Papers mentioning mango or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Volatile emissions from 22 bryophyte species from Peninsular Malaysia were collected using a dynamic headspace technique and analyzed by gas chromatography-mass spectrometry (GC-MS... Read full abstract on PubMed →
Microbial volatile organic compounds (mVOCs) can serve as a communication channel among microorganisms, insects and plants, making them important in ecosystem. In order to understa... Read full abstract on PubMed →
Biogenic alkenes, such as isoprene and α-pinene, are the predominant source of volatile organic compounds (VOCs) emitted into the atmosphere. Atmospheric processing of alkenes via... Read full abstract on PubMed →
PREMISE: Plants generate a wide array of signals such as olfactory cues to attract and manipulate the response of pollinators. The present study addresses the temporal patterns of... Read full abstract on PubMed →
Odorant-binding proteins (OBPs) play important roles in the insect olfactory system since they bind external odor molecules to trigger insect olfactory responses. Previous studies... Read full abstract on PubMed →
Multicomponent heterogeneous systems containing volatile amphiphiles are relevant to the fields ranging from drug delivery to atmospheric science. Research presented here discloses... Read full abstract on PubMed →
Benzyl acetate, which has a crucial role in the industry as a flavor and fragrance component, is important for human health to be obtained with a green and clean process. For this... Read full abstract on PubMed →
Intercropping and rotating banana (Musa spp.) with Chinese chive (Allium tuberosum Rottler) has been used as an effective method to control Panama disease (Fusarium wilt) of banana... Read full abstract on PubMed →
Tigloylshikonin, a new shikonin derivative esterified with tiglic acid ((E)-2-methylbut-2-enoic acid), was isolated as a minor pigment from a food colorant "Shikon color," a commer... Read full abstract on PubMed →
Candida antarctica lipase fraction B (CAL-B) showed substrate specificity in the synthesis of esters in hexane involving reactions of short-chain acids having linear (acetic and bu... Read full abstract on PubMed →
The excretion kinetics of various organic acids by Ascaris suum were quantified to determine if the excretion of these metabolic end-products could generate and maintain a microcli... Read full abstract on PubMed →
Dynamic interactions among aroma compounds, especially odorant masking, constitute key determinants of the intricate flavor profiles of thermally processed foods. However, the mole... Read full abstract on PubMed →
This research focused on the oral perception of naturally occurring chemical food compounds that are used in the pharma and food industries due to their pharmacological properties.... Read full abstract on PubMed →
L-menthol-containing food products generally show the flavor loss during storage due to their high volatility. The hydrophobicity of L-menthol also causes the inadequate flavor rel... Read full abstract on PubMed →
Drying is an important process that can impart a different flavor to dried fish. The differences and sources of flavor of semi-dried golden pompano at different drying temperatures... Read full abstract on PubMed →
Fragrances have been widely used in many customer products to improve the sensory quality and cover flavor defects. The key to the successful application of fragrance is to realize... Read full abstract on PubMed →
Various essential oils from plants and fragrance components such as monoterpenes have been discovered to reduce spontaneous movements in mice; thus, it has been made clear that the... Read full abstract on PubMed →
l-Menthyl α-D-glucopyranoside (α-MenG) is a glycoside derivative of l-menthol with improved water-solubility and new flavor property as a food additive. α-MenG can be synthesized t... Read full abstract on PubMed →
INTRODUCTION: Despite the longstanding use and popularity of menthol as a flavorant in tobacco products, its sensory interactions with inhaled nicotine have never been measured ind... Read full abstract on PubMed →
Pentadecane is an organic compound that is made up of primarily carbon and hydrogen atoms. Pentadecane is a floral volatile found in many different plants and essential oils and al... 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.