the effects of rootstock on the volatile flavour components of page mandarin juice and peel were investigated in this study. juice flavour components were extracted by using poly dimethyl silaxane  membranes( pdms ) and eluted by pentane dichloromethane and then analyzed by gc-fid and gc-ms. peel flavour components were extracted by using cold-press and eluted by using n-hexane and then analyze...

Many fungi and yeasts have been found to produce de novo odorous compounds. Ceratocystis species and the yeasts Kluyveromyces lactis and Sporidiobolus salmonicolor produce a wide range of terpenes and lactones with fruity or floral flavours. The yeast Williopsis saturnus synthesizes de novo fruity ester flavours (i.e. volatile branched acetates); their yield can be improved by feeding fusel oil...

Perinatal flavour learning through the maternal diet is known to enhance flavour preference and acceptance of flavoured food in many species, yet still little is known about the mechanism underlying perinatal flavour learning. Previously we found positive effects of perinatal flavour learning on food intake, growth and behaviour of piglets postweaning, but no increased preference for the flavou...

Glycosidically bound compounds have been identified in a vast number of fruits. They have been extensively studied in the cases of grapes and wines (Williams et al., 1980, 1982 a, b; Strauss et al., 1988; Gunata et al., 1990 a, b; Roscher, Winterhalter, 1993; Baumes et al., 1994; Sefton et al., 1994) and for other fruits such as mangoes (Adedeji et al., 1992), peaches (Krammer et al., 1991; Sum...

Decalepis hamiltonii. Wight and Arn. (Asclepiadaceae) has been extensively used in traditional systems of medicine for a wide range of ailments. Phytochemical studies have shown the presence of many valuable compounds such as saponins, tannins, flavonoids, phenolics, triterpenes, ketones, aldelydes, resinol, sterols, inositol, fatty acids, volatile flavour compounds, cardiac glycosides, volatil...