Japanese Flavoring Agents As Food Additives
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
United States July 2016 2 Table of Contents
Deuterium Labelled Compounds United States July 2016 2 Table of Contents International Distributors 3 Corporate Overview 4 General Information 5 Pricing and Payment 5 Quotations 5 Custom Synthesis 5 Shipping 5 Quality Control 6 Quotations 6 Custom Synthesis 6 Shipping 6 Quality Control 6 Chemical Abstract Service Numbers 6 Handling Hazardous Compounds 6 Our Products are Not Intended for Use in Humans 7 Limited Warranty 7 Packaging Information 7 Alphabetical Listings 8 Stock Clearance 236 Products by Category 242 n-Alkanes 243 α-Amino Acids, N-Acyl α-Amino Acids, N-t-BOC Protected α-Amino Acid 243 and N-FMOC Protected α-Amino Acids Buffers and Reagents for NMR Studies 245 Detergents 245 Environmental Standards 246 Fatty Acids and Fatty Acid Esters 249 Flavours and Fragrances 250 Gases 253 Medical Research Products 254 Nucleic Acid Bases and Nucleosides 255 Pesticides and Pesticide Metabolites 256 Pharmaceutical Standards 257 Polyaromatic Hydrocarbons (PAHs), Alkyl-PAHs, Amino-PAHs, 260 Hydroxy-PAHs and Nitro-PAHs Polychlorinated Biphenyls (PCBs) 260 Spin Labels 261 Steroids 261 3 International Distributors C Beijng Zhenxiang H EQ Laboratories GmbH Australia K Technology Company Graf-von-Seyssel-Str. 10 Rm. 15A01, Changyin Bld. 86199 Augsburg Austria H No. 88, YongDingLu Rd. Germany Beijing 100039 Tel.: (49) 821 71058246 Belgium J China Fax: (49) 821 71058247 Tel.: (86) 10-58896805 [email protected] China C Fax: (86) 10-58896158 www.eqlabs.de Czech Republic H [email protected] Germany, Austria, China Czech Republic, Greece, Denmark I Hungary, -
Ethers, Ether-Alcohols, Ether-Phenols, Ether
29-IV Sub-Chapter IV ETHERS, ALCOHOL PEROXIDES, ETHER PEROXIDES, KETONE PEROXIDES, EPOXIDES WITH A THREE-MEMBERED RING, ACETALS AND HEMIACETALS, AND THEIR HALOGENATED, SULPHONATED, NITRATED OR NITROSATED DERIVATIVES 29.09 - Ethers, ether-alcohols, ether-phenols, ether-alcohol-phenols, alcohol peroxides, ether peroxides, ketone peroxides (whether or not chemically defined), and their halogenated, sulphonated, nitrated or nitrosated derivatives. - Acyclic ethers and their halogenated, sulphonated, nitrated or nitrosated derivatives : 2909.11 - - Diethyl ether 2909.19 - - Other 2909.20 - Cyclanic, cyclenic or cycloterpenic ethers and their halogenated, sulphonated, nitrated or nitrosated derivatives 2909.30 - Aromatic ethers and their halogenated, sulphonated, nitrated or nitrosated derivatives - Ether-alcohols and their halogenated, sulphonated, nitrated or nitrosated derivatives : 2909.41 - - 2,2’-Oxydiethanol (diethylene glycol, digol) 2909.43 - - Monobutyl ethers of ethylene glycol or of diethylene glycol 2909.44 - - Other monoalkylethers of ethylene glycol or of diethylene glycol 2909.49 - - Other 2909.50 - Ether-phenols, ether-alcohol-phenols and their halogenated, sulphonated, nitrated or nitrosated derivatives 2909.60 - Alcohol peroxides, ether peroxides, ketone peroxides and their halogenated, sulphonated, nitrated or nitrosated derivatives (A) ETHERS Ethers may be considered as alcohols or phenols in which the hydrogen atom of the hydroxyl group is replaced by a hydrocarbon radical (alkyl or aryl). They have the general formula : (R-O-R1), where R and R1 may be the same or different. These ethers are very stable, neutral substances. If the radicals belong to the acyclic series, the ether is also acyclic; cyclic radicals give cyclic ethers. The first ether in the acyclic series is gaseous, but others are volatile liquids with a characteristic odour of ether; the higher members are liquids or sometimes solids. -
Handbook of Physical-Chemical Properties and Environmental Fate for Organic Chemicals.--2Nd Ed
Second Edition Physical-Chemical Properties and Environmental Fate for Organic Chemicals Volume I Introduction and Hydrocarbons Volume II Halogenated Hydrocarbons Volume III HANDBOOK OF HANDBOOK Oxygen Containing Compounds Volume IV Nitrogen and Sulfur Containing Compounds and Pesticides © 2006 by Taylor & Francis Group, LLC Second Edition Physical-Chemical Properties and Environmental Fate for Organic Chemicals Volume I Introduction and Hydrocarbons Volume II Halogenated Hydrocarbons Volume III Oxygen Containing Compounds HANDBOOK OF HANDBOOK Volume IV Nitrogen and Sulfur Containing Compounds and Pesticides Donald Mackay Wan Ying Shiu Kuo-Ching Ma Sum Chi Lee Boca Raton London New York A CRC title, part of the Taylor & Francis imprint, a member of the Taylor & Francis Group, the academic division of T&F Informa plc. © 2006 by Taylor & Francis Group, LLC Published in 2006 by CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2006 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group No claim to original U.S. Government works Printed in the United States of America on acid-free paper 10987654321 International Standard Book Number-10: 1-56670-687-4 (Hardcover) International Standard Book Number-13: 978-1-56670-687-2 (Hardcover) Library of Congress Card Number 2005051402 This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. -
Impact of Wort Amino Acids on Beer Flavour: a Review
fermentation Review Impact of Wort Amino Acids on Beer Flavour: A Review Inês M. Ferreira and Luís F. Guido * LAQV/REQUIMTE, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal; ines.fi[email protected] * Correspondence: [email protected]; Tel.: +351-220-402-644 Received: 3 March 2018; Accepted: 25 March 2018; Published: 28 March 2018 Abstract: The process by which beer is brewed has not changed significantly since its discovery thousands of years ago. Grain is malted, dried, crushed and mixed with hot water to produce wort. Yeast is added to the sweet, viscous wort, after which fermentation occurs. The biochemical events that occur during fermentation reflect the genotype of the yeast strain used, and its phenotypic expression is influenced by the composition of the wort and the conditions established in the fermenting vessel. Although wort is complex and not completely characterized, its content in amino acids indubitably affects the production of some minor metabolic products of fermentation which contribute to the flavour of beer. These metabolic products include higher alcohols, esters, carbonyls and sulfur-containing compounds. The formation of these products is comprehensively reviewed in this paper. Furthermore, the role of amino acids in the beer flavour, in particular their relationships with flavour active compounds, is discussed in light of recent data. Keywords: amino acids; beer; flavour; higher alcohols; esters; Vicinal Diketones (VDK); sulfur compounds 1. Introduction The process by which beer has been brewed has not changed significantly since its discovery over 2000 years ago. Although industrial equipment is used for modern commercial brewing, the principles are the same. -
Dependent Modeling Approach Derived from Semi-Empirical Quantum Mechanical Calculations
3D-QSAR/QSPR Based Surface- Dependent Modeling Approach Derived From Semi-Empirical Quantum Mechanical Calculations 3D-QSAR/QSPR-basierter, oberflächenabhängiger Modellierungsansatz, abgeleitet von semi-empirischen quantenmechanischen Rechnungen Der Naturwissenschaftlichen Fakultät der Friedrich-Alexander-Universität Erlangen-Nürnberg Zur Erlangung des Doktorgrades Dr. rer. nat. vorgelegt von Marcel Youmbi Foka aus Kamerun Als Dissertation genehmigt von der Naturwissenschaftlichen Fakultät/ vom Fachbereich Chemie und Pharmazie der Friedrich-Alexander-Universität Erlangen-Nürnberg Tag der mündlichen Prüfung: 05.12.2018 Vorsitzender des Promotionsorgans: Prof. Dr. Georg Kreimer Gutachter/in: Prof. Dr. Tim Clark Prof. Dr. Birgit Strodel Dedication In memory of my late Mother Lucienne Metiegam, who the Lord has taken unto himself on May 3, 2009. My mother, light of my life, God rest her soul, had a special respect for my studies. She had always encouraged me to move forward. I sincerely regret the fact that today she cannot witness the culmination of this work. Maman, que la Terre de nos Ancêtres te soit légère! This is a special reward for Mr. Joseph Tchokoanssi Ngouanbe, who always supported me financially and morally. That he find here the expression of my deep gratitude. i ii Acknowledgements I would like to pay tribute to all those who have made any contribution, whether scientific or not, to help carry out this work. All my thanks go especially to Prof. Dr. Tim Clark, who gave me the opportunity and means to work in his research team. I am grateful to have had him not only supervise my work but also for his patience and for giving me the opportunity to explore this fascinating topic. -
The Effect of Wine Matrix on the Analysis of Volatile Sulfur Compounds by Solid-Phase Microextraction-GC-PFPD
AN ABSTRACT OF THE THESIS OF Peter M. Davis for the degree of Master of Science in Food Science and Technology presented on March 30, 2012 Title: The Effect of Wine Matrix on the Analysis of Volatile Sulfur Compounds by Solid-Phase Microextraction-GC-PFPD Abstract approved: Michael C. Qian Constituents of the wine matrix, including ethanol, affect adsorption of sulfur volatiles on solid-phase microextraction (SPME) fibers, which can impact sensitivity and accuracy of volatile sulfur analysis in wine. Several common wine sulfur volatiles, including hydrogen sulfide (H2S), methanethiol (MeSH), dimethyl sulfide (DMS), dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), diethyl disulfide (DEDS), methyl thioacetate (MeSOAc), and ethyl thioacetate (EtSOAc), have been analyzed with multiple internal standards using SPME-GC equipped with pulsed-flame photometric detection (PFPD) at various concentrations of ethanol, volatile-, and non-volatile-matrix components in synthetic wine samples. All compounds exhibit a stark decrease in detectability with the addition of ethanol, especially between 0.0 and 0.5%v/v, but the ratio of standard to internal standard was more stable when alcohol concentration was greater than 1%. Addition of volatile matrix components yields a similar decrease but the standard-to-internal-standard ratio was consistent, suggesting the volatile matrix did not affect the quantification of volatile sulfur compounds in wine. Non-volatile wine matrix appears to have negligible effect on sensitivity. Based on analyte:internal standard ratios, DMS can be accurately measured against ethyl methyl sulfide (EMS), the thioacetates and DMDS with diethyl sulfide (DES), and H 2S, MeSH, DEDS, and DMTS with diisopropyl disulfide (DIDS) in wine with proper dilution. -
United States Patent (19) (11) 4,065,435 Sakaguchi Et Al
United States Patent (19) (11) 4,065,435 Sakaguchi et al. 45) Dec. 27, 1977 (54) WATER-SOLUBLE POLYMERS AND (57) ABSTRACT PROCESS FOR PRODUCING THE SAME Water-soluble oxidation-reduction polymers containing 75) Inventors: Shinji Sakaguchi; Shinichi Imai; Junn therein recurring units of the formula (I): Yamaguchi; Nobuo Tsuji, all of Minami-ashigara, Japan i. (I) 73) Assignee: Fuji Photo Film Co., Ltd., -CH-C- Minami-ashigara, Japan =o -o OH (21) Appl. No.: 694,424 O N-R M (22 Filed: June 9, 1976 R Related U.S. Application Data OH 62 Division of Ser. No. 535,657, Dec. 23, 1974, abandoned. or recurring units of formula (II): 30 Foreign Application Priority Data R2 (II) Dec. 21, 1973 Japan .................................... 48-311 H 51) Int. C.’........................... Co8F8/00; C08F 8/28; OH C08F 8/30 f=o -o 52 U.S.C. ................................. 260/47 UP; 526/15; O Nan R 526/46; 526/49 M 58) Field of Search .................................... 260/47 UP R 56) References Cited OH U.S. PATENT DOCUMENTS 2,710,801 6/1955 Minsk et al. .................... 260/47 UP wherein X represents a hydrogen atom, a halogen atom, 3,032,522 5/1962 Summers ............................. 260/29.6 an alkyl group, an allyl group or an aryl group; R1 3,267,073 8/1966 Kun .............. ... 260/47 UP represents a hydrogen atom or an alkyl group; R2 repre 3,488,329 1/1970 Johnson ............................ 260/112.5 sents a hydrogen atom, an alkyl group or an aryl group; 3,877,946 4/1975 Tsuji et al. ........................... 96/87 R R3 represents a divalent group; and M represents a cat 3,879,205 4/1975 Fitzgerald ............................. -
Solvent Similarity Index
Electronic Supplementary Material (ESI) for Physical Chemistry Chemical Physics. This journal is © the Owner Societies 2020 Solvent similarity index. Mark Driver,a and Christopher A. Hunter∗a a Department of Chemistry, University of Cambridge, Lensfield Road, Cambridge CB2 1EW, UK. Tel: +44 (0)1223 336710; E-mail: [email protected] Supplementary Information S1 SSIP domain normalisation factors S1 S2 Pure solvent information S1 S3 Similarity regional dendrograms S6 S1 SSIP domain normalisation factors −1 Domain ηj=kJmol −10:0 ≤ i < −5:0 29.574 −5:0 ≤ i < −2:0 9.880 −2:0 ≤ i < 0:0 2.111 0:0 ≤ i < 1:0 2.069 1:0 ≤ i < 3:0 11.245 3:0 ≤ i < 5:0 30.556 Table S1: Normalisation factors for SSIP domains. S2 Pure solvent information Solvent ID InChIKey tetramethylsilane 1 CZDYPVPMEAXLPK-UHFFFAOYSA-N n-pentane 2 OFBQJSOFQDEBGM-UHFFFAOYSA-N 2-methylbutane 3 QWTDNUCVQCZILF-UHFFFAOYSA-N n-hexane 4 VLKZOEOYAKHREP-UHFFFAOYSA-N cyclohexane 5 XDTMQSROBMDMFD-UHFFFAOYSA-N n-heptane 6 IMNFDUFMRHMDMM-UHFFFAOYSA-N n-octane 7 TVMXDCGIABBOFY-UHFFFAOYSA-N 2,2,4-trimethylpentane 8 NHTMVDHEPJAVLT-UHFFFAOYSA-N n-decane 9 DIOQZVSQGTUSAI-UHFFFAOYSA-N n-dodecane 10 SNRUBQQJIBEYMU-UHFFFAOYSA-N n-hexadecane 11 DCAYPVUWAIABOU-UHFFFAOYSA-N benzene 12 UHOVQNZJYSORNB-UHFFFAOYSA-N toluene 13 YXFVVABEGXRONW-UHFFFAOYSA-N ortho-xylene 14 CTQNGGLPUBDAKN-UHFFFAOYSA-N meta-xylene 15 IVSZLXZYQVIEFR-UHFFFAOYSA-N para-xylene 16 URLKBWYHVLBVBO-UHFFFAOYSA-N ethylbenzene 17 YNQLUTRBYVCPMQ-UHFFFAOYSA-N isopropylbenzene 18 RWGFKTVRMDUZSP-UHFFFAOYSA-N 1,3,5-trimethylbenzene -
The Influence of Volatile Compounds on the Flavour of Raw, Boiled And
J. F. Dresow and H. Böhm / Landbauforschung - vTI Agriculture and Forestry Research 4 2009 (59)309-338 309 The influence of volatile compounds of the flavour of raw, boiled and baked potatoes: Impact of agricultural measures on the volatile components Jana Franziska Dresow* and Herwart Böhm* Abstract Zusammenfassung The article deals with the development and identifica- Der Einfluss flüchtiger Verbindungen auf das Aroma tion of volatile compounds in raw, boiled and baked po- roher, gekochter und gebackener Kartoffeln: tatoes and their relevance for potato flavour. It outlines Einfluss agronomischer Maßnahmen auf die flüchti- the influence of agronomic measures, such as the choice gen Verbindungen of variety, fertilization and storage, as well as the influ- ence of diverse preparation possibilities on the formation In dem Beitrag werden die Entstehungswege flüchtiger of volatiles. Verbindungen in rohen, gekochten und gebackenen Kar- Flavour is created by aromatic volatile compounds that toffeln und deren Bedeutung für das Kartoffelaroma auf- are biosynthesized in the plant during metabolic processes gezeigt. Des Weiteren wird der Einfluss von agronomischen and further modified by cooking or processing. Especially Maßnahmen und verschiedenen Zubereitungsformen auf the thermal reaction productsare of decisive importance die Bildung flüchtiger Verbindungen herausgearbeitet. and responsible for the boiled and baked potato flavour. Das Aroma wird durch flüchtige Verbindungen, die durch A multiplicity of reaction products are the consequence. metabolische Prozesse in der Pflanze bzw. durch den Verar- Based on the literature research, there were 159 volatiles beitungsprozess entstehen, hervorgerufen. Für das Aroma identified in raw potatoes, 182 in boiled and 392 in baked gekochter bzw. gebackener Kartoffeln sind besonders die potatoes. -
The Development of Aromas in Ruminant Meat
Molecules 2013, 18, 6748-6781; doi:10.3390/molecules18066748 OPEN ACCESS molecules ISSN 1420-3049 www.mdpi.com/journal/molecules Review The Development of Aromas in Ruminant Meat Virginia C. Resconi 1,*, Ana Escudero 2 and María M. Campo 1 1 Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, c/ Miguel Servet 177, 50013-Zaragoza, Spain; E-Mail: [email protected] 2 Departamento de Química Analítica, Facultad de Ciencias, Universidad de Zaragoza, c/ Pedro Cerbuna 12, 50009-Zaragoza, Spain; E-Mail: [email protected] * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +34-976-761-000; Fax: +34-976-761-590. Received: 28 March 2013; in revised form: 26 May 2013 / Accepted: 4 June 2013 / Published: 7 June 2013 Abstract: This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability. Keywords: lipid oxidation; Maillard reaction; ruminant meat flavour; Strecker reaction; thiamine degradation 1. Introduction The aromas that are released when meat is cooked, and the appearance and the aromas of the meal on the plate influence the acceptability. Once the meat enters the mouth, texture (tenderness, juiciness, fibrousness, greasiness, etc.), aroma, and taste are the main factors that influence the sensory quality of the product. -
ANALYSIS of ALTERNATIVES Public Version
ANALYSIS OF ALTERNATIVES Public Version Legal name of applicants: Dow Italia Srl Rohm and Haas France S.A.S. Submitted by: Dow Italia Srl Substance: 1,2-Dichloroethane (EC No. 203-458-1, CAS No. 107-06- 2) Use title: Industrial use as a sulphonation swelling agent of polystyrene-divinylbenzene copolymer beads in the production of strong acid cation exchange resins Use number: 1 Copyright ©2016 Dow Italia Srl. This document is the copyright of Dow Italia Srl and is not to be reproduced or copied without its prior authority or permission. Disclaimer This report has been prepared by Risk & Policy Analysts Ltd, with reasonable skill, care and diligence under a contract to the client and in accordance with the terms and provisions of the contract. Risk & Policy Analysts Ltd will accept no responsibility towards the client and third parties in respect of any matters outside the scope of the contract. This report has been prepared for the client and we accept no liability for any loss or damage arising out of the provision of the report to third parties. Any such party relies on the report at their own risk. Table of contents 1 Summary .............................................................................................................................. 1 1.1 Background to this analysis of alternatives .................................................................................... 1 1.2 Identification of potential alternatives for EDC and overall feasibility ........................................... 2 1.3 Technical feasibility -
Release66:Nwchem Documentation 1 Release66:Nwchem Documentation
Release66:NWChem Documentation 1 Release66:NWChem Documentation __NOTITLE__ NWChem 6. 6 User Documentation Overview __NOTITLE__ • Comprehensive Suite of Scalable Capabilities • Compiling NWChem • Getting Started • Top-level Directives • NWChem Architecture • Running NWChem System Description __NOTITLE__ • Charge • Geometry • Basis Sets • Effective Core Potentials • Relativistic All-electron Approximations Quantum Mechanical Methods __NOTITLE__ • Hartree-Fock (HF) Theory • Density Functional Theory (DFT) • Excited-State Calculations (CIS, TDHF, TDDFT) • Real-time TDDFT • Plane-Wave Density Functional Theory (plane-wave DFT) • Tensor Contraction Engine: CI, MBPT, and CC • MP2 • Coupled Cluster Calculations • Multiconfiguration SCF • Selected CI Quantum Molecular Dynamics • Plane-Wave Basis • Gaussian Basis Molecular Mechanics __NOTITLE__ • Prepare • Molecular Dynamics • Analysis Hybrid Approaches __NOTITLE__ • COSMO Solvation Model • SMD Model Release66:NWChem Documentation 2 • VEM Model • Hybrid Calculations with ONIOM • Combined quantum and molecular mechanics (QM/MM) • External charges (Bq) • 1D-RISM Potential Energy Surface Analysis __NOTITLE__ • Constraints for Optimization • Geometry Optimization (Minimization & Transition State Search) • Hessians & Vibrational Frequencies • Nudged Elastic Band (NEB) and Zero Temperature String Methods Electronic Structure Analysis __NOTITLE__ • Molecular Properties • Electrostatic Potential Charges • DPLOT Other Capabilities • Electron Transfer Calculations • VSCF • Dynamical Nucleation Theory Monte