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Relevant bibliographies by topics / Damascenone

Academic literature on the topic 'Damascenone'

Author: Grafiati

Published: 10 December 2022

Last updated: 28 January 2023

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Journal articles on the topic "Damascenone"

1

Naiker, Mani. "β-Damascenone-yielding precursor(s) from Cabernet Sauvignon grapes." South Pacific Journal of Natural and Applied Sciences 19, no. 1 (2001): 11. http://dx.doi.org/10.1071/sp01003.

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β-Damascenone, a potent aroma component of in a variety of grapes and wines, has a sensory threshold of approximately 2ng/L in water. This C13 norisoprenoid ketone is principally generated from hydrolyzable precursors, which was glycosidically bound. Isolation of β-damascenone-yielding precursors from Cabernet Sauvignon grape skins using C18 reversed phase chromatography followed by droplet countercurrent chromatography yielded multiple chromatographically distinguishable precursor fractions. The existence of multiple precursors was further evident from the varying ratios of 3-hydroxy- β-damascone (the by-product): β-damascenone generated upon acid hydrolysis of the chromatographically distinguishable precursor fractions.

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Tomasino, Elizabeth, and Shiloh Bolman. "The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma." Molecules 26, no. 5 (February 27, 2021): 1288. http://dx.doi.org/10.3390/molecules26051288.

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Volatile compounds are responsible for driving the aroma of wine. Because of their low perception thresholds, norisoprenoids may play an important role in wine aroma. Studies have shown that β-damascenone may act as an aroma enhancing compound. However, the direct impact on wine aroma is unclear. Our study examined the direct impact of β-ionone and β-damascenone on the aroma sensory perception of Pinot noir wines. Triangle tests were used to determine if assessors could distinguish between wines with varying concentrations of β-ionone and β-damascenone in three different Pinot noir wine matrixes. Descriptive analysis was performed on these treatments, perceived as different in triangle tests. Results show that β-ionone acts as a significant contributor to aromas in Pinot noir wine, as individuals could differentiate both the low and high concentration wines from the control. How β-ionone impacted wine aroma depends on the wine matrix, as different aroma descriptors were affected based on the model wine used, resulting in floral, red berry or dark berry aromas. The effect of β-damascenone on Pinot noir aroma was less clear, as perception seems to be heavily influenced by wine matrix composition. This study contributes to our understanding of the complex chemical causation of fruity aromas in Pinot noir wine.

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Lapczynski, A., J. Lalko, D. McGinty, S. Bhatia, C. S. Letizia, and A. M. Api. "Fragrance material review on damascenone." Food and Chemical Toxicology 45, no. 1 (January 2007): S172—S178. http://dx.doi.org/10.1016/j.fct.2007.09.056.

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Ni, Hui, Qing-Xiang Jiang, Ting Zhang, Gao-Ling Huang, Li-Jun Li, and Feng Chen. "Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying." Molecules 25, no. 16 (August 10, 2020): 3628. http://dx.doi.org/10.3390/molecules25163628.

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The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic interaction analysis. Sensory evaluation showed the IWT was dominated with floral and sweet notes. The SDE extract had the aroma similar to the IWT. The main volatile components in the SDE extract were benzyl alcohol, linalool, hotrienol, geraniol, α-terpineol, coumarin, camphene, benzeneacetaldehyde, 2-hexanone, cis-jasmin lactone and phenylethyl alcohol. GC-MS-O and aroma reconstruction experiments showed 16 aroma-active compounds. Linalool, trans-β-damascenone and camphene were the major contributors to floral, sweet and green notes based on flavor dilution analysis and omission test. Linalool and trans-β-damascenone had synergistic effect to promote floral and sweet notes. Camphene and trans-β-damascenone had synergistic effect to reduce green and sweet notes. The study helps to understand the aroma of IWT and antagonism interactions among aroma-active volatiles.

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Li, Zhihua, Ling Dong, Jin Jeon, So Young Kwon, Chi Zhao, and Hyung-Hee Baek. "Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile." Molecules 24, no. 17 (August 27, 2019): 3107. http://dx.doi.org/10.3390/molecules24173107.

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Doubanjiang, a Chinese traditional fermented red pepper paste, is eaten worldwide for its unique flavor. The objective of this study was to evaluate the aroma quality of doubanjiang using solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA). A total of 165 volatile compounds, belonging to 13 chemical classes, were identified. Esters and hydrocarbons were the predominant groups. Thirteen aroma-active compounds were detected by AEDA of SAFE and HS-SPME, and their odor activity values (OAVs) were calculated by dividing their concentration by their odor threshold in water. Among them, ethyl isovalerate, β-damascenone, 3-isobutyl-2-methoxypyrazine (IBMP), and sotolone had the highest OAVs (>1000). In addition, sotolone, methional, β-damascenone, 3-isobutyl-2-methoxypyrazine, ethyl isovalerate, phenylethyl alcohol and linalool had high flavor dilution (FD) factors. Sotolone, β-damascenone and 3-isobutyl-2-methoxypyrazine were identified for the first time in doubanjiang and played significant roles in its aroma quality.

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Rögner, Nadine S., Veronika Mall, and Martin Steinhaus. "Odour-active compounds in liquid malt extracts for the baking industry." European Food Research and Technology 247, no. 5 (March 11, 2021): 1263–75. http://dx.doi.org/10.1007/s00217-021-03707-z.

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AbstractAn odorant screening by gas chromatography–olfactometry (GC–O) and a crude aroma extract dilution analysis (AEDA) applied to the volatiles isolated from a light and a dark liquid malt extract (LME) by solvent extraction and solvent-assisted flavour evaporation (SAFE) identified 28 odorants. Fifteen major odorants were subsequently quantitated and odour activity values (OAVs) were calculated as ratio of the concentration to the respective odour threshold value (OTV). Important odorants in the light LME included 3-(methylsulfanyl)propanal (OAV 1500), (E)-β-damascenone (OAV 430), and 4-ethenyl-2-methoxyphenol (OAV 91). In the dark LME, sotolon (OAV 780), 3-(methylsulfanyl)propanal (OAV 550), (E)-β-damascenone (OAV 410), acetic acid (OAV 160), and maltol (OAV 120) were of particular importance. To get an insight into the changes during malt extract production, the quantitations were extended to the malt used as the starting material for both LMEs. Addition of a minor amount of water to malt before volatile extraction was shown to be effective to cover the free as well as the bound malt odorants. Results showed that some LME odorants originated from the starting material whereas others were formed during processing. Important process-induced LME odorants included (E)-β-damascenone and 4-ethenyl-2-methoxyphenol in the light LME as well as maltol, sotolon, (E)-β-damascenone, and 2-methoxyphenol in the dark LME. In summary, the odorant formation during LME production was shown to be more important than the transfer of odorants from the malt.

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Yamano, Yumiko, Yasuko Watanabe, Naoharu Watanabe, and Masayoshi Ito. "Stereocontrolled synthesis of glucosidic damascenone precursors." Journal of the Chemical Society, Perkin Transactions 1, no. 24 (November 15, 2002): 2833–44. http://dx.doi.org/10.1039/b208758h.

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Skouroumounis, George K., Ralph A. Massy-Westropp, Mark A. Sefton, and Patrick J. Williams. "Precursors of damascenone in fruit juices." Tetrahedron Letters 33, no. 24 (June 1992): 3533–36. http://dx.doi.org/10.1016/s0040-4039(00)92682-0.

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Popova, Venelina, Tanya Ivanova, Tsvetko Prokopov, Milena Nikolova, Albena Stoyanova, and Valtcho D. Zheljazkov. "Carotenoid-Related Volatile Compounds of Tobacco (Nicotiana tabacum L.) Essential Oils." Molecules 24, no. 19 (September 23, 2019): 3446. http://dx.doi.org/10.3390/molecules24193446.

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Tobacco (Nicotiana tabacum L.) aroma is an important attribute of tobacco quality and is influenced by a variety of minor chemical components, including carotenoid degradation products. The objectives of this work were to determine the content of the most important fragrance-shaping carotenoid degradation products in the essential oils (EOs) of the three types of Bulgarian tobacco—Oriental (OR), flue-cured Virginia (FCV), and Burley (BU)—and to compare them with other aromatic products from tobacco. The content of total carotenoids and β-carotene was highest in BU tobacco (22.23 and 20.34 mg/100 g DW, respectively), followed by OR (13.60 and 12.09 mg/100 g DW in variety “Plovdiv 7” (Pd7); 6.27 and 5.45 mg/100 g DW in “Krumovgrad” (Kr), and FCV (5.93 and 3.73 mg/100 g DW). EOs were obtained by hydrodistillation in an acidified medium, and the main aroma-impact compounds from carotenoid degradation (identified by GC-MS) were as follows: FCV-α-ionone (0.61 mg/100 g DW), dihydro-β-ionone (0.96 mg/100 g DW), β-damascenone (1.26 mg/100 g DW); BU-α-ionone (0.73 mg/100 g DW), dihydro-β-ionone (1.19 mg/100 g DW), β-damascenone (1.35 mg/100 g DW); OR(Kr)-α-ionone (0.20 mg/100 g DW), β-ionone (1.08 mg/100 g DW), dihydro-β-ionone (1.34 mg/100 g DW), β-damascenone (0.36 mg/100 g DW); OR(Pd7)-α-ionone (1.43 mg/100 g DW), dihydro-β-ionone (1.73 mg/100 g DW), β-damascenone (1.23 mg/100 g DW). Ionone and its derivatives were not identified in the aroma extraction products concrete, resinoid, or absolute. The results suggest that temperature, pH of the medium, process duration, and possibly other unknown factors affect carotenoid transformation. The study provides insight into the composition of tobacco EOs and may be of interest to the fragrance industry.

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Sefton, MA, GK Skouroumounis, RA Massywestropp, and PJ Williams. "Norisoprenoids in Vitis vinifera White Wine Grapes and the Identification of a Precursor of Damascenone in These Fruits." Australian Journal of Chemistry 42, no. 12 (1989): 2071. http://dx.doi.org/10.1071/ch9892071.

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Twenty-four norisoprenoids , which are either free volatile components of juices of Vitis vinifera cvv . Chardonnay, Semillon and Sauvignon Blanc, or are liberated by glycosidase enzyme, or acid hydrolysis of extracts of these juices, have been identified. Eleven of these norisoprenoids are reported as grape products for the first time. The hypothetical 7-oxomegastigmane precursors, grasshopper ketone (5) and megastigm-5-en-7-yne-3,9-diol (10), as well as the related allene, 9-hydroxymegastigma-4,6,7-trien-3-one (6), have been observed for the first time, cooccurring with damascenone (1), 3-hydroxy- β- damascone (2) 3-oxo-β-damascone (3) and 3-oxo-α-damascone (4). Hydrolytic studies have shown that megastigm-5-en-7-yne-3.9-diol (10) is a precursor of damascenone (1) and 3-hydroxy- β- damascone (2) during wine conservation.

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Dissertations / Theses on the topic "Damascenone"

1

Skouroumounis, George Kyriakos. "[Beta]-Damascenone precursors in grapes and wines /." Title page, contents and abstract only, 1991. http://web4.library.adelaide.edu.au/theses/09PH/09phs6285.pdf.

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2

Puglisi, Carolyn Jane, and carolyn@puglisi com au. "The Role of acetylenic and allenic precursors in the formation of beta-damascenone." Flinders University. chemistry, 2007. http://catalogue.flinders.edu.au./local/adt/public/adt-SFU20100331.220041.

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ABSTRACT This thesis describes an investigation into the role of acetylenic and allenic precursors in the formation of the important aroma compound β-damascenone (1). Chapter 1 provides an introduction to the subject, beginning with a brief history of the Australian wine industry which began with the first fleets arrival in 1788. Many of the various volatile compounds found in wine are then discussed, with particular emphasis on β-damascenone (1). Some previous syntheses of 1 are summarised, as well as the in vivo generation of this compound, and also the role of glycoconjugation in nature. The chapter concludes with the aims of the present work. Chapter 2 covers the synthesis of the suspected acetylenic precursor 9-hydroxymegastigma-3,5-dien-7-yne (36), which was prepared by the addition of 3-butyn-2-ol to 2,6,6-trimethylcyclohex-2-en-1-one, followed by a conjugate dehydration reaction. The synthetic sample of 36 was shown to be identical to a compound previously observed in the hydrolysate of 3,5,9-trihydroxymegastigma-6,7-diene (31). Upon acid hydrolysis, 36 produced > 90% β-damascenone (1). Chapter 3 outlines the synthesis and hydrolysis of the C9 glycoside 43, which was prepared by a modified Koenigs-Knorr procedure on aglycone 36. Diastereomerically pure samples of each of the two possible glycosides were synthesised from corresponding enantiomerically pure samples of 36, which in turn were prepared by the use of either (R) or (S) 3-butyn-2-ol. Detailed hydrolytic studies (at 25 ºC) were conducted on both the aglycone and the two glycosides: the half lives of conversion of 36 into 1 were 40 hours and 65 hours at pH 3.0 and pH 3.2 respectively; the (9R) diastereomer of 43 had half-lives of 3 days and 6 days, respectively at the same pH values, whereas the (9S) diastereomer had half lives of 3.5 days and 6.5 days, respectively at the same pH values. The synthesis of the other suspected precursor, megastigma-4,6,7-triene-3,9-diol (35) is covered in Chapter 4. This allene was prepared by addition of 3-butyn-2-ol to phorenol, with the allene function generated by reaction with lithium aluminium hydride. By using (3S)-phorenol and both (R) and (S) 3-butyn-2-ol, four different diastereomers of 35 were prepared and characterised. The (3S, 6R, 9S)-isomer of 35 was also found to be identical to a compound previously observed in the hydrolysate of (31). A detailed hydrolytic study of the four synthetic isomers of 35 is contained within Chapter 5. This study revealed that each of the four isomers underwent rapid epimerisation at 25 ºC and pH 3.0. Careful analysis of the four product mixtures by chiral GC-MS revealed that this epimerisation was occurring exclusively at C3. The complete absence of 3-hydroxydamascone (2) from any of the hydrolysates required a re-appraisal of the mechanism of in vivo formation of β-damascenone (1), which forms the focus of the second half of this chapter. The experimental procedures (materials and methods) for all work covered in chapters 2-5 are located in Chapter 6.

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Cho, Jae-Young 1970. "Texture and microstructure in copper damascene interconnects." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=85141.

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Copper has been recently used as an interconnecting material since it has high conductivity and good electromigration failure resistance. Recent studies show the close relationship between texture and reliability of Cu damascene interconnects. However, textural and microstructural evolutions of Cu damascene interconnects as function of substrate texture, current density, line width and annealing process are still not well understood.
At first, to understand the influence of substrate texture and electroplating conditions on the texture and surface morphology of Cu electrodeposits, three different polycrystalline copper specimens were used as substrates and electrodeposits were plated using different current densities. The mechanism of growth of Cu electrodeposits and the importance of smooth surface morphology were discussed.
To analyze the effect of line width and annealing process on textural and microstructural evolution of Cu damascene interconnects, Cu interconnects samples which have a different line width and different annealing process were investigated. According to x-ray diffraction (XRD) and electron backscattered diffraction (EBSD) results, the directional changes of (111) plane orientation with the different line width and annealing were observed. In addition, the analysis of microstructure and grain boundary character distribution (GBCD) of Cu damascene interconnects demonstrated that bamboo-like microstructure was developed in the narrow line and a polygranular structure was developed in the wider line. Also, the fraction of Sigma3 boundaries was changed depending on the line width and annealing process.
To analyze a relationship between the stress distribution and textural and microstructural evolution in the samples investigated, stress was calculated using finite element method (FEM), and these results were verified by physical stress simulation of copper in the Chapter 7. Through this investigation, it was found that the inhomogeneity of stress distribution in Cu damascene interconnects is an important factor which is necessary for understanding textural transformation after annealing, and the effects of stress on textural and microstructural evolution of Cu depends on the crystallographic texture and the annealing temperature.
A new interpretation of textural and microstructural evolution in Cu damascene interconnects lines after annealing and possible factors responsible for the texture transformation are suggested, and the optimum processing conditions are recommended.

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Mirpuri, Kabir. "Stress, texture and electromigration in damascene copper interconnects." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=100656.

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Recently Al was replaced by Cu as an interconnecting material. The primary objective of the present research was to investigate the mechanism of texture and microstructure evolution and to study its influence on electromigration in damascene Cu interconnects. For this purpose electromigration experiments were performed on the Cu interconnects in vacuum in the SEM. The in-situ electron back-scatter diffraction (EBSD) investigation of Cu interconnect lines before and after the electromigration failure helped to identify the orientations which were associated with electromigration defect nucleation. A mechanism was proposed which shows the correlation between the texture and electromigration damage formation.
The second part of the study involved investigation of texture and microstructure in damascene Cu interconnects. The experiments were designed so as to allow an analysis of both pre and post-CMP (chemical mechanical polishing) annealing on texture and microstructure evolution not only as a function of line width but also line spacing. In order to investigate the mechanism of texture evolution in the damascene Cu interconnects in-situ EBSD study of Cu films was carried out during their thermal treatment in SEM. A similar separate experiment carried out on freestanding Cu film helped to ascertain the role of substrate in inducing the texture transformation at high temperature. Some models were proposed which establish the combined effect of dislocation activity and substrate on texture evolution. Both EBSD and X-ray diffraction (XRD) methods were used to measure the texture. Finally the residual stresses in the damascene lines were measured using XRD to evaluate their impact on the mechanical reliability of the chip interconnect system.
The EBSD and XRD studies helped to identify the mechanisms which govern the texture and microstructure evolution in Cu interconnect lines during annealing performed before and after CMP. The role of surface/interface and strain energy on formation of energy minimizing textures was established. The mechanism of texture evolution was explained explicitly as function of principal and shear stress, dislocation density, trench aspect ratio and top passivation layer.
Thus, from the electromigration studies it was possible to screen out the undesirable grain orientations. The XRD and EBSD investigations revealed the mechanism of texture and microstructure evolution in damascene lines and were used to explain the impact of various factors like stresses, dislocations, line width, line spacing, trench aspect ratio, passivation layer, substrate on texture evolution. The knowledge gained from these two studies opens a new door giving an opportunity to design the texture and microstructure in the damascene interconnect lines so as to eliminate undesirable grain orientations which are vulnerable to electromigration and mechanical failure. Since the mechanism of texture evolution is now known, one could vary the process parameters like say current density, barrier and passivation layer material and thickness, Cu seed and electroplated layer thickness, additive content in electroplating bath, annealing conditions etc. to obtain an optimum texture and microstructure which provides best reliability against electromigration and mechanical failures.

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Wilson, Christopher J. "Stress measurements in deep sub-micron damascene copper interconnects." Thesis, University of Newcastle Upon Tyne, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.514998.

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Park, Tae Hong 1973. "Framework for characterization of copper interconnect in damascene CMP processes." Thesis, Massachusetts Institute of Technology, 1998. http://hdl.handle.net/1721.1/50041.

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Thesis (M. Eng.)--Massachusetts Institute of Technology, Dept. of Electrical Engineering and Computer Science; and, Thesis (B.S.)--Massachusetts Institute of Technology, Dept. of Electrical Engineering and Computer Science, 1998.
Includes bibliographical references (leaves 73-75).
by Tae Hong Park.
B.S.
M.Eng.

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7

Damasceno, Costa Diego Elias [Verfasser], and Artur [Akademischer Betreuer] Andrzejak. "Benchmark-driven Software Performance Optimization / Diego Elias Damasceno Costa ; Betreuer: Artur Andrzejak." Heidelberg : Universitätsbibliothek Heidelberg, 2019. http://d-nb.info/1192373170/34.

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Metallidis, George. "The Chalcedonian Christology of St John Damascene : philosophical terminology and theological arguments." Thesis, Durham University, 2003. http://etheses.dur.ac.uk/1085/.

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Damasceno, Costa Diego Elias Verfasser], and Artur [Akademischer Betreuer] [Andrzejak. "Benchmark-driven Software Performance Optimization / Diego Elias Damasceno Costa ; Betreuer: Artur Andrzejak." Heidelberg : Universitätsbibliothek Heidelberg, 2019. http://nbn-resolving.de/urn:nbn:de:bsz:16-heidok-269197.

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Olsen, Rasmus Bech. "Just taxes? : tracing 14th century Damascene politics through objects, space and historiography." Thesis, Birkbeck (University of London), 2017. http://bbktheses.da.ulcc.ac.uk/286/.

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In this thesis, I explore the political culture in Damascus during the 7th/13th and 8th/14th centuries by examining the symbolic practices through which sultanic rulers and their subjects negotiated local power relations. As my point of departure, I use a protest against Mamluk tax policies that took place in 711/1311. I argue that this protest should not be understood as a spontaneous outburst of popular anger, but as a meaningful political act that reflects the wider political culture of the period and lends itself to interpretation of multiple levels. First, I demonstrate how the 711 protesters engaged in a multi-layered form of visual communication by carrying objects that referenced local identity, contemporary politics and Islamic history. I then contextualise the protest within the urban landscape of medieval Damascus. By exploring the historical development of procession routes and parade grounds in Damascus, I argue that the choice of venue that characterised this and later protests was based on a desire to appropriate spatial nodes in the topography of sultanic power. I then turn to the Umayyad Mosque as the antithesis of the ceremonial culture of the military parade ground. I argue that the protesters of 711 used visual references to the mosque in their procession, especially by placing the khaṭīb (Friday preacher) as leader of the procession, but that his participation must also be understood in the light of his wider socio-political role. Finally, I examine the narrative sources through which we access this and other political events in Mamluk Damascus. I argue that the use of these narratives as a source for political history must be accompanied by a comparison of how individual authors frame the same events and critical reflection on how representations of historical events are shaped by and shape the overarching agendas of their respective works.

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Books on the topic "Damascenone"

1

Damasceno, Darcy. Darcy Damasceno: Poesia. Rio de Janeiro: [Grafica JB], 1988.

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Stanley, Smith Cyril. A history of metallography: The development of ideas on the structure of metals before 1890. Cambridge, Mass: MIT Press, 1988.

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3

Alte Schmiedekunst: Damaszenerstahl. Kaiserslautern: Heimatstelle Pfalz, 1985.

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4

Tabucchi, Antonio. A cabeça perdida de Damasceno Monterio. Lisboa: Quetzal, 1997.

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5

Tabucchi, Antonio. The missing head of Damasceno Monteiro. New York: New Directions, 1999.

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6

Tabucchi, Antonio. La testa perduta di Damasceno Monteiro. 2nd ed. Milano: Feltrinelli, 1997.

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La testa perduta di Damasceno Monteiro. Milano: Feltrinelli, 1999.

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8

Attar, Samar. Lina: A portrait of a Damascene girl. Boulder, Colo: L. Rienner Publishers, 1994.

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9

Hugo, Varela Brown, and Eguren María Beatriz, eds. Hermano Damasceno: Un aporte a la cultura uruguaya. [Montevideo, Uruguay]: Colegio y Liceo Sagrada Familia, 2003.

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(Organization), African Rights. Jean-Damascene Rutiganda: A free man in Belgium? Kigali, Rwanda: African Rights, 2006.

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Book chapters on the topic "Damascenone"

1

Skouroumounis, George K., and Mark A. Sefton. "The Formation of β-Damascenone in Wine." In ACS Symposium Series, 241–54. Washington, DC: American Chemical Society, 2001. http://dx.doi.org/10.1021/bk-2002-0802.ch017.

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2

Wohlfarth, Ch. "Dielectric constant of the mixture (1) tetrachloromethane; (2) damascenone." In Supplement to IV/6, 683. Berlin, Heidelberg: Springer Berlin Heidelberg, 2008. http://dx.doi.org/10.1007/978-3-540-75506-7_404.

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Wohlfarth, Ch. "Refractive index of the mixture (1) tetrachloromethane; (2) damascenone." In Refractive Indices of Pure Liquids and Binary Liquid Mixtures (Supplement to III/38), 670. Berlin, Heidelberg: Springer Berlin Heidelberg, 2008. http://dx.doi.org/10.1007/978-3-540-75291-2_421.

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Winterhalter, Peter, and Recep Gök. "TDN and β-Damascenone: Two Important Carotenoid Metabolites in Wine." In ACS Symposium Series, 125–37. Washington, DC: American Chemical Society, 2013. http://dx.doi.org/10.1021/bk-2013-1134.ch011.

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Braell, P. A., T. E. Acree, R. M. Butts, and P. G. Zhou. "Isolation of Nonvolatile Precursors of β-Damascenone from Grapes Using Charm Analysis." In ACS Symposium Series, 75–84. Washington, DC: American Chemical Society, 1986. http://dx.doi.org/10.1021/bk-1986-0317.ch007.

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Roberts, Deborah D., and Terry E. Acree. "Developments in the Isolation and Characterization of β-Damascenone Precursors from Apples." In ACS Symposium Series, 190–99. Washington, DC: American Chemical Society, 1995. http://dx.doi.org/10.1021/bk-1995-0596.ch017.

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Suzuki, Masayuki, Shigetaka Matsumoto, Hans-Peter Fleischmann, Hiroshi Shimada, Yumiko Yamano, Masayoshi Ito, and Naoharu Watanabe. "Identification of β-Damascenone Progenitors and Their Biogenesis in Rose Flowers (Rosa damascenaMill.)." In ACS Symposium Series, 89–101. Washington, DC: American Chemical Society, 2001. http://dx.doi.org/10.1021/bk-2002-0802.ch007.

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Kobayashi, Nobuyoshi. "Damascene Concept and Process Steps." In Advanced Nanoscale ULSI Interconnects: Fundamentals and Applications, 263–73. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-95868-2_18.

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Hayashi, Yoshihiro. "Lithography for Cu Damascene Fabrication." In Advanced Nanoscale ULSI Interconnects: Fundamentals and Applications, 299–310. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-95868-2_20.

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Hallman, Peter. "Equative degree quantification in Damascene Arabic." In Studies in Arabic Linguistics, 185–210. Amsterdam: John Benjamins Publishing Company, 2023. http://dx.doi.org/10.1075/sal.12.08hal.

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Conference papers on the topic "Damascenone"

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Pirker, T., S. Pan, S. Hummelbrunner, B. Braunböck-Müller, O. Oskolkova, VM Dirsch, V. Bochkov, and R. Bauer. "Inhibition of NFκB-mediated inflammatory response by β-damascenone." In 67th International Congress and Annual Meeting of the Society for Medicinal Plant and Natural Product Research (GA) in cooperation with the French Society of Pharmacognosy AFERP. © Georg Thieme Verlag KG, 2019. http://dx.doi.org/10.1055/s-0039-3400053.

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Pirker, T., and R. Bauer. "Short Lecture “Comparison of anti-proliferative activity of β-damascenone and β-ionone”." In GA – 70th Annual Meeting 2022. Georg Thieme Verlag KG, 2022. http://dx.doi.org/10.1055/s-0042-1758979.

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Song, Z. G., S. P. Neo, S. K. Loh, and C. K. Oh. "Root Cause Analyses of Metal Bridging for Copper Damascene Process." In ISTFA 2005. ASM International, 2005. http://dx.doi.org/10.31399/asm.cp.istfa2005p0283.

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Abstract New process will introduce new failure mechanisms during microelectronic device manufacturing. Even if the same defect, its root causes can be different for different processes. For aluminum(Al)-tungsten(W) metallization, the root cause of metal bridging is quite simple and mostly it is blocked etch or under-etch. But, for copper damascene process, the root causes of metal bridging are complicated. This paper has discussed the various root causes of metal bridging for copper damascene process, such as those related to litho-etch issue, copper CMP issue, copper corrosion issue and so on.

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Zhang, Cheng-Long, Qi-Yang He, and Hai-Yang Zhang. "Single damascene and dual damascene contact etch at Sub28nm logic technology." In 2016 China Semiconductor Technology International Conference (CSTIC). IEEE, 2016. http://dx.doi.org/10.1109/cstic.2016.7464010.

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Blésin, Terence, Anat Siddharth, Hao Tian, Rui Ning Wang, Alaina Attanasio, Junqiu Liu, Sunil A. Bhave, and Tobias J. Kippenberg. "Microwave-optical transduction using high overtone bulk acoustic resonances." In CLEO: Applications and Technology. Washington, D.C.: Optica Publishing Group, 2022. http://dx.doi.org/10.1364/cleo_at.2022.jth3b.26.

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We demonstrate efficient microwave-optical frequency conversion using a released HBAR-on-photonic damascene platform. Thermal tuning of coupled optical ring cavities with integrated heaters allows to operate in the triply resonant transduction scheme.

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Snigirev, Viacheslav, Annina Riedhauser, Grigory Lihachev, Johann Riemensberger, Rui Ning Wang, Charles Möhl, Mikhail Churaev, et al. "Lithium-niobate-based narrow-linewidth integrated lasers with petahertz frequency tuning rate." In CLEO: Science and Innovations. Washington, D.C.: Optica Publishing Group, 2022. http://dx.doi.org/10.1364/cleo_si.2022.sf2g.6.

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We demonstrate an electro-optically tunable hybrid integrated laser self-injection locked to a mode of a heterogeneously integrated lithium-niobate-on-Damascene-silicon-nitride microresonator. An intrinsic linewidth of 3 kHz and a frequency tuning rate of 12 × 1015 Hz/s were observed. Proof-of-principle coherent LiDAR experiments were performed.

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Schnabel, R. F., R. Filippi, L. M. Gignac, K. P. Rodbell, J. L. Hurd, C. K. Hu, L. A. Clevenger, et al. "Electromigration in aluminum damascene lines." In The fifth international workshop on stress induced phenomena in metallization. AIP, 1999. http://dx.doi.org/10.1063/1.59917.

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Hau-Riege, Stefan P. "Immortality of Cu damascene interconnects." In STRESS-INDUCED PHENOMENA IN METALLIZATION: Sixth International Workshop on Stress-Induced Phenomena in Metallization. AIP, 2002. http://dx.doi.org/10.1063/1.1469889.

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Shalyt, Eugene, Michael Palvov, Xiaodong Yan, and Danni Lin. "Process metrology of cobalt damascene interconnects." In 2016 IEEE International Interconnect Technology Conference / Advanced Metallization Conference (IITC/AMC). IEEE, 2016. http://dx.doi.org/10.1109/iitc-amc.2016.7507726.

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Yuan, G. J., and L. Chen. "Hydrostatic stress in Cu damascene interconnects." In 2010 17th IEEE International Symposium on the Physical and Failure Analysis of Integrated Circuits (IPFA 2010). IEEE, 2010. http://dx.doi.org/10.1109/ipfa.2010.5532228.

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Reports on the topic "Damascenone"

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Rouseff, Russell L., and Michael Naim. Characterization of Unidentified Potent Flavor Changes during Processing and Storage of Orange and Grapefruit Juices. United States Department of Agriculture, September 2002. http://dx.doi.org/10.32747/2002.7585191.bard.

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Citrus juice flavor quality traditionally diminishes after thermal processing and continuously during storage. Our prior studies found that four of the five most potent off-aromas formed during orange juice storage had not been identified. The primary emphasis of this project was to characterize and identify those potent flavor degrading aroma volatiles so that methods to control them could be developed and final flavor quality improved. Our original objectives included: 1 Isolate and characterize the most important unidentified aroma impact compounds formed or lost during pasteurization and storage. 2. Determination of thiamine and carotenoid thermal decomposition and Strecker degradation pathways in model solutions as possible precursors for the unidentified off-flavors. 3. Evaluate the effectiveness of an "electronic nose" to differentiate the headspace aromas of from untreated and heat pasteurized orange and grapefruit juices. 4. Use model systems of citrus juices to investigate the three possible precursor pathways (from 2) for flavor impact compounds formed or lost during pasteurization or storage. RESULTS - The components responsible for citrus storage off flavors and their putative precursors have now been identified. Certain carotenoids (b-carotene) can thermally degrade to produce b-ionone and b-damascenone which are floral and tobacco smelling respectively. Our GC-O and sensory experiments indicated that b-damascenone is a potential storage off-flavor in orange juice. Thiamine (Vitamin B1) degradation produces 2-methyl-3-furan thiol, MFT, and its dimer bis(2- methyl-3-furyl) disulfide which both produce meaty, savory aromas. GC-O and sensory studies indicated that MFT is another storage off-flavor. Methional (potato aroma) is another off flavor produced primarily from the reaction of the native amino acid, methionine, and oxidized ascorbic acid (vitamin C). This is a newly discovered pathway for the production of methional and is more dominant in juices than the classic Maillard reaction. These newly identified off flavors diminish the flavor quality of citrus juices as they distort the flavor balance and introduce non-typical aromas to the juice flavor profile. In addition, we have demonstrated that some of the poor flavor quality citrus juice found in the market place is not only from the production of these and other off flavors but also due to the absence of desirable flavor components including several potent aldehydes and a few esters. The absence of these compounds appears to be due to incomplete flavor volatile restoration after the making of juice concentrates. We are the first to demonstrate that not all flavor volatiles are removed along with water in the production of juice concentrate. In the case of grapefruit juice we have documented which flavor volatiles are completely removed, which are partially removed and which actually increase because of the thermal process. Since more that half of all citrus juices is made into concentrate, this information will allow producers to more accurately restore the original flavor components and produce a juice with a more natural flavor. IMPLICATIONS - We have shown that the aroma of citrus juices is controlled by only 1-2% of the total volatiles. The vast majority of other volatiles have little to no direct aroma activity. The critical volatiles have now been identified. The ability to produce high quality citrus juices requires that manufacturers know which chemical components control aroma and flavor. In addition to identifying the critical flavor components (both positive and negative), we have also identified several precursors. The behavior of these key aroma compounds and their precursors during common manufacturing and storage conditions has been documented so manufacturers in Israel and the US can alter production practices to minimize the negative ones and maximize the positive ones.

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Naim, Michael, Gary R. Takeoka, Haim D. Rabinowitch, and Ron G. Buttery. Identification of Impact Aroma Compounds in Tomato: Implications to New Hybrids with Improved Acceptance through Sensory, Chemical, Breeding and Agrotechnical Techniques. United States Department of Agriculture, October 2002. http://dx.doi.org/10.32747/2002.7585204.bard.

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The tomato, a profitable vegetable crop in both the USA and Israel, has benefited significantly from intensive breeding efforts in both countries, and elsewhere (esp. Holland). : Modem hybrids are highly prolific and resistant to a variety of major pests. They produce attractive, firm fruit for both processing and fresh-marketing. In all cases, however, reduction in flavor and aroma have occurred concomitantly with the increase in yield. Sugars-acids ratio dominate fruit taste, whereas aroma volatiles (potent at minute ppb and ppt levels) contribute to the total characteristic tomato flavor. An increase in sugars (1-2%) contributes significantly to tomato fruit taste. However, because of energy reasons, an increase in fruit sugars is immediately compensated for by a decrease in yield. Our main objectives were to: (a) pinpoint and identify the major impact aroma components of fresh tomato; (b) study the genetic and environmental effects on fruit aroma; (c) determine precursors of appealing (flavors) and repelling (off-flavors) aroma compounds in tomato. Addition of saturated salts blocked all enzymatic activities prior to isolation of volatiles by dynamic and static headspace, using solvent assisted flavor evaporation (SAFE) and solid phase micro-extraction (SPME) from highly favored (FA-612 and FA-624) and less preferred (R 144 and R 175) tomato genotypes. Impact aroma components were determined by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC- MS) and aroma extract dilution analysis (AEDA). The potent odorant (Z)-1,5-octadien-3-one, was identified for the first time in fresh tomato. From the ca. 400 volatile compounds in the headspace of fresh tomato, the following compounds are proposed to be impact aroma compounds: (Z)-3-hexenal, hexanal, 1-penten-3-one, 2-phenylethanol, (E)-2-hexenal, phenyl acetaldehyde, b-ionone, b-damascenone, 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (FuraneolR), (Z)-l,5-octadien-3-one, methional, 1-octen-3-one, guaiacol, (E,E)- and (E,Z)- 2,4-decadienal and trans- and cis-4,5-EPOXY -(E)-2-decenal. This confirms the initial hypothesis that only a small number of volatiles actually contribute to the sensation of fruit aroma. Tomato matrix significantly affected the volatility of certain impact aroma components and thus led to the conclusion that direct analysis of molecules in the headspace . may best represent access of tomato volatiles to the olfactory receptors. Significant differences in certain odorants were found between preferred and less-preferred cultivars. Higher consumer preference was correlated with higher concentrations of the following odorants: l-penten-3-one, (Z)-3-hexenal, (E,E)- and (E,Z)-2,4-decadienal and especially Furaneol, whereas lower consumer preference was associated with higher concentrations of methional, 3-methylbutyric acid, phenylacetaldehyde, 2-phenylethanol, and 2-isobutylthiazole. Among environmental factors (salinity, N source, growth temperature), temperature had significant effects on the content of selected aroma compounds (e.g., 3-methylbutanal, 1- penten-3-one, hexanal, (Z)-3-hexenal, (E)-2-hexenal, 2-isobutylthiazole, 6-methyl-5-hepten- 2-one, 1-octen-3-one, methional, 2-phenylethanal, phenyl acetaldehyde, and eugenol) in fresh tomatoes. Salt stress (20 mM NaCl) increased the content of odorants such as (Z)-3-hexenal, 2-phenylethanol and 3-methylbutanal in the R-144 cultivar whereas salinity had minor effects on 1-pentene-3-one, 2-isobutylthiazole and b-ionone. This fundamental knowledge obtained by comprehensive investigation, using modem chemical, sensory and agrotechnical methodology will assist future attempts to genetically modify the concentrations of key odorants in fresh tomatoes, and thus keep the tomato production of Israel and the USA competitive on the world market.

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