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Academic literature on the topic 'Volatile components'

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Published: 4 June 2021
Last updated: 21 February 2023

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Journal articles on the topic "Volatile components"

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Kays, Stanley J., and Yan Wang. "Synthesis of Volatile Flavor Components in Food Crops during Cooking." HortScience 32, no. 3 (June 1997): 555A—555. http://dx.doi.org/10.21273/hortsci.32.3.555a.

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Using the sweetpotato as a model, we identified precursors of critical flavor volatiles by fractionating, based upon solubility, raw roots into major groups of constituents. Volatile thermophyllic products from the individual fractions were analyized and compared to those from non-extracted root material. Volatile components were seperated and identified using GC-MS and quantified using internal standard methodology. Mechanisms of synthesis of flavor volatiles via thermophyllic reactions will be discussed, as will postharvest treatments that can modulate eventual aromatic properties of cooked plant products.
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Miyazawa, Mitsuo, Chikako Yamafuji, and Yukio Ishikawa. "Volatile Components ofCirsium japonicumDC." Journal of Essential Oil Research 17, no. 1 (January 2005): 12–16. http://dx.doi.org/10.1080/10412905.2005.9698816.

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Powo, R., A. F. Kamdem Waffo, M. S. Ali, I. A. Oladosu, and A. E. Nkengfack. "Volatile Components inIsodon ramosissimusHook." Journal of Biologically Active Products from Nature 1, no. 2 (January 2011): 120–24. http://dx.doi.org/10.1080/22311866.2011.10719078.

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Hoi, Tran Minh, Tran Huy Thai, Dominique Lesueur, Ange Bighelli, and Joseph Casanova. "Volatile components ofBursera tonkinensisGuill." Journal of Essential Oil Bearing Plants 7, no. 3 (January 2004): 228–31. http://dx.doi.org/10.1080/0972-060x.2004.10643397.

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Pelissier, Yves, Chantal Marion, Annick Dezeuze, and Jean-Marie Bessiere. "Volatile Components ofAnnona squamosaL." Journal of Essential Oil Research 5, no. 5 (September 1993): 557–60. http://dx.doi.org/10.1080/10412905.1993.9698278.

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Pélissier, Yves, Chantal Marion, Djeneba Kone, Gérard Lamaty, Chantal Menut, and Jean-Marie Bessière. "Volatile Components ofAnnona muricataL." Journal of Essential Oil Research 6, no. 4 (July 1994): 411–14. http://dx.doi.org/10.1080/10412905.1994.9698410.

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Sefldkon, F., L. Ahmadl, and M. Mirza. "Volatile Components ofPerovskia atriplicifoliaBenth." Journal of Essential Oil Research 9, no. 1 (January 1997): 101–3. http://dx.doi.org/10.1080/10412905.1997.9700725.

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Binder, Ronald G., Robert A. Flath, and T. Richard Mon. "Volatile components of bittermelon." Journal of Agricultural and Food Chemistry 37, no. 2 (March 1989): 418–20. http://dx.doi.org/10.1021/jf00086a032.

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Binder, Ronald G., Mabry E. Benson, and Robert A. Flath. "Volatile components of safflower." Journal of Agricultural and Food Chemistry 38, no. 5 (May 1990): 1245–48. http://dx.doi.org/10.1021/jf00095a020.

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Bos, R., F. Fischer, and M. Gijbels. "Volatile Components ofTrochiscanthes nodiflora." Planta Medica 55, no. 02 (April 1989): 212. http://dx.doi.org/10.1055/s-2006-961943.

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Dissertations / Theses on the topic "Volatile components"

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Hu, Lin Feng. "Chemical analysis studies on the volatile components of Herba Pogostemonis." Thesis, University of Macau, 2005. http://umaclib3.umac.mo/record=b1445816.

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Tronson, Deidre A., of Western Sydney Hawkesbury University, of Science Technology and Environment College, and of Science Food and Horticulture School. "Volatile compounds in some eastern Australian Banksia flowers." THESIS_CSTE_SFH_Tronson_D.xml, 2001. http://handle.uws.edu.au:8081/1959.7/140.

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This project was the very beginning of research into the chemistry of eastern Australian banksia flowers. Using dynamic headspace sampling (DHS) analysis, differences in volatile components, consistent with detection of differences in odour, were detected among three different species and one commercial cultivar. Infraspecific variation was also observed between two known subspecies of Banksia ericifolia and between differently coloured forms of Banksia spinulosa var. collina. The cultivar, Banksia 'Giant Candles', was shown to have some of the chemical components of each of its supposed ancestors. The absence of known wound-response chemicals indicated that this DHS method was successful in leaving the inflorescences undamaged throughout the sampling procedure. The Likens-Nickerson modification of classical hydrodistillation methods was useful. The static headspace method (SHS) was easily automated and was shown to be chemically robust and sufficiently sensitive to detect volatile compounds from only a few flowers. The milder DHS method, which minimised mechanical and heat damage to the plant tissue, produced a different set of results. From the results of this project, a suite of volatile compounds has been proposed that may be useful in future behavioural studies to help determine whether animals are attracted to components of banksia odours. These candidates include some compounds that have been reported in animal secretions, wound-response chemicals that may be produced by the plant to aid its communication with other organisms, and a compound (suggested to be sulfanylmethyl acetate) not previously reported from natural sources. The mildest of the three analytical methods used, dynamic headspace sampling, was shown to be suitable for the potential chemotaxonomic evaluation of some members of the Banksia genus.
Doctor of Philosophy (PhD)
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Munch, Ryan Nicholas. "Deodorization of Garlic Breath Volatiles by Food and Food Components." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1383566379.

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Mirondo, Rita Akinyi. "Contribution of enzymes and other components in food in the formation and destruction of volatile compounds." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1478107372378977.

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Hudson, Davia Tamar. "Variables Affecting the Collection and Preservation of Human Scent Components through Instrumental and Biological Evaluations." FIU Digital Commons, 2009. http://digitalcommons.fiu.edu/etd/201.

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In certain European countries and the United States of America, canines have been successfully used in human scent identification. There is however, limited scientific knowledge on the composition of human scent and the detection mechanism that produces an alert from canines. This lack of information has resulted in successful legal challenges to human scent evidence in the courts of law. The main objective of this research was to utilize science to validate the current practices of using human scent evidence in criminal cases. The goals of this study were to utilize Headspace Solid Phase Micro Extraction Gas Chromatography Mass Spectrometry (HS-SPME-GC/MS) to determine the optimum collection and storage conditions for human scent samples, to investigate whether the amount of DNA deposited upon contact with an object affects the alerts produced by human scent identification canines, and to create a prototype pseudo human scent which could be used for training purposes. Hand odor samples which were collected on different sorbent materials and exposed to various environmental conditions showed that human scent samples should be stored without prolonged exposure to UVA/UVB light to allow minimal changes to the overall scent profile. Various methods of collecting human scent from objects were also investigated and it was determined that passive collection methods yields ten times more VOCs by mass than active collection methods. Through the use of polymerase chain reaction (PCR) no correlation was found between the amount of DNA that was deposited upon contact with an object and the alerts that were produced by human scent identification canines. Preliminary studies conducted to create a prototype pseudo human scent showed that it is possible to produce fractions of a human scent sample which can be presented to the canines to determine whether specific fractions or the entire sample is needed to produce alerts by the human scent identification canines.
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González, Martínez María. "Woody and agricultural biomass torrefaction : experimental study and modelling of solid conversion and volatile species release based on biomass extracted macromolecular components." Thesis, Toulouse, INPT, 2018. http://oatao.univ-toulouse.fr/24326/1/gonzalez_martinez.pdf.

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Nowadays, there is an increasing awareness on the importance of biomass waste as a renewable source of energy, materials and chemicals. In this context, the European project MOBILE FLIP aims at developing and demonstrating mobile conversion processes suitable with variousunderexploited agro- and forest based biomass resources in order to produce energy carriers, materials and chemicals. One of these processes is torrefaction, which consists in a mild thermal treatment, occurring typically between 200 and 300°C during a few tens of minutes in a defaultoxygen atmosphere. The solid product obtained has thermal and processing properties closer to coal, and thus is suitable as fuel for combustion or gasification. During torrefaction, condensable coproducts are released, that may also be source of “green” chemicals. It is therefore crucial to characterize them to optimize the torrefaction process and design industrial units. Up to now, only few works have been focused on characterizing and modelling both solid and condensable species during torrefaction versus operating conditions and feedstock type. Furthermore, these studies typically include a reduced number of biomasses. Cellulose, hemicellulose and lignin,which constitute biomass macromolecular composition, are determining properties to predict biomass behaviour during torrefaction. However, torrefaction tests on these constituents are rare and always based on commercial compounds, which were proved as little representative of the native biomass. The objective of this study is to analyse the influence of biomass characteristics, mainly represented by the macromolecular composition in cellulose, hemicellulose and lignin, on the global behaviour of biomass in torrefaction, both in terms of solid mass loss and of productionprofiles of the volatile species released, in function of the operating conditions.14 biomasses from the main biomass families (deciduouswood, coniferous wood, agricultural byproductsand herbaceous crops) were selected for this study. An optimized extraction procedure was proposed to recover cellulose, hemicellulose and lignin fractions from 5 reference biomasses. Experiments were performed on a thermogravimetric analyzer coupled to a gas chromatography mass spectrometer device through a heated storage loop system (TGA-GC/MS). Solid degradation kinetics and volatile release profiles were followed during torrefaction experiments combining non-isothermal (200 to 300°C at 3°C/min) and isothermal (300°C, 30 min) conditions, ensuring the chemical regime thanks to the appropriate operating conditions. The results obtained with the raw materials demonstrated that biomass macromolecular composition is a main factor influencing biomass behavior in torrefaction. Consequently, the heterogeneity of the resource results in a diverse behavior in torrefaction, particularly in the case of agricultural biomasses. The results with the extracted components evidenced their very different behavior compared to thecommercial compounds, particularly in the case of cellulose. This suggests that a limitation could be induced by the common use in literature of commercial components for torrefaction modelling. The impact on the characterization of macromolecular components was also shown to be prevailing in their behavior in torrefaction, especially in the case of hemicellulose sugar composition and cellulose crystallinity. Furthermore, differences in release kinetics of volatile species during torrefaction were observed, even for volatiles belonging to the same chemical family (acids, furans, ketones). Derived from these results, a torrefaction model based on the additive contribution of extracted cellulose, hemicelluloses and lignin to the global behavior of biomass in torrefaction was proposed, and this for the 5 representative biomasses.
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Grover, Brett D. "Measurement, characterization, and source apportionment of the major chemical components of fine particulate material, including semi-volatile species /." Diss., CLICK HERE for online access, 2005. http://contentdm.lib.byu.edu/ETD/image/etd1174.pdf.

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Lv, Guang Ping. "Analysis of volatile components in Cinnamomum cassia using gas chromatography-mass spectrometry and the effect of sample preparation." Thesis, University of Macau, 2010. http://umaclib3.umac.mo/record=b2454987.

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Mostert, Erna. "The effect of Karoo browse and veldt feeding on long-chain and volatile fatty acid components in lamb." Diss., University of Pretoria, 2020. http://hdl.handle.net/2263/73436.

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A uniform group of typical Dorper lambs were obtained from a breeding farm in Upington in the Northern Cape Province of the Republic of South Africa. The sheep were randomly allocated into two groups; one herd was raised on Karoo browse veldt, and the other group grazed Karoo grass veldt. Both groups consisted of 5 ewes and 5 wethers. Lambs were allowed to graze for a period of ninety days at an initial live mass of approximately 27 kg in order to reach an average target live mass of 40 kg. Fat percentage and subcutaneous fat thickness of lambs did not differ significantly between those from Karoo browse veldt or Karoo grass veldt. Subcutaneous adipose tissue samples from lambs from Karoo grass veldt contained significantly higher molar concentrations of oleic acid (C18:1(n-9) cis) and significantly lower molar concentrations of myristic acid (C14:0) and linoleic acid (C18:2(n-6)) compared to subcutaneous fat tissue samples from those from Karoo browse veldt. The subcutaneous fat of lambs from Karoo browse veldt contained higher gravimetric concentrations of lauric acid (C12:0) compared to the subcutaneous fat of lambs reared on Karoo grass veldt. The subcutaneous fat from lambs from Karoo browse veldt displayed marginally higher saturated fatty acid to unsaturated fatty acid ratios compared to subcutaneous adipose tissue samples from those from Karoo grass veldt. Subcutaneous fat samples of lambs from Karoo browse veldt contained significantly lower concentrations of monounsaturated fatty acids and significantly higher saturated fatty acid concentrations in comparison to the subcutaneous adipose tissue of lambs from Karoo grass veldt (P < 0.05). Subcutaneous fat of lambs from Karoo grass veldt displayed numerically higher cis fatty acid to trans fatty acid ratios. Interesting differences in longer-chain fatty acids (> C20) were discovered between dietary treatments. Gondoic acid (C20:1) was present at significantly higher gravimetric proportions in the fat of ewes from both Karoo browse veldt and Karoo grass veldt compared to wethers and was significantly higher in adipose tissue samples of animals reared on Karoo grass veldt (P < 0.05). The subcutaneous fat of lambs from Karoo grass veldt contained significantly higher molar proportions of behenic acid (C22:0) compared to the subcutaneous fat samples of lambs from Karoo browse veldt (P < 0.05). Erucic acid (C22:1(n-9)) was significantly higher in the oesophageal samples obtained from Karoo grass veldt compared to oesophageal samples from lambs that had grazed Karoo browse veldt (P < 0.05). Lignoceric acid (C24:0) was present in oesophageal samples, while it was absent in the samples from subcutaneous adipose tissue. The rate at which one fatty acid is deposited from the diet into subcutaneous adipose tissue compared to the rate at which a fatty acid is synthesized de novo can explain differences in fatty acid metabolism between different diets. The relation between dietary and tissue fatty acids displayed significant interactions between diet and sex for the ratio of C18:3(n-3)/ C16:0 (P < 0.05). Animal fatty acid metabolism did not differ significantly between Karoo browse veldt and Karoo grass veldt in this study (P < 0.05). The application of comprehensive gas chromatography time of flight mass spectrometry identified 3- methylthio-2-butanone as a potential marker for Karoo lamb in raw meat samples. Caryophyllene was present in three of the five Karoo grass-fed lamb samples. β-Caryophyllene may serve as a biomarker in meat to designate a grass diet (Priolo et al., 2004). Cymene was present in each of the Karoo browse and Karoo grass-fed lamb samples and may serve as a potential marker.
Dissertation (MSc)--University of Pretoria, 2020.
Animal and Wildlife Sciences
MSc (Agric)
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Grover, Brett D. "Measurement, Characterization, and Source Apportionment of the Major Chemical Components of Fine Particulate Material, Including Semi-Volatile Species." BYU ScholarsArchive, 2006. https://scholarsarchive.byu.edu/etd/359.

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The promulgation of revised standards for atmospheric fine particles (PM2.5) by the US EPA has sparked renewed interest in the ability to accurately measure and characterize suspended atmospheric particulate matter. Semi-volatile material (SVM), consisting of ammonium nitrate and semi-volatile organic material (SVOM), is not accurately measured by EPA accepted methods such as the Federal reference method (FRM) or Tapered Element Oscillating Microbalance (TEOM). However, SVM is often a major fraction of urban aerosols. Recent advances in atmospheric sampling instrumentation allowed for the semi-continuous characterization of urban PM2.5, including SVM. The Filter Dynamic Measurement System (FDMS) was shown to measure total PM2.5 mass including semi-volatile species. Validation of the FDMS was performed by comparison with the particle concentrator-Brigham Young University organic sampling system (PC-BOSS) and the real-time total ambient mass sampler (RAMS). Semi-continuous ambient particulate concentrations of sulfate, nitrate and ammonium ion were measured by a newly developed Dionex instrument which was field tested and validated for the first time in Fresno, CA. Either a modified Sunset Laboratory carbon monitor, collocated with a conventional Sunset carbon monitor employing a common inlet, or the newly developed dual-oven Sunset monitor allowed for the semi-continuous determination of both nonvolatile and semi-volatile organic material. This was the first attempt to characterize both nonvolatile and semi-volatile fractions of an urban aerosol in a semi-continuous manner using all semi-continuous instruments. A suite of instruments for semi-continuous PM2.5 monitoring was recommended including, an R&P FDMS for the measurement of PM2.5 mass, a dual-oven Sunset monitor for the measurement of nonvolatile and semi-volatile carbonaceous species, and a Dionex GP-IC for the measurement of inorganic species. A TEOM monitor is also recommended to measure nonvolatile PM2.5 mass. Using these instruments, semi-continuous mass closure was obtained for the first time during a study conducted in Riverside, CA. The advantage of using semi-continuous sampler data in the application of source apportionment was elucidated. Local aerosols are often impacted by short-term pollution episodes that cannot be temporally resolved using integrated samplers. One-h averaged data applied to source apportionment models was shown to increase the power of the model to predict sources, both primary and secondary, that exhibit diurnal short-term episodes.
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Books on the topic "Volatile components"

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Volatile components and continental material of planets. Washington D.C: National Aeronautics and Space Administration, 1986.

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Luginbühl, Martin, and Arvi Yli-Hankala. Assessment of the components of anaesthesia. Edited by Antony R. Wilkes and Jonathan G. Hardman. Oxford University Press, 2017. http://dx.doi.org/10.1093/med/9780199642045.003.0026.

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In modern anaesthesia practice, hypnotic drugs, opioids, and neuromuscular blocking agents (NMBAs) are combined. The introduction of NMBAs in particular substantially increased the risk of awareness and recall during general anaesthesia. Hypnotic drugs such as propofol and volatile anaesthetics act through GABAA receptors and have typical effects on the electroencephalogram (EEG). During increasing concentrations of these pharmaceuticals, the EEG desynchronization is followed by gradual synchronization, slowing frequency, and increasing amplitude of EEG, thereafter EEG suppressions (burst suppression), and, finally, isoelectric EEG. Hypnotic depth monitors such as the Bispectral Index™, Entropy™, and Narcotrend® are based on quantitative EEG analysis and translate these changes into numbers between 100 and 0. Although they are good predictors of wakefulness and deep anaesthesia, their usefulness in prevention of awareness and recall has been challenged, especially when inhalation anaesthetics are used. External and patient-related artifacts such as epileptiform discharges and frontal electromyography (EMG) affect the signal so their readings need careful interpretation. Their use is recommended in patients at increased risk of awareness and recall and in patients under total intravenous anaesthesia. Monitors of analgesia and nociception are not established in clinical practice but mostly remain experimental although some are commercially available. Some use EEG changes induced by noxious stimulation (EEG arousal) or quantify the frontal EMG in relation to EEG, while others are based on the sympathoadrenergic stress response. Various other devices are also discussed in this chapter.
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Rai, Mahendra, and Kateryna Kon. Fighting Multidrug Resistance with Herbal Extracts, Essential Oils and Their Components. Elsevier Science & Technology Books, 2013.

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Rai, Mahendra, and Kateryna Kon. Fighting Multidrug Resistance with Herbal Extracts, Essential Oils and Their Components. Elsevier Science & Technology Books, 2013.

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Larson, Donald F. Food Prices and Food Price Volatility. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190656010.003.0022.

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This chapter examines food prices from 1900 to 2015. Despite growing populations, rising incomes, new technologies, globalization, and the emergence of commodities as an asset class, no trends are evident in food price levels or volatility. Still, food prices have averaged higher since 2010, harming the poor and raising fears that agricultural productivity growth has slowed. Consistently since 1900, food prices have been more volatile than the prices of manufactured goods and most other commodity groups. This relation drives terms-of-trade volatility, which slows economic growth. At the farm level, price volatility impedes investment and technology adoption, and encourages low-income livelihood strategies. Past policies to manage food prices have not worked and governments have shifted to policies aimed at mitigating the consequences of high and volatile food prices. Extending the reach of risk markets, warehouse receipt systems, index insurance, and contract farming can be useful policy components.
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Toledano, Roulhac D. Physiological changes associated with pregnancy. Oxford University Press, 2016. http://dx.doi.org/10.1093/med/9780198713333.003.0002.

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Pregnant patients pose several challenges to anaesthetists and other healthcare providers. Significant systemic and organ-specific changes accompany each stage of pregnancy, culminating during labour and delivery and in the early postpartum period. While healthy parturients tolerate these physiological adaptations to pregnancy well, patients with coexisting disease or pregnancy-related medical conditions may experience acute decompensation, with potential long-term sequelae. Alternatively, symptoms of a disease state may be obscured by pregnancy or mistaken for physiological changes of pregnancy. Anaesthetic management of pregnant patients is further complicated by concerns regarding difficulty with airway management, aspiration of gastric contents, haemodynamic effects of aortocaval compression, maternal obesity, and the effects of volatile agents on uterine tone; reference ranges for laboratory results that differ from those of the non-pregnant population; fears of fetal exposure to antibiotics, analgesics, and anaesthetics; and concerns that more than one patient must be taken into consideration. This chapter reviews the systemic and organ-specific physiological changes that occur during different stages of pregnancy, with a focus on how these adaptations to pregnancy affect anaesthetic management. Familiarity with updated, evidence-based practices and a firm understanding of the physiological changes of pregnancy are essential components of the anaesthetic management of obstetric patients at any gestational age.
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Barth, Winfried. Pulp Production by Acetosolv Process. Technische Universität Dresden, 2021. http://dx.doi.org/10.25368/2022.415.

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Cellulose is the most abundant organic polymer on Earth and a fascinating compound for a vast variety of applications. It is mostly received from wood, thus it is a renewable resource and a CO2 storing material. One of the most important cellulose products are pulp and paper. The major goal of this work was to obtain a material with a high amount of cellulose through a pulping process of wood. Therefore, it is necessary to separate the wood bers and to remove a component of wood, which is called lignin (deligni cation). The conventional way to delignify wood is the Kraft process that causes serval problems like contamination of lignin with sulfur and the emission of toxic volatile sulfur compounds. Hence, there are alternative processes without sulfur, such as the Acetosolv process. It uses simple chemicals like acetic acid and is easy to handle. After cutting a spruce tree (Picea abies L. Karst.), debarking and chipping, the wood chips were cooked in the laboratory. The research included the chemical analysis of the obtained pulp and the manufacturing and testing of paper sheets. The yield of pulp ranged widely due to the di erent parameters of the cooking. FT-IR and Raman spectroscopy were used to observe the decrease of aromatic substances (lignin) and the acetylation of the pulp. With the means of Design of Experiments and statistical analysis the most important factors were identi ed and a mathematical regression model was calculated. The manufactured paper sheets showed good mechanical properties and high transparency. Finally, the Acetosolv process could be considered as a contribution to the upcoming bio-based economy because, in addition to the cellulose bers, the industry would be capable of adding value utilization of the separated lignin. It could be one step to a more sustainable paper and pulp production.
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Trieloff, Mario. Noble Gases. Oxford University Press, 2017. http://dx.doi.org/10.1093/acrefore/9780190647926.013.30.

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This is an advance summary of a forthcoming article in the Oxford Encyclopedia of Planetary Science. Please check back later for the full article.Although the second most abundant element in the cosmos is helium, noble gases are also called rare gases. The reason is that they are not abundant on terrestrial planets like our Earth, which is characterized by orders of magnitude depletion of—particularly light—noble gases when compared to the cosmic element abundance pattern. Indeed, such geochemical depletion and enrichment processes make noble gases so versatile concerning planetary formation and evolution: When our solar system formed, the first small grains started to adsorb small amounts of noble gases from the protosolar nebula, resulting in depletion of light He and Ne when compared to heavy noble gases Ar, Kr, and Xe: the so-called planetary type abundance pattern. Subsequent flash heating of the first small mm to cm-sized objects (chondrules and calcium, aluminum rich inclusions) resulted in further depletion, as well as heating—and occasionally differentiation—on small planetesimals, which were precursors of larger planets and which we still find in the asteroid belt today from where we get rocky fragments in form of meteorites. In most primitive meteorites, we even can find tiny rare grains that are older than our solar system and condensed billions of years ago in circumstellar atmospheres of, for example, red giant stars. These grains are characterized by nucleosynthetic anomalies and particularly identified by noble gases, for example, so-called s-process xenon.While planetesimals acquired a depleted noble gas component strongly fractionated in favor of heavy noble gases, the sun and also gas giants like Jupiter attracted a much larger amount of gas from the protosolar nebula by gravitational capture. This resulted in a cosmic or “solar type” abundance pattern, containing the full complement of light noble gases. Contrary to Jupiter or the sun, terrestrial planets accreted from planetesimals with only minor contributions from the protosolar nebula, which explains their high degree of depletion and basically “planetary” elemental abundance pattern. Indeed this depletion enables another tool to be applied in noble gas geo- and cosmochemistry: ingrowth of radiogenic nuclides. Due to heavy depletion of primordial nuclides like 36Ar and 130Xe, radiogenic ingrowth of 40Ar by 40K decay, 129Xe by 129I decay, or fission Xe from 238U or 244Pu decay are precisely measurable, and allow insight in the chronology of fractionation of lithophile parent nuclides and atmophile noble gas daughters, mainly caused by mantle degassing and formation of the atmosphere.Already the dominance of 40Ar in the terrestrial atmosphere allowed C. F v. Weizsäcker to conclude that most of the terrestrial atmosphere originated by degassing of the solid Earth, which is an ongoing process today at mid ocean ridges, where primordial helium leaves the lithosphere for the first time. Mantle degassing was much more massive in the past; in fact, most of the terrestrial atmosphere formed during the first 100 million years of Earth´s history, and was completed at about the same time when the terrestrial core formed and accretion was terminated by a giant impact that also formed our moon. However, before that time, somehow also tiny amounts of solar noble gases managed to find their way into the mantle, presumably by solar wind irradiation of small planetesimals or dust accreting to Earth. While the moon-forming impact likely dissipated the primordial atmosphere, today´s atmosphere originated by mantle degassing and a late veneer with asteroidal and possibly cometary contributions. As other atmophile elements behave similar to noble gases, they also trace the origin of major volatiles on Earth, for example, water, nitrogen, sulfur, and carbon.
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Book chapters on the topic "Volatile components"

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Dart, S. K., and H. E. Nursten. "Volatile Components." In Coffee, 223–65. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-4948-5_7.

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Watanabe, Ichiro, Osamu Takazawa, Yasuhiro Warita, and Ken-ichi Awano. "Volatile Components of Apricot Flowers." In ACS Symposium Series, 220–28. Washington, DC: American Chemical Society, 1993. http://dx.doi.org/10.1021/bk-1993-0525.ch016.

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Zhang, Nanqi, Qinghai Dong, Qingxi Wang, and Jinping Liu. "Analysis of Volatile Oils in Ginseng." In Ginseng Nutritional Components and Functional Factors, 63–100. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-4688-4_4.

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Kobayashi, Akio, Kikue Kubota, and Motoko Yano. "Formation of Some Volatile Components of Tea." In ACS Symposium Series, 49–56. Washington, DC: American Chemical Society, 1993. http://dx.doi.org/10.1021/bk-1993-0525.ch005.

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Buttery, Ron G. "Volatile Aroma/Flavor Components of Raisins (Dried Grapes)." In Handbook of Fruit and Vegetable Flavors, 549–56. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470622834.ch30.

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Buttery, Ron G., and Louisa C. Ling. "Volatile Components of Tomato Fruit and Plant Parts." In ACS Symposium Series, 23–34. Washington, DC: American Chemical Society, 1993. http://dx.doi.org/10.1021/bk-1993-0525.ch003.

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Kameoka, H. "GC-MS Method for Volatile Flavor Components of Foods." In Gas Chromatography/Mass Spectrometry, 254–76. Berlin, Heidelberg: Springer Berlin Heidelberg, 1986. http://dx.doi.org/10.1007/978-3-642-82612-2_11.

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Ruberto, G. "Analysis of Volatile Components of Citrus Fruit Essential Oils." In Analysis of Taste and Aroma, 123–57. Berlin, Heidelberg: Springer Berlin Heidelberg, 2002. http://dx.doi.org/10.1007/978-3-662-04857-3_7.

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Chassagne, D., and J. Crouzet. "Free and Bound Volatile Components of Temperate and Tropical Fruits." In ACS Symposium Series, 182–89. Washington, DC: American Chemical Society, 1995. http://dx.doi.org/10.1021/bk-1995-0596.ch016.

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Salles, C., H. Essaied, P. Chalier, J. C. Jallageas, and J. Crouzet. "Evidence and characterization of glycosidically bound volatile components in fruits." In Bioflavour ’87, edited by Peter Schreier, 145–60. Berlin, Boston: De Gruyter, 1988. http://dx.doi.org/10.1515/9783110867121-013.

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Conference papers on the topic "Volatile components"

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Steiff, Artur, Michael Nitsche, and Paul-Michael Weinspach. "HEAT REMOVAL BY EVAPORATION OF VOLATILE COMPONENTS." In International Heat Transfer Conference 9. Connecticut: Begellhouse, 1990. http://dx.doi.org/10.1615/ihtc9.3680.

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Егорова, Олеся Сергеевна, and Диляра Рамилевна Акбулатова. "VOLATILE COMPONENTS FORMATION FEATURES OF FROZEN CHERRY WINE." In Сборник избранных статей по материалам научных конференций ГНИИ «Нацразвитие» (Санкт-Петербург, Март 2021). Crossref, 2021. http://dx.doi.org/10.37539/mar314.2021.44.72.008.

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В работе представлены результаты исследований качественного и количественного состава летучих компонентов виноматериалов, полученных из свежих и замороженных плодов вишни. Отмечено, что дефростация плодов вишни при комнатной температуре привела к накоплению повышенных концентраций метанола и ацетальдегида в виноматериалах. Различия в концентрациях остальных исследуемых показателей были незначительными. The paper presents studies results of the the qualitative and quantitative composition of wine materials volatile components obtained from fresh and frozen cherry fruits. It is noted, that the cherry fruits defrosting at room temperature led to the accumulation of increased concentrations of methanol and acetaldehyde in wine materials. Differences in the concentrations of the other studied parameters were insignificant.
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Frost, J. H., J. H. Phillips, and N. K. Smith. "Analysis of Extractable Volatile Components in Polyurethane Foam." In SAE International Congress and Exposition. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 1987. http://dx.doi.org/10.4271/870317.

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Albrecht, Hansjoerg, Roland Hagemann, Wolfgang Waesche, Guenther Wagner, and Gerhard J. Mueller. "Volatile organic components in laser and electrosurgery plume." In Europto Biomedical Optics '93, edited by Martin J. C. van Gemert, Rudolf W. Steiner, Lars O. Svaasand, and Hansjoerg Albrecht. SPIE, 1994. http://dx.doi.org/10.1117/12.168045.

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Karuppuswami, Saranraj, Nophadon Wiwatcharagoses, Amanpreet Kaur, and Premjeet Chahal. "Capillary Condensation Based Wireless Volatile Molecular Sensor." In 2017 IEEE 67th Electronic Components and Technology Conference (ECTC). IEEE, 2017. http://dx.doi.org/10.1109/ectc.2017.179.

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Brownlee, Don, David Joswiak, Noriko Kita, and Mingming Zhang. "he non-volatile (rocky) components in comet Wild 2." In Goldschmidt2022. France: European Association of Geochemistry, 2022. http://dx.doi.org/10.46427/gold2022.11586.

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Papp, I., B. Lakos, S. Palasthy, and S. Tromboczky. "Enhanced Recovery for Selected Components of a Highly Volatile Oil." In SPE/DOE Improved Oil Recovery Symposium. Society of Petroleum Engineers, 1998. http://dx.doi.org/10.2118/39689-ms.

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Greenwald, R., E. Via, and WG Teague. "Formation Mechanisms of Exhaled Breath Condensate: A Discussion of the Source of Volatile and Non-Volatile Components." In American Thoracic Society 2009 International Conference, May 15-20, 2009 • San Diego, California. American Thoracic Society, 2009. http://dx.doi.org/10.1164/ajrccm-conference.2009.179.1_meetingabstracts.a1377.

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Karuppuswami, Saranraj, Mohd Ifwat Mohd Ghazali, Saikat Mondal, and Premjeet Chahal. "Wireless EAS Sensor Tags for Volatile Profiling in Food Packages." In 2018 IEEE 68th Electronic Components and Technology Conference (ECTC). IEEE, 2018. http://dx.doi.org/10.1109/ectc.2018.00326.

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Karuppuswami, Saranraj, Jennifer A. Byford, and Premjeet Chahal. "A Volatile Molecular Sensor Using Terahertz Resonators on Porous Substrates." In 2018 IEEE 68th Electronic Components and Technology Conference (ECTC). IEEE, 2018. http://dx.doi.org/10.1109/ectc.2018.00345.

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Reports on the topic "Volatile components"

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Smith, R. A. Volatile Components from Packing Matrials, Rev. 2. Office of Scientific and Technical Information (OSTI), March 2006. http://dx.doi.org/10.2172/974247.

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Dahlke, Garland R., and Beth E. Doran. Volatile Components of Wet and Modified Corn Distillers Grains—A Survey. Ames (Iowa): Iowa State University, January 2016. http://dx.doi.org/10.31274/ans_air-180814-553.

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Tappan, D. V., D. R. Knight, E. Heyder, and P. K. Weathersby. Volatile Organic Components of Air Samples Collected from Vertical Launch Missile Capsules. Fort Belvoir, VA: Defense Technical Information Center, September 1988. http://dx.doi.org/10.21236/ada218153.

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Sloan, Jr., Richard Charles. Development and application of a mass spectrometric system to study volatile components of fluid inclusions. Office of Scientific and Technical Information (OSTI), June 1992. http://dx.doi.org/10.2172/10152018.

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Sloan, R. C. Jr. Development and application of a mass spectrometric system to study volatile components of fluid inclusions. Office of Scientific and Technical Information (OSTI), June 1992. http://dx.doi.org/10.2172/5148689.

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Christensen, Earl, Jack Ferrell, Mariefel V. Olarte, and Asanga B. Padmaperuma. Quantification of Semi-Volatile Oxygenated Components of Pyrolysis Bio-Oil by Gas Chromatography/Mass Spectrometry (GC/MS). Laboratory Analytical Procedure (LAP). Office of Scientific and Technical Information (OSTI), March 2016. http://dx.doi.org/10.2172/1241093.

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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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Lewinsohn, Efraim, Eran Pichersky, and Shimon Gepstein. Biotechnology of Tomato Volatiles for Flavor Improvement. United States Department of Agriculture, April 2001. http://dx.doi.org/10.32747/2001.7575277.bard.

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The main objectives of the research project were: 1. The manipulation, by genetic engineering techniques, of the terpenoid pathway in tomato fruit. Specifically, to test the hypothesis whether overexpression of linalool synthase in tomato fruits will result in the diversion of intermediates of the carotene biosynthetic pathway to linalool, demonstrating that linalool synthase is a key regulatory enzyme, and possibly improving tomato flavor. 2. The elucidation of the biochemical pathway leading to eugenol and methyl eugenol, and the manipulation of this pathway to determine key enzymes and to improve flavor in tomato. Background, conclusions and implications The different proportions of volatile components present in foods often determine their flavor properties. Two of the ten most important flavor compounds in tomatoes, linalool and eugenol, are emitted by the flowers of Clarkia breweri, (Onagraceae), a plant native to California, and are also present in sweet basil (Ocimum basilicum, Lamiaceae). We have studied the key enzymes and genes involved in the production of these flavorants. Linalool synthase, the key enzyme in linalool biosynthesis and its corresponding gene were isolated and characterized from Clarkia breweri. The gene was coupled to a fruit-specific tomato promotor (E8) and was used to transform tomatoes. The transgenic tomatoes produced S-linalool and 1-hydroxylinalool, compounds absent from the fruits of controls. The transgenesis did not adversely affect the overall appearance of the plants nor the levels of other terpenoids present such as carotenoids and vitamin E. Our work has proven that the terpenoid pathway in tomatoes can be modified by the introduction and expression of foreign genes coding for the enzymes controlling the production of monoterpenoid flavor compounds. We have also isolated novel enzymes and genes that are involved in the formation of eugenol and methyl eugenol from Clarkia breweri and basil. An EST library of basil glandular trichomes (the site of eugenol and methyl eugenol biosynthesis) was prepared. More than 1,200 genes have been preliminary characterized and a few of them have been confirmed by functional expression, to be involved in eugenol and methyl eugenol biosynthesis. These genes have augmented the still small repertoire of genes that are available to modify the aroma of agricultural produce by genetic engineering.
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Ibdah, Mwafaq, Dorothea Tholl, and Philipp W. Simon. How temperature stress changes carrot flavor: Elucidating the genetic determinants of undesired taste in carrots. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7598171.bard.

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Global climate change and warming temperatures represent the greatest future challenge for global food production and quality. In this project, we will define the genetic factors of climate-associated taste deficiencies in carrot. Carrot is considered one of the leading horticultural crops in the world in terms of its nutritional value, health benefits, and unique flavor based on its high content of carotenoids and volatile aroma compounds. In recent years, carrot genotypes of different color with improved nutraceutical attributes have been developed. When exposed to high growth temperatures, carrots develop an undesired harsh and bitter taste caused by the accumulation of terpene metabolites. This taste deficiency represents a quality defect to carrot breeders and large- scale growers and needs to be minimized for successful marketing of carrot crops. Surprisingly, the genetic determinants of bitter and harsh flavor in carrot and their response to temperature stress are not well characterized. We started to elucidate these factors in different carrot cultivars by investigating the biosynthesis of volatile terpenes, which represent the predominant flavor compounds in carrots. Also, up to date we identified and characterized two terpenesynthase enzymes, one of which produces (E)-β- caryophyllene, a major terpene component in carrot root. Both TPSs may contribute to the observed variation in volatile terpene formation.
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