Abstract Background To evaluate the impact of cold fermentation time on bagel rolls, key aroma-active compounds in volatile fractions obtained from three different rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution analysis (AEDA), quantified stable isotope and analyzed odor activity values (OAVs) respectively. Results Findings ...

The impact of sodium chloride (NaCl) concentration on the yeast activity in bread dough and its influence on the aroma profile of the baked bread was investigated. Key aroma compounds in the bread samples were analysed by two-dimensional high-resolution gas chromatography-mass spectrometry in combination with solvent-assisted flavour evaporation distillation. High-sensitivity proton-transfer-re...

A simple and rapid microextraction procedure based on dispersive liquid-liquid microextraction (DLLME) coupled with gas chromatography-flame ionization detection (GC-FID) was developed for the extraction and analysis of 2-phenylethanol in rose water sample. In the proposed approach, carbon tetrachloride and ethanol were used as extraction and dispersive solvents, respectively. Some important pa...

Plants release volatiles in response to caterpillar feeding that attract natural enemies of the herbivores, a tri-trophic interaction which has been considered an indirect plant defence against herbivores. The caterpillar-induced plant volatiles have been reported to repel or attract conspecific adult herbivores. To date however, no volatile signals that either repel or attract conspecific adul...