of flavours samples such as olive oils and seed oils, fruit juices, tomato sauces, perfumes. Good separation among flavours samples belonging to homogeneous and comparable classes has been obtained by PARC methods. The headspace sampling has been referenced off-line by qualitative chromatograms of ...
Terpeneless oils are used in perfumes and cosmetics, so it is important to be able to establish rapidly if they contain phototoxic compounds. select article Some thermodynamic aspects of packed column supercritical fluid chromatography Research articleAbstract only Some thermodynamic aspects of packed ...
β-Citronellol, 1, and citronellyl acetate, 2, are renowned fragrant constituents in perfumes and flavoring agents in foods and beverages. Both substances smell citrussy, fresh and floral. To elucidate the structural features required for these sensory effects, six C-8 oxygenated derivatives of 1...
This paper reports on a method to realize the instant and high-efficiency atomization for liquid perfumes in an olfactory display system using surface acoustic wave device coated with amorphous fluoropolymer film. The liquid perfumes diluted with ethanol tend to spread into a thin film on LiNbO3 su...
Besides, both radar graph and PCA of E-tongue signals could differentiate the samples from different packaging and storage time. In general, these results may provide a profile of flavour substances and explain mechanism of flavour changes in F. velutipes over storage period. select article Effects...