dimethyl disulfide/kapsasrohi

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Leht 1 alates 16 tulemused

Chemical Composition and Aroma Evaluation of Essential Oils from Skunk Cabbage (Symplocarpus foetidus).

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Two sample preparation methods, namely hydrodistillation (HD) and solvent-assisted flavor evaporation (SAFE), have been used to investigate the essential oils of the aerial parts (leaves and stems) of Symplocarpus foetidus, a plant with a characteristic odor, by gas chromatography mass spectrometry

One more step toward a push-pull strategy combining both a trap crop and plant volatile organic compounds against the cabbage root fly Delia radicum.

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The "push-pull" strategy aims at manipulating insect pest behavior using a combination of attractive and repulsive stimuli using either plants derived volatile organic compounds or insect host plant preferences. In a field experiment using broccoli as a crop, we combined in a "push-pull" context the

Olfactory responses of Plutella xylostella natural enemies to host pheromone, larval frass, and green leaf cabbage volatiles.

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The parasitoids Trichogramma chilonis (Hymenoptera: Trichogrammatidae) and Cotesia plutellae (Hymenoptera: Braconidae), and the predator Chrysoperla carnea (Neuroptera: Chrysopidae), are potential biological control agents for the diamondback moth, Plutella xylostella (Lepidoptera: Yponomeutidae).

The Effect of pH and Temperature on Cabbage Volatiles During Storage.

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During storage of shredded cabbage, characteristic sulfurous volatile compounds are formed affecting cabbage aroma both negatively and positively. Selected ion flow tube-mass spectrometry (SIFT-MS) was used to measure the concentration of cabbage volatiles during storage. The volatile levels of

On-line detection of root-induced volatiles in Brassica nigra plants infested with Delia radicum L. root fly larvae.

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Plants emit various volatile organic compounds (VOCs) upon herbivore attack. These VOC emissions often show temporal dynamics which may influence the behavior of natural enemies using these volatiles as cues. This study analyzes on-line VOC emissions by roots of Brassica nigra plants under attack by

Antimicrobial activity of sulfur compounds derived from cabbage.

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Selected sulfur compounds found in cabbage and its fermentation product, sauerkraut, were tested for minimum inhibitory concentration (MIC) against growth of 15 species of bacteria and 4 species of yeasts. S-Methyl-L-cysteine sulfoxide, sinigrin, and dimethyl sulfide at 500 ppm were not inhibitory

Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science.

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The main contributors to the cooked off-flavor in heat-sterilized lychee juice (HLJ) were studied by means of molecular sensory science. The HLJ which elicited cooked cabbage/potato and onion/garlic off-flavor was compared with fresh lychee juice (FLJ) having desired sensory attributes via chemical

Nuclear magnetic resonance- and gas chromatography/mass spectrometry-based metabolomic characterization of water-soluble and volatile compound profiles in cabbage vinegar.

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Non-targeted metabolomic analyses employing nuclear magnetic resonance- and gas chromatography/mass spectrometry-based techniques were applied for an in-depth characterization of cabbage vinegar, an original agricultural product made from cabbage harvested in Tsumagoi, Japan. Water-soluble and

Transient methemoglobinemia suspected secondary to ingestion of Brassica species in a dog.

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This case report describes methemoglobinemia in a dog suspected to be the result of consumption of a large volume of fermented bok choy. The patient presented with clinical signs and co-oximetry consistent with methemoglobinemia without ingestion of a known toxin. A large volume of fermented bok

The effect of ozone fumigation on the biogenic volatile organic compounds (BVOCs) emitted from Brassica napus above- and below-ground.

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The emissions of BVOCs from oilseed rape (Brassica napus), both when the plant is exposed to clean air and when it is fumigated with ozone at environmentally-relevant mixing ratios (ca. 135 ppbv), were measured under controlled laboratory conditions. Emissions of BVOCs were recorded from combined

Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach.

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The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur

Characterization and Removal of Buddy Off-Flavor in Maple Syrup.

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Buddy maple syrup is characterized by an unpleasant cabbage-like flavor occurring generally toward the end of the sap harvest season. Occurrence of buddy off-flavor leads to a decrease in syrup value and economic loss for the industry. It is therefore relevant to characterize the off-flavor in order

Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate.

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The objective of this study was to determine the effects of holding time of liquid retentate on flavor of spray-dried whey proteins: Cheddar whey protein isolate (WPI) and Mozzarella 80% whey protein concentrate (WPC80). Liquid WPC80 and WPI retentate were manufactured and stored at 3°C. After 0, 6,

The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder.

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Off-flavors in whey protein negatively influence consumer acceptance of whey protein ingredient applications. Clear acidic beverages are a common application of whey protein, and recent studies have demonstrated that beverage processing steps, including acidification, enhance off-flavor production

Identification of a widespread monomolecular odor differentially attractive to several Delia radicum ground-dwelling predators in the field.

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Dimethyl disulfide (DMDS) was identified as a major volatile constituent of Brassica napus roots heavily infested by Delia radicum, the cabbage root fly. Attractiveness of this widespread compound was tested in the field in a naturally complex odorous environment. By using an original setup

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