Food aromas generally are complex mixtures of volatiles. In the present study, we investigated the joint effects of hexyl acetate, trans-2-hexenal and 1-hexanol on the multi-attribute perception of an apple aroma. The first two substances were identified earlier as positive contributors to the apple aroma (high character impact), whereas the third component was identified as an irrelevant or ne...

Hexanol at 7 degrees C stimulates the activity of the Ca-ATPase of sarcoplasmic reticulum (SR). Time-resolved phosphorescence spectroscopy studies of SR whose Ca-ATPase is covalently labeled with erythrosin isothiocyanate (ERITC) indicate that at 7 degrees C hexanol (1) cause a concentration-dependent increase in the rate of decay of phosphorescence anisotropy, (2) causes larger oligomers of Ca...

Conversion, selectivity, yield and kinetics of 1-hexanol liquid phase dehydrocondensation to di-n-hexyl ether (DNHE) were determined at 150-190 oC on the thermally stable resin Amberlyst 70 in a batch reactor. At 190oC, 1-hexanol conversion of about 71 %, with selectivity to ether of 87 % was obtained after 6-h reaction time. A kinetic model stemming from an Eley-Rideal mechanism in which 1-hex...

The explanation of the dielectric dynamics in methanol would offer knowledge of the Debye relaxation in supercooled monoalcohols. However, due to the fast crystallization, it is hard to attain the dynamics of pure methanol in the deeply supercooled region. In this paper, we studied the dynamics of methanol – 2-ethyl-1-hexanol mixtures with methanol concentration up to 80 mol% using dielectric a...

Acetic acid (AA) is considered an inhibitor in the oil palm frond (OPF) biomass hydrolysate solution. It can reduce microorganism activity during sugar fermentation using OPF In current study, a hollow fiber supported liquid membrane (HFSLM) system hybrid polyethersulfone-graphene support and organic phase of 0.5 M tri-n-octyl amine carrier 2-ethyl-1-hexanol diluent was used to remove AA. The i...

This work relates native lactic acid bacteria (LAB) (Lactobacillus pentosus LPG1, L. Lp13, and Lactobacillus plantarum Lpl15) yeast (Wickerhamomyces anomalus Y12) starters to the volatile components (VOCs) produced in green Spanish-style table olives. For this aim, VOC profile was considered as compositional data (CoDa). The CoDa analysis generated new information on relationship among inocula ...