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Thomas Hofmann - One of the best experts on this subject based on the ideXlab platform.
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Sensory-Directed Identification of Taste-Active Ellagitannins in American (Quercus Alba L.) and European Oak Wood (Quercus robur L.) and Quantitative Analysis in Bourbon Whiskey and Oak-Matured Red Wines
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Arne Glabasnia, Thomas HofmannAbstract:Aimed at increasing our knowledge on the sensory-active nonvolatiles migrating from oak wood into alcoholic beverages upon cooperaging, an aqueous ethanolic extract prepared from oak wood chips (Quercus Alba L.) was screened for its key taste compounds by application of the taste dilution analysis. Purification of the compounds perceived with the highest sensory impacts, followed by liquid chromatography/mass spectrometry as well as one-dimensional and two-dimensional NMR experiments, revealed the ellagitannins vescalagin, castalagin, and grandinin, the roburins A-E, and 33-deoxy-33-carboxyvescalagin as the key molecules imparting an astringent oral sensation. To the best of our knowledge, 33-deoxy-33-carboxyvescalagin has as yet not been reported as a phytochemical in Q. Alba L. In addition, the sensory activity of these ellagitannins was determined for the first time on the basis of their human threshold concentrations and dose/response functions. Furthermore, the ellagitannins have been quantitatively determined in extracts prepared from Q. Alba L. and Quercus robur L., respectively, as well as in bourbon whiskey and oak-matured red wines, and the sensory contribution of the individual compounds has been evaluated for the first time on the basis of dose/activity considerations.
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sensory directed identification of taste active ellagitannins in american Quercus Alba l and european oak wood Quercus robur l and quantitative analysis in bourbon whiskey and oak matured red wines
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Arne Glabasnia, Thomas HofmannAbstract:Aimed at increasing our knowledge on the sensory-active nonvolatiles migrating from oak wood into alcoholic beverages upon cooperaging, an aqueous ethanolic extract prepared from oak wood chips (Quercus Alba L.) was screened for its key taste compounds by application of the taste dilution analysis. Purification of the compounds perceived with the highest sensory impacts, followed by liquid chromatography/mass spectrometry as well as one-dimensional and two-dimensional NMR experiments, revealed the ellagitannins vescalagin, castalagin, and grandinin, the roburins A−E, and 33-deoxy-33-carboxyvescalagin as the key molecules imparting an astringent oral sensation. To the best of our knowledge, 33-deoxy-33-carboxyvescalagin has as yet not been reported as a phytochemical in Q. Alba L. In addition, the sensory activity of these ellagitannins was determined for the first time on the basis of their human threshold concentrations and dose/reponse functions. Furthermore, the ellagitannins have been quantitatively d...
Arne Glabasnia - One of the best experts on this subject based on the ideXlab platform.
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Sensory-Directed Identification of Taste-Active Ellagitannins in American (Quercus Alba L.) and European Oak Wood (Quercus robur L.) and Quantitative Analysis in Bourbon Whiskey and Oak-Matured Red Wines
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Arne Glabasnia, Thomas HofmannAbstract:Aimed at increasing our knowledge on the sensory-active nonvolatiles migrating from oak wood into alcoholic beverages upon cooperaging, an aqueous ethanolic extract prepared from oak wood chips (Quercus Alba L.) was screened for its key taste compounds by application of the taste dilution analysis. Purification of the compounds perceived with the highest sensory impacts, followed by liquid chromatography/mass spectrometry as well as one-dimensional and two-dimensional NMR experiments, revealed the ellagitannins vescalagin, castalagin, and grandinin, the roburins A-E, and 33-deoxy-33-carboxyvescalagin as the key molecules imparting an astringent oral sensation. To the best of our knowledge, 33-deoxy-33-carboxyvescalagin has as yet not been reported as a phytochemical in Q. Alba L. In addition, the sensory activity of these ellagitannins was determined for the first time on the basis of their human threshold concentrations and dose/response functions. Furthermore, the ellagitannins have been quantitatively determined in extracts prepared from Q. Alba L. and Quercus robur L., respectively, as well as in bourbon whiskey and oak-matured red wines, and the sensory contribution of the individual compounds has been evaluated for the first time on the basis of dose/activity considerations.
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sensory directed identification of taste active ellagitannins in american Quercus Alba l and european oak wood Quercus robur l and quantitative analysis in bourbon whiskey and oak matured red wines
Journal of Agricultural and Food Chemistry, 2006Co-Authors: Arne Glabasnia, Thomas HofmannAbstract:Aimed at increasing our knowledge on the sensory-active nonvolatiles migrating from oak wood into alcoholic beverages upon cooperaging, an aqueous ethanolic extract prepared from oak wood chips (Quercus Alba L.) was screened for its key taste compounds by application of the taste dilution analysis. Purification of the compounds perceived with the highest sensory impacts, followed by liquid chromatography/mass spectrometry as well as one-dimensional and two-dimensional NMR experiments, revealed the ellagitannins vescalagin, castalagin, and grandinin, the roburins A−E, and 33-deoxy-33-carboxyvescalagin as the key molecules imparting an astringent oral sensation. To the best of our knowledge, 33-deoxy-33-carboxyvescalagin has as yet not been reported as a phytochemical in Q. Alba L. In addition, the sensory activity of these ellagitannins was determined for the first time on the basis of their human threshold concentrations and dose/reponse functions. Furthermore, the ellagitannins have been quantitatively d...
Catherine Leclercq - One of the best experts on this subject based on the ideXlab platform.
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scientific opinion safety of smoke flavour primary product zesti smoke code 10 1 scientific opinion of the panel on food contact material enzymes flavourings and processing aids cef
2009Co-Authors: Arturo Anadon, David Bell, Monalise Binderup, Wilfried Bursch, Laurence Castle, Karlheinz Engel, Roland Franz, Nathalie Gontard, Trine Husoy, Catherine LeclercqAbstract:The Primary Product Zesti Smoke Code 10 is obtained from a specified mixture of the following woods: hickory (Carya ovata) and oak (Quercus Alba). The production of Zesti Smoke Code 10 comprises the following steps: (i) drying and sieving of the hardwood sawdust, (ii) heating of the dried sawdust in a specified reactor, (iii) condensing of the released smoke and (iv) separation of the aqueous part of the smoke condensate from precipitated tar. Essential parameters of the manufacturing process have been provided by the applicant.
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scientific opinion safety of smoke flavour primary product zesti smoke code 10 1 scientific opinion of the panel on food contact material enzymes flavourings and processing aids cef
2009Co-Authors: Arturo Anadon, David Bell, Monalise Binderup, Wilfried Bursch, Laurence Castle, Karlheinz Engel, Roland Franz, Nathalie Gontard, Trine Husoy, Catherine LeclercqAbstract:The Primary Product Zesti Smoke Code 10 is obtained from a specified mixture of the following woods: hickory (Carya ovata) and oak (Quercus Alba). The production of Zesti Smoke Code 10 comprises the following steps: (i) drying and sieving of the hardwood sawdust, (ii) heating of the dried sawdust in a specified reactor, (iii) condensing of the released smoke and (iv) separation of the aqueous part of the smoke condensate from precipitated tar. Essential parameters of the manufacturing process have been provided by the applicant.
M. Vikas - One of the best experts on this subject based on the ideXlab platform.
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Urbanization decreases the extent and variety of leaf herbivory for native canopy tree species Quercus rubra, Quercus Alba, and Acer saccharum
Urban Ecosystems, 2019Co-Authors: Sheila K. Schueller, Sophia Paul, Natalie Payer, Robin Schultze, M. VikasAbstract:The extent to which urban trees can support associated biodiversity and provide ecosystem services depends on how urbanization affects the relationship between plants and the herbivorous arthropods that feed on them. Previous studies suggest that urbanization tends to increase the abundance, but decrease the diversity of herbivorous arthropods, but also reveal that this pattern may be an artifact of a narrow focus on pests and ornamental plants. We aimed to assess the effect of urbanization on whole leaf herbivore communities of three native canopy trees, red oak ( Quercus rubra ) , white oak ( Quercus Alba ) , and sugar maple ( Acer saccharum ). For each species we compared the extent of herbivory (assessed as percent leaf loss) and diversity of herbivores (using the number of identifiable damage types as a proxy for feeding guild diversity) between sites in southeast Michigan that were more forested vs. more urbanized (with lower tree density and canopy coverage and higher percent hardscape and turf). We found that across all three species and sites compared, both the percent leaf area lost to herbivory and the number of different types of herbivory were consistently and significantly higher in forested than urbanized sites. While future studies are needed to confirm the mechanisms responsible, we conclude that at least for native canopy tree species, trees in more urbanized sites do not appear to experience higher herbivory, and instead support diminished herbivore communities compared to the same trees in a more forested setting.
Arturo Anadon - One of the best experts on this subject based on the ideXlab platform.
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scientific opinion safety of smoke flavour primary product zesti smoke code 10 1 scientific opinion of the panel on food contact material enzymes flavourings and processing aids cef
2009Co-Authors: Arturo Anadon, David Bell, Monalise Binderup, Wilfried Bursch, Laurence Castle, Karlheinz Engel, Roland Franz, Nathalie Gontard, Trine Husoy, Catherine LeclercqAbstract:The Primary Product Zesti Smoke Code 10 is obtained from a specified mixture of the following woods: hickory (Carya ovata) and oak (Quercus Alba). The production of Zesti Smoke Code 10 comprises the following steps: (i) drying and sieving of the hardwood sawdust, (ii) heating of the dried sawdust in a specified reactor, (iii) condensing of the released smoke and (iv) separation of the aqueous part of the smoke condensate from precipitated tar. Essential parameters of the manufacturing process have been provided by the applicant.
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scientific opinion safety of smoke flavour primary product zesti smoke code 10 1 scientific opinion of the panel on food contact material enzymes flavourings and processing aids cef
2009Co-Authors: Arturo Anadon, David Bell, Monalise Binderup, Wilfried Bursch, Laurence Castle, Karlheinz Engel, Roland Franz, Nathalie Gontard, Trine Husoy, Catherine LeclercqAbstract:The Primary Product Zesti Smoke Code 10 is obtained from a specified mixture of the following woods: hickory (Carya ovata) and oak (Quercus Alba). The production of Zesti Smoke Code 10 comprises the following steps: (i) drying and sieving of the hardwood sawdust, (ii) heating of the dried sawdust in a specified reactor, (iii) condensing of the released smoke and (iv) separation of the aqueous part of the smoke condensate from precipitated tar. Essential parameters of the manufacturing process have been provided by the applicant.
