Relevant bibliographies by topics / Linalool oxide

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters

Academic literature on the topic 'Linalool oxide'

Author: Grafiati
Published: 4 June 2021
Last updated: 14 February 2022

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Journal articles on the topic "Linalool oxide"

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Jablonský, Michal, Helena Ramajová, Aleš Ház, Alexandra Sládková, Andrea Škulcová, and Katarína Čížová. "Comparison of Different Methods for Extraction from Lavender: Yield and Chemical Composition." Key Engineering Materials 688 (April 2016): 31–37. http://dx.doi.org/10.4028/www.scientific.net/kem.688.31.

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A comparative study of accelerated solvent extraction (ASE) with two conventional volatile isolation methods including traditional steam distillation and Soxhlet extraction was performed on lavender. ASE was carried out by butanol (polar protic solvent) or dichloromethane (nonpolar solvent) and the temperature was 120°C. Separation and identification of the components was carried out by GC/MS. The main components of the analysed samples were Linalool (14.79%), α-Terpineol (4.42%), Linalool oxide (furanoid) (2.92%), cis-linalyl oxide (2.8%), α-Bisabolol (1.86%) and Octacosane (1.56%) for steam
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Tschiggerl, Christine, and Franz Bucar. "Volatile Fraction of Lavender and Bitter Fennel Infusion Extracts." Natural Product Communications 5, no. 9 (2010): 1934578X1000500. http://dx.doi.org/10.1177/1934578x1000500917.

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The relative proportions of chemical classes (hydrocarbons, oxides, alcohols/ethers, aldehydes/ketones, acids/esters/lactones) in the essential oil of lavender ( Lavendula Angustifolia Mill., family Lamiaceae) and bitter fennel ( Foeniculum vulgare Mill. subsp. vulgare var. vulgare (Mill.) Thellung, family Apiaceae) and in the volatile fraction of infusion extracts were examined and showed remarkable differences. The volatile compounds of infusions were isolated by hydrodistillation and solid phase extraction (SPE). Their qualitative and semiquantitative compositions were compared with the ess
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Reynolds, A. G., C. G. Edwards, D. A. Wardle, D. Webster, and M. Dever. "Shoot Density Affects `Riesling' Grapevines II. Wine Composition and Sensory Response." Journal of the American Society for Horticultural Science 119, no. 5 (1994): 881–92. http://dx.doi.org/10.21273/jashs.119.5.881.

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`Riesling' grapevines (Vitis vinifera L.) were subjected for 4 seasons (1987-90) to three shoot densities (16, 26, and 36 shoots/m of row) combined with three crop-thinning levels (1, 1.5, and 2 clusters per shoot) in a factorial design. Wines were made from all treatment combinations in 1989. Aroma compounds such as trans-3-hexen-1-ol, linalool, and linalool oxides 1 and 2 in many cases decreased in nonaged and aged wines by increasing shoot density and clusters per shoot, while cis-3-hexen-1-ol increased. Aging wines increased concentrations of cis-3-hexen-1-ol, citronellol, α-terpineol, and
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Jirovetz, Leopold, Gerhard Buchbauer, Andrea Wobus, Mohamed P. Shafi, and Beena Jose. "Medicinal used plants from lndia: analysis of the essential oil of air-dried Biophvtum sensitivum (L.) DC." Scientia Pharmaceutica 72, no. 1 (2004): 87–96. http://dx.doi.org/10.3797/scipharm.aut-04-08.

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The essential oil of the air-dried plant Biophytum sensitivum (L.) DC. (Oxalidaceae) from Southern lndia was investigated by gas chromatographic-spectroscopic (GC-FID and GC-MS) and olfactoric methods to identify compounds responsible for the characteristic odor as well as partly for the folk medicinal use of this plant. Especially benzene derivatives, such as 1,4-dimethoxy benzene (24.9%), 1,2-dimethoxy benzene (10.6%) and 2-methoxy-4-methyl phenol (3.5%), the monoterpenes (Z)-linalool oxide (8.1%), (E)-linalool oxide (5.2%) and linalyl acetate (3.4%) as well as l-octen-3-ol (9.5%) and isopho
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Sun, Jie, Baoguo Sun, Fazheng Ren, et al. "Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil." Foods 10, no. 6 (2021): 1292. http://dx.doi.org/10.3390/foods10061292.

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Flavor stability of fried pepper oil was investigated during 30 days of storage. Variation trends of key volatile flavor compounds in fried pepper oil induced by ultraviolet (UV) irradiation and oxygen (O2) exposure were compared using GC-MS and chiral GC-MS analysis. Chirality analysis showed that conversion of (S)-(-)-limonene to (R)-(+)-limonene form was observed during storage. The storage conditions did not change the configuration of linalool, linalool oxide, or carvone. Quantitative analysis showed that the concentrations of linalool, limonene, 1,8-cineole, β-myrcene, and β-ocimene decr
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Joshi, Robin, Poonam, Rikki Saini, et al. "Characterization of Volatile Components of Tea Flowers (Camellia sinensis) Growing in Kangra by GC/MS." Natural Product Communications 6, no. 8 (2011): 1934578X1100600. http://dx.doi.org/10.1177/1934578x1100600829.

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Volatile flavour components of tea flowers ( Camellia sinensis) were isolated by two methods viz. simultaneous distillation extraction (SDE), supercritical fluid extraction (SFE), analyzed by GC and GC/MS and compared with headspace analysis (HS). The composition of the volatile components extracted by the three methods differed considerably. In SFE, phenylethanol (14.7%), linalool (7.9%), ( E)-linalool oxide furanoid (3.5%), epoxy linalool (1.6%), geraniol (2.3%) and hotrienol (1.5%) were major components. m-Xylene (2.6%), ( E)-linalool oxide pyranoid (5.4%), p-myrcene (5.2%), α-cadinol (4.3%
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Gupta, Suphla, Pankaj Pandotra, Gandhi Ram, et al. "Composition of a Monoterpenoid-rich Essential Oil from the Rhizome of Zingiber officinale from North Western Himalayas." Natural Product Communications 6, no. 1 (2011): 1934578X1100600. http://dx.doi.org/10.1177/1934578x1100600122.

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The chemical composition of the essential oil from the rhizome of ginger ( Zingiber officinale Roscoe), collected from Nahan, Himachal Pradesh, India, was determined by gas chromatography and GC-MS. Fifty-one compounds, representing 95.1% of the oil, were identified. The oil was characterized by relatively large amounts of the monoterpenoids 1,8-cineole (10.9%), linalool (4.8%), borneol (5.6%), α-terpineol (3.6%), neral (8.1%), geraniol (14.5%), geranial (9.5%), trans-dimethoxy citral (5.0%) and geranyl acetate (6.3%). Five compounds, namely trans-linalool oxide, trans-linalool oxide acetate,
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Baron, Mojmir, Bozena Prusova, Lenka Tomaskova, Michal Kumsta, and Jiri Sochor. "Terpene content of wine from the aromatic grape variety ‘Irsai Oliver’ (Vitis vinifera L.) depends on maceration time." Open Life Sciences 12, no. 1 (2017): 42–50. http://dx.doi.org/10.1515/biol-2017-0005.

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AbstractThis study deals with the determination of the content of both free and bound terpenes in berries and wine of the aromatic grapevine variety ‘Irsai Oliver’. Grapes were macerated in juice for different time intervals (viz. 0; 5; 12; 24 hours) and thereafter processed to wine. The objective was to map the dependence of some selected terpenes on the period of maceration. Using gas chromatography, some nine organic compounds were detected. Attention was paid to contents of linalool (3,7-dimethylokta-1,6-dien-3-ol), 2,6-dimetyl-3,7-octadiene-2,6-diol, hotrienol ([(5E)-3,7-dimethylocta-1,5,
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Phan Thi, Thanh Hai, and To Quynh Cung Thi. "Volatile components obtained from oolong teas and preliminary evaluation on consumer preferences for these products." Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 1, no. 2 (2018): 21–28. http://dx.doi.org/10.47866/2615-9252/vjfc.52.

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Six types of oolong tea products from four different regions were investigated. Their volatile components were obtained by Solid Phase Microextraction (SPME) method and analyzed by GC – MS. Results showed that hexanal (ranged from 1.08-1.52%), 6-methyl-5-hepten-2-one (0.55-4.30%), (Z)-linalool oxide (5.44-17.95%), (E)-linalool oxide (4.86-12.13%), linalool (1.23-8.26%), epoxylinalool (0.80-1.16%) and methyl salicylate (0.70-2.51%) could be identified as the major compounds of all six tea products. These products were also classified into 3 groups b
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Tomiyama, Kenichi, Hirokazu Aoki, Takeshi Oikawa, Kazutoshi Sakurai, Yoko Kasahara, and Yukihiro Kawakami. "Characteristic Volatile Components of Kabosu (Citrus sphaerocarpa Hort. ex Tanaka)." Natural Product Communications 6, no. 3 (2011): 1934578X1100600. http://dx.doi.org/10.1177/1934578x1100600319.

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The volatile components of both peel and juice of Japanese citrus, Kabosu ( Citrus sphaerocarpa Hort. ex Tanaka) were investigated using SAFE (Solvent Assisted Flavor Evaporation) technique after solvent extraction. In this study, wine lactone, rose oxide, (2 E)-4,5-epoxy-2-decenal, mintsulfide, and indole were newly identified from Kabosu. AEDA (Aroma Extract Dilution Analysis) of the oxygenated fraction of the peel extract showed high FD (Flavor Dilution) factors for linalool, (2 E)-4,5-epoxy-2-decenal, octanal, (4 Z)-decenal, β-citronellol, geraniol, and wine lactone, while wine lactone, li
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Dissertations / Theses on the topic "Linalool oxide"

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Al-Hazmi, Ali. "A new cyclohexyl-based chiral auxiliary : application in the total synthesis of (+)-linalool oxide." Thesis, University of Southampton, 2010. https://eprints.soton.ac.uk/187747/.

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Seven different racemic cyclohexyl-based chiral auxiliaries (2.4-2.10) were synthesised in moderate to good yields (38-85%) by nucleophilic opening of cyclohexene oxide using carbanions. The racemic cyclohexyl-based chiral auxiliaries were coupled with the 6-methyl-2- methylenehept-5-enoyl chloride (2.20) to form the dienes esters 2.38-2.44. The chiral auxiliarydiene ester adducts 2.38-2.44 were subjected to a comparative study in the permanganatemediated oxidative cyclisation. The best result was obtained by using (±)-trans-2-trityl-1- cyclohexanol ((±)-2.10 (±)-TTC)), resulting in high diast
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Maior, Flávia Negromonte Souto. "Atividade ansiolítica e antinociceptiva do óxido de linalol em modelos animais." Universidade Federal da Paraí­ba, 2011. http://tede.biblioteca.ufpb.br:8080/handle/tede/6705.

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Made available in DSpace on 2015-05-14T12:59:27Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 4346673 bytes, checksum: fd998db4f71e5b25e2e51345d6f03360 (MD5) Previous issue date: 2011-08-12<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>Linalool oxide (OXL) is a monoterpene, monocyclic alcohol, which has pleasant odor and can be found in essential oils of some aromatic plants. It can also be obtained from linalool by natural oxidation or synthetic processes. The lack of research on possible pharmacological activities of OXL encouraged this work that had as main objective
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Book chapters on the topic "Linalool oxide"

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Etschmann, Maria M. W., Sebastian Bormann, and Jens Schrader. "Microbial Conversion of (±)Linalool to Linalool Oxides by Corynespora cassiicola." In Flavour Science. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-398549-1.00038-6.

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