scholarly journals Occurrence of Marine Ingredients in Fragrance: Update on the State of Knowledge

Chemistry ◽  
2021 ◽  
Vol 3 (4) ◽  
pp. 1437-1463
Author(s):  
Nacera Riad ◽  
Mohamed Reda Zahi ◽  
Naima Bouzidi ◽  
Yasmina Daghbouche ◽  
Ouassila Touafek ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Essential Oils ◽  
Small Molecules ◽  
Chemical Compounds ◽  
Sea Breeze ◽  
Flavor Compounds ◽  
Synthetic Compound ◽  
The Third ◽  
Halogenated Phenols ◽  
Polyunsaturated Aldehydes

The fragrance field of perfumes has attracted considerable scientific, industrial, cultural, and civilizational interest. The marine odor is characterized by the specific smell of sea breeze, seashore, algae, and oyster, among others. Marine odor is a more recent fragrance and is considered as one of the green and modern fragrances. The smells reproducing the marine environment are described due to their content of Calone 1951 (7-methyl-2H-1,5-benzodioxepin-3(4H)-one), which is a synthetic compound. In addition to the synthetic group of benzodioxepanes, such as Calone 51 and its derivatives, three other groups of chemical compounds seem to represent the marine smell. The first group includes the polyunsaturated cyclic ((+)-Dictyopterene A) and acyclic (giffordene) hydrocarbons, acting as pheromones. The second group corresponds to polyunsaturated aldehydes, such as the (Z,Z)-3,6-nonadienal, (E,Z)-2,6-nonadienal, which are most likely derived from the degradation of polyunsaturated fatty acids. The third group is represented by small molecules such as sulfur compounds and halogenated phenols which are regarded as the main flavor compounds of many types of seafood. This review exposes, most notably, the knowledge state on the occurrence of marine ingredients in fragrance. We also provide a detailed discussion on several aspects of essential oils, which are the most natural ingredients from various marine sources used in fragrance and cosmetics, including synthetic and natural marine ingredients.

FLAVOR DEVELOPMENT AND MICROBIOLOGY OF SWISS CHEESE-A REVIEW

1973 ◽  
Vol 36 (12) ◽  
pp. 593-609 ◽  
Author(s):  
T. Langsrud ◽  
G. W. Reinbold
Keyword(s):  
Fatty Acids ◽  
Carbonyl Compounds ◽  
Lactate Production ◽  
Flavor Compounds ◽  
Swiss Cheese ◽  
The Third ◽  
Keto Acids ◽  
Flavor Development ◽  
Eye Formation ◽  
Acetic Acids

This paper, the third of four, discusses the ripening and flavor production processes of Swiss cheese. First, general ripening changes are reviewed; then, a discussion of eye formation and body and texture changes follows. The important flavor compounds found in Swiss cheese are examined in detail beginning with consideration of the analytical methods used to isolate and measure fatty acids. The different volatile and nonvolatile fatty acids and their importance in Swiss cheese are considered, as well as production of propionic and acetic acids from lactate, production of keto acids, and lipolysis. Then, analyses for and significance of carbonyl compounds, alcohols, esters, lactones, hydrocarbons, and diacetyl are presented. Possibilities for production of these compounds by microorganisms are given. Subsequent sections deal with nitrogeneous compounds, degradation of caseins to peptides and amino acids and their importance to flavor, and end with a review of sulfur compounds present.

Fatty acid profile of milk from Nordestina donkey breed raised on Caatinga pasture

2021 ◽  
pp. 1-5
Author(s):  
Tayanna Bernardo Oliveira Nunes Messias ◽  
Susana Paula Alves ◽  
Rui José Branquinho Bessa ◽  
Marta Suely Madruga ◽  
Maria Teresa Bertoldo Pacheco ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Milk Fat ◽  
Fat Content ◽  
Donkey Milk ◽  
Fat Percentage ◽  
Mid Infrared ◽  
Milk Samples ◽  
The Third ◽  
Commercial Viability

Abstract In this research communication we describe the composition of fatty acids (FA) present in the milk of the Nordestina donkey breed, and how they differ during lactation. Milk samples were taken from 24 multiparous lactating Nordestina donkeys that grazed the Caatinga, comprising 5 animals at each of around 30, 60 and 90 d in milk (DIM) and a further 9 animals ranging from 120 to 180 DIM. The milk fat content was analysed by mid infrared spectroscopy and the FA profile by gas chromatography. The milk fat percentage ranged from 0.45 to 0.61%. The main FA found in milk were 16:0 and 18:1c9. These did not differ among DIM classes and comprised 23% and 25% of total FA. Notably, the α-Linolenic acid (18:3 n-3) was the third most abundant FA and differed (P < 0.05) with DIM, being lowest in the 30 and 60 DIM samples (around 10.7% of total FA) and highest in the 60 and 90 DIM classes (around 14.6% of total FA). The low-fat content and the FA profile of the donkey milk gives it potential as a functional ingredient, which could help to preserve the commercial viability of the Nordestina donkey breed.

scholarly journals Metabolic, gastrointestinal, and CNS neuropeptide effects of brain leptin administration in the rat

1999 ◽  
Vol 276 (5) ◽  
pp. R1425-R1433 ◽  
Author(s):  
Gertjan van Dijk ◽  
Randy J. Seeley ◽  
Todd E. Thiele ◽  
Mark I. Friedman ◽  
Hong Ji ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Energy Expenditure ◽  
Neuropeptide Y ◽  
Caloric Restriction ◽  
Resting Energy Expenditure ◽  
Corticotropin Releasing Hormone ◽  
Plasma Fatty Acids ◽  
The Third ◽  
Ad Libitum

To investigate whether brain leptin involves neuropeptidergic pathways influencing ingestion, metabolism, and gastrointestinal functioning, leptin (3.5 μg) was infused daily into the third cerebral ventricular of rats for 3 days. To distinguish between direct leptin effects and those secondary to leptin-induced anorexia, we studied vehicle-infused rats with food available ad libitum and those that were pair-fed to leptin-treated animals. Although body weight was comparably reduced (−8%) and plasma glycerol was comparably increased (142 and 17%, respectively) in leptin-treated and pair-fed animals relative to controls, increases in plasma fatty acids and ketones were only detected (132 and 234%, respectively) in pair-fed rats. Resting energy expenditure (−15%) and gastrointestinal fill (−50%) were reduced by pair-feeding relative to the ad libitum group, but they were not reduced by leptin treatment. Relative to controls, leptin increased hypothalamic mRNA for corticotropin-releasing hormone (CRH; 61%) and for proopiomelanocortin (POMC; 31%) but did not reduce mRNA for neuropeptide Y. These results suggest that CNS leptin prevents metabolic/gastrointestinal responses to caloric restriction by activating hypothalamic CRH- and POMC-containing pathways and raise the possibility that these peripheral responses to CNS leptin administration contribute to leptin’s anorexigenic action.

Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms

1997 ◽  
Vol 37 (2-3) ◽  
pp. 155-162 ◽  
Author(s):  
Blaise Ouattara ◽  
Ronald E Simard ◽  
Richard A Holley ◽  
Gabriel J.-P Piette ◽  
André Bégin
Keyword(s):  
Fatty Acids ◽  
Antibacterial Activity ◽  
Essential Oils ◽  
Meat Spoilage

Fatty acids and volatile flavor compounds in commercial plant‐based burgers

2021 ◽  
Vol 86 (2) ◽  
pp. 293-305
Author(s):  
Jiang He ◽  
Huaizhi Liu ◽  
Sampathkumar Balamurugan ◽  
Suqin Shao
Keyword(s):  
Fatty Acids ◽  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Commercial Plant ◽  
Volatile Flavor

Investigating the Effects of Major Ecological Factors on Essential Oils and Existing Chemical Compounds of Nepeta menthoides in Habitat Conditions

2015 ◽  
Vol 16 (SE) ◽  
pp. 457-459
Author(s):  
Mozhgan Omidi ◽  
Ali Akbar Imani
Keyword(s):  
Essential Oils ◽  
Standard Condition ◽  
Ecological Factors ◽  
Chemical Compounds ◽  
Hot Water ◽  
Research Station ◽  
Natural Habitats ◽  
Water Steam ◽  
North West ◽  
Specific Species

A native Iranian plant, Nepeta menthoides, located and distributed in the north west of Iran, is a gramineous, perennial plant species which belong s to mint family. Highlands of Sabalan Mountain, in Ardebil province, Shabil and Gotur Suyi regions are habitats for this specific species. This study enjoys samples collected from selective habitats in the stage of 50% flowering; moreover, the collected samples were dried in an appropriate and standard condition. Abooreyhan laboratory of Jungle and Pasture research institute was the place in which the above mentioned samples have undergone the process of essential oils, using the water steam method of distillation. The extracted components were gauged and identified by means of gas chromatography system connected to mass spectrograph. The results of the study distinctly indicated that in the habitat condition, the species grows in the highlands of Sabalan Mountain over the attitude of 3200 to 4000 meters, this specific species is highly visible in series and sandy clay hills, it is demonstrated that the density of the species has been increased as the height was increasing. Essential oil in the investigated area was ranging from 1.6% to 2.40%, admittedly, the least amount was in Gotur Suyi, while, the highest amount belonged to Shabil. Nineteen  chemical compounds were identified in samples collected from natural habitats, amongst all, the highest proportion belongs to 8,10-Cineole and Citronellol acetate.8,10- Cineole was ranging from 33 to 34 percent, the least amount was identified in Gotur Suyi region (before hot water spa) and the highest amount was observed between Gotur Suyi and Shabil. As mentioned earlier, Citronellol acetate was the second chemical compound, which was ranging from 16% to 31% and the least and the highest amount were known in Gotur suyi and Shabil, respectively. Samian medicinal plants research station possesses the highest level with the value of 57%.

scholarly journals Influence of Changes in Botanical Diversity and Quality of Wet Grasslands through Phenological Phases on Cow Milk Fatty Acid Composition

2020 ◽  
Vol 12 (16) ◽  
pp. 6320 ◽  
Author(s):  
Radisav Dubljević ◽  
Božidarka Marković ◽  
Dušica Radonjić ◽  
Danijela Stešević ◽  
Milan Marković
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Quality Index ◽  
Floristic Composition ◽  
The Third ◽  
Third Phase ◽  
Wet Grasslands ◽  
Phenological Phases

Natural pastures in Montenegro, together with natural meadows, are the most important forage source and comprise 95% of the used agricultural area (UAA). The aim of this study was to estimate the changes in grassland biomass, chemical and floristic composition and fatty acid composition in milk of cows grazed on Agrostis stolonifera semi-natural wet grassland in the Central region of Montenegro. Investigation was conducted during three phenological phases: early vegetative, optimal vegetative and full reproductive phase. The chemical composition of the grassland biomass was changed through the phenological phases. A significant increase during the experimental period in the content of dry matter and crude fibers and a decrease in crude protein content were determined. The pasture community consisted of 52 species, belonging to 19 families. The total amount of plant species classified as excellent, very good and good quality was 7.69%, while medium quality plants amounted to 13.46%, low quality plants to 19.23%, valueless plants to 34.62% and toxic plants to 25%. The total quality index was 4.166. The highest quality index of this community was in the second phenological phase, then in the third phase the lowest quality was in the first phenological phase. According to the floristic composition and biomass quality, this lowland pasture can be qualified as being of moderate to good quality. The content of milk fat, protein and solid non-fat (SNF) was increased from the first to the third vegetation phase, but the differences between the phases were not significant (p > 0.05). The content of a majority of saturated fatty acids (SFAs) also increased, while the total content of monounsaturated fatty acids (MUFAs) was high in the second phase and decreased significantly in the third phase. The content of polyunsaturated fatty acids (PUFAs) was constant in the first two phases, while it significantly decreased in the third phase. The highest content of most of MUFAs and PUFAs was obtained in the second phenological phase. The content of fatty acids in the third phase significantly affected (p < 0.05) by the phenological phase. This research contributes to the improvements in the grazing management of wet grasslands as well as the animal performances (milk yield and quality of milk).

scholarly journals Essential oils effect on rumen fermentation and biohydrogenation under in vitro conditions

2014 ◽  
Vol 59 (No. 10) ◽  
pp. 450-459 ◽  
Author(s):  
M. Gunal ◽  
A. Ishlak ◽  
A.A. AbuGhazaleh ◽  
W. Khattab
Keyword(s):  
Fatty Acids ◽  
Essential Oils ◽  
Dose Level ◽  
Volatile Fatty Acids ◽  
Rumen Fluid ◽  
Rumen Fermentation ◽  
Buffer Solution ◽  
Cinnamon Oil ◽  
Tea Tree

The effects of adding essential oils (EO) at different levels (125, 250, 500 mg/l) on rumen fermentation and biohydrogenation were examined in a rumen batch culture study. Treatments were: control without EO (CON), control with anise oil (ANO), cedar wood oil (CWO), cinnamon oil (CNO), eucalyptus oil (EUO), and tea tree oil (TEO). Essential oils, each dissolved in 1 ml of ethanol, were added to the culture flask containing 40 ml of buffer solution, 2 ml of reduction solution, 10 ml of rumen fluid, 25 mg of soybean oil, and 0.5 g of the diet. After 24 h of incubation in a water batch at 39&deg;C, three samples were collected from each flask and analyzed for ammonia-N, volatile fatty acids (VFA), and fatty acids (FA). Expect for CNO, the proportions of acetate, propionate, and acetate to propionate ratios were not affected (P &gt; 0.05) by EO addition. Addition of CWO, CNO, and TEO reduced total VFA concentrations (P &lt; 0.05) regardless of dose level. The ammonia-N concentration was greater in cultures incubated with EO regardless of dose level. Compared with the CON, the concentrations of C18:0 and trans C18:1 were reduced (P &lt; 0.05) with EO addition regardless of dose level. Compared with the CON, the concentration of linoleic acid was greater (P &lt; 0.05) when EO were added at 500&nbsp;mg/l. EO tested in this study had no effects on VFA profile but significantly reduced the formation of biohydrogenation products (C18:0 and trans C18:1).

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