Wyniki wyszukiwania

1

Strategy for the identification of key odorants in food

100%

Biernacka P., Chmiel T., Dymerski T., Wardencki W.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

2

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Aroma quality of fruits of wild and cultivated strawberry (Fragaria spp.) in relation to the flavour-related gene expression

84%

Bianchi G., Lovazzano A., Lanubile A., Marocco A.

Journal of Horticultural Research

|

2014

|

tom 22

|

nr 1

3

Cytology of nasal mucosa, olfactometry and rhinomanometry in patients after CO2 laser mucotomy in inferior turbinate hypertrophy

67%

Olszewska E., Sieskiewicz A., Kasacka I., Rogowski M., Zukowska M., Soroczynska J., Rutkowska J.

Folia Histochemica et Cytobiologica

|

2010

|

tom 48

|

nr 2

217-221

4

Influence of steam water sterilization process on the content of volatile aroma compounds in marjoram [Origanum majorana L.] estimated with GC-MS and GC-O

67%

Wojtowicz E., Zawirska-Wojtasiak R., Przygonski K.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 3[A]

The study analysed volatile aromatic compounds of marjoram (Origanum majorana L.), steam sterilized using a method developed and implemented at the Institute of Agricultural and Food Biotechnology in Warsaw, at the Division of Food Concentrates in Poznań (Poland). Contents of aromatic compounds were determined in production tests of marjoram before and after sterilization. Fourteen aromatic compounds of marjoram were identified and assayed. Using olfactometry it was found that the dominant aroma both before and after sterilization was the aroma defined as balsamic, whose equivalent is cis-sabinene hydrate, in spite of the fact that linalol was a quantitatively dominant compound. After sterilization cis-sabinene hydrate still remained the main odorant, although the intensity of its aroma decreased. It was found that the process of marjoram sterilization resulted in losses of total volatiles, amounting to approx. 49%, with individual compounds being lost to varying degrees. Sensory analysis showed significant changes in the aroma of marjoram before and after sterilization in most of the analysed production batches. Results suggest that the analysis of contents of the main odorant, cis-sabinene hydrate, may be a criterion in assessing changes in the aroma of sterilized marjoram and the assessment of the sterilization process.

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

1 Folia Histochemica et Cytobiologica

1 Journal of Horticultural Research

1 Bianchi G.

1 Biernacka P.

1 Chmiel T.

1 Dymerski T.

1 Kasacka I.

1 Lanubile A.

1 Lovazzano A.

1 Marocco A.

1 Olszewska E.

1 Przygonski K.

1 Rogowski M.

1 Rutkowska J.

1 Sieskiewicz A.

1 Soroczynska J.

1 Wardencki W.

1 Wojtowicz E.

1 Zawirska-Wojtasiak R.

1 Zukowska M.

1 2014

1 2011

1 2010

1 2007

Strategy for the identification of key odorants in food

Aroma quality of fruits of wild and cultivated strawberry (Fragaria spp.) in relation to the flavour-related gene expression

Cytology of nasal mucosa, olfactometry and rhinomanometry in patients after CO2 laser mucotomy in inferior turbinate hypertrophy

Influence of steam water sterilization process on the content of volatile aroma compounds in marjoram [Origanum majorana L.] estimated with GC-MS and GC-O