–37. http://dx.doi.org/10.1136/oem.44.11.733.

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16

Kıran, İsmail, Türkan Tikna Sefunç, Özge Özşen, K. Hüsnü Can Başer та Fatih Demirci. "Microbial Biotransformation of α-ionol". Journal of Chemical Research 42, № 1 (2018): 13–14. http://dx.doi.org/10.3184/174751918x15161933697772.

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Ionols are important flavour and fragrance compounds both in natural and synthetic aroma blends that are used in many daily products. α-Ionol has been converted for the first time to 3-oxo-α-ionone by microbial biotransformation using the plant pathogenic fungi Aspergillus niger NRRL 326 and Fusarium culmorum (freshly isolated) over 7 d at 25°C at 6.6 and 15.3% yield, respectively. The structure of the metabolite, which was purified by column chromatography, was elucidated by FTIR, GC-MS and NMR studies.

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17

Nowicki, Janusz. "Claisen, Cope and Related Rearrangements in the Synthesis of Flavour and Fragrance Compounds." Molecules 5, no. 12 (2000): 1033–50. http://dx.doi.org/10.3390/50801033.

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18

Ohloff, Günther, and Edouard Demole. "Importance of the odoriferous principle of Bulgarian rose oil in flavour and fragrance chemistry." Journal of Chromatography A 406 (October 1987): 181–83. http://dx.doi.org/10.1016/s0021-9673(00)94029-9.

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19

Dhake, Kishor P., Dinesh D. Thakare, and Bhalchandra M. Bhanage. "Lipase: A potential biocatalyst for the synthesis of valuable flavour and fragrance ester compounds." Flavour and Fragrance Journal 28, no. 2 (2013): 71–83. http://dx.doi.org/10.1002/ffj.3140.

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20

Mamdapur, Ghouse Modin N., Gururaj S. Hadagali, Manoj Kumar Verma, and Manjunath D. Kaddipujar. "A scientometric analysis of “flavour and fragrance journal” indexed in scopus during 2000–2019." International Journal of Information Dissemination and Technology 10, no. 4 (2020): 211–18. http://dx.doi.org/10.5958/2249-5576.2020.00039.4.

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21

Abdul Aziz, Fitrah Rabani, Junaidah Jai, Rafeqah Raslan, and Istikamah Subuki. "Microencapsulation of Essential Oils Application in Textile: A Review." Advanced Materials Research 1113 (July 2015): 346–51. http://dx.doi.org/10.4028/www.scientific.net/amr.1113.346.

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Essential oils (EOs) widely known to possess various beneficial properties which are vital in numerous fields such as fragrance, flavour and medical. However, its high volatilities cause it ineffective in handling and utilizing for commercial application such as in textile. Although microencapsulation technology can trap oily components stably to fibers, a lots of affecting factor needs to be considered in order to have high performance microcapsules which can serve specific application. This review paper emphasize on microencapsulation of EOs and their promising benefit in textile application

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22

Begnaud, Frédéric, and Alain Chaintreau. "Good quantification practices of flavours and fragrances by mass spectrometry." Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences 374, no. 2079 (2016): 20150365. http://dx.doi.org/10.1098/rsta.2015.0365.

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Over the past 15 years, chromatographic techniques with mass spectrometric detection have been increasingly used to monitor the rapidly expanded list of regulated flavour and fragrance ingredients. This trend entails a need for good quantification practices suitable for complex media, especially for multi-analytes. In this article, we present experimental precautions needed to perform the analyses and ways to process the data according to the most recent approaches. This notably includes the identification of analytes during their quantification and method validation, when applied to real matr

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23

Jerković, Igor, Marina Kranjac, Marina Zekić, Ani Radonić, and Zvonimir Marijanović. "The Application of Headspace Solid-phase Microextraction as a Preparation Approach for Gas Chromatography with Mass Spectrometry." Kemija u industriji 69, no. 9-10 (2020): 515–20. http://dx.doi.org/10.15255/kui.2020.020.

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Reviewed in brief are the selected results of the application of headspace solid-phase microextraction as a preparative approach for gas chromatography – mass spectrometry (HS-SPME/GC-MS) for natural organic compounds research at the University of Split, Faculty of Chemistry and Technology. A wide variety of headspace compounds from different natural sources has been identified: lower aliphatic compounds (e.g., C5- and C6-compounds), aromatic compounds, monoterpenes (e.g., linalool derivatives (oxides, anhydro-oxides, epoxides), hotrienol), sesquiterpenes (e.g., eudesmol isomers, hydrocarbons)

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24

Hoi, Tran Minh. "AROMATIC PLANTS FROM VIETNAM, SOURCES OF PHENYLPROPANOID PRODUCTS FOR INDUSTRY." ASEAN Journal on Science and Technology for Development 25, no. 1 (2017): 15–22. http://dx.doi.org/10.29037/ajstd.226.

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Aromatic plants produce by vapour distillation or other processes essential oils which are products with high commercial value used in the natural product industries such flavour and fragrance, perfumes and cosmetics industries as well as pharmaceutical industry. The aim of this study was to characterise some aromatic plants from Vietnam through the chemical composition of their essential oils. We got interested in essential oils which contained a main component with high to ultra high content, susceptible to find an industrial use. For this study, a dozen of plants have been selected. The com

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25

Dinu, Vlad, Thomas MacCalman, Ni Yang, et al. "Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins." European Biophysics Journal 49, no. 8 (2020): 799–808. http://dx.doi.org/10.1007/s00249-020-01475-4.

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AbstractAroma compounds are diverse low molecular weight organic molecules responsible for the flavour of food, medicines or cosmetics. Natural and artificial aroma compounds are manufactured and used by the industry to enhance the flavour and fragrance of products. While the low concentrations of aroma compounds present in food may leave no effect on the structural integrity of the mucosa, the effect of concentrated aroma volatiles is not well understood. At high concentrations, like those found in some flavoured products such as e-cigarettes, some aroma compounds are suggested to elicit a ce

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26

Zuzarte, M. R., A. M. Dinis, J. Canhoto, and L. Salgueiro. "Leaf trichomes of Portuguese Lavandula species: a comparative morphological study." Microscopy and Microanalysis 15, S3 (2009): 37–38. http://dx.doi.org/10.1017/s143192760999064x.

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AbstractLavandula species are aromatic plants that produce and accumulate essential oils in different types of glandular trichomes. The oils protect the aerial parts of the plant against herbivores and pathogens, and are of great economic value for fragrance, pharmaceutical, food and flavour industries. In Portugal there are five spontaneous species of Lavandula which are included in three different sections: Section Lavandula (L. latifolia), Section Pterostoechas (L. multifida) and Section Stoechas (L. luisieri, L. pedunculata, L. viridis). Our preliminary observations showed that these speci

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27

Barbe, A. M., J. P. Bartley, A. L. Jacobs, and R. A. Johnson. "Retention of volatile organic flavour/fragrance components in the concentration of liquid foods by osmotic distillation." Journal of Membrane Science 145, no. 1 (1998): 67–75. http://dx.doi.org/10.1016/s0376-7388(98)00055-6.

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28

Phillips, John. "Compendium of safety data sheets for research and industrial chemicals. Part VII. Flavour and fragrance substances." Food and Chemical Toxicology 28, no. 12 (1990): 862. http://dx.doi.org/10.1016/0278-6915(90)90063-s.

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29

Yadav, G. D., and M. S. M. Mujeebur Rahuman. "Synthesis of fragrance and flavour grade esters: activities of different ion exchange resins and kinetic studies." Clean Technologies and Environmental Policy 5, no. 2 (2003): 128–35. http://dx.doi.org/10.1007/s10098-003-0196-9.

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30

Pegiou, Eirini, Roland Mumm, Parag Acharya, Ric C. H. de Vos, and Robert D. Hall. "Green and White Asparagus (Asparagus officinalis): A Source of Developmental, Chemical and Urinary Intrigue." Metabolites 10, no. 1 (2019): 17. http://dx.doi.org/10.3390/metabo10010017.

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Asparagus (Asparagus officinalis) is one of the world’s top 20 vegetable crops. Both green and white shoots (spears) are produced; the latter being harvested before becoming exposed to light. The crop is grown in nearly all areas of the world, with the largest production regions being China, Western Europe, North America and Peru. Successful production demands high farmer input and specific environmental conditions and cultivation practices. Asparagus materials have also been used for centuries as herbal medicine. Despite this widespread cultivation and consumption, we still know relatively li

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31

García-Quiles, Lidia, Arantzazu Valdés, Ángel Fernández Cuello, Alfonso Jiménez, María del Carmen Garrigós, and Pere Castell. "Reducing off-Flavour in Commercially Available Polyhydroxyalkanoate Materials by Autooxidation through Compounding with Organoclays." Polymers 11, no. 6 (2019): 945. http://dx.doi.org/10.3390/polym11060945.

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Polyhydroxyalkanoates (PHAs) are nowadays considered competent candidates to replace traditional plastics in several market sectors. However, commercial PHA materials exhibit unsatisfactory smells that can negatively affect the quality of the final product. The cause of this typical rancid odour is attributed to oxidized cell membrane glycolipids, coming from Gram-negative production strains, which remain frequently attached to PHAs granules after the extraction stage. The aim of this research is the development of customised PHA bio-nano-composites for industrial applications containing organ

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32

Jjunju, Fred P. M., Stamatios Giannoukos, Alan Marshall, and Stephen Taylor. "In-Situ Analysis of Essential Fragrant Oils Using a Portable Mass Spectrometer." International Journal of Analytical Chemistry 2019 (April 1, 2019): 1–11. http://dx.doi.org/10.1155/2019/1780190.

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A portable mass spectrometer was coupled to a direct inlet membrane (DIM) probe and applied to the direct analysis of active fragrant compounds (3-methylbutyl acetate, 2-methyl-3-furanthiol, methyl butanoate, and ethyl methyl sulfide) in real time. These fragrant active compounds are commonly used in the formulation of flavours and fragrances. Results obtained show that the portable mass spectrometer with a direct membrane inlet can be used to detect traces of the active fragrant compounds in complex mixtures such as essential fragrant oils and this represents a novel in-situ analysis methodol

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33

Starkenmann, Christian, Myriam Troccaz, and Kate Howell. "The role of cysteine and cysteine-S conjugates as odour precursors in the flavour and fragrance industry." Flavour and Fragrance Journal 23, no. 6 (2008): 369–81. http://dx.doi.org/10.1002/ffj.1907.

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34

"Current awareness in flavour and fragrance." Flavour and Fragrance Journal 16, no. 2 (2001): 149–54. http://dx.doi.org/10.1002/ffj.960.

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35

"Current awareness in flavour and fragrance." Flavour and Fragrance Journal 16, no. 3 (2001): 230–37. http://dx.doi.org/10.1002/ffj.961.

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36

"Current awareness in flavour and fragrance." Flavour and Fragrance Journal 16, no. 4 (2001): 307–12. http://dx.doi.org/10.1002/ffj.962.

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37

"Current awareness in flavour and fragrance." Flavour and Fragrance Journal 16, no. 6 (2001): 464–71. http://dx.doi.org/10.1002/ffj.964.

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38

"Current awareness in flavour and fragrance." Flavour and Fragrance Journal 17, no. 3 (2002): 232–37. http://dx.doi.org/10.1002/ffj.1069.

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39

"Current awareness in flavour and fragrance." Flavour and Fragrance Journal 17, no. 4 (2002): 313–20. http://dx.doi.org/10.1002/ffj.1070.

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40

"Current Awareness in Flavour and Fragrance." Flavour and Fragrance Journal 17, no. 5 (2002): 405–10. http://dx.doi.org/10.1002/ffj.1071.

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41

"Current Awareness in Flavour and Fragrance." Flavour and Fragrance Journal 17, no. 6 (2002): 479–86. http://dx.doi.org/10.1002/ffj.1072.

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42

"Current awareness in flavour and fragrance." Flavour and Fragrance Journal 17, no. 1 (2001): 81–86. http://dx.doi.org/10.1002/ffj.1082.

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43

"Current awareness in flavour and fragrance." Flavour and Fragrance Journal 17, no. 2 (2002): 156–63. http://dx.doi.org/10.1002/ffj.1083.

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44

"Current Awareness in Flavour and Fragrance." Flavour and Fragrance Journal 18, no. 1 (2003): 78–85. http://dx.doi.org/10.1002/ffj.1207.

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45

"Current Awareness in Flavour and Fragrance." Flavour and Fragrance Journal 18, no. 2 (2003): 170–77. http://dx.doi.org/10.1002/ffj.1208.

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46

"Current Awareness in Flavour and Fragrance." Flavour and Fragrance Journal 18, no. 3 (2003): 261–68. http://dx.doi.org/10.1002/ffj.1209.

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47

"Current awareness in flavour and fragrance." Flavour and Fragrance Journal 18, no. 4 (2003): 352–59. http://dx.doi.org/10.1002/ffj.1210.

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48

"Current awareness in flavour and fragrance." Flavour and Fragrance Journal 18, no. 5 (2003): 466–73. http://dx.doi.org/10.1002/ffj.1211.

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49

"Current awareness in flavour and fragrance." Flavour and Fragrance Journal 18, no. 6 (2003): 543–50. http://dx.doi.org/10.1002/ffj.1212.

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50

"Current awareness in flavour and fragrance." Flavour and Fragrance Journal 19, no. 1 (2004): 82–87. http://dx.doi.org/10.1002/ffj.1320.

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