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(odoriferous)
178 results
  • Quantitation of 2-acetyl-1-pyrroline in aseptic-packaged cooked fragrant rice by HS-SPME/GC-MS. [Journal Article]
    Food Sci Nutr 2019; 7(1):266-272Lee YS, Oh Y, … Cho YH
  • Aseptic-packaged cooked rice (APCR) is a rice-based food product with a rapidly increasing market size, and APCR made of fragrant rice (FR) has recently appeared on the market. The fragrance of FR is produced by a combination of odoriferous compounds, among which 2-acetyl-1-pyrroline (2AP) has been identified as the most important contributor to overall aroma. This study describes the development…
  • Reactions of Quinones-Mechanisms, Structures, and Prospects for Food Research. [Review]
    J Agric Food Chem 2018; 66(50):13051-13055Schieber A
  • Oxidation of plant phenolics leads to quinones, which are unstable intermediates that may react with nucleophiles. Quinones play an important role in the enzymatic browning of fruits and vegetables and may form covalent adducts with amino acids, peptides, and proteins. These reactions may alter both the physicochemical and immunological properties of food proteins. Quinones trap odoriferous compo…
  • Male Scent Gland Signals Mating Status in Greater Spear-Nosed Bats, Phyllostomus hastatus. [Journal Article]
    J Chem Ecol 2018; 44(11):975-986Adams DM, Li Y, Wilkinson GS
  • Chemical signals are ubiquitous, but often overlooked as potentially important for conveying information relevant for sexual selection. The male greater spear-nosed bat, Phyllostomus hastatus, possesses a sexually dimorphic gland on the chest that produces an odoriferous secretion. Here, we investigate the potential for this glandular secretion to act as a sexually selected olfactory signal by ex…
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