Papers mentioning clove or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Citral is one of the most important aromatic ingredients in foods and beverages for its distinct lemon-like odor. However, the fast evaporation and oxidation limit these applicatio... Read full abstract on PubMed →
A chitosan-based nanocomposite film with tannic acid (TA) as a cross-linker and titanium dioxide nanoparticles (TiO2) as a reinforcing agent was developed with a solution casting t... Read full abstract on PubMed →
Changes of key odorants and aroma profiles of Chinese Laowuzeng baijiu during its one-year ageing were determined by HS-SPME-AEDA and direct injection-AEDA (DI-AEDA). Ethyl hexanoa... Read full abstract on PubMed →
Methyl benzoate (MB) is a small, hydrophobic organic compound that is isolated from the freshwater fern, Salvinia molesta. Because of its pleasant odor, it has been used as a fragr... Read full abstract on PubMed →
The surface area is the most important aspect when considering the interactions between a material and the surrounding environment. Chitosan (CTS) and tannic acid (TA) were previou... Read full abstract on PubMed →
Butein (BU) and homobutein (HB) are bioactive polyhydroxylated chalcones widespread in dietary plants, whose antioxidant properties require mechanistic definition. They were invest... Read full abstract on PubMed →
The association constant for calcium binding to hydroxybenzoates in aqueous 0.16 M NaCl at 25 °C was found electrochemically to have the value Kass = 280 mol L-1 with ΔHo = -51 kJ... Read full abstract on PubMed →
To clarify the mechanisms of antioxidant action, the effect of alpha-tocopherol and its water-soluble carboxylic acid derivative, Trolox, was studied on the decomposition of methyl... Read full abstract on PubMed →
This study aims to understand the development and succession of the microbial community during the production of traditional Aspergillus-type Douchi as well as their effects on the... Read full abstract on PubMed →
The fresh mushrooms off-flavor (FMOff) has been appearing in wines since the 2000 s; the C8 compounds, 1-octen-3-one, 1-octen-3-ol and 3-octanol are involved in this specific taint... Read full abstract on PubMed →
Odors elicit complex patterns of activated olfactory sensory neurons. Knowing the complete olfactome, i.e. the responses in all sensory neurons for all relevant odorants, is desira... Read full abstract on PubMed →
Aroma compound properties in food matrices, such as volatility and diffusivity, have to be determined to understand the effect of composition and structure on aroma release and per... Read full abstract on PubMed →
Linalyl acetate is a key bioactive component of essential oils with notable calming and sedative effects; however, its high volatility severely limits stability and practical appli... Read full abstract on PubMed →
BACKGROUND: Lavender, belongs to the genus Lavandula of the Lamiaceae family, is a "medicinal and edible homologous" plant with medicinal and economic value, widely cultivated worl... Read full abstract on PubMed →
ETHNOPHARMACOLOGICAL RELEVANCE: The use of lavender as sleep aid or hypnotic agent can be traced back as early as ancient Romans and Greeks. Yet, objective experimental data on whe... Read full abstract on PubMed →
Linalyl acetate (LA), a key volatile component in essential oils, is extensively utilized in fragrance, food, and cosmetic industries. Nevertheless, its practical applications are... Read full abstract on PubMed →
This paper considers whether forest volatile organic compounds (VOCs) and/or their metabolites have health-promoting activities, and whether this is through ‘mindfulness’ practices... Read full abstract on PubMed →
Terpenoid is an important group of compounds not only as biocomponents but also as useful secondary metabolites. A volatile terpenoid 1,8-cineole, which is used as a food additive,... Read full abstract on PubMed →
1,8-cineole is a monoterpene commonly used by the food, cosmetic, and pharmaceutical industries owing to its flavor and fragrances properties. In addition, this bioactive monoterpe... Read full abstract on PubMed →
Dietary aroma transfer into human milk has been studied in many scenarios, including direct transmission and biotransformation. This perspective highlights recent research that foc... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.