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"Flavoring essences"
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Givaudan : an odyssey of flavours and fragrances
For 250 years, Givaudan has created perfumes and flavors of the highest quality, innovating and inspiring trends in scent and taste. Dior, Saint Laurent, and Prada turned to Givaudan to create J'adore, Opium, Infusion d'iris, and more. Here, scientists, philosophers, and historians explore the history and science of perfumes and flavors. Stunning photo-essays reveal the beauty of harvests around the world, the sources of Givaudan's creations. The book reveals the ways in which tastes and scents engage the senses and enhance life.
Book
Frequency and behavior of Melipona stingless bees and orchid bees
Vanilla planifolia is native to the Mexican tropics. Despite its worldwide economic importance as a source of vanilla for flavoring and other uses, almost all vanilla is produced by expensive hand-pollination, and minimal documentation exists for its natural pollination and floral visitors. There is a claim that vanilla is pollinated by Melipona stingless bees, but vanilla is more likely pollinated by orchid bees. Natural pollination has not been tested in the Yucatán region of Mexico, where both vanilla and potential native bee pollinators are endemic. We document for the first time the flowering process, nectar production and natural pollination of V. planiflora, using bagged flower experiments in a commercial planting. We also assessed the frequency and visitation rates of stingless bees and orchid bees on flowers. Our results showed low natural pollination rates of V. planifolia (~ 5%). Only small stingless bees (Trigona fulviventris and Nannotrigona perilampoides) were seen on flowers, but no legitimate visits were witnessed. We verified that there were abundant Euglossa and fewer Eulaema male orchid bees around the vanilla plants, but neither visited the flowers. The introduction of a colony of the stingless bee Melipona beecheii and the application of chemical lures to attract orchid bees failed to induce floral visitations. Melipona beecheii, and male orchid bees of Euglossa viridissima and E. dilemma may not be natural pollinators of vanilla, due to lack of attraction to flowers. It seems that the lack of nectar in V. planifolia flowers reduces the spectrum of potential pollinators. In addition, there may be a mismatch between the attractiveness of vanilla floral fragrances to the species of orchid bees registered in the studied area. Chemical studies with controlled experiments in different regions would be important to further elucidate the potential pollinators of vanilla in southern Mexico.
Journal Article
Flavorama : a guide to unlocking the art and science of flavor
\"An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the world's best chefs, Arielle Johnson, with more than 75 recipes-plus a foreword by René Redzepi\"-- Provided by publisher.
Book
Chemical Composition of Essential Oils and Supercritical Carbon Dioxide Extracts from IAmomum kravanh/I, ICitrus hystrix/I and IPiper nigrum/I ‘Kampot’
The fruits of Amomum kravanh, Citrus hystrix and Piper nigrum ‘Kampot’ are traditionally used as spices in Cambodian cuisine. In this study, the chemical composition of essential oils (EOs) and supercritical CO[sub.2] extracts from all three species was determined using GC-MS, with two columns of different polarity (HP-5/DB-HeavyWAX). Differences between the chemical profile of the EOs and CO[sub.2] extracts were observed for all species. The greatest difference was detected in A. kravanh EO containing mainly eucalyptol (78.8/72.6%), while the CO[sub.2] extract was rich in fatty acids (13/55.92%) and long-chain alkanes (25.55/9.54%). Furthermore, the results for the CO[sub.2] extract of this species differed, where tricosane (14.74%) and oleic acid (29.26%) were the main compounds identified when utilizing the HP-5 or DB-HeavyWAX columns, respectively. Moreover, the EO and CO[sub.2] extract from P. nigrum ‘Kampot’ fruits and the CO[sub.2] extract from C. hystrix fruit peel, containing respective amounts 34.84/39.55% (for EO) and 54.21/55.86% (for CO[sub.2] extract) of β-caryophyllene and 30.2/28.9% of β-pinene, were isolated and analyzed for the first time. Generally, these findings suggest that supercritical CO[sub.2] could potentially be used for the extraction of all three spices. Nevertheless, further research determining the most efficient extraction parameters is required before its commercial application.
Journal Article
Handbook of vanilla science and technology
An updated guide to the production, science, and uses of vanilla Vanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products.Now in its second edition, the Handbook of Vanilla Science and Technology provides a comprehensive and updated review of the science and technology used in these items'.
eBook
A Nano-Based Approach to Deliver ISatureja thymbra/I Essential Oil to the Skin: Formulation and Characterization
Essential oils are well known for their biological properties, making them useful for the treatment of various diseases. However, because of their poor stability and high volatility, their potential cannot be fully exploited. The use of nanoformulations to deliver essential oils can solve these critical issues and amplify their biological activities. We characterized an essential oil from Satureja thymbra via GC–MS and HPLC–DAD to provide qualitative and quantitative data. The essential oil was formulated in phospholipid vesicles which were characterized for size, surface charge, and storage stability. The entrapment efficiency was evaluated as the quantification of the major monoterpenoid phenols via HPLC–DAD. The morphological characterization of the vesicles was carried out via cryo-TEM and SAXS analyses. The essential oil’s antioxidant potential was assayed via two colorimetric tests (DPPH[sup.•] and FRAP) and its cytocompatibility was evaluated in HaCaT skin cell cultures. The results showed that the nanoformulations developed for the loading of S. thymbra essential oil were below 100 nm in size, predominantly unilamellar, stable in storage, and had high entrapment efficiencies. The vesicles also displayed antioxidant properties and high cytocompatibility. These promising findings pave the way for further investigation of the therapeutic potential of S. thymbra nanoformulations upon skin application.
Journal Article
Nanostructure Lipid Carrier of Curcumin Co-Delivered with Linalool and Geraniol Monoterpenes as Acetylcholinesterase Inhibitor of ICulex pipiens/I
(1) Background: A molecular hybridization docking approach was employed to develop and detect a new category of naturally activated compounds against Culex pipiens as acetylcholinesterase inhibitors via designing a one-pot multicomponent nano-delivery system. (2) Methods: A nanostructure lipid carrier (NLC), as a second generation of solid lipid nanoparticles, was used as a carrier to deliver the active components of curcumin (Cur), geraniol (G), and linalool (L) in one nanoformulation after studying their applicability in replacing the co-crystallized ligand imidacloprid. (3) Results: The prepared nanostructure showed spherical-shaped, polydisperse particles ranging in size from 50 nm to 300 nm, as found using a transmission electron microscope. Additionally, dynamic light scattering confirmed an average size of 169 nm and a highly stable dispersed solution, as indicated by the zeta potential (−38 mV). The prepared NLC-Cur-LG displayed competitive, high-malignancy insecticidal activity against fourth instar C. pipiens with an elevated rate of death of 0.649 µg/mL. The treatment, due to the prepared nanostructure, affects oxidative stress enzymes, e.g., hydrogen peroxide (4 ppm), superoxide dismutase (SOD) (0.03 OD/mg), and protein carbonyl (0.08 OD/mg), and there are observable upward and downward fluctuations when using different concentrations of NLC-Cur-LG, suggesting significant problems in its foreseeable insecticidal activity. The acetylcholinesterase activity was assessed by an enzyme inhibition assay, and strengthened inhibition occurred due to the encapsulated NLCs (IC[sub.50] = 1.95 µg/mL). An investigation of the gene expression by Western blotting, due to treatment with NLC-Cur-LG, revealed a severe reduction of nearly a quarter of what was seen in the untreated group. As a preliminary safety step, the nanoformulation’s toxicity against normal cell lines was tested, and a reassuring result was obtained of IC[sub.50] = 158.1 µg/mL for the normal lung fibroblast cell line. (4) Conclusions: the synthesized nanoformulation, NLC-Cur-LG, is a useful insecticide in field conditions.
Journal Article
Food flavours: biology and chemistry
How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to describe the recognition and neural processing of these compounds in the nervous system, and the reactions that we have to flavours. The way that chemical qualities give foods their characteristic flavours, and the ways various methods of food preparation and preservation affect those compounds and the resulting flavours are dealt with in detail, both from a chemical and a biological aspect. Throughout, Food Flavours provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist's bookshelf.
eBook
Isolation, Identification and Characterization of Growth Parameters of IPseudomonas putida/I HSM-C2 with Coumarin-Degrading Bacteria
Natural coumarins contribute to the aroma of licorice, and they are often used as a flavoring and stabilizing agents. However, coumarins usage in food has been banned by various countries due to its toxic effect. In this study, a strain of HSM-C2 that can biodegrade coumarin with high efficiency was isolated from soil and identified as Pseudomonas putida through performing 16S rDNA sequence analysis. The HSM-C2 catalyzed the biodegradation up to 99.83% of 1 mg/mL coumarin within 24 h under optimal culture conditions, such as 30 °C and pH 7, which highlights the strong coumarin biodegrading potential of this strain. The product, such as dihydrocoumarin, generated after the biodegradation of coumarin was identified by performing GC-MS analysis. The present study provides a theoretical basis and microbial resource for further research on coumarin biodegradation.
Journal Article
A Comprehensive Review on the Biological, Agricultural and Pharmaceutical Properties of Secondary Metabolites Based-Plant Origin
Natural products are compounds produced by living organisms and can be divided into two main categories: primary (PMs) and secondary metabolites (SMs). Plant PMs are crucial for plant growth and reproduction since they are directly involved in living cell processes, whereas plant SMs are organic substances directly involved in plant defense and resistance. SMs are divided into three main groups: terpenoids, phenolics and nitrogen-containing compounds. The SMs contain a variety of biological capabilities that can be used as flavoring agents, food additives, plant-disease control, strengthen plant defenses against herbivores and, additionally, it can help plant cells to be better adapted to the physiological stress response. The current review is mainly focusing on certain key elements related to the significance, biosynthesis, classification, biochemical characterization and medical/pharmaceutical uses of the major categories of plant SMs. In addition, the usefulness of SMs in controlling plant diseases, boosting plant resistance and as potential natural, safe, eco-friendly substitutes for chemosynthetic pesticides were also reported in this review.
Journal Article