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Profiles of Volatile Compounds from Seven New Hybrid Families Obtained by Crossings on Noir de Bourgogne Cultivar and Other Blackcurrant Varieties.
Molecules
February 2023
Institut Agro Dijon, University Bourgogne Franche-Comté, PAM UMR A 02.102, 1 Esplanade Erasme, F-21000 Dijon, France.
Berries of blackcurrant ( L.) are popular for their strong and complex aroma and their benefits for health. In Burgundy (France), the most famous blackcurrant cultivar is the "Noir de Bourgogne".
View Article and Find Full Text PDFFrom Cassyrane to cashmeran - the molecular parameters of odorants.
Chem Biodivers
October 2014
Givaudan Schweiz AG, Fragrance Research, Überlandstrasse 138, CH-8600 Dübendorf, (phone: +41-44-8242520; fax: +41-44-8242926).
This review, including some new experimental results, is the summary of a talk at the 'flavors & fragrances 2013' conference in Leipzig, organized jointly by the GDCh, the Liebig-Vereinigung, and the EuCheMS. After times of searching for natural odor principles and serendipitous discoveries by chemical inspiration, directed odorant design today offers the highest hit rates for the discovery of new odorants, although serendipity still plays a role. Keeping intact the electronic shape required for a certain olfactophore-binding geometry, one can add or subtract structural elements, rigidify molecular structures, or introduce more structural flexibility.
View Article and Find Full Text PDFFrom cats and blackcurrants: structure and dynamics of the sulfur-containing cassis odorant cat ketone.
Chem Biodivers
October 2014
Institute of Physical Chemistry, RWTH Aachen University, Landoltweg 2, D-52056 Aachen.
Sulfur-containing odorants and flavors play an important role in flavor and food industry, especially when meaty, garlic, onion, and vegetable scents are needed. Still, many S-containing flavors also possess fruity scents and may be used in compositions of perfumes that require a fresh and fruity odor perception. They are naturally abundant in various fruits, essential oils, and food.
View Article and Find Full Text PDFInfluence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines.
Food Sci Technol Int
December 2013
1Biotechnology Branch, Institute of Natural and Applied Sciences, Ege University, Turkey.
Maceration and fermentation time and temperatures are important factors affecting wine quality. In this study different maceration times (3 and 6 days) and temperatures (15 and 25 ) during production of red wine (Vitis vinifera L. Cabernet Sauvignon) were investigated.
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