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Simona Pinnavaia, Emilio Senesi, Anne Plotto, Jan A. Narciso, and Elizabeth A. Baldwin

for enzyme-infused fruit after 7 d and ethyl acetate was higher after 14 d. Hexanal, hexanol, trans -2-hexenol, and 2-methyl propanol were lower for EC fruit than either water- or CA-infused fruit, depending on storage (data not shown, except 2-methyl

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Shea A. Keene, Timothy S. Johnson, Cindy L. Sigler, Terah N. Kalk, Paul Genho, and Thomas A. Colquhoun

-butenal. This daylily also separated from the others on the PCA score plot. Cluster IV is characterized by high emissions of hexanal and phenylethyl alcohol. Cluster V contains the most genotypes and is defined by low to mid emissions of most volatiles

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Céline Jouquand, Craig Chandler, Anne Plotto, and Kevin Goodner

., 1996 ; Sanz et al., 1994 ). Additionally, aldehydes and alcohols such as n-hexanal, ( Z )-3-hexenal, and ( E )-2-hexenal are responsible for green and pungent notes ( Schieberle and Hofmann, 1997 ; Schulbach et al., 2004 ). Strawberry is second only

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Anne Plotto, Elizabeth Baldwin, Jinhe Bai, John Manthey, Smita Raithore, Sophie Deterre, Wei Zhao, Cecilia do Nascimento Nunes, Philip A. Stansly, and James A. Tansey

concentration below detection threshold (0.011–0.027 μL·L −1 in juice; T = 0.146 μL·L −1 ) ( Plotto et al., 2008b ). Sourness, umami and tingling were correlated with the monoterpene hydrocarbons myrcene, limonene, sabinene and α-pinene, adehydes hexanal, and

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Fritz K. Bangerth, Jun Song, and Josef Streif

always “fully ripe” fruit were treated with 3 FA metabolites viz. butanal, hexanal, and heptanal ( Fig. 6 ). FAs themselves are not useful to be fed as precursors because at higher concentration, they disturb cell membrane function and at lower

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Michele Warmund, Misha Kwasniewski, Janelle Elmore, Andrew Thomas, and Koushik Adhikari

; floral and floral green odors with hotrienol, linalool, and other terpenoids; and green aromas with 1-hexanol, ( Z )-3-hexen-1-ol, ( E )-2-hexen-1-ol, ( E )-2-hexenal, and hexanal ( Jensen et al., 2001 ; Kaack, 2008 ; Kaack et al., 2005 ; Poll and

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Valtcho D. Zheljazkov, Tess Astatkie, and Ekaterina Jeliazkova

, camphor, fragranol, transalpha-necrodol-acetate, grandisol, and the following minor (below 1% of the oil) constituents: hexanal, tricyclene, sabinene, beta-pinene, alpha-terpinene, paracimene, limonene, cis-thujone, pinocarvone, borneol, beta

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David R. Rudell, Sara Serra, Nathanael Sullivan, James P. Mattheis, and Stefano Musacchi

consuming this cultivar. Consequently, ester levels, when detected, were not different at this time point. “Green” or “unripe” flavor notes, including hexanal, E -2-hexenal, Z -3-hexenal, and E -2-pentenal, were lower in external than internal peel

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Natta Laohakunjit, Orapin Kerdchoechuen, Frank B. Matta, Juan L. Silva, and William E. Holmes

, heated fresh, NaCl, and NaCl + heated rambutan samples, respectively. In fresh rambutan analysis, isocitronellol (29.88%), 3-hydroxy -2-butanone (14.25%), 1-propane-1-thiol (12.53%), 4-tridecyl valerate (6.37%), 3-methyl-2-hexanal (6.20%), pentanal (4

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Chunyu Zhang, Xuesen Chen, Hongwei Song, Yinghai Liang, Chenhui Zhao, and Honglian Li

( E )-2-hexenal being the most abundant volatile component of ‘No. 8 Shandingzi’ and ‘Zhaai Shandingzi’. ( E )-3-Hexenyl acetate, ( E )-4-hexen-1-ol, hexanal, and ( Z )-3-hexen-1-ol acetate were the most abundant volatile compounds present in ‘No. 3