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Identification of key aroma compounds in raw and roasted lily bulbs (Bai He)
10.1002/ffj.3446 2018-03-14 Lily bulbs (Lilium longiflorum Thunb.), known as ‘Bai He’ in Chinese, are a popular ingredient used in Asian cooking. Despite their popularity, little is known about the odorants responsible for their distinct aroma. The key aroma‐active compounds present in ... |
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Facile separation of cinnamyl acetate and cinnamaldehyde based on host–guest complexation with β‐cyclodextrin
10.1002/ffj.3443 2018-02-27 A selective inclusion of cinnamyl acetate (CAc) is observed during the complexation of CAc and cinnamaldehyde (CA) with β‐cyclodextrin (β‐CD) in aqueous solution. To demonstrate the potential application of β‐CD for the separation of CAc and CA, the preferent... |
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Analytical contribution of deuterium 2D‐NMR in oriented media to 2H/1H isotopic characterization: the case of vanillin
10.1002/ffj.3441 2018-02-20 The evaluation of intramolecular 2H or 13C isotopic composition of vanillin by liquid‐state nuclear magnetic resonance (NMR) is an illustrative example of the analytical challenges associated with molecular authenticity/traceability investigations in food pro... |
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Synthesis of thiophene derivatives with long‐lasting citrusy type odour
10.1002/ffj.3442 2018-02-19 Starting from 3‐methylthiophene, 11 new sensory‐active thiophene derivatives were synthesized. Among them, 3‐(5‐butyl‐3‐methylthiophen‐2‐yl)‐1‐methylpropyl acetate (3), 2,5‐dibutyl‐3‐methylthiophene, and 1‐methyl‐3‐(3‐methylthiophen‐2‐yl)propyl acetate (12) w... |
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Techniques for preparing essential oils and aromatic extracts
10.1002/ffj.3433 2018-02-18 Abstract This series of technical editorials aims to provide the authors intending to submit an article to Flavour and Fragrance Journal with updated information assuring the scientific congruity with the definitions, technologies, procedures and analytical a... |
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Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis
10.1002/ffj.3440 2018-02-06 The differences in aroma profiles between traditional and modern types of Huang Jiu (Chinese rice wine) have been evaluated by sensory evaluation, comparative aroma extract dilution analysis (cAEDA), and chemical analysis. Sensory analysis revealed that tradi... |
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Volatome analysis approach for the taxonomic classification of tree exudate collection using Proton Transfer Reaction Time of Flight Mass Spectrometry
10.1002/ffj.3439 2018-01-18 Abstract Natural resins exude from trees as viscous liquids, which subsequently harden by evaporation and/or oxidation. Their compositions and textures are complex and vary during the solidification processes, producing a typical volatile fragrant fraction. M... |
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Anxiolytic-like effects of essential oil from Thymus vulgaris was increased during stress
10.1002/ffj.3434 2018-01-15 Abstract There is known to be a close relationship among anxiety, fatigue and stress. Here, we studied the anxiolytic-like effects of essential oil from Thymus vulgaris (EOT), while focusing on the relationship with stress. Male ICR mice inhaled (i.h.) EOT fo... |
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The effect of inhalation of essential oil from Rosmarinus officinalis on scopolamine-induced Alzheimer's type dementia model mice
10.1002/ffj.3435 2018-01-15 Abstract Essential oil from Rosmarinus officinalis (Rosemary essential oil, EORO) may improve cognitive function by activating the central nervous system. However, no scientific basis for the effect of EORO has been described. Therefore, we investigated the e... |
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Effects of 1,8-Cineole and (–)-Linalool on Functional Brain Activation in a Working Memory Task
10.1002/ffj.3436 2018-01-10 Abstract Several studies have shown the influence of fragrances on attentional functions and affective state in humans. The present study aimed to investigate the effects of the monoterpenoid compounds 1,8-cineole and (–)-linalool on the neuronal substrate of... |