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Synthesis and Structure of Tetrahedral [Zn(maltol)2Cl2], Exhibiting Monodentate Coordination of Neutral Maltol
Recrystallization of [Zn(malt) 2 (H 2 O) 1.5 ] (malt = maltolato(-1), C 6 H 5 O 3 ) from a concentrated aqueous solution acidified with HCl to pH 3.0 yielded...
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Maltol as a Novel Agent Protecting SH-SY5Y Cells Against Hemin-induced Ferroptosis
Ferroptosis triggered by hemin is regarded as a primary factor accounting for neuronal death secondary to intracerebral hemorrhage. Thus, compounds...
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Novel Synthesis of Maltol Capped Copper Nanoparticles and Their Synergistic Antibacterial Activity with Antibiotics
This study is the first-ever reported synthesis of maltol capped copper nanoparticles (McCuNPs) using maltol as a cap** agent by chemical reduction...
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A paper-based device for the colorimetric determination of ammonia and carbon dioxide using thiomalic acid and maltol functionalized silver nanoparticles: application to the enzymatic determination of urea in saliva and blood
A colorimetric assay was developed which has the capability of determining urea in biological samples. It is an origami paper-based sensor consisting...
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Characterization of the key aroma-active compounds in Yangjiang Douchi by sensory-directed flavor analysis
As a kind of traditional fermented soybean food in China, douchi produced in Yangjiang is widely used in Cantonese cuisine and prepared foods and is...
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Simultaneous Determination of Maltol, Ethyl Maltol, Vanillin, and Ethyl Vanillin in Foods by Isotope Dilution Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry
Maltol, ethyl maltol, vanillin, and ethyl vanillin are food additives frequently used as flavor enhancers or stabilizers in food. In order to...
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Synthesis, X-Ray Crystal Structure, and Catalytic Epoxidation Property of an Oxovanadium(V) Complex with Hydrazone and Ethyl Maltol Ligands
A new oxovanadium(V) complex [VO(BH)(EM)], where BH = N′ -(2-hydroxybenzylidene)-4-trifluoromethylbenzohydrazide, EM = ethyl maltol, is synthesized...
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Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars
Hydrolyzed vegetable proteins (HVPs) are widely used food flavorings. This study investigated the volatiles formed in thermally reacted model systems...
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Odour-active compounds in liquid malt extracts for the baking industry
An odorant screening by gas chromatography–olfactometry (GC–O) and a crude aroma extract dilution analysis (AEDA) applied to the volatiles isolated...
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Elsholtzia rugulosa: Phytochemical Profile and Antioxidant, Anti-Alzheimer’s Disease, Antidiabetic, Antibacterial, Cytotoxic and Hepatoprotective Activities
Elsholtzia rugulosa Hemsl., a species of the Labiatae family, has a long history of use as a honey plant, herbal tea, and folk medicine in China....
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Biorefinery Product and Energy Potential of Araucária angustifolia bark (BERTOL.) O. Kuntze
AbstractThe objective of this study was to characterize the tree bark of Araucaria angustifolia , for estimate the energy potential of this biomass...
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Sugar Reduction: Product Challenges, Approaches, and Application of Flavors
Sugar reductionSugar reduction in processed foods and beverages is the most prominent global phenomena in recent years due to sugar’s high...
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Three novel complexes of copper: synthesis, characterization, crystal structure, HSA-binding and docking studies, and antiproliferative activity
The present study aims to synthesize new copper(II) complexes in the presence of maltol, sodium saccharin and 3-hydroxyflavone. Characterization of...
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Browning Reactions
After studying this chapter, you will be able to:
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Iron Supplementation
After the presentation of the currently available oral iron (II) and iron (III) preparations for the treatment of iron deficiency and their...
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Investigation of volatile profiles and odor-active compounds in Osmanthus fragrans var. aurantiacus separated by different polarities using GC/MS, GC-olfactometry and electronic-nose system
This research investigated volatiles and odor active compounds in Osmanthus fragrans var. aurantiacus . Heterocyclics were mainly extracted from...
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Bioactive Compounds and Biological Activities of Vietnamese Ginseng (Panax vietnamensis Ha et Grushv.)
The Vietnamese ginseng (Panax vietnamensis Ha et Grush.) (VG) belongs to the Araliaceae family and is an endemic species in the Central Highlands of...
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Aromabildung
Neben Geschmacksstoffen, die die sensorische Wahrnehmung der Eindrücke salzig, süß, bitter, sauer oder umami vermitteln, sind in Lebensmitteln...
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Effect of self-induced anaerobiosis fermentation (SIAF) in the volatile compounds and sensory quality of coffee
Specialty coffee has become increasingly consumed in recent years. The growth of the specialty coffee market has also led to a greater appreciation...
