Boulanger et al., 1999 - Google Patents
Free and bound flavour components of amazonian fruits. 1: BacuriBoulanger et al., 1999
- Document ID
- 4168425834304705846
- Author
- Boulanger R
- Chassagne D
- Crouzet J
- Publication year
- Publication venue
- Flavour and fragrance journal
External Links
Snippet
The free and bound flavour components of bacuri fruits were analysed by capillary GC and GC–MS following XAD‐2 separation. Seventy‐five components were identified in the free volatile fraction; the most abundant were terpene alcohols, among them, linalol and related …
- 235000013399 edible fruits 0 title abstract description 22
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/24—Preparation of oxygen-containing organic compounds containing a carbonyl group
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H15/00—Compounds containing hydrocarbon or substituted hydrocarbon radicals directly attached to hetero atoms of saccharide radicals
- C07H15/20—Carbocyclic rings
- C07H15/24—Condensed ring systems having three or more rings
- C07H15/256—Polyterpene radicals
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/44—Preparation of O-glycosides, e.g. glucosides
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Boulanger et al. | Free and bound flavour components of amazonian fruits. 1: Bacuri | |
| Strauss et al. | Novel monoterpene diols and diol glycosides in Vitis vinifera grapes | |
| Voirin et al. | Novel monoterpene disaccharide glycosides of Vitis vinifera grapes | |
| Voirin et al. | Analytical methods for monoterpene glycosides in grape and wine: II. Qualitative and quantitative determination of monoterpene glycosides in grape | |
| Sefton | Hydrolytically‐released volatile secondary metabolites from a juice sample of Vitis vinifera grape cvs Merlot and Cabernet Sauvignon | |
| Watanabe et al. | Formation of flower fragrance compounds from their precursors by enzymic action during flower opening | |
| Doco et al. | Determination of the neutral and acidic glycosyl-residue compositions of plant polysaccharides by GC-EI-MS analysis of the trimethylsilyl methyl glycoside derivatives | |
| Fayadh et al. | Chemical composition of date palm (Phoenix dactylifera L.) | |
| Williams et al. | Novel monoterpene disaccharide glycosides of Vitis vinifera grapes and wines | |
| Williams et al. | Glycosides of 2-phenylethanol and benzyl alcohol in Vitis vinifera grapes | |
| Boulanger et al. | Identification of the aroma components of acerola (Malphigia glabra L.): free and bound flavour compounds | |
| Meret et al. | Contribution to aroma potential of Andean blackberry (Rubus glaucus Benth.) | |
| Vasserot et al. | Monoterpenol glycosides in plants and their biotechnological transformation | |
| DE69010120T2 (en) | Process for obtaining aroma components and aromas from their precursors of a glycosidic type and aroma components and aromas thus obtained. | |
| Boulanger et al. | Free and bound flavour components of Amazonian fruits: 3-glycosidically bound components of cupuacu | |
| Sefton et al. | The free and bound volatile secondary metabolites of Vitis vinifera grape cv. Semillon | |
| Roscher et al. | Application of multilayer coil countercurrent chromatography for the study of Vitis vinifera cv. Riesling leaf glycosides | |
| Sefton et al. | Generation of oxidation artifacts during the hydrolysis of norisoprenoid glycosides by fungal enzyme preparations | |
| Ma et al. | The (3R, 9R)-3-hydroxy-7, 8-dihydro-β-ionol disaccharide glycoside is an aroma precursor in tea leaves | |
| Mayorga et al. | Hydroxyester disaccharides from fruits of cape gooseberry (Physalis peruviana) | |
| Morales et al. | Free and glycosidically bound volatiles in the mammee apple (Mammea americana) fruit | |
| Dietz et al. | Phytotoxic constituents from Bunias orientalis leaves | |
| Schwab et al. | Glycosidic conjugates of aliphatic alcohols from apple fruit (Malus sylvestris Mill cult. Jonathan) | |
| SoMEYA et al. | Isolation and identification of trans-2-and trans-3-hydroxy-1, 8-cineole glucosides from Alpinia galanga | |
| Chassagne et al. | Enzymatic hydrolysis of edible Passiflora fruit glycosides |