Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Alain, Chaintreau"'
Autor:
Nicolas Baldovini, Alain Chaintreau
Publikováno v:
Natural Product Reports. 37:1589-1626
Covering: up to 2019Soon after the birth of gas chromatography, mass spectrometry and olfactometry were used as detectors, which allowed impressive development to be achieved in the area of odorant determinations. Since the mid-80s, structured method
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cd787a9c79a1e0a779cdf397832412b
https://doi.org/10.1039/d0np00020e
https://doi.org/10.1039/d0np00020e
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:1711-1718
Although representativeness is often a prerequisite when sampling odors, the methods used have never been assessed from the analytical and sensory perspective simultaneously. We validate several critical innovations in the methods used to sample odor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4ca915d1c2ecb31fd52ba64186a5af6
https://doi.org/10.1021/acs.jafc.8b06383
https://doi.org/10.1021/acs.jafc.8b06383
Publikováno v:
Flavour and Fragrance Journal. 33:337-339
This technical editorial provides the authors with up‐to‐date information to assure the scientific reliability of quantitative data when preparing a manuscript. It summarizes the key points of procedures that have been previously detailed in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8351fec0748c9ee9378163665e8a9d41
https://doi.org/10.1002/ffj.3465
https://doi.org/10.1002/ffj.3465
Publikováno v:
Flavour and Fragrance Journal. 31:329-335
The quantification of hydroperoxides is crucial in several areas, in particular in the fragrance domain, because they have been identified as skin sensitizers. The reference compounds necessary to calibrate the instruments have very limited availabil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53fa42c24229f8a83df324cd566836d7
https://doi.org/10.1002/ffj.3324
https://doi.org/10.1002/ffj.3324
Autor:
P. Liddle, F. Sekiya, Daniel Joulain, K. Saito, T. Smith, Ph. Merle, Christine Schippa, M. Marchant, T. Cachet, G. Loesing, T. Koenig, Hans Leijs, Hugues Brevard, Alain Chaintreau, J. Demyttenaere, K. Gassenmeier, L. French
Publikováno v:
Flavour and Fragrance Journal. 31:191-194
This recommended practice enables the quantification of volatile compounds in flavourings to be made by gas chromatography with flame-ionization detection, without having authentic compounds available, and also in many cases it can avoid time-consumi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b246f7de277e4276baddc05e505b1ec7
https://doi.org/10.1002/ffj.3311
https://doi.org/10.1002/ffj.3311
Autor:
Sabine Leocata, Michael J. Calandra, Jean-Yves de Saint Laumer, Ying Wang, Sandy Frank, John Impellizzeri, Alain Chaintreau
Publikováno v:
Flavour and Fragrance Journal. 31:241-249
Limonene and linalool are major components in many essential oils, and both readily autoxidize to form terpene hydroperoxides. These hydroperoxides are sensitizers capable of causing allergic contact dermatitis, so it is important to have accurate an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87292616551998f8d5e22fa8f379c267
https://doi.org/10.1002/ffj.3310
https://doi.org/10.1002/ffj.3310
Autor:
Alain Chaintreau, Chiara Cordero, Carlo Bicchi, Elsa Raynaud, Emilie Belhassen, Davide Bressanello, Philippe Merle
The forthcoming extension of the regulated fragrance allergen number is raising a challenge: the previously developed quantification methods need to be drastically improved in terms of rapidity, without altering their reliability. This work describes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13f18578de2f2ed8c66a0360b6e7db1a
http://hdl.handle.net/2318/1657549
http://hdl.handle.net/2318/1657549
Autor:
Kevin Bayle, Richard J. Robins, Alain Chaintreau, Serge Akoka, Mathilde Grand, Gérald S. Remaud, Wolfgang Fieber, Horst Sommer
Publikováno v:
Analytical Chemistry. 87:7550-7554
The intramolecular 13C composition of a molecule retains evidence relevant to its (bio)synthetic history and can provide valuable information in numerous fields ranging from biochemistry to environmental sciences. Isotope ratio monitoring by 13C NMR
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34ba455ce5573644bd89154c4fad3402
https://doi.org/10.1021/acs.analchem.5b02094
https://doi.org/10.1021/acs.analchem.5b02094
Autor:
Alain Boschung, Emeline Tissot, Philippe Merle, Markus Seyfried, Lucie Baroux, F. Miffon, C.G. van Ginkel, P. Fantini, Alain Chaintreau
Publikováno v:
Chemosphere. 131:63-70
The persistence of synthetic cyclohexyl- and norbornyl-derived ketones was assessed by using OECD 301F and 301D biodegradation tests. While cyclohexyl-derived ketones either reached or came close to the pass level (60%) after 60 d, the corresponding
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::feb99a234b8150eb63d6fedd76d16812
https://doi.org/10.1016/j.chemosphere.2015.02.024
https://doi.org/10.1016/j.chemosphere.2015.02.024
Autor:
L. French, Hugues Brevard, E. Cantergiani, F. Scanlan, P. Liddle, T. Cachet, Christine Schippa, M. Marchant, K. Saito, T. Smith, T. Koenig, Hans Leijs, Alain Chaintreau, K. Gassenmeier, G. Loesing, F. Sekiya, Daniel Joulain, Alan Sherlock, A. Scotti, J. Demyttenaere
Publikováno v:
Flavour and Fragrance Journal. 30:160-164
Many flavour regulations around the world contain a list of so-called ‘restricted substances’ (RS), i.e. substances that occur naturally in source materials for flavourings and food ingredients with flavouring properties, but whose presence in ce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11c03f5c21b8db159535d98dcd100c6b
https://doi.org/10.1002/ffj.3222
https://doi.org/10.1002/ffj.3222