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Valtcho D. Zheljazkov, Tess Astatkie, Santosh Shiwakoti, Shital Poudyal, Thomas Horgan, Natasha Kovatcheva, and Anna Dobreva

-ol, α-terpineol, myrtenol, bornyl acetate, sabinyl acetate, myrtenyl acetate, β-caryophyllene, α-humulene, allo-aromadendrene, caryophyllene oxide, veridifloral, humulene epoxide II, and manool. Of these, 14 oil constituents with the highest

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Valtcho D. Zheljazkov, Tess Astatkie, and Ekaterina Jeliazkova

-dihydro carvone, cis-carveol, carvone, iso-dihydro carveol acetate, beta-bourbonene, beta-caryophyllene, alpha-humulene/transbeta-farnesene, and germacrene D) for statistical analyses and report. Table 1. Concentration ranges of the 47 oil constituents in percent

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Huating Dou

Postharvest pitting, which has severely affected citrus quality, can be caused by wax application and high temperature storage. Internal volatile composition of waxed and non-waxed fruit could be an indicator of fruit susceptibility to postharvest pitting. In this study, volatile composition was compared between pitted and non-pitted `Fallglo' tangerines [Bower citrus hybrid (citrus reticulata Blanco × C. reticulata Blanco × C. paradisi Macf.) × Temple (C. reticulata Blanco × C. sinensis L.)], as well as in white `Marsh' grapefruit (C. paradisi Macf.). Pitted fruit had a higher volatile concentration than non-pitted `Fallglo' tangerines or white `Marsh' grapefruit. Concentrations of camphene, ethyl hexanoate, alpha-phellandrene, 3-carene, alpha-terpinene, p-cymene, and limonene were higher in pitted white `Marsh' grapefruit than in those of non-pitted fruit. In `Fallglo' tangerines, higher concentrations of limonene and citronellal were found in pitted fruits than in non-pitted fruit. In peel samples of grapefruit, seven different volatiles (methanol, ocimene, citronellyl acetate, alpha-copaene, trans-caryophyllene, alpha-humulene and valencene) were significantly higher in pitted peel than in non-pitted grapefruit peel. Volatiles, such as limonene could be used to predict peel disorders of white `Marsh' grapefruit and `Fallglo' tangerines during storage.

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Brian J. Pearson, Richard M. Smith, and Jianjun Chen

imparts unique bittering, flavoring, and aromatic qualities to finished beer products ( Almaguer et al., 2014 ; Burgess, 1964 ). Lupulin contains both alpha and beta acids, principle compounds responsible for the bittering and aromatic characteristics of

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Shao-chang Qin, Juan-ling Li, Abdul Kareem, and Yong Wang

Biological importance and applications of squalene and squalane Adv. Food Nutr. Res. 65 223 233 Legault, J. Pichette. A. 2007 Potentiating effect of beta-caryophyllene on anticancer activity of alpha-humulene, isocaryophyllene and paclitaxel J. Pharm

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Dong Sik Yang, Ki-Cheol Son, and Stanley J. Kays

acids in tomato play an important role in characterizing tomato flavor ( Goff and Klee, 2006 ). Several terpenoid compounds [e.g., camphene, p -cymene, δ -3-carene, α -humulene, limonene, linalool, ( E )- β -ocimene, α -pinene, β -thujone