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1

Lavender oil - flavouring or active cosmetic ingredient?

100%
Sabara D., Kunicka-Styczynska A.
Zeszyty Naukowe. Politechnika Łódzka. Chemia Spożywcza i Biotechnologia
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2009
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tom 73
33-41
2

Dynamics of acidification and synthesis of flavour compounds in milk incubated with bio-yoghurt cultures

100%
Baranowska M.
Polish Journal of Natural Sciences
|
2002
|
tom 11
3

Flavour compounds of lovage [Levisticum officinale Koch.] cultivated in Poland

100%
Majchrzak M., Kaminski E.
Herba Polonica
|
2004
|
tom 50
|
nr 1
The quality-quantity analyses of volatile compounds in the essential oils of lovage of the Amor variety grown in Poland resulted in identifying more than 90 compounds in the essential oils from different botanical parts of the plant. The methods used were gas chromatography and mass spectrometry. There are some differences in the quantity of compounds in particular botanical parts, as the major compounds of root-oil and seed-oil are phthalides (90% and 54%, respectively), while the major compounds of leaf-oil and stem-oil are terpinyl acetate (48% and 57%, respectively) and ß-phelandrene (17% and 11%, respectively).
4

Application of dynamic headspace technique and gas chromatography - mass spectrometry methods for bread

100%
Venskaityte A., Juodeikiene G., Hansen A., Petersen M. A.
Ekologia i Technika
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2005
|
tom 13
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nr 5
5

Comparison of original and adulterated oscypek cheese based on volatile and sensory profiles

67%
Majcher M., Lawrowski P., Jelen H.
Acta Scientiarum Polonorum. Technologia Alimentaria
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2010
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tom 09
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nr 3
265-275
Background. This paper describes a preliminary studies aiming to compare volatile fractions of Oscypek and oscypek-like cheeses with SPME-GC/TOFMS to determine the possibility of applying for future routine investigation of adulteration of Polish PDO cheeses. Material and methods. For sensory and volatiles analysis four different cheeses were compared: Oscypek cheese prepared according to PDO regulations and three oscypek-like cheeses: type “CM industry” - produced from pasteurised cow milk in dairy plant, type “EM-industry” - produced from pasteurised ewe milk in dairy plant and type “CM-shep- herds” - produced from unpasteurised cow milk in shepherds huts. Isolation of volatiles was performed with PDMS/CAR/DVB fiber. Compounds identification was performed using gas chromatography coupled to time of flight mass spectrometry. Results. Headspace SPME-GCATOFMS method revealed a total of 51 compounds in Oscypek and oscypek-like cheeses representing nine chemical groups such as: free fatty acids, esters, ketones, alcohols, aldehydes, fiirans and furanones, phenols, sulfur compounds and terpenes. Results showed that original Oscypek, PDO labeled was represented by the largest number of volatiles identified compared to oscypek-like cheeses, which also showed a relationship with sensory analysis where Oscypek has been described as a cheese with mostly developed flavour bouquet. Additionally it could be observed that cheeses made from unpasteurised milk using traditional method of preparation in shepherds huts (Oscypek and CM-shepherds) had superior volatile profiles and enhanced aroma compared to cheeses made industrially. Conclusions. The differences showed in volatile fraction of original Oscypek cheese and adulterated ones provide possibility of employing SPME-GC/TOFMS technique to find adulteration in PDO labelled Oscypek.
6
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Chromatograficzny rozdzial enancjomerow w analizie zywnosci i produktow naturalnych

67%
Bojarski J.
Żywność Nauka Technologia Jakość
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2000
|
tom 07
|
nr 2
120-127
W artykule podano podstawowe definicje chiralności oraz metodykę chromatograficznego rozdziału oznaczania enancjomerów w produktach żywnościowych i naturalnych. Zaprezentowano także odpowiednie przykłady oznaczania antypodów optycznych aminokwasów oraz związków zapachowych smakowych, zaczerpnięte z literatury.
7

Intensification of the synthesis of flavour compounds in yogurt by milk enrichment with their precursors

67%
Baranowska M.
Polish Journal of Food and Nutrition Sciences
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2006
|
tom 15/56
|
nr Spec.Issue 1
The aim of the present study was to test the possibility of enhancing the synthesis of flavor compounds with a traditional yogurt culture and a culture containing microflora composed of: S. thermophilus : L. delbrueckii ssp. bulgaricus : Bifidobacterium (TBB yogurt) and Str. thermophilus : L. acidophilus : Bifidobacterium (TAB yogurt). Milk was enriched with lactose (10 g/L), glucose (0.7 g/L), sodium proteinate (25 g/L), sodium citrate (3 g/L), a mixture of citric acid (1 g/L) and sodium citrate (3 g/L), and threonine (1 and 3 g/L). The following determinations were made in fresh yogurts (ripened for 24 h) and yogurts stored for 7 and 14 days: active acidity, lactic acid – according to Lunder, acetaldehyde, diacetyl, acetoin, ethanol, and volatile free fatty acids by gas chromatography. All products were evaluated organoleptically. It was found that from among the substances whose effects on the synthesis of flavor compounds were studied in this experiment particular attention should be paid to threonine. The addition of this amino acid significantly affected the rate of acetaldehyde formation (an increase by 10.24-22.56 mg/L) in all kinds of yogurt. The modification of milk composition had a profound influence on the levels (increase or decrease) of all flavor compounds in yogurt samples, as well as on their sensoric attractiveness.
8
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Aroma Symposium - aktualne badania nad percepcja smakowitosci, uwalnianiem i powstawaniem zwiazkow smakowo-zapachowych oraz akceptacja zywnosci

51%
Kostyra E.
Żywność Nauka Technologia Jakość
|
2000
|
tom 07
|
nr 3
145-150
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