Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Louisa C. Ling"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:4577-4582
Earlier it was shown that tomato (Lycopersicon esculentum cv. VFNT Cherry) calyces develop into fruit tissue when cultured at 16-22 °C, producing flavor compounds and changes in color and sugar content characteristic of ripening fruit. Here are repo
Autor:
Gary R. Takeoka, Jose De J. Berrios, Richard H. Edwards, Rosalind Y. Wong, Louisa C. Ling, Lan T. Dao, Ron G. Buttery
Publikováno v:
LWT - Food Science and Technology. 31:443-448
A series of unsaturated branched esters were purified by preparative gas chromatography and their odor thresholds were determined using sensory panel methods. In general, unsaturated branched esters had higher odor thresholds than their saturated cou
Autor:
Ron G. Buttery and, Louisa C. Ling
Publikováno v:
Journal of Agricultural and Food Chemistry. 46:2764-2769
Volatile components from tortilla chips were isolated by high flow dynamic headspace sampling using a closed loop system with excess anhydrous sodium sulfate and trapping the volatiles on Tenax. Capillary GC−MS was used to identify the components.
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:837-843
Capillary GC−MS qualitative studies, with some determination of amounts present, were carried out on flavor and aroma volatiles isolated from microwave oven-produced popcorn. The presence of most previously reported compounds was confirmed, and som
Autor:
Louisa C. Ling, Ron G. Buttery
Publikováno v:
Journal of Agricultural and Food Chemistry. 43:1878-1882
The volatile components of tortilla type corn products, masa flour, corn tortillas, taco shells, and tortilla chips, were isolated by high-flow dynamic headspace sampling (including closed loop stripping) with Tenax trapping. Separation and identific
Publikováno v:
Journal of Agricultural and Food Chemistry. 42:791-795
The volatiles of some canned, frozen, and fresh sweet corn products were analyzed by capillary GLC-MS. Important aroma compounds identified include 2-acetyl-1-pyrroline and 2-acetyl-2-thiazoline. Major volatiles found in all three corn products inclu
Publikováno v:
Physiologia Plantarum. 89:861-867
Previous studies showed that the developmental program of calyces of a tomato cultivar (Lycopersicon esculentum, cv. VFNT Cherry) changed in many aspects to that of fruit when cultured in vitro. The calyces turned red, produced ethylene, had increase
Publikováno v:
Physiologia Plantarum. 89:861-867
Publikováno v:
Journal of Agricultural and Food Chemistry. 38:2050-2053
The study was begun to learn more about volatile-producing tomato glycosides. Hydrolysis of the glycoside fraction was carried out at pH 2.5, 3.0, 4.1 and 5.0 to give the volatile aglycons, which were isolated by steam distillation extraction. Volati
Publikováno v:
Journal of Agricultural and Food Chemistry. 38:792-795
Twenty-one additional volatile aroma compounds were identified in tomato paste that had not previously been reported as tomato components. The most potent odorants of these are dimethyl trisulfide and 1-octen-3-one. The pattern of ionone-related comp