fema 3377
fema 3377 structure
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Common Name | fema 3377 | ||
|---|---|---|---|---|
| CAS Number | 557-48-2 | Molecular Weight | 138.20700 | |
| Density | 0.86 g/mL at 25 °C(lit.) | Boiling Point | 94-95 °C18 mm Hg(lit.) | |
| Molecular Formula | C9H14O | Melting Point | N/A | |
| MSDS | Chinese USA | Flash Point | 181 °F | |
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Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production.
Molecules 20 , 10980-1016, (2015) Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varietal diffe... |
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Off-flavour masking of secondary lipid oxidation products by pea dextrin.
Food Chem. 169 , 492-8, (2014) The aim of the present study was to evaluate the off-flavour masking potential of pea dextrin (PD) in emulsions rich in ω-3 and ω-6-fatty acids in comparison with maltodextrin (MD) and 2-hydroxypropyl-β-cyclodextrin (HPBCD). After optimisation of the homogeni... |
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Volatile compounds of Viola odorata absolutes: identification of odorant active markers to distinguish plants originating from France and Egypt.
Chem. Biodivers. 11(6) , 843-60, (2014) Absolutes isolated from Viola odorata leaves, valuable materials for the flavor and fragrance industry, were studied. Violets are mainly cultivated in France and Egypt and extracted locally. The absolutes of the two origins showed different olfactory profiles... |
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Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors.
J. Agric. Food Chem. 52(6) , 1635-41, (2004) The volatiles (E,Z)-2,6-nonadienal, 1-penten-3-one, (Z)-4-heptenal, and (E,E)-2,4-heptadienal were added to milk containing 1.5% fat according to a central composite design, to evaluate the individual and combinatory effects of these volatiles on sensory prop... |
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Genotoxic effects of the alpha, beta-unsaturated aldehydes 2-trans-butenal, 2-trans-hexenal and 2-trans, 6-cis-nonadienal.
Mutat. Res. 335(3) , 259-65, (1995) The genotoxic effects of the 2-alkenals crotonaldehyde, 2-trans-hexenal and 2-trans-6-cis-nonadienal were studied by cytogenetic methods, analyzing frequencies of sister-chromatid-exchanges, numerical and structural chromosome aberrations and micronucleus ind... |
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Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation.
J. Agric. Food Chem. 50(23) , 6835-40, (2002) An investigation on the odor-active compounds of wholemeal (WWF) and white wheat flour (WF 550) by aroma extract dilution analysis (AEDA) and by quantitative studies using stable isotope dilution assays (SIDA) revealed a significant number of odor-active comp... |
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Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions.
J. Agric. Food Chem. 52(23) , 7164-71, (2004) Polyols have been incorporated into fish oil emulsions as a means for the inhibition of lipid oxidation and suppression of fishy flavor. However, the role of sugars and polyhydric alcohols as antioxidants has not been clearly established. Selected polyols wer... |
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Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments.
J. Agric. Food Chem. 59(24) , 13122-30, (2011) Although the aroma compounds of meat processed as such have been studied previously, data on complete homemade dishes containing beef and pork meat were scarcely studied. Recently, 38 odor-active compounds were characterized in beef and pork vegetable gravies... |
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The volatile compounds in lamb fat are affected by the time of grazing.
Meat Science 90(2) , 451-6, (2012) This study was designed to assess whether different grazing managements affect the appearance of organic volatile compounds (VOC) in lamb fat. Forty-two lambs were divided into four groups: 9 lambs were restricted in stall and fed concentrate (S group); 12 la... |
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Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis.
J. Agric. Food Chem. 50(17) , 4875-7, (2002) The ability of nonacidified, refrigerated pickled cucumbers to produce the fresh cucumber flavor impact compounds (E,Z)-2,6-nonadienal and (E)-2-nonenal declined during storage. Production of these compounds decreased as the pH of refrigerated cucumbers was r... |