Flavour and Fragrance Journal

Cover image for Vol. 29 Issue 1

January 2014

Volume 29, Issue 1

Pages 1–75

  1. Editorial

    1. Top of page
    2. Editorial
    3. Research Articles
    4. Book Review
    1. Happy New Year! (pages 1–2)

      Version of Record online: 12 DEC 2013 | DOI: 10.1002/ffj.3194

  2. Research Articles

    1. Top of page
    2. Editorial
    3. Research Articles
    4. Book Review
    1. Chemical variability and antioxidant activity of Eryngium maritimum L. essential oils from Corsica and Sardinia (pages 3–13)

      Florent Darriet, Stéphane Andreani, Marie-Cécile De Cian, Jean Costa and Alain Muselli

      Version of Record online: 9 MAY 2013 | DOI: 10.1002/ffj.3160

      Thumbnail image of graphical abstract

      The study of the chemical variability of Corsican and Sardinian Eryngium maritimum essential oils showed a direct correlation between the island origins of the sample essential oils and their chemical compositions. Corsican samples exhibited higher amounts of hydrocarbon terpenes than did Sardinian samples. Both E. maritimum essential oils exhibited original compositions with uncommon sesquiterpene aldehydes. No meaningful activity could be attributed to sesquiterpene aldehydes but E. maritimum essential oil demonstrated strong antioxidant properties.

    2. Production of ferulic acid and coniferyl alcohol by conversion of eugenol using a recombinant strain of Saccharomyces cerevisiae (pages 14–21)

      Fanny Lambert, Joseph Zucca, Frédérique Ness and Michel Aigle

      Version of Record online: 8 AUG 2013 | DOI: 10.1002/ffj.3173

      Thumbnail image of graphical abstract

      Development of a single-step biotransformation process for natural ferulic acid production from eugenol using a recombinant yeast.

    3. Preparation and characterization of chitosan nanoparticles as the delivery system for tuberose fragrance (pages 22–34)

      Zuobing Xiao, Ting Tian, Jing Hu, Mingxi Wang and Rujun Zhou

      Version of Record online: 21 JUL 2013 | DOI: 10.1002/ffj.3174

      Thumbnail image of graphical abstract

      Fragrance can be encapsulated inside chitosan nanoparticles via the ionic gelification. The thermal stability and antibacterial activity of the nanoparticles have been improved in compared with fragrance. chitosan nanoparticles would be a promising controlled-release carrier of fragrance.

    4. Prolonged anxiolytic-like activity of sandalwood (Santalum album L.) oil in stress-loaded mice (pages 35–38)

      Tadaaki Satou, Michiyo Miyagawa, Haruna Seimiya, Hideo Yamada, Toshio Hasegawa and Kazuo Koike

      Version of Record online: 30 JUL 2013 | DOI: 10.1002/ffj.3176

      Thumbnail image of graphical abstract

      (A) The percentage of entry into open arms (%) in the elevated plus maze (EPM) test after 90 min inhalation (water or SAO 4 μl/l air) in a glass container and 24 h water-immersion stress. (B) Time spent in open arms (sec) in the EPM test after 90 min inhalation in a glass container and 24 h water-immersion stress. Values represent the mean ± SE (n = 5), *P < 0.05.

    5. Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume (pages 39–49)

      J. Poette, J. Mekoué, E. Neyraud, O. Berdeaux, A. Renault, E. Guichard, C. Genot and G. Feron

      Version of Record online: 17 JUL 2013 | DOI: 10.1002/ffj.3177

      Thumbnail image of graphical abstract

      A model emulsion was designed for fat-taste measurements in human. Using this emulsion, sensitivity to oleic acid was measured on 17 subjects varying greatly regarding their oral characteristics. Results showed that sensitivity to oleic acid is highly correlated to human saliva composition and oral characteristics. Saliva lipase and oral volume explained taste threshold the most while multimodal threshold is explained principally by saliva antioxidant status, protein amount and lysozyme.

    6. Sensory profile of pink port wines: Development of a flavour lexicon (pages 50–58)

      Bebiana Monteiro, Alice Vilela and Elisete Correia

      Version of Record online: 25 JUL 2013 | DOI: 10.1002/ffj.3178

      Thumbnail image of graphical abstract

      Sensory profile of pink port wines from five different brands.

      Identification and selection of descriptors for pink port wines, development of references and training of the panel.

      Data analysis by multivariate non-parametric statistics (non-parametric MANOVA and categorical principal components analysis).

    7. Preparation and olfactory evaluation of mono- and bicyclic compounds featuring gem-dimethylcyclohexane structures (pages 59–66)

      Julien Godeau, Fanny Grau, Sylvain Antoniotti and Elisabet Duñach

      Version of Record online: 23 AUG 2013 | DOI: 10.1002/ffj.3180

      Thumbnail image of graphical abstract

      A series of non-conjugated dienic and trienic diester derivatives was catalytically cyclized and the ester and ethylenic moieties were further transformed into several functional groups. Olfactory evaluation of the compound series featuring gem-dimethyl and isopropenyl motifs presents woody and fruity aspects as the main notes.

    8. Food-grade bicontinuous microemulsions (pages 67–74)

      Vera Tchakalova, Christine Bailly and Wolfgang Fieber

      Version of Record online: 30 AUG 2013 | DOI: 10.1002/ffj.3181

      Thumbnail image of graphical abstract

      Solubilization of citrus flavour oil in microemulsions stabilized by sugar ester and lecithin.

  3. Book Review

    1. Top of page
    2. Editorial
    3. Research Articles
    4. Book Review

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