2007-flavour and fragrance journal

1 Flavour of Food

Awad S. Sth Dakota State Univ, Dairy Sci Dept, Brooking, SD 57007,USA. Texture and flavour development in Ras cheese made from raw andpasteurised milk. Food Chem 97, (3) 394-400 (2006)

Baranauskiene R, Venskutonis PR, Dewettinck K, Verhe R. Kaunas UnivTechnol, Dept Food Technol, Radvilenu Pl 19, LT-50015 Kaunas, Lithua-nia. Properties of oregano (Origanum vulgare L.), citronella (Cymbopogonnardus G.), and marjoram (Marjorana hortensis L.) flavors encapsulatedinto milk protein-based matrices. Food Res Int 39, (4) 413-425 (2006)

Boland AB, Delahunty CM, Van Ruth SM*. *Univ Coll Cork, Dept Food& Nutr Sci, Western Rd, Cork, Rep Ireland. Influence of the texture ofgelatin gels and pectin gels on strawberry flavour release and perception.Food Chem 96, (3) 452-460 (2006)

Carunchia Whetstine ME, Drake MA*, Nelson BK, Barbano DM. *NCState Univ, Dept Food Sci, SE Dairy Foods Res Ctr, Raleigh, NC 27695,USA. Flavor profiles of full-fat and reduced fat cheese and cheese fatmade from aged cheddar with the fat removed using a novel process. JDairy Sci 89, (2) 505-517 (2006)

Cayot N. UMR FLAVIC INRA/ENESAD, 17 rue Sully, BP 86510,FR-21079 Dijon, France. Preliminary tests on a flavoured model system:Elaboration process and rheological characterization of a custard dessert.Flavour Fragr J 21, (1) 25-29 (2006)

Conde-Petit B, Escher F, Nuessli J. ETH, Inst Food Sci & Nutr, CH-8092Zurich, Switzerland. Structural features of starch-flavor complexation infood model systems. Trends Food Sci Technol 17, (5) 227-235 (2006)

De Souza MDCA, Vasquez P, Del Mastro NL, Acree TE*, Lavin EH.*Cornell Univ, Dept Food Sci & Technol, 630 W Nth St, Geneva, NY14456, USA. Characterization of cachaca and rum aroma. J Agric FoodChem 54, (2) 485-488 (2006)

Ghosh S, Peterson DG, Coupland JN*. *Penn State Univ, Dept Food Sci,Borland Lab 103, University Park, Pa 16802, USA. Effects of dropletcrystallization and melting on the aroma release properties of a modeloil-in-water emulsion. J Agric Food Chem 54, (5) 1829-1837 (2006)

Guichard E. INRA, UMR-INRA-ENESAD-FLAVIC, 17 rue Sully,FR-21065 Dijon, France. Flavour retention and release from protein solu-tions. Biotechnol Adv 24, (2) 226-229 (2006)

Madene A, Jacquot M, Scher J, Desobry S. Inst Natl Polytech Lorraine,Lab Sci & Genie Alimentaires, 2 Ave Foret Haye, BP 172, FR-54505Vandoeuvre les Nancy, France. Flavour encapsulation and controlled re-lease - A review. Int J Food Sci Technol 41, (1) 1-21 (2006)

Nongonierma AB, Springett M, Le Quere JL, Cayot P, Voilley A*. *UnivBourgogne 1, ENSBANA, Esplanade Erasme, FR-21000 Dijon, France.Flavour release at gas/matrix interfaces of stirred yoghurt models. IntDairy J 16, (2) 102-110 (2006)

Velez-Ruiz J, Hernando I*, Gonzalez-Tomas L, Perez-Munuera I, QuilesA, Tarrega A, lluch MA, Costell E. *Univ Politecn, Dept TecnolAlimentos, AC 22012, ES-46071 Valencia, Spain. Rheology and micro-structure of custard model systems with cross-linked waxy maize starch.Flavour Fragr J 21, (1) 30-36 (2006)

2 Fragrances

Abate A, Allievi M, Brenna E*, Fuganti C, Gatti FG, Serra S. *PolitecnMilan, Ist Riconoscimento Mol, CNR, Dipt Chim Mat & Ingn Chim, ViaMancinelli 7, IT-20131 Milan, Italy. Enzymatic approach to and odor de-scription of the twelve enantiomerically pure isomers of Pelargene. HelvChim Acta 89, (2) 177-189 (2006)

Filippi JJ, Fernandez X*, Lizzani-Cuvelier L, Loiseau AM. *UnivNice-Sophia Antipolis, Lab Aromes Syntheses Interactions, Parc Valrose,FR-06108 Nice 2, France. Syntheses and olfactory characteristics of fla-vouring and perfuming lactone thiono-analogues. Flavour Fragr J 21, (1)175-185 (2006)

Levrand B, Herrmann A*. *Firmenich SA, Corp R&D Div, PO Box 239,CH-1211 Geneva 8, Switzerland. Light-induced controlled release of fra-grance aldehydes from 1-alkoxy-9,10-anthraquinones for applications infunctional perfumery. Flavour Fragr J 21, (3) 400-409 (2006)

3 Essential Oils

Abdelwahed A, Hayder N, Kilani S, Mahmoud A, Chibani J, HammamiM, Chekir-Ghedira L, Ghedira K*. *Fac Pharm, Lab Pharmacognosie, rueAvicenne, TN-5000 Monastir, Tunisia. Chemical composition andantimicrobial activity of essential oils from Tunisian Pituranthos tortuosus(Coss.) Maire. Flavour Fragr J 21, (1) 129-133 (2006)

Aburjai T, Hudaib M, Cavrini V. Univ Jordan, Dept Pharmaceut Sci,Amman, Jordan. Composition of the essential oil from Jordaniangermander (Teucrium polium L.). J Essent Oil Res 18, (1) 97-99 (2006)

Afsharypuor S, Sepehrnejad S. Isfahan Univ Med Sci, Fac Pharm &Pharmaceut Sci, Isfahan, Iran. Analysis of the volatile constituents of theseeds, roots, leaves and whole flowering plant of Lepidium latifolium L. JEssent Oil Res 18, (1) 106-107 (2006)

Alagic S, Stancic I, Palic R, Stojanovic G, Lepojevic Z. Selekcija InstSugar Beet, Aleksinac 18220, Serbia. Chemical composition of the super-critical CO2 extracts of the Yaka, Prilep and Otlja tobaccos. J Essent OilRes 18, (2) 185-188 (2006)

Albuquerque MRJR, Silveira ER, Lemos TLG, Souza EB, Nascimento RF,Pessoa ODL*. *Univ Fed Ceara, Dept Quim Organ & Inorgan, CtrCiencias, BR-60021-970 Fortaleza, CE, Brazil. Volatile composition ofEupatorium pauciflorum H. B. K. (Asteraceae). Flavour Fragr J 21, (1)92-94 (2006)

In order to keep subscribers up-to-date with the latest developments in their field, John Wiley & Sons are providing a current awareness service in each is-sue of the journal. The bibliography contains newly published material in the field of flavour and fragrance. Each bibliography is divided into 7 sections: 1Flavour of food; 2 Fragrances; 3 Essential oils; 4 Food constituents; 5 Taints & off-flavours; 6 Sensory evaluation & psychophysics; 7 Apparatus & meth-odology. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevantto any one of these headings, that section will be omitted.

Copyright © 2007 John Wiley & Sons, Ltd.

FLAVOUR AND FRAGRANCE JOURNALFlavour Fragr. J. 2007; 22: 89-100Published online in Wiley InterScience (www.interscience.wiley.com). DOI:10.1002/ffj.1752

Current awareness in flavour and fragrance(12 weeks journals. Search ended 6th. Sept. 2006)

Andrade EHA, Zoghbi MDG*, Silva ACM. *Museu Paraense EmilioGoeldi, Dept Bot, CP 399, BR-66040-170 Belem, Para, Brazil. Constitu-ents of the essential oil of Myrciaria tenella (DC.) O. Berg. J Essent OilRes 18, (1) 93-94 (2006)

Andriamanantoanina H, Ramaroson L, Raminosoa T, Ratsimbason M,Casabianca H, Grenier-Loustalot MF*. *CNRS, Serv Cent Anal, BP22,FR-69390 Vernaison, France. Chemical composition and biological activ-ity of essential oil of Phellolophium madagascariensis Baker (Umbelli-fereae). J Essent Oil Res 18, (2) 231-233 (2006)

Apel MA, Sobral M, Zuanazzi JA, Henriques AT*. *UFRGS, ProgPos-Grad Ciencias Farmaceut, Av Ipiranga 2752, BR-90610-000 PortoAlegre, RS, Brazil. Essential oil composition of four Plinia species(Myrtaceae). Flavour Fragr J 21, (3) 565-567 (2006)

Barazandeh MM. Res Inst Forests & Rangelands, POB 13185-116, Teh-ran, Iran. Essential oil composition of Nepeta menthoides Boiss. et Bushefrom Iran. J Essent Oil Res 18, (2) 144-145 (2006)

Barrero AF, Herrador MM, Arteaga R, Del Moral JFQ, Sanchez-Fernandez E, Akssira M, Aitigri M, Mellouki F, Akkad S. UniversidadGranada, Dept Quim Organ, Campus Fuentenueva s/n, ES-18071 Granada,Spain. Chemical composition of the essential oil from the leaves ofJuniperus phoenicea L. from North Africa. J Essent Oil Res 18, (2)168-169 (2006)

Baruah A, Nath SC*. *CSIR Reg Res Lab, Div Med Aromat & EconPlants, IN-785006 Jorhat, India. Leaf essential oils of Cinnamomumglanduliferum (Wall) Meissn and Cinnamomum glaucescens (Nees)Meissn. J Essent Oil Res 18, (2) 200-202 (2006)

Barzargani YT, Almasirad A, Amin G, Shafiee A*. *Tehran UniversityMedical Science, Department Organic Chemistry, Tehran, Iran. Chemicalcomposition of the essential oils of Astrodaucus persicus (Boiss.) Druderoot, stem/leaves and flowers/fruits. Flavour Fragr J 21, (2) 294-296(2006)

Baser KHC, Demirci B, Iscan G, Hashimoto T, Demirci F, Noma Y,Asakawa Y*. *Tokushima Bunri Univ, Fac Pharm Sci, 180 Yamashiro-cho, Tokushima 770 8055, Japan. The essential oil constituents andantimicrobial activity of Anthemis aciphylla Boiss. var. discoidea Boiss.Chem Pharm Bull Tokyo 54, (2) 222-225 (2006)

Baser KHC, Ozek G, Ozek T, Duran A. Anadolu Univ, DeptPharmacognosy, TR-26470 Eskisehir, Turkey. Composition of the essen-tial oil of Centaurea huber-morathii Wagenitz isolated from seeds bymicrodistillation. Flavour Fragr J 21, (3) 568-570 (2006)

Bazdi B, Oller-Lopez JL, Cuerva JM, Oltra JE*, Mansour AI. *UnivGranada, Dept Quim Organ, Campus Fuentenueva s/n, ES-18071 Granada,Spain. Composition of the essential oil from the seeds of Abies marocana.J Essent Oil Res 18, (2) 160-161 (2006)

Bhan MK, Dhar AK, Choudhary DK, Rekha K, Balyan SS, Khan S,Agarwal SG, Shawl AS. Reg Res Lab, Canal Rd, IN-180001 Jammu Tawi,India. Geranium (Pelargonium sp. ‘hybrid’) essential oil in subtropical andtemperate regions of Jammu and Kashmir. Flavour Fragr J 21, (3)527-530 (2006)

Biondi DM, Sari M, Ghani ZA, Ruberto G*. *Inst CNR Chim Biomol,Via Santuario 110, IT-95028 Valverde, CT, Italy. Essential oil of AlgerianSaccocalyx satureioides Coss. et Durieu. Flavour Fragr J 21, (3) 546-548(2006)

Block S, Flamini G, Brkic D, Morelli I, Quetin-Leclercq J*. *LabPharmacognosie, UCL 7230-CHAM, Ave E Mounier 72, BE-1200Bruxelles, Belgium. Analysis of the essential oil from leaves of Crotonzambesicus Muell. Arg. growing in Benin. Flavour Fragr J 21, (2)222-224 (2006)

Borek TT, Hochrien JM, Irwin AN. Sandia Nat Labs, Materials Character-ization Dept, PO Box 5800, Albuquerque, NM 87185, USA. Compositionof the essential oil of white sage, Salvia apiana. Flavour Fragr J 21, (3)571-572 (2006)

Borges R, Rojas LB*, Cegarra JA, Usubillaga A. *Univ Los Andes, FacFarm, Inst Investigaciones, Merida, Venezuela. Study of the essential oilsfrom the leaves and flowers of Lepechinia conferta (Benth) Epl. FlavourFragr J 21, (1) 155-157 (2006)

Boti JB, Yao PA, Koukoua G, N’Guessan TY, Casanova J*. *Univ Corse,UMR CNRS 6134, Equipe Chim & Biomasse, Rte Sanguinaires,FR-20000 Ajaccio, France. Components and chemical variability ofIsolona campanulata Engler & Diels leaf oil. Flavour Fragr J 21, (1)166-170 (2006)

Bousmaha L, Boti JB, Bekkara FA, Castola V, Casanova J*. *Univ Corse,UMR CNRS 6134, Equipe Chim & Biomasse, Rte Sanguinaires,FR-20000 Ajaccio, France. Infraspecific chemical variability of the essen-tial oil of Lavandula dentata L. from Algeria. Flavour Fragr J 21, (2)368-372 (2006)

Bozin B, Mimica-Dukic N*, Simin N, Anackov G. *Univ Novi Sad, DeptChem, trg D Obradov 3, Novi Sad 21000, Serbia. Characterization of thevolatile composition of essential oils of some Lamiaceae spices and theantimicrobial and antioxidant activities of the entire oils. J Agric FoodChem 54, (5) 1822-1828 (2006)

Brophy JJ, Goldsack RJ, Forster PI. Univ NSW, Sch Chem Sci, Sydney,NSW 2052, Australia. Leaf oils of the Australian species of the genusHaplostichanthus (Annonaceae). J Essent Oil Res 18, (1) 64-67 (2006)

Brophy JJ, Goldsack RJ, Forster PI. Address as above. What is the smellof the “fruit salad plant”?: The leaf oil of Leionema ambiens (Rutaceae). JEssent Oil Res 18, (2) 131-133 (2006)

Brophy JJ, Goldsack RJ, Forster PI. Address as above. Chemistry of theAustralian gymnosperms part VIII. The leaf oil of Prumnopitys ladei(Podocarpaceae). J Essent Oil Res 18, (2) 212-214 (2006)

Brophy JJ, Goldsack RJ, Forster PI. Address as above. A preliminary ex-amination of the leaf oils of the genus Xanthostemon (Myrtaceae) in Aus-tralia. J Essent Oil Res 18, (2) 222-230 (2006)

Bulatovic VM, Vajs VE, Aljancic IT, Milosavljevic SM, Djokovic DD,Petrovic SD. Inst Med Plant Res Dr Josif Pancic, Tadeusa Koscuska 1,Belgrade 11000, Serbia. Chemical composition of Tanacetum larvatum es-sential oil. J Essent Oil Res 18, (2) 126-128 (2006)

Cavalli JF, Tomi F, Bernardini AF, Casanova J*. *Univ Corse, UMRCNRS 6134, Equipe Chim & Biomasse, Rte Sanguinaires, FR-20000Ajaccio, France. Chemical variability of the essential oil of Helichrysumfaradifani Sc. Ell. from Madagascar. Flavour Fragr J 21, (1) 111-114(2006)

Cioni PL, Morelli L, Andolfi L, Macchia M, Ceccarini L*. *Dipt Agron &Gest Agrecosistema, Via S Michele degli Scalzi, IT-256124 Pisa, Italy.Qualitative and quantitative analysis of essential oils of five lines Steviarebaudiana Bert. genotypes cultivated in Pisa (Italy). J Essent Oil Res 18,(1) 76-79 (2006)

De Moura NF, Strapazzon JO, Loro F, Morel AF, Flach A. Univ FedSanta Maria, Dept Quim, Santa Maria, RS, Brazil. Composition of the leafoils of Rutaceae: Zanthoxylum hyemale A. St. Hill, Z. rhoifolium Lam. andZ. rugosum A. St. Hill et. Tul. J Essent Oil Res 18, (1) 4-5 (2006)

Di Bella G, Serrao L, Salvo F, Lo Turco V, Croce M, Dugo G. UnivMessina, Dipt Sanita Publ Vet, Pol SS Annunziata, IT-98168 Messina, It-aly. Pesticide and plasticizer residues in biological citrus essential oilsfrom 2003-2004. Flavour Fragr J 21, (3) 497-501 (2006)

Dob T, Chelghoum C. Ecol Normale Superieure, Lab Mol Bio-actives &Valorisation Biomasse, BP 92, Kouba-Algiers, Algeria. Chemical compo-sition of the essential oil of Artemisia judaica L. from Algeria. FlavourFragr J 21, (2) 343-347 (2006)

Dogan E, Duman H, Tosun A, Kurkcuoglu M, Baser KHC*. *AnadoluUniv, Dept Pharmacognosy, TR-26470 Eskisehir, Turkey. Essential oilcomposition of the fruits of Seseli resinosum Freyn et Sint. and Seselitortuosum L. growing in Turkey. J Essent Oil Res 18, (1) 57-59 (2006)

Duquesnoy E, Dinh NH, Castola V*, Casanova J. *Univ Corse, UMRCNRS 6134, Equipe Chim & Biomasse, Rte Sanguinaires, FR-20000Ajaccio, France. Composition of a pyrolytic oil from Cupressus funebrisEndl. of Vietnamese origin. Flavour Fragr J 21, (3) 453-457 (2006)

Erdurak CS, Coskun M, Demirci B, Baser KHC. Ankara Univ, DeptPharmaceut Bot, TR-06100 Tandogan, Ankara, Turkey. Composition ofthe essential oil of fruits and roots of Ferulago isaurica Pesmen and F.syriaca Boiss. (Umbelliferae) from Turkey. Flavour Fragr J 21, (1)118-121 (2006)

Esmaeili A, Namatollahi F, Rustaiyan A*, Moazami N, Masoudi S,Bamasian S. *IA Univ, Dept Chem, Sci & Res Campus, PO Box14515-775, Tehran, Iran. Volatile constituents of Achillea pachycephala,A. oxyodonta and A. biebersteinii from Iran. Flavour Fragr J 21, (2)253-256 (2006)

Farah A, Afifi A, Fechtal M, Chhen A, Satrani B, Talbi M, Chaouch A.Inst Nat Plantes Med & Aromat, BP 8862, MA-30100 Fez, Atlas, Mo-rocco. Fractional distillation effect on the chemical composition of Moroc-can myrtle (Myrtus communis L.) essential oils. Flavour Fragr J 21, (2)351-354 (2006)

Fernandez X, Pintaric C, Lizzani-Cauvelier L, Loiseau AM, Morello A,Pellerin P. Fac Sci Nice Sophia-Antipolis, Lab Aromes Syntheses Interac-tions, Parc Valrose, FR-06108 Nice 2, France. Chemical composition ofabsolute and supercritical carbon dioxide extract of Aframomummelegueta. Flavour Fragr J 21, (1) 162-165 (2006)

Figueiredo AC, Barroso JG, Pedro LG, Fontinha SS, Sim-Sim M, SergioC, Luis L, Scheffer JJC. Univ Lisbon, DBV, Ctr Biotecnol Vegetal,PT-1749-016 Lisbon, Portugal. Asterella africana (Mont.) A. Evans grownon Madeira and in mainland Portugal: Morphological data and composi-tion of the essential oil. Flavour Fragr J 21, (3) 534-538 (2006)

Copyright 2007 John Wiley & Sons, Ltd. Flavour Fragr. J. 2007; 22: 89-100

90 CURRENT AWARENESS IN FLAVOUR AND FRAGRANCE

Fonseca AM, Pessoa ODL, Lemos TLG*, Nascimento RF. *Univ FedCeara, Dept Quim Organ & Inorgan, CP 12200, BR-60451-790 Fortaleza,Ceara, Brazil. Constituents of the essential oil of Capraria biflora fromnortheast Brazil. J Essent Oil Res 18, (2) 158-159 (2006)

Garcia Vallejo MC, Moujir L*, Burillo J, Leon Guerra L, Gonzalez M,Diaz-Penate R, San Andres L, Gutierrez Luis J, Lopez Blanco F, Ruiz deGalarreta CM. *Univ La Laguna, Dept Microbiol & Biol Celular,ES-38206 La Laguna, Tenerife, Spain. Chemical composition and biologi-cal activities of the essential oils of Salvia canariensis. Flavour Fragr J21, (1) 72-76 (2006)

Garcia-Vallejo MC, Moujir L*, Burillo J, Guerra LL, Gonzalez M, PenateRD, San Andres L, Luis JG, Blanco FL, Ruiz de Galarreta CM. *Univ LaLaguna, Dept Microbiol & Biol Celular, ES-38206 La Laguna, Tenerife,Spain. Chemical composition and biological activities of the essential oilsof Salvia canariensis. Flavour Fragr J 21, (2) 277-281 (2006)

Gibka J, Glinski M*. *Warsaw Tech Univ, Fac Chem, Noakowskiego 3,PL-00664 Warsaw, Poland. Synthesis and olfactory properties of 2-alkyl-alkanals, analogues of 2-methylundecanal. Flavour Fragr J 21, (3)480-483 (2006)

Glamoclija J, Sokovic M, Vukojevic J, Milenkovic I, Van GriensvenLJLD. Inst Biol Res Dr Sinisa Stankovic, Despota Steffana 142, Belgrade11000, Serbia. Chemical composition and antifungal activities of essentialoils of Satureja thymbra L. and Salvia pomifera ssp calycina (Sm.) Hayek.J Essent Oil Res 18, (1) 115-117 (2006)

Gogus F, Ozel MZ, Lewis AC. Univ Gaziantep, Food Engn Dept,TR-27310 Gaziantep, Turkey. Extraction of essential oils of leaves andflowers of Achillea monocephala by superheated water. Flavour Fragr J21, (1) 122-128 (2006)

Gohari AR, Hadjiakhoondi A, Sadat-Ebrahimi E, Saeidnia S, Shafiee A*.*Tehran Univ Med Sci, Dept Chem, Tehran, Iran. Composition of the vol-atile oils of Satureja spicigera C. Koch Boiss. and S. macrantha C. A.Mey from Iran. Flavour Fragr J 21, (2) 348-350 (2006)

Gohari AR, Hadjiakhoondi A, Sadat-Ebrahimi E, Saeidnia S, Shafiee A*.*Address as above. Composition of the volatile oils of Satureja spicigeraC. Koch Boiss. and S. macrantha C. A. Mey from Iran. Flavour Fragr J21, (3) 510-512 (2006)

Goncalves MJ, Cavaleiro C, Da Cunha AP, Salgueiro LR. Univ Coimbra,Lab Farmacognosia, CEF, PT-3000 Coimbra, Portugal. Chemical composi-tion and antimicrobial activity of the commercially available oil of Lumachequen (Molina) A. Gray. J Essent Oil Res 18, (1) 108-110 (2006)

Harzallah-Skhiri F, Jannet HB, Hammami S, Mighri Z. Ecol Super Horti-culture & Elevage Chott-Meriem, Lab Biol Veg & Bot, TN-4042Chott-Meriem, Tunisia. Variation of volatile compounds in two Prosopisfarcta (Banks et Sol.) Eig. (Fabales, Fabaceae = Leguminosae) popula-tions. Flavour Fragr J 21, (3) 484-487 (2006)

Hernandez-Arteseros JA, Vila R, Canigueral S*, Cruz SM, Caceres A.*Univ Barcelona, Unitat Farmacol & Farmacognosia, Avda Diagonal 643,ES-08028 Barcelona, Spain. Composition of the essential oil of Lippiachiapasensis Loes. J Essent Oil Res 18, (1) 6-9 (2006)

Ibanez J, Usubillaga A*. *Universidad Los Andes, Fac Farm, InstInvestigaciones, Merida, Venezuela. The essential oil of Espeletia schultziiof different altitudinal populations. Flavour Fragr J 21, (2) 286-289(2006)

Iranshahi M, Amin G*, Sourmaghi MS, Shafiee A, Hadjiakhoondi A.*Tehran Univ Med Sci, Dept Pharmacognosy, PO Box 14155-6451, Teh-ran, Iran. Sulphur-containing compounds in the essential oil of the root ofFerula persica Willd. var. persica. Flavour Fragr J 21, (2) 260-261(2006)

Iscan G, Kirimer N, Kurkcuoglu M, Arabaci T, Kupeli E, Baser KHC.Anadolu Univ, Dept Pharmacognosy, TR-26740 Eskisehir, Turkey. Bio-logical activity and composition of the essential oils of Achilleaschischkinii Sosn. and Achillea aleppica DC. subsp aleppica. J Agric FoodChem 54, (1) 170-173 (2006)

Javidnia K, Miri R, Kamalinejad M, Khazraii H. Shiraz Univ Med Sci,Med & Nat Prod Chem Res Ctr, PO Box 71345-1149, Shiraz, Iran. Chem-ical composition of the volatile oil aerial parts of Valeriana sisymbriifoliaVahl. grown in Iran. Flavour Fragr J 21, (3) 516-518 (2006)

Javidnia K, Miri R, Kamalinejad M, Mehdipour AR. Address as above.Composition of the essential oil of Diplotaenia cachrydifolia Boiss. fromIran. J Essent Oil Res 18, (1) 86-87 (2006)

Javidnia K, Moein MR, Ayatollahi M, Moein S, Amoozegar Z, RustaiyanA. Address as above. Constituents of stem oil of Zhumeria majdae Rech.from Iran. J Essent Oil Res 18, (1) 91-92 (2006)

Javidnia K, Rezai H, Miri R, Jafari A. Address as above. Composition ofthe essential of Stachys obtusicrena Boiss. from Iran. J Essent Oil Res 18,(2) 146-148 (2006)

Jirovetz L, Buchbauer G, Abraham GT, Shafi MP. Univ Vienna, DeptPharmaceut Chem, Althanstr 14, AT-1090 Vienna, Austria. Chemicalcomposition and olfactoric characterization of Acmella radicans (Jacq.)R.K. Jansen var. radicans from southern India. Flavour Fragr J 21, (1)88-91 (2006)

Jirovetz L, Buchbauer G, Denkova Z, Stoyanova A, Murgov I, Gearon V,Birkbeck S, Schmidt E, Geissler M. Univ Vienna, Dept Clin Pharm & Di-agnostics, Althanstr 14, AT-1090 Vienna, Austria. Comparative study onthe antimicrobial activities of different sandalwood essential oils of variousorigin. Flavour Fragr J 21, (3) 465-468 (2006)

Judzentiene A, Butkiene R. Inst Chem, A Gostauto 9, LT-01108 Vilnius,Lithuania. Chemical composition of the essential oils of wild Helichrysumarenarium (L.) with differently colored inflorescences from eastern Lithua-nia. J Essent Oil Res 18, (1) 80-83 (2006)

Kabouche A, Touafek O, Nacer A, Kabouche Z*, Bruneau C. *UnivMentouri Constantine, LOST, Campus Chaabet Ersas, DZ-25000Constantine, Algeria. Volatile oil constituents of Teucrium atratum Pomelfrom Algeria. J Essent Oil Res 18, (2) 175-177 (2006)

Kasali AA, Ekundayo O, Paul C, Konig WA, Eshilokun AO, Ige B. UnivIbadan, Dept Chem, Ibadan, Oyo State, Nigeria. 1,2:3,4-Diepoxy-p-menthane and 1,4-epoxy-p-menth-2-ene: Rare monoterpenoids from theessential oil of Chenopodium ambrosioides L var. ambrosioides leaves. JEssent Oil Res 18, (1) 13-15 (2006)

Kubmarawa D, Ogunwande IA, Okorie DA, Olawore NO, Kasali AA. FedUniv Technol Yola, Dept Chem, PMB 2076, Yola, Adamawa State, Nige-ria. Constituents of the essential oils of Boswellia dalzielii Hutch. from Ni-geria. J Essent Oil Res 18, (2) 119-120 (2006)

Kukic J, Petrovic S*, Pavlovic M, Couladis M, Tzakou O, Niketic M.*Fac Pharm, Inst Pharmacognosy, Vojvode Stepe 450, YU-11221 Bel-grade, Serbia. Composition of essential oil of Stachys alpina L. ssp.dinarica Murb.. Flavour Fragr J 21, (3) 539-542 (2006)

Kurkcuoglu M, Baser KHC, Iscan G, Malyer H, Kaynak G. Anadolu Univ,Dept Pharmacognosy, Eskisehir, Turkey. Composition and anticandidal ac-tivity of the essential oil of Chaerophyllum byzantinum Boiss. FlavourFragr J 21, (1) 115-117 (2006)

Lesueur D, Ban NK, Bighelli A*, Muselli A, Casanova J. *UnivCorse-CNRS, Equipe Chim & Biomasse, Rte Sanguinaires, FR-20000Ajaccio, France. Analysis of the root oil of Fokienia hodginsii (Dunn)Henry et Thomas (Cupressaceae) by GC, GC-MS and 13C-NMR. FlavourFragr J 21, (1) 171-174 (2006)

Liu J, Nan P, Tsering Q, Tsering T, Bai Z, Wang L, Liu Z, Zhong Y*.*Fudan Univ, MOE Key Lab Biodiversity Sci & Ecol Engn, CN-200433Shanghai, Peoples Rep China. Volatile constituents of the leaves and flow-ers of Salvia przewalskii Maxim. from Tibet. Flavour Fragr J 21, (3)435-438 (2006)

Lorenzo D, Loayza I, Dellacassa E*. *Univ Republic, Fac Quim, AvdaGeneral Flores 2124, UR-11800 Montevideo, Uruguay. Composition andchiral characterization of the essential oil of Buddleja tucumanensis fromBolivia. Flavour Fragr J 21, (1) 95-98 (2006)

Macchioni F, Perrucci S, Cioni P, Morelli L, Castilho P, Cecchi F. UnivPisa, Dipt Patol Anim Profilassi & Igeiene Alimenti, IT-56100 Pisa, Italy.Composition and acaricidal activity of Laurus novocanariensis and Laurusnobilis essential oils against Psoroptes cuniculi. J Essent Oil Res 18, (1)111-114 (2006)

Machan T, Korth J, Liawruangrath B, Liawruangrath S, Pyne SG*. *UnivWollongong, Dept Chem, Wollongong, NSW 2522, Australia. Composi-tion and antituberculosis activity of the volatile oil of Heliotropiumindicum Linn. growing in Phitsanulok, Thailand. Flavour Fragr J 21, (2)265-267 (2006)

Maia JGS, Andrade EHA, Carreira LMM, Oliveira J. Fed Univ Para, DeptEngn Quim & Alimentos, Ctr Tecnol, BR-66075-900 Belem, Para, Brazil.Essential oil composition from Duguetia species (Annonaceae). J EssentOil Res 18, (1) 60-63 (2006)

Mangathayaru K, Amitabha G, Rajeev R, Kaushik VVK. Sri RamachandraMed Coll & Res Inst DU, Coll Pharm, IN-600116 Chennai, India. Volatileconstituents of Leucas aspera (Willd.) Link. J Essent Oil Res 18, (1)104-105 (2006)

Maric S, Maksimovic M, Milos M*. *Univ Split, Dept Biochem & FoodChem, Teslina 10/V, HR-21000 Split, Croatia. The impact of the localityaltitudes and stages of development on the volatile constituents of Salviaofficinalis L. from Bosnia and Herzegovina. J Essent Oil Res 18, (2)178-180 (2006)

Masoudi S, Rustaiyan A*, Azar PA, Larijani K. *IA Univ, Dept Chem,Cent Tehran Branch, POB 14515-775, Tehran, Iran. Composition of theessential oils of Cyclotrichium straussii (Bornm.) Rech. f. and Phlomispungens Willd. from Iran. J Essent Oil Res 18, (1) 16-18 (2006)


CURRENT AWARENESS IN FLAVOUR AND FRAGRANCE 91

Mastelic J, Jerkovic I, Mesic M. Univ Split, Dept Organ Chem & NatProd, N Tesle 10/V, HR-21000 Split, Croatia. Volatile constituents fromflowers, leaves, bark and wood of Prunus mahaleb L. Flavour Fragr J 21,(2) 306-313 (2006)

Mathew J, Sabulal B, George V*, Dan M, Shiburaj S. *Trop Bot Garden& Res Inst, Phytochem Div, IN-695562 Thiruvananthapuram, India.Chemical composition and antimicrobial activity of the leaf oil ofAmomum cannicarpum (Wight) Bentham ex Baker. J Essent Oil Res 18,(1) 35-37 (2006)

Meccia G, Rosquete C, Rojas LB, San Feliciano A. Univ Los Andes, InstInvestig, Merida, Venezuela. New labdane derivative from the essential oilof Acalypha plicata Mull.Arg. Flavour Fragr J 21, (3) 559-561 (2006)

Mevy JP, Bessiere JM, Rabier J, Dherbomez M, Ruzzier M, Millogo J,Viano J. Univ Provence, UFR DENTES & SVTE, Lab Dynamique & Re-sources Vegetal EA 2202, 3 pl Victor Hugo, FR-13331 Marseille, France.Composition and antimicrobial activities of the essential oil of Triumfettarhomboidea Jacq. Flavour Fragr J 21, (1) 80-83 (2006)

Mirjalili MH, Salehi P*, Badi HN, Sonboli A. *Shahid Beheshti Univ,Dept Phytochem, Med Plants & Drug Res Inst, PO Box 19835-389, Evin,Tehran, Iran. Volatile constituents of the flowerheads of three Echinaceaspecies cultivated in Iran. Flavour Fragr J 21, (2) 355-358 (2006)

Miyazawa M, Yamafuji C. Kinki Univ, Dept Appl Chem, Kowakae,Higashiosaka-shi, Osaka 577 8502, Japan. Inhibition of acetyl-cholinesterase activity by tea tree oil and constituent terpenoids. FlavourFragr J 21, (2) 198-201 (2006)

Mortez-Semnami K, Akbarzadeh M, Changizi S. Mazandaran Univ MedSci, Fac Pharm, PO Box 48175-861, Sari, Iran. Essential oils compositionof Stachys byzantina, S. inflata, S. lavandulifolia and S. laxa from Iran.Flavour Fragr J 21, (2) 300-303 (2006)

Mortez-Semnani K, Saeedi M, Akbarzadeh M, Moshiri K. MazandaranUniv Med Sci, Fac Pharm, PO Box 48175-861, Sari, Iran. The essential oilcomposition of Onosma microcarpum DC. Flavour Fragr J 21, (2)314-316 (2006)

Morteza-Semnani K, Saeedi M, Changizi S. Address as above. The essen-tial oil composition of Hypericum scabrum L. from Iran. Flavour Fragr J21, (3) 513-515 (2006)

Morteza-Semnani K, Akbarzadeh M, Moshiri K. Mazandaran Univ MedSci, Dept Med Chem, PO Box 48175-861, Sari, Iran. The essential oilcomposition of Eupatorium cannabinum L. from Iran. Flavour Fragr J 21,(3) 521-523 (2006)

Morteza-Semnani K. Address as above. Composition of the essential oil ofTanacetum polycephalum Schultz Bip. J Essent Oil Res 18, (2) 129-130(2006)

Morteza-Semnani K. Address as above. Essential oil composition ofLallemantia iberica Fisch et C.A. Mey. J Essent Oil Res 18, (2) 164-165(2006)

Narita H, Yatagai M*, Ohira T. *Univ Tokyo, Grad Sch Agr & Life Sci,Tokyo 113 8657, Japan. Chemical composition of the essential oils frombogwood of Cryptomeria japonica D. Don.. J Essent Oil Res 18, (1) 68-70(2006)

Nath SC, Baruah A, Kanjilal PB. CSIR, Div Med Aromatic & EconPlants, IN-785006 Jorhat, India. Chemical composition of the leaf essentialoil of Cinnamomum pauciflorum Nees. Flavour Fragr J 21, (3) 531-533(2006)

Navaei MN, Mirza M, Dini M. Res Inst Forest & Rangelands, PO Box13185-116, Tehran, Iran. Chemical composition of the essential oils ofRubia tinctorum L. aerial parts from Iran. Flavour Fragr J 21, (3) 519-520(2006)

Nazaruk J, Gudej J, Majda T, Gora J. Med Univ, Department Pharma-cognosy, ul Mickiewicza 2A, PL-15089 Bialystok, Poland. Investigation ofthe essential oil of Erigeron acris L. herb. J Essent Oil Res 18, (1) 88-90(2006)

Norouzi-Arasi H, Yavari I*, Chalabian F, Kiarostami V, Ghaffarzadeh F,Nasirian A. *Tarbiat Modarres Univ, Dept Chem, PO Box 14115-175,Tehran, Iran. Chemical constituents and antimicrobial activities of the es-sential oil of Acroptilon repens (L.) DC. Flavour Fragr J 21, (2) 247-249(2006)

Norouzi-Arasi H, Yavari I*, Kia-Rostami V, Jabbari R, Ghasvari-JahromiM. *Address as above. Volatile constituents of Stachys inflata Benth. fromIran. Flavour Fragr J 21, (2) 262-264 (2006)

Ouamba JM, Ouabonzi A, Ekouya A, Bessiere JM, Menut C, Abena AA,Banzouzi JT. Univ Marien, Unite Chim Vegetal & Vie, NGOUABI, BP69, Brazzaville, Congo. Volatile constituents of the essential oil leaf ofLantana salvifolia Jacq. (Verbenaceae). Flavour Fragr J 21, (1) 158-161(2006)

Ozek G, Ozek T, Baser KHC*, Duran A, Sagiroglu M. *Anadolu Univ,Dept Pharmacognosy, TR-26470 Eskisehir, Turkey. Comparison of essen-tial oil of Xanthogalum purpurascens Lallem. obtained via different isola-tion techniques. J Essent Oil Res 18, (2) 181-184 (2006)

Ozer H, Kilic H, Gulluce M, Sahin F. Ataturk Univ, Dept Field Crops,TR-25240 Erzurum, Turkey. Essential oil composition of Tanacetumsorbifolium (Boiss.) Grierson from Turkey. Flavour Fragr J 21, (3)543-545 (2006)

Ozer H, Sokmen M, Gulluce M, Adiguzel A, Kilic H, Sahin F, Sokmen A,Baris O. Address as above. In vitro antimicrobial and antioxidant activitiesof the essential oils and methanol extracts of Hyssopus officinalis L. sspangustifolius. Ital J Food Sci 18, (1) 73-83 (2006)

Pagula FP, Baeckstrom P. Eduardo Mondlane Univ, Dept Chem, POB275, Maputo, Mozambique. Studies on essential oil-bearing plants fromMozambique: Part II. Volatile leaf oil of needles of Pinus elliottii Engelm.and Pinus taeda L. J Essent Oil Res 18, (1) 32-34 (2006)

Pala-Paul J, Copeland LM, Brophy JJ, Goldsack RJ. Univ ComplutenseMadrid, Dipt Biol Vegetal I Bot, ES-28040 Madrid, Spain. Essential oilcomposition of two variants of Prostanthera lasianthos Labill. from Aus-tralia. Biochem Syst Ecol 34, (1) 48-55 (2006)

Pala-Paul J, Perez-Alonso MJ, Velasco-Negueruela A, Ballesteros MT,Sanz J. Univ Complutense Madrid, Dept Biol Vegetal I Bot, ES-28040Madrid, Spain. Essential oil composition of Sideritis hirsuta L. fromGuadalajara Province, Spain. Flavour Fragr J 21, (3) 410-415 (2006)

Pande C, Chanotiya CS. Kumaun Univ, Dept Chem, IN-263002 Naini Tal,India. Constituents of the leaf oil of Curcuma longa L. from Uttaranchal. JEssent Oil Res 18, (2) 166-167 (2006)

Pandey-Rai S, Mallavarapu GR, Naqvi AA, Yadav A, Kumar Rai S,Srivastava S, Singh D, Mishra R, Kumar S*. *Nat Ctr Plant Genom Res,PO Box 10531, JNU Campus, IN-110067 New Delhi, India. Volatile com-ponents of leaves and flowers of periwinkle Catharanthus roseus (L.) G.Don from New Delhi. Flavour Fragr J 21, (3) 427-430 (2006)

Pavlovic M, Tzakou O, Petrakis PV, Couladis M*. *Univ Athens, DeptPharmacognosy & Chem Natl Prod, Panepistimiopolis, GR-15771 Athens,Greece. The essential oil of Hypericum perforatum L., Hypericumtetrapterum Fries and Hypericum olympicum L. growing in Greece. Fla-vour Fragr J 21, (1) 84-87 (2006)

Pavlovic M, Kovacevic N*, Tzakou O, Couladis M. *Univ Belgrade, DeptPharmacog, Vojvode Stepe, Belgrade, Serbia. Essential oil composition ofAnthemis triumfetti (L.) DC. Flavour Fragr J 21, (2) 297-299 (2006)

Peterson A, Machmudah S, Roy BC, Goto M*, Sasaki M, Hirose T.*Kumamoto Univ, Dept Appl Chem & Biochem, Kurokami 2-39-1,Kumamoto 860 8555, Japan. Extraction of essential oil from geranium(Pelargonium graveolens) with supercritical carbon dioxide. J ChemTechnol Biotechnol 81, (2) 167-172 (2006)

Petrovic S, Ristic M, Milenkovic M, Kukic J, Antic-Stankovic J, NiketicM. Fac Pharm, Inst Pharmacognosy, Vojvode Stepe 450, Belgrade 11221,Serbia. Composition and antimicrobial activity of essential oil of Stachysplumosa Griseb. Flavour Fragr J 21, (2) 250-252 (2006)

Pino JA, Marbot R, Sauri E, Zumarraga C. IIIA, Ctra Guatao km 3 1/2,CU-19200 Havana, Cuba. Volatile components of sapote [Pouteria sapota(Jacq.) H. E. Moore et Stern] fruit. J Essent Oil Res 18, (1) 22-23 (2006)

Pino JA, Marbot R, Fuentes V. Address as above. Aromatic plants fromwestern Cuba. VI. Composition of the leaf oils of Murraya exotica L.,Amyris balsamifera L, Severinia buxifolia (Poir.) Ten. and Triphasiatrifolia (Burm.f.) P. Wilson. J Essent Oil Res 18, (1) 24-28 (2006)

Pino JA, Marbot R, Delgado A, Zumarraga C, Sauri E. Address as above.Volatile constituents of propolis from honey bees and stingless bees fromYucatan. J Essent Oil Res 18, (1) 53-56 (2006)

Pino JA, Marbot R, Fuentes V. Address as above. Aromatic plants fromwestern Cuba IV. Composition of the leaf oils of Clausena lansium(Lour.) Skeels and Swinglea glutinosa (Blanco) Merr. J Essent Oil Res 18,(2) 139-141 (2006)

Pino JA, Marbot R, Payo A, Chao D, Herrera P. Address as above. Aro-matic plants from western Cuba VII. Composition of the leaf oils ofPsidium wrightii Krug et Urb, Lantana involucrata L., Cinnamomummontanum (Sw.) Berchtold et J. Persl. and Caesalpinia violacea (Mill.)Standley. J Essent Oil Res 18, (2) 170-174 (2006)

Purkayastha J, Nath SC*, Klinkby N. *Reg Res Lab, IN-785006 Jorhat,India. Essential oil of the rhizome of Curcuma zedoaria (Christm.) Rosc.native to northeast India. J Essent Oil Res 18, (2) 154-155 (2006)

Rai SK, Mallavarapu GR, Pandey-Rai S, Srivastava S, Singh D, Mishra R,Kumar S*. *NCPGR, JNU Campus, POB 10531, IN-110067 New Delhi,India. Constituents of the flower oil of Carissa opaca growing in theAravalli mountain range at New Delhi. Flavour Fragr J 21, (2) 304-305(2006)



Raina VK, Verma SC, Dhawan S, Khan M, Ramesh S, Singh SC, YadavA, Srivastava SK*. *CIMAP, PO CIMAP, IN-226015 Lucknow, India. Es-sential oil composition of Murraya exotica from the plains of northern In-dia. Flavour Fragr J 21, (1) 140-142 (2006)

Ramanoelina PAR, Rasoarahona RE, Gaydou EM*. *Univ Aix MarseilleIII, Lab Phytochim Marseille, UMR CNRS 6171, FR-13397 Marseille 20,France. Chemical composition of Ravensara aromatica Sonn. leaf essen-tial oils from Madagascar. J Essent Oil Res 18, (2) 215-217 (2006)

Rameshkumar KB, George V*, Shiburaj S. *Trop Bot Garden & Res Inst,Phytochem Div, Pacha Palode, IN-695562 Thiruvananthapuram, India.Chemical constituents and antimicrobial activity of the leaf oil ofCinnamomum filipedicellatum Kosterm. J Essent Oil Res 18, (2) 234-236(2006)

Rezaee MB, Jaimand K*, Karimi M. *Res Inst Forest & Rangelands, DeptMed Plants & By-Prod, POB 13185, Tehran, Iran. Chemical constituentsof the essential oil from Astragalus microcephalus Willd. J Essent Oil Res18, (1) 84-85 (2006)

Rezaee MB, Jaimand K*, Assareh MH. *Address as above. Chemical con-stituents of the leaf and flower oils from Anthemis altissima L. var.altissima from Iran. J Essent Oil Res 18, (2) 152-153 (2006)

Rezazadeh S, Hamedani MP, Dowlatabadi R, Yazdani D, Shafiee A*.*Tehran Univ Med Sci, Dept Chem, Tehran, Iran. Chemical compositionof the essential oils of Stachys schtschegleevii Sosn. and Stachys balansaeBoiss & Kotschy from Iran. Flavour Fragr J 21, (2) 290-293 (2006)

Ribeiro WHF, Arriaga AMC*, Andrade-Neto M, Vasconcelos JN, Santi-ago GMP, Nascimento RF. *Univ Fed Ceara, Dept Quim Organ &Inorgan, CP 12200, BR-60021-970 Fortaleza, Ceara, Brazil. Compositionof the essential oil of Guarea macrophylla Vahl. spp tuberculata(Meliaceae) from Northeast of Brazil. J Essent Oil Res 18, (1) 95-96(2006)

Robles-Zepeda RE, Molina-Torres J, Lozoya-Gloria E, Lopez MG*. *IPN,Dept Biotecnol & Bioquim, Ctr Investigacion Estudios Avanzados,MX-36500 Irapuato, Guanajuato, Mexico. Volatile organic compounds ofleaves and flowers of Montanoa tomentosa. Flavour Fragr J 21, (2)225-227 (2006)

Rustaiyan A, Masoudi S, Ameri N, Samiee K, Monfared A. Islam AzadUniv, Dept Chem, Sci & Res Campus, POB 14515-775, Tehran, Iran. Vol-atile constituents of Ballota aucheri Boiss., Stachys benthamiana Boiss.and Perovskia abrotanoides Karel. growing wild in Iran. J Essent Oil Res18, (2) 218-221 (2006)

Salehi P, Nejad-Ebrahimi S, Sefidkon F. Shahid Beheshti Univ Med Sci,Med Plants & Drug Res Inst, POB 19835-389, Tehran, Iran. Essential oilcomposition of Stenotaenia nudicaulis Boiss. from Iran. J Essent Oil Res18, (2) 162-163 (2006)

Samiee K, Akhgar MR, Rustaiyan A*, Masoudi S. *Islam Azad Univ,Dept Chem, Cent Tehran Branch, POB 14515-775, Tehran, Iran. Composi-tion of the volatiles of Ferulago carduchorum Boiss. et Hausskn. andLevisticum officinale Koch. obtained by hydrodistillation and extraction. JEssent Oil Res 18, (1) 19-21 (2006)

Saroglou V, Dorizas N, Kypriotakis Z, Skaltsa HD*. *Univ Athens, DeptPharmacognosy & Chem Nat Prod, GR-15771 Athens, Greece. Analysis ofthe essential oil composition of eight Anthemis species from Greece. JChromatogr A 1104, (1-2) 313-322 (2006)

Sashidhara KV, Verma RS, Ram P. CIMAP, Resource Ctr, PO Dairy FarmNagla, Pantnagar, IN-263149 Udham Singh Nagar, Uttaranchal, India. Es-sential oil composition of Matricaria recutita L. from the lower region ofthe Himalayas. Flavour Fragr J 21, (2) 274-276 (2006)

Sati S, Mathela CS*. *Kumaun Univ, Dept Chem, IN-263002 Naini Tal,India. Volatile constituents in the root and leaf oils of Valerianapyrolaefolia Decne. J Essent Oil Res 18, (1) 29-31 (2006)

Savikin-Fodulovic KP, Zdunic GM, Tasic SR. Institute Medical PlantsResearch, Tadeusa Koscuska 1, Belgrade, Serbia. Essential oil of Seselirigidum Waldst. et Kit. var. rigidum. J Essent Oil Res 18, (2) 156-157(2006)

Sefidkon F, Jamzad Z. Res Inst Forest & Rangelands, PO Box 13185-116,Tehran, Iran. Essential oil analysis of Iranian Satureja edmondi and S.isophylla. Flavour Fragr J 21, (2) 230-233 (2006)

Senatore F, Landolfi S, Celik S, Bruno M. Univ Naples Federico II, DiptChim Sostanze Nat, Via Domenico Montesano 49, IT-80131 Naples, Italy.Volatile components of Centaurea calcitrapa L. and Centaureasphaerocephala L. ssp. sphaerocephala, two Asteraceae growing wild inSicily. Flavour Fragr J 21, (2) 282-285 (2006)

Setzer WN, Noletto JA, Lawton RO. Univ Alabama, Dept Chem,Huntsville, Al 35899, USA. Chemical composition of the floral essentialoil of Randia matudae from Monteverde, Costa Rica. Flavour Fragr J 21,(2) 244-246 (2006)

Sharma RK, Kotoky R, Bhattacharyya PR. Region Res Lab, Div Plant Sci& Ecol, IN-785006 Jorhat, Assam, India. Volatile oil from the leaves ofCallistemon lanceolatus D.C. grown in north-eastern India. Flavour FragrJ 21, (2) 239-240 (2006)

Shen X, Gao Y, Su Q*. *Univ Sci & Technol China, Dept Chem,CN-230026 Hefei, Anhui, Peoples Rep China. Constituents of the essentialoil of Rhizoma polygonati. Flavour Fragr J 21, (3) 556-558 (2006)

Singh G, Marimuthu P, De Heluani CS, Catalan CAN. DDU GorakhpurUniv, Dept Chem, IN-273009 Gorakhpur, India. Antioxidant and biocidalactivities of Carum nigrum (seed) essential oil, oleoresin, and their se-lected components. J Agric Food Chem 54, (1) 174-181 (2006)

Srivastava AK, Srivastava SK, Syamsundar KV. CIMAP, PO CIMAP,IN-226015 Lucknow, India. Volatile composition of Curcuma angustifoliaRoxb. rhizome from central and southern India. Flavour Fragr J 21, (3)423-426 (2006)

Srivastava SK, Mallavarapu GR, Rai SK, Singh D, Mishra R, Pandev-RaiS, Kumar S*. *NCPGR, JNU Campus, PO Box 10531, IN-110067 NewDelhi, India. Composition of the essential oils of the leaves and flowers ofRhus mysurensis Heyne ex Wight & Arn growing in the Aravalli mountainrange at New Delhi. Flavour Fragr J 21, (2) 228-229 (2006)

Stojanovic G, Palic I, Ursic-Jankovic J. Fac Natl Sci & Maths, DeptChem, Visegradska 33, YU-18000 Nis, Serbia. Composition andantimicrobial activity of the essential oil of Micromeria cristata andMicromeria juliana. Flavour Fragr J 21, (1) 77-79 (2006)

Su YC, Ho CL, Wang EIC. Taiwan Forestery Res Inst, Div Wood Cellu-lose, 53 Nanhai Rd, Taipei 100, Taiwan. Analysis of leaf essential oilsfrom the indigenous five conifers of Taiwan. Flavour Fragr J 21, (3)447-452 (2006)

Suliman FEO, Fatope MO*, Al-Saidi SH, Al-Kindy SMZ, Marwash RG.*Sultan Qaboos Univ, Dept Chem, PO Box 36, Al-Khod 123, SultanOman. Composition and antimicrobial activity of the essential oil ofPluchea arabica from Oman. Flavour Fragr J 21, (3) 469-471 (2006)

Sylvestre M, Legault J, Lavoie S, Pichette A*. *Univ Quebec, Lab Anal &Separat Essences Vegetales, Chicoutimi, PQ, Canada G7H 2B1. Investiga-tion of leaf essential oil of Myrica gale L. from Quebec: Purification andanalysis of oxygenated fractions. J Essent Oil Res 18, (1) 38-41 (2006)

Takahashi K, Tsutsumi Y, Ohtani H, Katsuki T. Yamagata Univ, Sect For-est Environm & Resources, Wakaba machi 1-23, Tsuruoka 997 8555, Ja-pan. Variation of fragrance constituents in the leaves of Prunus. BiochemSyst Ecol 34, (2) 127-135 (2006)

Tchoumbougnang F, Zollo PHA, Avlessi F, Alitonou GA, SohounhloueDK, Ouamba JM, Tsomambet A, Okemy-Andissa N, Dagne E, AgnanietH, Bessiere Jm, Menut C*. *ENSCM, 8 rue Ecole Normale, FR-34296Montpellier 5, France. Variability in the chemical compositions of the es-sential oils of five Ocimum species from tropical African area. J EssentOil Res 18, (2) 194-199 (2006)

Tkachev AV, Korolyuk EA, Letchamo W*. *Rutgers State Univ, DeptBiochem & Microbiol, New Brunswick, NJ 08901, USA. Volatile oil-bear-ing flora of Siberia VIII: Essential oil composition and antimicrobial activ-ity of wild Solidago virgaurea L. from the Russian Altai. J Essent Oil Res18, (1) 46-50 (2006)

Tkachev AV, Korolyuk EA, Konig W, Kuleshova YV, Letchamo W*.*Address as above. Chemical screening of volatile oil-bearing flora of Si-beria VIII: Variations in chemical composition of the essential oil of wildgrowing Seseli buchtormense (Fisch ex Sprengel) W. Koch from differentaltitudes of Altai Region. J Essent Oil Res 18, (1) 100-103 (2006)

Tkachev AV, Korolyuk EA, Letchamo W*. *Address as above. Chemicalscreening of volatile oil-bearing flora of Siberia IX. Variations in chemicalcomposition of the essential oil of Heteropappus altaicus Willd.(Novopokr.) growing wild at different altitudes of Altai Region, Russia. JEssent Oil Res 18, (2) 149-151 (2006)

Tosun A, Kurkcuoglu M, Dogan E, Duman H, Baser KHC*. *AnadoluUniv, Dept Pharmacognosy, TR-26470 Eskisehir, Turkey. Essential oilcomposition of Seseli petraeum M. Bieb. and Seseli andronakii Woron.growing in Turkey. Flavour Fragr J 21, (2) 257-259 (2006)

Trillini B, Pintore G, Chessa M, Menghini L. Univ Urbino, Ist Bot, ViaBramante 28, IT-61029 Urbino, Italy. Essential oil composition ofTordylium apulum L. from Italy. J Essent Oil Res 18, (1) 51-52 (2006)

Tuberoso CG, Barra A, Angioni A, Sarritzu E, Pirisi FM. Univ Cagliari,Dipt Tossicol, Via Osped 72, IT-09124 Cagliari, Italy. Chemical composi-tion of volatiles in sardinian myrtle (Myrtus communis L.) alcoholic ex-tracts and essential oils. J Agric Food Chem 54, (4) 1420-1426 (2006)

Tunalier Z, Candan NT, Demirci B, Baser KHC. Anadolu Univ, DeptPharmacognosy, TR-26470 Eskisehir, Turkey. The essential oil composi-tion of Acroptilon repens (L.) DC. of Turkish origin. Flavour Fragr J 21,(3) 462-464 (2006)



Vallverdu C, Vila R, Tomi F, Carhuapoma M, Casanova J, Canigueral S*.*Univ Barcelona, Unitat Farmacol & Farmacognosia, Av Diagonal 643,ES-08028 Barcelona, Spain. Composition of the essential oil from leavesand twigs of Luma chequen. Flavour Fragr J 21, (2) 241-243 (2006)

Vujisic L, Vuckovic I, Tesevic V, Dokovic D, Ristic MS, Janackovic P,Milosavljevic S*. *Univ Belgrade, Fac Chem, Studentski trg 16, PO Box158, Belgrade 11000, Serbia. Comparative examination of the essentialoils of Anthemis ruthenica and A. arvensis wild-growing in Serbia. Fla-vour Fragr J 21, (3) 458-461 (2006)

Wang Q, Yang Y, Zhao X, Zhu B, Nan P, Zhao J, Wang L, Chen F, KiuZ, Zhong Y*. *Fudan Univ, MOE Key Lab Biodiversity Sci & Ecol Engn,CN-200433 Shanghai, Peoples Rep China. Chemical variation in the es-sential oil of Ephedra sinica from Northeastern China. Food Chem 98, (1)52-58 (2006)

Wang Z, Ding L, Li T, Zhou X, Wang L, Zhang H*, Liu L, Li Y, Liu Z,Wang H, Zeng H, He H. *Jilin Univ, Coll Chem, CN-130012 Changchun,Peoples Rep China. Improved solvent-free microwave extraction of essen-tial oil from dried Cuminum cyminum L. and Zanthoxylum bungeanumMaxim. J Chromatogr A 1102, (1-2) 11-17 (2006)

Wong KC, Sivasothy Y, Boey PL. Univ Sains Malaysia, Sch Chem Sci,MY-11800 Minden, Penang, Malaysia. Essential oil of Elettariopsis elanC.K. Lim. Flavour Fragr J 21, (3) 562-564 (2006)

Wong KC, Sivasothy Y, Boey PL. Address as above. Essential oils ofElettariopsis slahmong CK Lim. J Essent Oil Res 18, (2) 203-205 (2006)

Xian Q, Chen H, Zou H*, Yin D. *Nanjing Univ, Dept Environm Chem,CN-210093 Nanjing, Peoples Rep China. Chemical composition of essen-tial oils of two submerged macrophytes, Ceratophyllum demersum L. andVallisneria spiralis L. Flavour Fragr J 21, (3) 524-526 (2006)

Yukawa C, Imayoshi Y, Iwabuchi H, Komemushi S, Sawabe A. San-EiGen FFI Inc, 1-11 Sanwa-cho 1-chome, Toyonaka City, Osaka 561 8588,Japan. Chemical composition of three extracts of Bursera graveolens. Fla-vour Fragr J 21, (2) 234-238 (2006)

Zhao J, Liu J, Zhang X, Liu Z, Tsering T, Zhong Y, Nan P*. *FudanUniv, MOE Key Lab Biodiversity Sci & Ecol Engn, CN-200433 Shanghai,Peoples Rep China. Chemical composition of the volatiles of three wildBergenia species from western China. Flavour Fragr J 21, (3) 431-434(2006)

Zoghbi MDB, Andrade EHA, Oliveira J, Carreira LMM, Guilhon GMSP.Museu Paraense Emilio Goeldi, Dept Bot, CP 399, BR-66040-170 Belem,Para, Brazil. Yield and chemical composition of the essential oil of thestems and rhizomes of Cyperus articulatus L. cultivated in the state ofPara, Brazil. J Essent Oil Res 18, (1) 10-12 (2006)

Zoghbi MDB, Andrade EHA. Address as above. Essential oil compositionof Bacopa axillaris (Benth.) Standl. J Essent Oil Res 18, (2) 142-143(2006)

4 Food Constituents

Aflatuni A, Ek JUS, Hohtola A. MTT Agrifood Res Finland, NthOstrobothnia Res Stn, FI-92400 Ruukki, Finland. Optimum harvestingtime of four Mentha species in northern Finland. J Essent Oil Res 18, (2)134-138 (2006)

Allegrone G, Belliardo F, Cabella P. Univ Piemonte Orientale, Dipt SciChim Alimentari Farmaceut & Farm, Via Bovio 6, IT-28100 Novara, Italy.Comparison of volatile concentrations in hand-squeezed juices of four dif-ferent lemon varieties. J Agric Food Chem 54, (5) 1844-1848 (2006)

Ananthakumar A, Variyar PS*, Sharma A. *Bhabha Atom Res Ctr, FoodTechnol Div, IN-400085 Mumbai, India. Estimation of aroma glycosidesof nutmeg and their changes during radiation processing. J Chromatogr A1108, (2) 252-257 (2006)

Aprea E, Biasioli F, Gasperi F, Mark TD, Van Ruth S. Inst Agrario SMichele a/A, Via E Mach 1, IT-38010 S Michele, Italy. In vivo monitoringof strawberry flavour release from model custards: Effect of texture andoral processing. Flavour Fragr J 21, (1) 53-58 (2006)

Ardo Y. Royal Vet & Agr Univ, Dept Food Sci, Rolighedsvej 30,DK-1958 Frederiksberg C, Denmark. Flavour formation by amino acid ca-tabolism. Biotechnol Adv 24, (2) 238-242 (2006)

Auras R, Harte B, Selke S. Michigan State Univ, Sch Packaging, EastLansing, Mi 48824, USA. Sorption of ethyl acetate and d-limonene inpoly(lactide) polymers. J Sci Food Agric 86, (4) 648-656 (2006)

Avila M, Garde S, Fernandez-Garcia E, Medina M, Nunez M*. *INIA,Dept Tecnol Alimentos, Ctra Coruna km 7, ES-28040 Madrid, Spain. Ef-fect of high-pressure treatment and a bacteriocin-producing lactic cultureon the odor and aroma of Hispanico cheese: Correlation of volatile com-pounds and sensory analysis. J Agric Food Chem 54, (2) 382-389 (2006)

Baillie C, Bickley JF, Branton P, Chadwick J, Wan P, Whyman R*. *UnivLiverpool, Dept Chem, PO Box 147, Liverpool L69 7ZD, England. Coor-dination complexes of functionalized pyrazines with metal ions: Reagentsfor the controlled release of flavourant molecules at elevated temperatures.Flavour Fragr J 21, (2) 202-206 (2006)

Benitez P, Castro R*, Natera R, Barroso CG. *Univ Cadiz, Anal ChemDept, Pol Rio San Pedro s/n, POB 40, ES-11510 Puerto Real, Spain.Changes in the polyphenolic and volatile content of “Fino” Sherry wineexposed to high temperature and ultraviolet and visible radiation. EurFood Res Technol 222, (3-4) 302-309 (2006)

Boyraz N, Ozcan M. Selcuk Univ, Dept Plant Protect, TR-42031 Konya,Turkey. Inhibition of phytopathogenic fungi by essential oil, hydrosol,ground material and extract of summer savory (Satureja hortensis L.)growing wild in Turkey. Int J Food Microbiol 107, (3) 238-242 (2006)

Carbonell-Barrachina AA, Agusti A, Ruiz JJ. Univ Miguel Hernandez,Dept Tecnol Agroalimentaria, Ctra Beniel km 3.2, ES-03312 Alicante,Spain. Analysis of flavor volatile compounds by dynamic headspace in tra-ditional and hybrid cultivars of Spanish tomatoes. Eur Food Res Technol222, (5-6) 536-542 (2006)

Cerdan TG, Ancin-Azpilicueta C*. *Univ Publ Navarra, Dept Appl Chem,Campus Arrosadia s/n, ES-31006 Pamplona, Spain. Effect of oak barreltype on the volatile composition of wine: Storage time optimization.LWT-Food Sci Technol 39, (3) 199-205 (2006)

Chen JL, Yan S, Feng Z, Xiao L, Hu XS*. *China Agr Univ, Coll FoodSci & Nutr Engn, CN-100083 Beijing, Peoples Rep China. Changes in thevolatile compounds and chemical and physical properties of Yali pear(Pyrus bertschneideri Reld) during storage. Food Chem 97, (2) 248-255(2006)

Chi S, Zivanovic S*, Penfield MP. *Univ Tennessee, Dept Food Sci &Technol, 2509 River Dr, Knoxville, Tn 37996, USA. Application ofchitosan films enriched with oregano essential oil on bologna - Activecompounds and sensory attributes. Food Sci Technol Int 12, (2) 111-117(2006)

Chiang PD, Yen CT, Mau JL*. *Nat Chung-Hsing Univ, Dept Food Sci,250 Kuokuang Rd, Taichung 40227, Taiwan. Non-volatile taste compo-nents of canned mushrooms. Food Chem 97, (3) 431-437 (2006)

Chida M, Yamashita K, Izumiya Y, Watanabe K, Tamura H*. *KagawaUniv, Dept Biochem & Food Sci, 2393 Miki cho, Kagawa 761 0795, Ja-pan. Aroma impact compounds in three Citrus oils: Cross-matching testand correspondence analysis approach. J Food Sci 71, (1) S54-S58 (2006)

Chone X, Lavigne-Cruege V, Tominaga T, Van Leeuwen C*, CastagnedeC, Saucier C, Dubourdieu D. *ENITA Bordeaux, 1 Cours Gen Gaulle, CS40201, FR-33175 Gradignan, France. Effect of vine nitrogen status ongrape aromatic potential: Flavor precursors (S-cysteine conjugates),glutathione and phenolic content in Vitis vinifera L. cv. Sauvignon blancgrape juice (French, English Abstract). J Int Sci Vigne Vin 40, (1) 1-6(2006)

Clery RA, Hammond CJ, Wright AC. Quest Int, Nat Prod Res, AshfordTN24 0LT, England. Nitrogen-containing compounds in black pepper oil(Piper nigrum L.). J Essent Oil Res 18, (1) 1-3 (2006)

Da Porto C, Cordaro F, Marcassa N. Univ Udine, Dipt Sci Alimenti, ViaMarangoni 97, IT-33100 Udine, Italy. Effects of carbohydrate andnoncarbohydrate sweeteners on the orange spirit volatile compounds.LWT-Food Sci Technol 39, (2) 159-165 (2006)

De Aquino FWB, Rodrigues S*, Do Nascimento RF, Casimiro ARS.*Univ Fed Ceara, DETA, Av Mister Hull 2977 bloco 858, BR-60356-000Fortaleza, CE, Brazil. Simultaneous determination of aging markers insugar cane spirits. Food Chem 98, (3) 569-574 (2006)

De Leon-Rodriguez A, Gonzalez-Hernandez L, De la Rosa APB,Escalante-Minakata P, Lopez MG. Inst Potosino Invest Cient & Tecnol,Div Mol Biol, AP 3-74, MX-78231 San Luis Potosi, SLP, Mexico. Char-acterization of volatile compounds of mezcal, an ethnic alcoholic beverageobtained from Agave salmiana. J Agric Food Chem 54, (4) 1337-1341(2006)

De Roos KB. Givaudan Nederland BV, POB 414, NL-3770 AKBarneveld, The Netherlands. Understanding and controlling the behaviourof aroma compounds in thermally processed foods (Review). Trends FoodSci Technol 17, (5) 236-243 (2006)

Dubourdieu D, Torninaga T, Masneuf I, Des Gachons CP, Murat ML.Univ Victor Segalen Bordeaux 2, Fac Oenol, 351 Cours Liberation,FR-33405 Talence, France. The role of yeasts in grape flavor developmentduring fermentation: The example of Sauvignon blanc. Am J Enol Viticult57, (1) 81-88 (2006)

Estevez M, Cava R. Univ Extremadura, Dept Food Technol, ES-10071Caceres, Spain. Effectiveness of rosemary essential oil as an inhibitor oflipid and protein oxidation: Contradictory effects in different types offrankfurters. Meat Sci 72, (2) 348-355 (2006)



Fanciullino AL, Tomi F*, Luro F, Desjobert JM, Casanova J. *UnivCorse, UMR CNRS 6134, Equipe Chim & Biomasse, Rte Sanguinaires,FR-20000 Ajaccio, France. Chemical variability of peel and leaf oils ofmandarins. Flavour Fragr J 21, (2) 359-367 (2006)

Farah A, Monteiro MC, Calado V, Franca AS, Trugo LC. UFRJ, LabBioquim Nutr & Alimentos, BR-21949-900 Rio de Janeiro, RJ, Brazil.Correlation between cup quality and chemical attributes of Brazilian cof-fee. Food Chem 98, (2) 373-380 (2006)

Farhi M, Dudareva N, Masci T, Weiss D, Vainstein A, Abeliovich H*.*Hebrew Univ Jerusalem, Dept Biotechnol & Food Sci, IL-76100Rehovot, Israel. Synthesis of the food flavoring methyl benzoate by geneti-cally engineered Saccharomyces cerevisiae. J Biotechnol 122, (3) 307-315(2006)

Fernandez-Segovia I, Escriche I, Gomez-Sintes M, Fuentes A, Serra JA.Univ Politecn, Dept Tecnol Alimentos, Camino de Vera 14, ES-46021 Va-lencia, Spain. Influence of different preservation treatments on the volatilefraction of desalted cod. Food Chem 98, (3) 473-482 (2006)

Ferreira J, Du Toit M, Du Toit WJ*. *Univ Stellenbosch, Dept Viticulture& Oenol, ZA-7600 Stellenbosch, Rep Sth Africa. The effects of copperand high sugar concentrations on growth, fermentation efficiency and vola-tile acidity production of different commercial wine yeast strains. Aust JGrape Wine Res 12, (1) 50-56 (2006)

Ferreira V, Pet’ka A, Cacho J. Univ Zaragoza, Lab Flavor Anal & Enol,ES-50009 Zaragoza, Spain. Intensity and persistence profiles of flavorcompounds in synthetic solutions. Simple model for explaining the inten-sity and persistence of their aftersmell. J Agric Food Chem 54, (2)489-496 (2006)

Figueredo G, Cabassu P, Chalchat JC*, Pasquier B. *Univ Blaise PascalClermont, Lab Chim Huiles Essentielles, Campus Cezeaux, FR-63177Aubiere, France. Studies of Mediterranean oregano populations.VIII—Chemical composition of essential oils of oreganos of various ori-gins. Flavour Fragr J 21, (1) 134-139 (2006)

Fretz C, Rouvinez V, Kanel S, Luisier JL, Amado R*. *ETH Zentrum,Inst Food Sci & Nutr, Schmelzbergstr 9, CH-8092 Zurich, Switzerland.Use of an experimental design model to determine the impact of differentfermentation parameters on the development of flavour compounds inwine. Vitis 45, (1) 37-43 (2006)

Garde-Cerdan T, Ancin-Azpilicueta C*. *Univ Publ Navarra, Dept ApplChem, Campus Arrosadia s/n, ES-31006 Pamplona, Spain. Contribution ofwild yeasts to the formulation of volatile compounds in inoculated winefermentations. Eur Food Res Technol 222, (1-2) 15-25 (2006)

Ghamgui H, Karra-Chaabouni M, Bezzine S, Miled N, Gargouri Y*.*ENIS, Lab Biochim & Genie Enzymat Lipases, Rte Soukra, TN-3038 Tu-nis, Tunisia. Production of isoamyl acetate with immobilized Staphylococ-cus simulans lipase in a solvent-free system. Enzyme Microb Technol 38,(6) 788-794 (2006)

Haider Shipar MDA. Chiba Univ, Dept Informat & Image Sci, 1-33Yayoi-cho, Inage-ku, Chiba 263 8522, Japan. Formation of pyrazines indihydroxyacetone and glycine Maillard reaction: A computational study.Food Chem 98, (3) 403-415 (2006)

Hernandez-Orte P, Ibarz MJ, Cacho J, Ferreira V. Univ Zaragoza, DeptAnal Chem, ES-50009 Zaragoza, Spain. Addition of amino acids to grapejuice of the Merlot variety: Effect on amino acid uptake and aroma genera-tion during alcoholic fermentation. Food Chem 98, (2) 300-310 (2006)

Hrazdina G. Cornell Univ, Dept Food Sci & Technol, New York State AgrExpt Stn, Geneva, NY 14456, USA. Aroma production by tissue cultures.J Agric Food Chem 54, (4) 1116-1123 (2006)

Huang SJ, Tsai SY, Lee YL, Mau JL*. *Natl Chung Hsing Univ, DeptFood Sci, 250 Kuokuang Rd, Taichung 40227, Taiwan. Nonvolatile tastecomponents of fruit bodies and mycelia of Cordyceps militaris. LWT-FoodSci Technol 39, (6) 577-583 (2006)

Hughes P. Heinekien Tech Serv, Zoeterwoude, The Netherlands. Differ-ences in the UV-spectra of the hop-derived cis- and trans-iso-α-acids. JAm Soc Brew Chemist 64, (1) 47-51 (2006)

Jouquand C, Ducruet V, Le Bail P*. *INRA, Unite PhysicochimMacromol, BP 71627, FR-44316 Nantes 3, France. Formation of amylosecomplexes with C6-aroma compounds in starch dispersions and its impacton retention. Food Chem 96, (3) 461-470 (2006)

Komes D, Ulrich D*, Lovric T. *Inst Plant Anal, Fed Ctr Breeding ResCultivated Plants, Neuer Weg 22-23, DE-06484 Quedlinburg, Germany.Characterization of odor-active compounds in Croatian Rhine Rieslingwine, subregion Zagorje. Eur Food Res Technol 222, (1-2) 1-7 (2006)

Kostyra E, Barylko-Pikielna N. Agr Univ, Dept Dietet & Funct Food,Nowoursynowska 159C, PL-02776 Warsaw, Poland. Volatiles compositionand flavour profile identity of smoke flavourings. Food Qual Preference17, (1-2) 85-95 (2006)

Kourkoutas D, Elmore JS*, Mottram DS. *Univ Reading, Sch FoodBiosci, Whiteknights, Reading RG6 6AP, England. Comparison of the vol-atile compositions and flavour properties of cantaloupe, Galia and honey-dew muskmelons. Food Chem 97, (1) 95-102 (2006)

Kourkoutas Y, Kanellaki M, Koutinas AA, Tzia C. Univ Patras, FoodBiotechnol Grp, GR-26500 Patras, Greece. Effect of storage of immobi-lized cells at ambient temperature on volatile by-products during wine-making. J Food Eng 74, (2) 217-223 (2006)

Krokida MK, Philippopoulos C. Natl Tech Univ, Sch Chem Engn,Zografou Campus, GR-15780 Athens, Greece. Volatility of apples duringair and freeze drying. J Food Eng 73, (2) 135-141 (2006)

Kurowska A, Galazka I. Tech Univ, Inst Gen Food Chem, Stefanowskiego4/10, PL-90924 Lodz, Poland. Essential oil composition of the parsleyseed of cultivars marketed in Poland. Flavour Fragr J 21, (1) 143-147(2006)

Ledauphin J, Basset B, Cohen S, Payot T, Barillier D*. *Univ Caen BasseNormandie, ERPCB, EA 3914, IUT UFR Sci, 6 Blvd Marechal Juin,FR-14032 Caen, France. Identification of trace volatile compounds infreshly distilled Calvados and Cognac: Carbonyl and sulphur compounds.J Food Compos Anal 19, (1) 28-40 (2006)

Li YW, Murakami Y, Katsumura S*. *Kwansei Gakuin Univ, Sch Sci &Technol, 2-1 Gakuen, Sanda, Hyogo 669 1337, Japan. Rapid synthesis ofkahweofuran and its derivatives, the coffee aroma components. Tetrahe-dron Lett 47, (5) 787-789 (2006)

Loziene K, Venskutonis PR*. *Kaunas Univ Technol, Dept Food Technol,Radvilenu Pl 19, LT-50015 Kaunas, Lithuania. Chemical composition ofthe essential oil of Thymus serpyllum L. ssp serpyllum growing wild inLithuania. J Essent Oil Res 18, (2) 206-211 (2006)

Luna G, Morales MT*, Aparicio R. *Univ Seville, Dept Anal Chem, C/Prof Garcia Gonzalez 2, ES-41012 Seville, Spain. Characterisation of 39varietal virgin olive oils by their volatile compositions. Food Chem 98, (2)243-252 (2006)

Malowicki MG, Shellhammer TH*. *Oregon State Univ, Dept Food Sci &Technol, Corvallis, Or 97331, USA. Factors affecting hop bitter acidisomerization kinetics in a model wort boiling system. J Am Soc BrewChemist 64, (1) 29-32 (2006)

Martin AM, Ferreira Queiroz E, Marston A, Hostetmann K*. *UnivGeneva, Lab Pharmacognosy & Phytochem, Geneva, Switzerland.Labdane diterpenes from Juniperus communis L. berries. Phytochem Anal17, (1) 32-35 (2006)

Mdaini N, Gargouri M*, Hammami M, Monser L, Hamdi M. *INSAT,Dept Biol & Chem Engn, BP 676, TN-1080 Tunis, Tunisia. Production ofnatural fruity aroma by Geotrichum candidum. Appl Biochem Biotechnol128, (3) 227-235 (2006)

Mehinagic E, Royer G, Symoneaux R, Jourjon F, Prost C. Ecole SuperAgr, Lab Grappe, 55 rue Rabelais, BP 30748, FR-49007 Angers 01,France. Characterization of odor-active volatiles in apples: Influence ofcultivars and maturity stage. J Agric Food Chem 54, (7) 2678-2687 (2006)

Mestres M, Kieffer R, Buettner A*. *Deutsch Forschungsanstalt Lebens-mittelchem, Lichtenbergstr 4, DE-85748 Garching, Germany. Release andperception of ethyl butanoate during and after consumption of whey pro-tein gels: Relation between textural and physiological parameters. J AgricFood Chem 54, (5) 1814-1821 (2006)

Miron T, SivaRaman H, Rabinkov A, Mirelman D, Wilchek M*.*Weizmann Inst Sci, Dept Biol Chem, IL-76100 Rehovot, Israel. Amethod for continuous production of allicin using immobilized alliinase.Anal Biochem 351, (1) 152-154 (2006)

Mjos SA, Solvang M. Norwegian Inst Fisheries & Aquaculture Res,Kjerreidviken 16, NO-5141 Fyllingsdalen, Norway. Patterns in volatilecomponents over heated fish powders. Food Res Int 39, (2) 190-202(2006)

Moreno NJ, Azpilicueta CA*. *Univ Publ Navarra, Dept Appl Chem,Campus Arrosadia s/n, ES-31006 Pamplona, Spain. The development ofesters in filtered and unfiltered wines that have been aged in oak barrels.Int J Food Sci Technol 41, (2) 155-161 (2006)

Myung K, Hamilton-Kemp TR, Archbold DD*. *Univ Kentucky, DeptHort, Lexington, Ky 40546, USA. Biosynthesis of trans-2-hexenal in re-sponse to wounding in strawberry fruit. J Agric Food Chem 54, (4)1442-1448 (2006)

Naf R, Jaquier A*. *Firmenich SA, Corp R&D Div, POB 239, 1 RteJeunes, CH-1211 Geneva 8, Switzerland. New lactones in liquorice(Glycyrrhiza glabra L.). Flavour Fragr J 21, (2) 193-197 (2006)

Oliveira AL, Lopes RB, Cabral FA, Eberlin MN. USP, Dept EngnAlimentos, Av Duque de Caxias Norte 225, BR-13635-900 Pirassununga,SP, Brazil. Volatile compounds from pitanga fruit (Eugenia uniflora L.).Food Chem 99, (1) 1-5 (2006)



Oliveira C, Barbosa A, Ferreira ACS, Guerra J, De Pinho PG*. *UnivCatolica Portuguesa, Escola Super Biotechnol, R Dr Antonio BernardinoAlmeida, PT-4200-072 Oporto, Portugal. Carotenoid profile in grapes re-lated to aromatic compounds in wines from Douro Region. J Food Sci 71,(1) S1-S7 (2006)

Osada Y, Shibamoto T*. *Univ Calif Davis, Dept Environm Toxicol, Da-vis, Ca 95616, USA. Antioxidative activity of volatile extracts fromMaillard model systems. Food Chem 98, (3) 522-528 (2006)

Perez-Juan M, Flores M*, Toldra F. *Inst Agroquim & Tecnol Alimentos -CSIC, POB 73, ES-46100 Valencia, Spain. Generation of volatile flavourcompounds as affected by the chemical composition of different dry-curedham sections. Eur Food Res Technol 222, (5-6) 658-666 (2006)

Perez-Lopez AJ, Saura D, Lorente J, Carbonell-Barrachina AA*. *UnivMiguel Hernandez, Dept Tecnol Agroalimentaria, ES-03312 Alicante,Spain. Limonene, linalool, α-terpineol, and terpinen-4-ol as quality controlparameters in mandarin juice processing. Eur Food Res Technol 222, (3-4)281-285 (2006)

Pino JA, Mesa J. IIIA, Ctra Guatao km 3 1/2, CU-192000 Havana, Cuba.Contribution of volatile compounds to mango (Mangifera indica L.)aroma. Flavour Fragr J 21, (2) 207-213 (2006)

Pittia P, Anese M, Marzocco L, Calligaris S, Mastrocola D, Nicoli MC.Univ Teramo, Dipt Sci Alimenti, Via CR Lerici, IT-64023 MoscianoSant’Angelo, Italy. Liquid-vapour partition of ethanol in bakery products.Flavour Fragr J 21, (1) 3-7 (2006)

Que F, Mao LC, Zhu CG*, Xie GF. *Zhejiang Univ, Coll Life Sci,CN-310029 Hangzhou, Peoples Rep China. Antioxidant properties of Chi-nese yellow wine, its concentrate and volatiles. LWT-Food Sci Technol 39,(2) 111-117 (2006)

Rizzolo A, Zerbini PE, Grassi M, Cambiaghi P, Bianchi G. CRA IVTPA,Via Venezian 26, IT-20133 Milan, Italy. Effect of 1-methylcyclopropeneon aroma compounds in “big top” nectarines after shelf life. J Food Qual29, (2) 184-202 (2006)

Sampaio TS, Nogueira PCL*. *Univ Fed Sergipe, Dept Quim, METABIO,BR-49100-000 Sao Cristovao, SE, Brazil. Volatile components ofmangaba fruit (Hancornia speciosa Gomes) at three stages of maturity.Food Chem 95, (4) 606-610 (2006)

Savary G, Guichard E, Doublier JL, Cayot N. INRA, UMR Flaveur Vision& Comportement Consommateur, 17 rue Sully, FR-21000 Dijon, France.Mixture of aroma compounds: Determination of partition coefficients incomplex semi-solid matrices. Food Res Int 39, (3) 372-379 (2006)

Schuh C, Schieberle P*. *Deutsch Forschungsanstalt Lebensmittelchem,Lichtenbergstr 4, DE-85748 Garching, Germany. Characterization of thekey aroma compounds in the beverage prepared from Darjeeling black tea:Quantitative differences between tea leaves and infusion. J Agric FoodChem 54, (3) 916-924 (2006)

Secouard S, Malhiac C, Grisel M*. *Univ Havre, Unite Rech Chim Organ& Macromol, EA3221, 25 rue P Lebon, BP 540, FR-76058 Le Havre,France. The effect of solution surface tension on aroma compound releasefrom aqueous xanthan solutions. Flavour Fragr J 21, (1) 8-12 (2006)

Sefidkon F, Abbasi K, Khaniki GB. Res Inst Forests & Rangelands, POBox 13185-116, Tehran, Iran. Influence of drying and extraction methodson yield and chemical composition of the essential oil of Saturejahortensis. Food Chem 99, (1) 19-23 (2006)

Senger-Emonnot P, Rochard S, Pellegrin F, George G, Fernandez X*,Lizzani-Cuvelier L. *Fac Sci Nice Sophia-Antipolis, Lab Aromes Synthe-ses & Interactions, Parc Valrose, FR-06108 Nice 2, France. Odour activearoma compounds of sea fig (Microcosmus sulcatus). Food Chem 97, (3)465-471 (2006)

Seydim AC, Sarikus G. Suleyman Demirel Univ, Dept Food Engn,TR-32260 Isparta, Turkey. Antimicrobial activity of whey protein basededible films incorporated with oregano, rosemary and garlic essential oils.Food Res Int 39, (5) 639-644 (2006)

Silem A, Gunter HO, Einfeldt J, Boualia A. Privatinstitut Klartechnik,Botterstieg 1, DE-23611 Bad Schwartau, Germany. The occurrence ofmass transport processes during the leaching of amygdalin from bitter apri-cot kernels: Detoxification and flavour improvement. Int J Food SciTechnol 41, (2) 201-213 (2006)

Singh G, Maurya S, De Lampasona MP, Catalan CAN. DDU GorakhpurUniv, Chem Dept, IN-273009 Gorakhpur, India. Studies on essential oils,Part 41. Chemical composition, antifungal, antioxidant and sprout suppres-sant activities of coriander (Coriandrum sativum) essential oil and itsoleoresin. Flavour Fragr J 21, (3) 472-479 (2006)

Singh G, Maurya S, De Lampasona M, Catalan C. Address as above.Chemical constituents, antimicrobial investigations and antioxidative po-tential of volatile oil and acetone extract of star anise fruits. J Sci FoodAgric 86, (1) 111-121 (2006)

Telci I, Toncer OG, Sahbaz N. Gaziosmanpasa Univ, Field Crops Dept,Tokat, Turkey. Yield, essential oil content and composition of Coriandrumsativum varieties (var. vulgare Alef and var. microcarpum DC.) grown intwo different locations. J Essent Oil Res 18, (2) 189-193 (2006)

Tirillini B, Pagiotti R, Menghini L, Pintore G. Univ Urbino, Ist Bot, ViaBramante 28, IT-61029 Urbino, Italy. Essential oil composition of ligulateand tubular flowers and receptacle from wild Chamomilla recutita (L.)Rausch grown in Italy. J Essent Oil Res 18, (1) 42-45 (2006)

Tromelin A, Guichard E. UMR FLAVIC INRA-ENESAD, 17 rue Sully,FR-21065 Dijon, France. Interaction between flavour compounds andβ-lactoglobulin: Approach by NMR and 2D/3D-QSAR studies of ligands.Flavour Fragr J 21, (1) 13-24 (2006)

Valette L, Fernandez X*, Poulain S, Lizzani-Cuvelier L, Loiseau AM.*Fac Sci Nice Sophia-Antipolis, Lab Aromes Syntheses Interactions, ParcValrose, FR-06108 Nice 2, France. Chemical composition of the volatileextracts from Brassica oleracea L. var. botrytis ‘Romanesco’ cauliflowerseeds. Flavour Fragr J 21, (1) 107-110 (2006)

Van Boekel MAJS. Univ Wageningen & Res Ctr, Dept Agrotechnol &Food Sci, POB 8129, NL-6700 EV Wageningen, The Netherlands. Forma-tion of flavour compounds in the Maillard reaction. Biotechnol Adv 24, (2)230-233 (2006)

Varming C, Andersen ML, Poll L. Royal Vet & Agr Univ, Dept Food Sci,Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. Volatile mono-terpenes in black currant (Ribes nigrum L.) juice: Effects of heating andenzymatic treatment by β-glucosidase. J Agric Food Chem 54, (6)2298-2302 (2006)

Vasta V, Priolo A*. *Univ Catania, DACPA, Via Valdisavoia 5, IT-95123Catania, Italy. Ruminant fat volatiles as affected by diet. A review. MeatSci 73, (2) 218-228 (2006)

Vicente MD, Fietto LG, Castro ID, Dos Santos ANG, Coutrim MX,Brandao RL*. *Univ Fed Ouro Preto, Dept Farm, BR-35400-000 OuroPreto, Minas Gerais, Brazil. Isolation of Saccharomyces cerevisiae strainsproducing higher levels of flavoring compounds for production of“cachaca” the Brazilian sugarcane spirit. Int J Food Microbiol 108, (1)51-59 (2006)

Vieira RF, Simon JE*. *Rutgers Univ NJ, Cook Coll & New Jersey AgrExp Station, New Use Agr & Nat Plant Prod Program, 59 Dudley Rd,New Brunswick, NJ 08901, USA. Chemical characterization of basil(Ocimum spp.) based on volatile oils. Flavour Fragr J 21, (2) 214-221(2006)

Wohlmuth H, Smith MK, Brooks LO, Myers SP, Leach DN. Sthn CrossUniv, Sch Nat & Complementary Med, POB 157, Lismore, NSW 2480,Australia. Essential oil composition of diploid and tetraploid clones of gin-ger (Zingiber officinale Roscoe) grown in Australia. J Agric Food Chem54, (4) 1414-1419 (2006)

Xu Y, Zhao GA, Wang LP. Sthn Yangtze Univ, Lab Brewing Microbiol &Appl Enzymol, Wuxi, Jiangsu, Peoples Rep China. Controlled formationof volatile components in cider making using a combination ofSaccharomyces cerevisiae and Hanseniaspora valbyensis yeast species. JInd Microbiol Biotechnol 33, (3) 192-196 (2006)

Yuliani S, Torley PJ, D’Arcy B, Nicholson T, Bhandari B*. *UnivQueensland, Dept Food Sci & Technol, Brisbane, Qld 4072, Australia. Ex-trusion of mixtures of starch and D-limonene encapsulated with β-cyclo-dextrin: Flavour retention and physical properties. Food Res Int 39, (3)318-331 (2006)

Zhou QX, Cadwallader KR*. *Univ Illinois, Dept Food Sci & HumanNutr, 1302 West Penn Ave, Urbana, Il 61801, USA. Effect of flavor com-pound chemical structure and environmental relative humidity on the bind-ing of volatile flavor compounds to dehydrated soy protein isolates. JAgric Food Chem 54, (5) 1838-1843 (2006)

Zope DD, Patnekar SG, Kanetkar VR*. *Mumbai Univ, Univ Inst ChemTechnol, Perfumery & Flavour Technol, NP Marg, Matunga, IN-400019Mumbai, India. Novel synthesis of flavour quality γ-lactones. FlavourFragr J 21, (3) 395-399 (2006)

5 Taints & Off-flavours

Armelim JM, Canniatti-Brazaca SG*, Spoto MHE, Arthur V, PiedadeSMS. *USP, Dept Agroind Food & Nutr, Piracicaba, SP, Brazil. Quantita-tive descriptive analysis of common bean (Phaseolus vulgaris L.) undergamma radiation. J Food Sci 71, (1) S8-S12 (2006)

Bota GM, Harrington PB*. *Ohio Univ, Dept Chem & Biochem, Ctr Intel-ligent Chem Instrumentation, Athens, Oh 45701, USA. Direct detection oftrimethylamine in meat food products using ion mobility spectrometry.Talanta 68, (3) 629-635 (2006)



Callemien D, Dasnoy S, Collin S*. *UCL, Unite Brassiere & IndAlimentaires, Croix Sud 2-Bte, BE-1348 Louvain, Belgium. Identificationof a stale-beer-like odorant in extracts of naturally aged beer. J Agric FoodChem 54, (4) 1409-1413 (2006)

Campo MM, Nute GR, Hughes SI, Enser M, Wood JD, Richardson RI.Univ Zaragoza, Dept Anim Prod & Food Technol, C/ Miguel Servet 177,ES-50013 Zaragoza, Spain. Flavour perception of oxidation in beef. MeatSci 72, (2) 303-311 (2006)

Duflos G, Coin VM, Cornu M, Antinelli JF, Mallel P. AFSSA, Lab Etudes& Rech Prod Peche, rue Lagache, FR-62200 Boulogne-sur-Mer, France.Determination of volatile compounds to characterize fish spoilage usingheadspace/mass spectrometry and solid-phase microextraction/gas chroma-tography/mass spectrometry. J Sci Food Agric 86, (4) 600-611 (2006)

Ezquerro O, Garrido-Lopez A, Tena MT*. *Univ La Rioja, Dept Chem, C/Madre de Dios 51, ES-26006 Logrono, La Rioja, Spain. Determination of2,4,6-trichloroanisole and guaiacol in cork stoppers by pressurised fluidextraction and gas chromatography-mass spectrometry. J Chromatogr A1102, (1-2) 18-24 (2006)

Frank O, Zehentbauer G, Hofmann T*. *Univ Munster, Inst Lebensmittel-chem, Corrensstr 45, DE-48149 Munster, Germany. Bioresponse-guideddecomposition of roast coffee beverage and identification of key bittertaste compounds. Eur Food Res Technol 222, (5-6) 492-508 (2006)

Greene JL, Bratka KJ, Drake MA, Sanders TH*. *236 Schaub Hall, Cam-pus Box 7624, Raleigh, NC 27695, USA. Effectiveness of category andline scales to characterize consumer perception of fruity fermented flavorin peanuts. J Sens Stud 21, (2) 146-154 (2006)

Hedegaard RV, Kristensen D, Nielsen JH, Frost MB, Ostdal H,Hermansen JE, Kroger-Ohlen M, Skibsted LH*. *Royal Vet & Agr Univ,Dept Food Sci, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.Comparison of descriptive sensory analysis and chemical analysis for oxi-dative changes in milk. J Dairy Sci 89, (2) 495-504 (2006)

Huang R, Kim HJ, Min DB*. *Ohio State Univ, Dept Food Sci &Technol, Columbus, Oh 43210, USA. Photosensitizing effect of riboflavin,lumiflavin, and lumichrome on the generation of volatiles in soy milk. JAgric Food Chem 54, (6) 2359-2364 (2006)

Insa S, Besalu E, Iglesias C, Salvado V, Antico E*. *Univ Girona, DeptChem, Campus Montilivi, ES-17071 Girona, Spain. Ethanol/water extrac-tion combined with solid-phase extraction and solid-phase microextractionconcentration for the determination of chlorophenols in cork stoppers. JAgric Food Chem 54, (3) 627-632 (2006)

Pacquit A, Lau KT, McLaughlin H, Frisby J, Quilty B, Diamond D*.*Dublin City Univ, Adapt Sensors Grp, Natl Ctr Sensor Res, Dublin 9,Rep Ireland. Development of a volatile amine sensor for the monitoring offish spoilage. Talanta 69, (2) 515-520 (2006)

Pons-Sanchez-Cascado S, Veciana-Nogues MT, Bover-Cid S, Marine-FontA, Vidal-Carou MC*. *Univ Barcelona, Dept Nutr & Bromatol, Av JoanXXIII s/n, ES-08028 Barcelona, Spain. Use of volatile and non-volatileamines to evaluate the freshness of anchovies stored in ice. J Sci FoodAgric 86, (5) 699-705 (2006)

Riu M, Mestres M, Busto O, Guasch J*. *Univ Rovira & Virgili, CeRTA,ES-43007 Tarragona, Spain. Quantification of chloroanisoles in cork usingheadspace solid-phase microextraction and gas chromatography with elec-tron capture detection. J Chromatogr A 1107, (1-2) 240-247 (2006)

Rychlik M, Sax M, Schieberle P. TU Munich, Lehrstuhl Lebensmittel-chem, Lichtenbergstr 4, DE-85748 Garching, Germany. On the role ofshort-chain free fatty acids for the development of a cheese-like off-note inpasteurized yoghurt. LWT-Food Sci Technol 39, (5) 521-527 (2006)

Schwambach SL, Peterson DG*. *Penn State Univ, Dept Food Sci,Borland Lab 215, University Park, Pa 16802, USA. Reduction of stale fla-vor development in low-heat skim milk powder via epicatechin addition. JAgric Food Chem 54, (2) 502-508 (2006)

Sirisoontaralak P, Noomhorm A*. *Asian Inst Technol, Food Engn &Bioproc Technol Program, POB 4, Pathum Thani, Thailand. Changes tophysicochemical properties and aroma of irradiated rice. J Stored Prod Res42, (3) 264-276 (2006)

Wright JM, Whetstine MEC, Miracle RE, Drake M*. *NC State Univ,Dept Food Sci, SE Dairy Food Res Ctr, Raleigh, NC 27695, USA. Charac-terization of a cabbage off-flavor in whey protein isolate. J Food Sci 71,(2) C86-C90 (2006)

6 Sensory Evaluation & Psychophysics

Boeneke CA, McGregor JU, Aryana KJ. Louisiana State Univ, Dept DairySci, Louisiana Agr Expt Stn, Baton Rouge, La 70803, USA. The effect ofsweeteners on the acceptability of dairy-based espresso beverages. Int JDairy Technol 59, (1) 12-17 (2006)

Brossard CD, Lethuaut L, Boelrijk AEM, Mariette F, Genot C. INRA-LEIMA, rue Geraudiere, BP 71627, FR-44326 Nantes 3, France. Sweet-ness and aroma perceptions in model dairy desserts: An overview. FlavourFragr J 21, (1) 48-52 (2006)

Caspia EL, Coggins PC*, Schilling MW, Yoon Y, White CH. *MississippiState Univ, Dept Food Sci Nutr, Mississippi State, Ms 39762, USA. Therelationship between consumer acceptability and descriptive sensory attrib-utes in cheddar cheese. J Sens Stud 21, (1) 112-127 (2006)

Chambers E, Jenkins A, McGuire BH. Kansas State Univ, Dept HumanNutr, Sensory Anal Ctr, Manhattan, Ks 66506, USA. Flavor properties ofplain soymilk. J Sens Stud 21, (2) 165-179 (2006)

Condelli N, Dinnella C, Cerone A, Monteleone E*, Bertuccioli M. *UnivBasilicata, Dipt Biol DBAF, Campus Macchia Romana, IT-85100 Potenza,Italy. Prediction of perceived astringency induced by phenolic compoundsII: Criteria for panel selection and preliminary application on wine sam-ples. Food Qual Preference 17, (1-2) 96-107 (2006)

Dwivedi S, Vasavada MN, Cornforth D. Utah State Univ, Dept Nutr &Food Sci, Logan, Ut 84322, USA. Evaluation of antioxidant effects andsensory attributes of Chinese 5-spice ingredients in cooked ground beef. JFood Sci 71, (1) C12-C17 (2006)

Gonzalez-Tomas L, Costell E*. *IATA - CSIC, POB 73, ES-46100 Valen-cia, Spain. Sensory evaluation of vanilla-dairy desserts by repertory gridmethod and free choice profile. J Sens Stud 21, (1) 20-33 (2006)

Harker FR, Amos RL, Echeverria G, Gunson FA. HortRes, Mt Albert ResCtr, Priv Bag 92 169, Auckland, New Zealand. Influence of texture ontaste: Insights gained during studies of hardness, juiciness, and sweetnessof apple fruit. J Food Sci 71, (2) S77-S82 (2006)

Hummel T, Heilmann S, Landis BN, Reden J, Frasnelli J, Small DM,Gerber J. Univ Dresden Med Sch, Smell & Taste Clin, Fetscherstr 74,DE-01307 Dresden, Germany. Perceptual differences between chemicalstimuli presented through the ortho- or retronasal route. Flavour Fragr J21, (1) 42-47 (2006)

Kaneko S, Kumazawa K, Masuda H, Henze A, Hofmann T. Ogawa & CoLtd, Mat R&D Lab, Chidori 15-7, Urayasu, Chiba 279 0032, Japan. Mo-lecular and sensory studies on the umami taste of Japanese green tea. JAgric Food Chem 54, (7) 2688-2694 (2006)

King BM, Arents P, Duineveld CAA, Meyners M, Schroff SI, Soekhai ST.Quest Int Naarden, POB 2, NL-1400 CA Bussum, The Netherlands.Orthonasal and retronasal perception of some green leaf volatiles used inbeverage flavors. J Agric Food Chem 54, (7) 2664-2670 (2006)

King BM, Arents P, Bouter N, Duineveld CAA, Meyners M, Schroff SI,Soekhai ST. Quest Int Naarden, POB 2, NL-1400 CA Bussum, The Neth-erlands. Sweetener/sweetness-induced changes in flavor perception andflavor release of fruity and green character in beverages. J Agric FoodChem 54, (7) 2671-2677 (2006)

Madrigal-Galan B, Heymann H*. *Univ Calif Davis, Dept Viticulture &Enol, 1 Shields Ave, Davis, Ca 95616, USA. Sensory effects of consumingcheese prior to evaluating red wine flavor. Am J Enol Viticult 57, (1)12-22 (2006)

Marsh KB, Friel EN, Gunson A, Lund C, MacRae E. HortRes, Mt AlbertRes Ctr, Priv Bag 92 169, Auckland, New Zealand. Perception of flavourin standardised fruit pulps with additions of acids or sugars. Food QualPreference 17, (5) 376-386 (2006)

Nogueira-Terrones H, Tinet C, Curt C, Trystram G, Hossenlopp J. InstTecnol, Tuxtepec, Oaxaca, Mexico. Using the internet for descriptive sen-sory analysis: Formation, training and follow-up of a taste-test panel overthe Web. J Sens Stud 21, (2) 180-202 (2006)

Ollivier D, Artaud J, Pinatel C, Durbec JP, Guerere M. Director Gen Con-currence Consommation & Repression Fraudes, Lab Marseille, 146 Tra-verse Charles-Susini, FR-13388 Marseille 13, France. Differentiation ofFrench virgin olive oil RDOs by sensory characteristics, fatty acid andtriacylglycerol compositions and chemometrics. Food Chem 97, (3)382-393 (2006)

Petka J, Ferreira V, Gonzalez-Vinas MA, Cacho J. Univ Zaragoza, DeptAnal Chem, ES-50009 Zaragoza, Spain. Sensory and chemical character-ization of the aroma of a white wine made with Devin grapes. J AgricFood Chem 54, (3) 909-915 (2006)

Robertson E, Gordon IJ*, Perez-Barberia FJ. *CSIRO, Davies Lab, PMBPO, Aitkenvale, Qld 4814, Australia. Preferences of sheep and goats forstraw pellets treated with different food-flavouring agents. Small RuminantRes 63, (1-2) 50-57 (2006)

Rotzoll N, Dunkel A, Hofmann T*. *Deutsch Forschungsanstalt Lebens-mittelchem, Lichtenbergstr 4, DE-85748 Garching, Germany. Quantitativestudies, taste reconstitution, and omission experiments on the key tastecompounds in morel mushrooms (Morchella deliciosa Fr.). J Agric FoodChem 54, (7) 2705-2711 (2006)



Saint-Eve A, Levy C, Martin N, Souchon I*. *INA PG-INRA, UMR Ge-nie & Microbiol Procedes Alimentaire, FR-78850 Thiverval Grignon,France. Influence of proteins on the perception of flavored stirred yogurts.J Dairy Sci 89, (3) 922-933 (2006)

Serrano-Megias M, Lopez-Nicolas JM. San Antonio Catholic Univ, DeptFood Sci & Technol, Avda Los Jeronimos s/n, ES-30107 Guadaloupe,Murcia, Spain. Application of agglomerative hierarchical clustering toidentify consumer tomato preferences: Influence of physicochemical andsensory characteristics on consumer response. J Sci Food Agric 86, (4)493-499 (2006)

Sugawara Y, Fukui H, Shigeoka C, Hasegawa R, Okimoto A. PrefecturalUniv, Dept Hlth Sci, 1-1-71 Ujina-higashi, Minami-ku, Hiroshima 7348558, Japan. Multichannel thermometric study of skin temperature changesin humans while inhaling essential oils. Flavour Fragr J 21, (3) 416-422(2006)

Triqui R. Inst Agron & Vet Hassan II, Hidaoa Dept, Madinat Al Irfane,BP 6202, MA-10101 Rabat, Morocco. Sensory and flavor profiles as ameans of assessing freshness of hake (Merluccius merluccius) during icestorage. Eur Food Res Technol 222, (1-2) 41-47 (2006)

Varela P, Gambaro A. IATA - CSIC, AC 73, ES-46100 Valencia, Spain.Sensory descriptive analysis of Uruguayan Tannat wine: Correlation toquality assessment. J Sens Stud 21, (2) 203-217 (2006)

Vilanova M, Vilarino F. Mision Biol Galicia - CSIC, AC 28, ES-38080Pontevedra, Spain. Influence of geographic origin on aromatic descriptorsof Spanish Albarino wine. Flavour Fragr J 21, (2) 373-378 (2006)

Yilmaz L, Yilsay TO, Bayizit AA. Uludag Univ, Dept Food Engn, Bursa,Turkey. The sensory characteristics of berry-flavoured kefir. Czech J FoodSci 24, (1) 26-32 (2006)

7 Apparatus & Methodology

Abayomi LA, Terry LA*, White SF, Warner PJ. *Cranfield Univ, PlantSci Lab, Bedford MK45 4DT, England. Development of a disposablepyruvate biosensor to determine pungency in onions (Allium cepa L.).Biosens Bioelectron 21, (11) 2176-2179 (2006)

Arena E, Guarrera N, Campisi S, Nicolosi Asmundo C. Univ Catania, DiptOrtoFloroArboricoltura & Technol Agroaliment, Via S Sofia 98, IT-95123Catania, Italy. Comparison of odour active compounds detected bygas-chromatography-olfactometry between hand-squeezed juices from dif-ferent orange varieties. Food Chem 98, (1) 59-63 (2006)

Arevalo Villena M, Diez Perez J, Ubeda JF, Navascues E, Briones AI*.*Univ Castilla La Mancha, Tecnol Alimentos, Avda Camilo Jose Cela s/n,ES-13071 Ciudad Real, Spain. A rapid method for quantifying aroma pre-cursors: Application to grape extract, musts and wines made from severalvarieties. Food Chem 99, (1) 183-190 (2006)

Barie N, Bucking M, Rapp M. Forschungszentrum Karlsruhe, Hermannvon Helmholtz Pl 1, DE-76344 Eggenstein-Leopoldshafen, Germany. Anovel electronic nose based on miniaturized SAW sensor arrays coupledwith SPME enhanced headspace-analysis and its use for rapid determina-tion of volatile organic compounds in food quality monitoring. Sensor Ac-tuator B Chem 114, (1) 482-488 (2006)

Besharati-Seidani A, Jabbari A, Yamini Y*, Saharkhiz MJ. *TarbiatModarres Univ, Dept Chem, Tehran, Iran. Rapid extraction and analysis ofvolatile organic compounds on Iranian feverfew (Tanacetum parthenium)using headspace solvent microextraction (HSME), and gas chromatogra-phy/mass spectrometry. Flavour Fragr J 21, (3) 502-509 (2006)

Biasioli F, Gasperi F, Aprea E, Endrizzi I, Framondino V, Marini F, MottD, Mark TD. Ist Agrario S Michele, Via E Mach 1, IT-38010 S Michele,TN, Italy. Correlation of PTR-MS spectral fingerprints with sensory char-acterisation of flavour and odour profile of “Trentingrana” cheese. FoodQual Preference 17, (1-2) 63-75 (2006)

Blanc MC, Bradesi P, Goncalves MJ, Salgueiro L, Casanova J*. *UnivCorse, UMR CNRS 6134, Equipe Chim & Biomasse, Rte Sanguinaires,FR-20000 Ajaccio, France. Essential oil of Dittrichia viscosa ssp. viscosa:Analysis by 13C-NMR and antimicrobial activity. Flavour Fragr J 21, (2)324-332 (2006)

Bohlscheid JC, Wang XD, Mattinson DS, Edwards CG*. *WashingtonState University, Department Food Sci & Human Nutr, 100 Dairy Rd,Pullman, Wa 99164, USA. Comparison of headspace solid phasemicroextraction and XAD-2 methods to extract volatile compounds pro-duced by Saccharomyces during wine fermentations. J Food Qual 29, (1)1-15 (2006)

Bolivar A, Gasparri N*, Zufall C. *Cerveceria Polar CA, Corporat QualInnovation & Dev Dept, Caracas, Venezuela. A rapid and low-cost methodfor quantification of reduced iso-α-acids in brewing. J Am Soc BrewChemist 64, (1) 39-46 (2006)

Boti JB, Bighelli A, Cavaleiro C, Salgueiro L, Casanova J*. *Univ Corse,UMR CNRS 6134, Equipe Chim & Biomasse, Rte Sanguinaires,FR-20000 Ajaccio, France. Chemical variability of Juniperus oxycedrusssp. oxycedrus berry and leaf oils from Corsica, analysed by combinationof GC, GC-MS and 13C-NMR. Flavour Fragr J 21, (2) 268-273 (2006)

Boti JB, Muselli A, Tomi F, Koukoua G, N’Guessan TY, Costa J, Casa-nova J*. *Address as above. Combined analysis of Cymbopogon giganteusChiov. leaf oil from Ivory Coast by GC/RI, GC/MS and 13C-NMR. C RChim 9, (1) 164-168 (2006)

Bylaite E, Meyer AS. Biocentrum-DTU, Food Biotechnol & Engn Grp,Soeltofts Plads, DK-2800 Lyngby, Denmark. Characterisation of volatilearoma compounds of orange juices by three dynamic and static headspacegas chromatography techniques. Eur Food Res Technol 222, (1-2) 176-184(2006)

Cao J, Qi ML*, Fang LH, Zhou S, Fu RN, Zhang PP. *Beijing InstTechnol, Dept Chem, CN-100081 Beijing, Peoples Rep China. Solid-phasemicroextraction-gas chromatographic-mass spectrometric analysis of vola-tile compounds from Curcuma wenyujin Y.H. Chen et C. Ling. J PharmBiomed Anal 40, (3) 552-558 (2006)

Cao J, Qi ML*, Zhang Y, Zhou S, Shao QL, Fu RN. *Address as above.Analysis of volatile compounds in Curcuma wenyujin Y.H. Chen et C.Ling by headspace solvent microextraction-gas chromatography-massspectrometry. Anal Chim Acta 561, (1-2) 88-95 (2006)

Carneiro JR, Ferreira JA, Guido LF, Almeida PJ, Rodrigues JA, BarrosAA*. *Univ Porto, Dept Quim, Rua Campo Alegre 687, PT-4169-007Porto, Portugal. Determination of β-damascenone in alcoholic beveragesby reversed-phase liquid chromatography with ultraviolet detection. FoodChem 99, (1) 51-56 (2006)

Carrillo JD, Garrido-Lopez A, Tena MT*. *Univ La Rioja, Dept Chem, C/Madre de Dios 51, ES-26006 Logrono, La Rioja, Spain. Determination ofvolatile oak compounds in wine by headspace solid-phase microextractionand gas chromatography-mass spectrometry. J Chromatogr A 1102, (1-2)25-36 (2006)

Castel C, Fernandez X*, Lizzani-Cuvelier L, Loiseau AM, Perichet C,Delbecque C, Arnaudo JF. *Fac Sci Nice Sophia-Antipolis, Lab AromesSyntheses Interactions, Parc Valrose, FR-06108 Nice 2, France. Volatileconstituents of benzoin gums: Siam and Sumatra, part 2. Study ofheadspace sampling methods. Flavour Fragr J 21, (1) 59-67 (2006)

Ceva-Antunes PMN, Bizzo HR, Silva AS, Carvalho CPS, Antunes OAC*.*UFRJ, Inst Quim, CT, Bloco A, Lab 641, Ciudade Univ, BR-21945-970Rio de Janeiro, Brazil. Analysis of volatile composition of siriguela(Spondias purpurea L.) by solid phase microextraction (SPME).LWT-Food Sci Technol 39, (4) 437-443 (2006)

Chatzopoulou PS, Katsiotis ST*. *Aristotle Univ, Dept Pharmaceut, POBox 1589, GR-54124 Thessaloniki, Greece. Headspace analysis of the vol-atile constituents from Juniperus communis L. ‘berries’ (cones) grownwild in Greece. Flavour Fragr J 21, (3) 492-496 (2006)

Chemat F, Lucchesi ME, Smadja J, Favretto L, Colnaghi G, Visinoni F.Univ La Reunion, Lab Chim Subst Nat & Sci Aliments, BP 7151, 15 AveRene Cassin, FR-97715 St Denis Messageries 9, Reunion. Microwave ac-celerated steam distillation of essential oil from lavender: A rapid, cleanand environmentally friendly approach. Anal Chim Acta 555, (1) 157-160(2006)

Coleman WM, Steichen TJ. RJ Reynolds Tobacco Co, POB 1487,Winston Salem, NC 27102, USA. Sugar and selected amino acid influ-ences on the structure of pyrazines in microwave heat-treated formulations.J Sci Food Agric 86, (3) 380-391 (2006)

D’Auria M, Mauriello G, Racioppi R, Rana GL. Univ Basilicata, DiptChim, Via N Sauro 85, IT-85100 Potenza, Italy. Use of SPME-GC-MS inthe study of time evolution of the constituents of saffron aroma: Modifica-tions of the composition during storage. J Chromatogr Sci 44, (1) 18-21(2006)

De Boishebert V, Giraudel JL, Montury M*. *Univ Bordeaux 1, LabPhysico & Toxico Chim Syst Nat, FR-24001 Perigueux, France. Charac-terization of strawberry varieties by SPME-GC-MS and Kohonen self-or-ganizing map. Chemometr Intell Lab Syst 80, (1) 13-23 (2006)

Deng CH, Xu XQ, Yao N, Li N, Zhang XM*. *Fudan Univ, Dept Chem,CN-200433 Shanghai, Peoples Rep China. Rapid determination of essen-tial oil compounds in Artemisia selengensis Turcz by gas chromatogra-phy-mass spectrometry with microwave distillation and simultaneoussolid-phase microextraction. Anal Chim Acta 556, (2) 289-294 (2006)

Denker M, Parat-Wilhelms M, Drichelt G, Paucke J, Luger A,Borcherding K, Hoffmann W, Steinhart H*. *Univ Hamburg, Dept FoodChem, Grindelallee 117, DE-20146 Hamburg, Germany. Investigation ofthe retronasal flavour release during the consumption of coffee with addi-tions of milk constituents by ‘Oral Breath Sampling’. Food Chem 98, (2)201-208 (2006)



Ding L, Huang X, Yang J, Bian XJ, Zhang ZX, Liu GY. ChinaPharmaceut Univ, Dept Pharmaceut Anal, 24 Tongjiaxiang, CN-210009Nanjing, Peoples Rep China. Determination of glycyrrhetic acid in humanplasma by LC-ESI-MS. J Pharm Biomed Anal 40, (3) 758-762 (2006)

Dotterl S, Burkhardt D, Weissbecker B, Jurgens A, Schutz S, Mosandl A.Univ Bayreuth, Dept Plant Synth, Universitatsstr 30, DE-95440 Bayreuth,Germany. Linalool and lilac aldehyde/alcohol in flower scents - Electro-physiological detection of lilac aldehyde stereoisomers by a moth. JChromatogr A 1113, (1-2) 231-238 (2006)

Duran Guerrero E, Natera Marin R, Castro Mejias R*, Garcia Barroso C..*Univ Cadiz, Anal Chem Dept, POB 40, Pol Rio San Pedro, ES-11510Puerto Real, Cadiz, Spain. Optimisation of stir bar sorptive extraction ap-plied to the determination of volatile compounds in vinegars. JChromatogr A 1104, (1-2) 47-53 (2006)

Elss S, Preston C, Appel M, Heckel F, Schreier P*. *Univ Wurzburg,Lehrstuhl Lebensmittelchem, Am Hubland, DE-97074 Wurzburg, Ger-many. Influence of technological processing on apple aroma analysed byhigh resolution gas chromatography-mass spectrometry and on-line gaschromatography-combustion/pyrolysis-isotope ratio mass spectrometry.Food Chem 98, (2) 269-276 (2006)

Fan W, Qian MC*. *Oregon State Univ, 100 Wiegand Hall, Corvallis, Or97331, USA. Identification of aroma compounds in Chinese ‘YangheDaqu’ liquor by normal phase chromatography fractionation followed bygas chromatography/olfactometry. Flavour Fragr J 21, (2) 333-342 (2006)

Fan W, Qian MC*. *Address as above. Characterization of aroma com-pounds of Chinese “Wuliangye” and “Jiannanchun” liquors by aroma ex-tract dilution analysis. J Agric Food Chem 54, (7) 2695-2704 (2006)

Ferhat MA, Meklati BY, Smadja J, Chemat F*. *Univ La Reunion, LabChim Subst Nat & Sci Aliments, BP 7151, RE-97715 St Denis 9, Reunion,France. An improved microwave Clevenger apparatus for distillation of es-sential oils from orange peel. J Chromatogr A 1112, (1-2) 121-126 (2006)

Fernandez X, Castel C, Lizzani-Cuvelier L, Delbecque C, Puech Venzal S.Fac Sci Nice Sophia-Antipolis, Lab Aromes Syntheses Interactions, ParcValrose, FR-06108 Nice 2, France. Volatile constituents of benzoin gums:Siam and Sumatra, part 3. Fast characterization with an electronic nose.Flavour Fragr J 21, (3) 439-446 (2006)

Garcia A, Aleixandre A, Gutierrez J, Horrillo MC*. *IFA - CSIC, LabSensores, Serrano 144, ES-28006 Madrid, Spain. Electronic nose for winediscrimination. Sensor Actuator B Chem 113, (2) 911-916 (2006)

Garcia M, Fernandez MJ, Fontecha JL, Lozano J, Santos JP, AleixandreA, Sayago I, Gutierrez J, Horrillo MC*. *Address as above. Differentia-tion of red wines using an electronic nose based on surface acoustic wavedevices. Talanta 68, (4) 1162-1165 (2006)

Garruti DS, Franco MRB, Aparecida M, Da Silva AP, Janzantti NS, AlvesGL. Embrapa Agroind Trop, Rua Dra Sara Mesquita 2270, BR-60511-110Fortaleza, Ceara, Brazil. Assessment of aroma impact compounds in a ca-shew apple-based alcoholic beverage by GC-MS and GC-olfactometry.LWT-Food Sci Technol 39, (4) 373-378 (2006)

Giuffrida D, La Torre L, Manuela S, Pellicano TM, Dugo G. UnivMessina, Dipt Chim Organ & Biol, Salita Sperone 31, IT-98166 Messina,Italy. Application of HPLC-APCI-MS with a C30 reversed phase columnfor the characterization of carotenoid esters in mandarin essential oil. Fla-vour Fragr J 21, (2) 319-323 (2006)

Gomez AH, Wang J*, Hu GX, Pereira AG. *Zhejiang Univ, Dept AgrEngn, CN-310029 Hangzhou, Peoples Rep China. Electronic nose tech-nique potential monitoring mandarin maturity. Sensor Actuator B Chem113, (1) 347-353 (2006)

Gomez-Ariza JL, Garcia-Barrera T, Lorenzo F, Beltran R. Univ Huelva,Fac Ciencias Expt Quim & Ciencia Mat, Campus El Carmen, ES-21007Huelva, Spain. Use of multiple headspace solid-phase microextraction andpervaporation for the determination of off-flavours in wine. J ChromatogrA 1112, (1-2) 133-140 (2006)

Gong F, Wang B, Chau F. Cent Sth Univ, Res Ctr Modernization ChineseHerbal Med, CN-410083 Changsha, Peoples Rep China. Chemical charac-terization of essential oil in Rhizoma asarum from different sources usingGC-MS with resolution improved by data processing techniques. FlavourFragr J 21, (3) 549-555 (2006)

Gonny M, Cavaleiro C, Salgueiro L, Casanova J*. *Univ Corse, UMRCNRS 6134, Equipe Chim & Biomasse, Rte Sanguinaires, FR-20000Ajaccio, France. Analysis of Juniperus communis subsp. alpina needle,berry, wood and root oils by combination of GC, GC/MS and 13C-NMR.Flavour Fragr J 21, (1) 99-106 (2006)

Gonzalez-Arjona D, Lopez-Perez G, Gonzalez-Gallero V, Gonzalez AG*.*Univ Seville, Dept Phys Chem, ES-41012 Seville, Spain. Supervised pat-tern recognition procedures for discrimination of whiskeys from gas chro-matography/mass spectrometry congener analysis. J Agric Food Chem 54,(6) 1982-1989 (2006)

Hariom, Shyamala BN, Prakash M*, Bhat KK. *Cent Food Technol ResInst, Dept Sensory Sci, IN-570013 Mysore, India. Vanilla flavor evalua-tion by sensory and electronic nose techniques. J Sens Stud 21, (2)228-239 (2006)

Hayashi N, Chen RG, Ikezaki H, Yamaguchi S, Maruyama D, YamaguchiY, Ujihara T, Kohata K. National Institute Vegetable & Tea Science,Department Physiol & Qual Sci, 2769 Kanaya, Shizuoka 428 8501, Japan.Techniques for universal evaluation of astringency of green tea infusion bythe use of a taste sensor system. Biosci Biotechnol Biochem 70, (3)626-631 (2006)

Ichikawa M, Ide N, Yoshida J, Yamaguchi H, Ono K. WakunagaPharmaceut Co Ltd, Inst Healthcare Res, 1624 Shimokotachi, Hiroshima,Japan. Determination of seven organosulfur compounds in garlic by high-performance liquid chromatography. J Agric Food Chem 54, (5)1535-1540 (2006)

Isci A, Sahin S*, Sumnu G. *Middle East Tech Univ, Dept Food Engn,TR-06531 Ankara, Turkey. Recovery of strawberry aroma compounds bypervaporation. J Food Eng 75, (1) 36-42 (2006)

Jalali-Heravi M, Zekavat B, Sereshti H. Sharif Univ Technol, Dept Chem,POB 113659516, Tehran, Iran. Characterization of essential oil compo-nents of Iranian geranium oil using gas chromatography-mass spectrome-try combined with chemometric resolution techniques. J Chromatogr A1114, (1) 154-163 (2006)

Jonsson S, Uusitalo I, Van Bavel B, Gustafsson IB, Lindstrom G. UnivOrebro, Dept Nat Sci, Man-Technol-Environm Res Ctr, SE-70182 Orebro,Sweden. Determination of 2,4,6-trichloroanisole and 2,4,6-tribromoanisoleon ng L-1 to pg L-1 levels in wine by solid-phase microextraction and gaschromatography-high-resolution mass spectrometry. J Chromatogr A 1111,(1) 71-75 (2006)

Juliani HR, Kapteyn J, Jones D, Koroch AR, Wang M, Charles D, SimonJE*. *Rutgers - State Univ New Jersey, New Use Agr & Nat Plant ProdProgram, New Brunswick, NJ, USA. Application of near-infrared spectros-copy in quality control and determination of adulteration of African essen-tial oils. Phytochem Anal 17, (2) 121-128 (2006)

Kafkas E, Cabaroglu T*, Selli S, Bozdogan A, Kurkcuoglu M, Paydas S,Baser KHC. *Cukurova Univ, Dept Food Engn, TR-01330 Adana, Turkey.Identification of volatile aroma compounds of strawberry wine usingsolid-phase microextraction techniques coupled with gas chromatogra-phy-mass spectrometry. Flavour Fragr J 21, (1) 68-71 (2006)

Kalua CM, Bedgood DR, Prenzler PD*. *Charles Sturt University, Sch Sci& Technol, EH Graham Ctr Agr Innovation, Wagga Wagga, NSW, Aus-tralia. Development of a headspace solid phase microextraction-gas chro-matography method for monitoring volatile compounds in extendedtime-course experiments of olive oil. Anal Chim Acta 556, (2) 407-414(2006)

Khatib A, Kim HK, Wilson EG, Verpoorte R*. *Leiden Univ, Inst Biol,Div Pharmacognosy, Einsteinweg 55, NL-2300 RA Leiden, The Nether-lands. High performance liquid chromatographic method for iso-α-acids. JLiq Chromatogr Relat Technol 29, (2) 293-302 (2006)

Komthong P, Hayakawa S, Katoh T, Igura N, Shimoda M. Kyushu Univ,Grad Sch Bioresource & Bioenvironm Sci, Fukuoka 812 8581, Japan. De-termination of potent odorants in apple by headspace gas dilution analysis.LWT-Food Sci Technol 39, (5) 472-478 (2006)

Krist S, Stuebiger G, Bail S, Unterweger H. Univ Vienna, Dept Clin Phar-macy & Diagnost, Althanstr 14, AT-1090 Vienna, Austria. Analysis ofvolatile compounds and triacylglycerol composition of fatty seed oilgained from flax and false flax. Eur J Lipid Sci Technol 108, (1) 48-60(2006)

Krizman M, Baricevic D, Prosek M. Natl Inst Chem, Food Chem Lab,Hajdrihova 19, Ljubljana, Slovenia. Fast quantitative determination of vol-atile constituents in fennel by headspace-gas chromatography. Anal ChimActa 557, (1-2) 267-271 (2006)

Li XR, Liang YZ*, Guo FQ. *Cent Sth Univ, Res Ctr ModernizationTradit Chinese Med, CN-410083 Changsha, Peoples Rep China. Analysisof volatile oil in Rhizoma Ligustici Chuanxiong-Radix Paeoniae Rubra bygas chromatography-mass spectrometry and chemometric resolution. ActaPharmacol Sin 27, (4) 491-498 (2006)

Lopez P, Huerga MA, Batlle R*, Nerin C. *CPS-Univ Zaragoza, AragonInst Engn Res I3A, Dept Anal Chem, Zaragoza, Spain. Use of solid phasemicroextraction in diffusive sampling of the atmosphere generated by dif-ferent essential oils. Anal Chim Acta 559, (1) 97-104 (2006)

Luan F, Mosandl A, Gubesch M, Wust M*. *Univ Appl Sci Valais, DeptLife Technol, Rte Rawl 47, CH-1950 Sion 2, Switzerland. Enantioselectiveanalysis of monoterpenes in different grape varieties during berry ripeningusing stir bar sorptive extraction- and solid phase extraction-enantioselective-multidimensional gas chromatography-mass spectrometry.J Chromatogr A 1112, (1-2) 369-374 (2006)



Lucero ME, Frederickson EL, Estell RE, Morrison AA, Richman DB.USDA/ARS, Jornada Expt Range, Box 30003, MSC EJER, Las Cruces,NM 88003, USA. Volatile composition of Gutierrezia sarothrae (broomsnakeweed) as determined by steam distillation and solid phasemicroextraction. J Essent Oil Res 18, (2) 121-125 (2006)

Lukic I, Banovic M, Persuric D, Radeka S, Sladonja B. Inst Agr & Tour-ism, Karla Huguesa 8, HR-52440 Porec, Croatia. Determination of volatilecompounds in grape distillates by solid-phase extraction and gas chroma-tography. J Chromatogr A 1101, (1-2) 238-244 (2006)

Luna G, Aparicio R*, Garcia-Gonzalez DL. *Inst de la Grasa - CSIC, Pa-dre Garcia Tejero 4, ES-41012 Sevilla, Spain. A tentative characterizationof white dry-cured hams from Teruel (Spain) by SPME-GC. Food Chem97, (4) 621-630 (2006)

Majumdar S, Dey J, Adhikari B*. *Indian Inst Technol, Ctr Mat Sci,IN-721302 Kharagpur, India. Taste sensing with polyacrylic acid graftedcellulose membranes. Talanta 69, (1) 131-139 (2006)

Mamede MEO, Pastore GM. Univ Fed Bahia, Dept Bromatol, Bahia,Brazil. Study of methods for the extraction of volatile compounds fromfermented grape must. Food Chem 96, (4) 586-590 (2006)

Marongiu B, Porcedda S, Piras A, Sanna G, Murreddu M, Loddo R. UnivCagliari, Dipt Sci Chim, Str Prov Monserrato-Sestu km 0.770, IT-09042Monserrato, Italy. Extraction of Juniperus communis L. ssp. nana Willd.essential oil by supercritical carbon dioxide. Flavour Fragr J 21, (1)148-154 (2006)

Mauri-Aucejo AR, Llobat-Estelles M, Escarti-Carrasco M, Marin-Saez R.Univ Valencia, Dept Quim Anal, Dr Moliner 50, ES-46100 Burjassot,Spain. Chromatographic separation of cresol isomers by a β-cyclodextrin:Application for the determination of volatile phenols in alcoholic bever-ages. Anal Lett 39, (1) 183-195 (2006)

Medeiros ABP, Pandey A, Vandenberghe LPS, Pastore GM, Soccol CR*.*Univ Fed Parana, Dept Chem Engn, BR-81531-970 Curitiba, Parana,Brazil. Production and recovery of aroma compounds produced by solid-state fermentation using different adsorbents. Food Technol Biotechnol 44,(1) 47-51 (2006)

Mondello L, Casilli A, Tranchida PQ, Furukawa M, Komori K, Miseki K,Dugo P, Dugo G. Univ Messina, Dipt Farmacochim, Viale Annunziata,IT-98168 Messina, Italy. Fast enantiomeric analysis of a complex essentialoil with an innovative multidimensional gas chromatographic system. JChromatogr A 1105, (1-2) 11-16 (2006)

Moon SY, Cliff MA, Li-Chan ECY*. *UBC, Fac Land & Food Syst, 6650NW Marine Dr, Vancouver, Brit Columbia, Canada V6T 1Z4. Odour-ac-tive components of simulated beef flavour analysed by solid phasemicroextraction and gas chromatography-mass spectrometry and -olfacto-metry. Food Res Int 39, (3) 294-308 (2006)

Naef R, Velluz A, Jaquier A*. *Firmenich Co, Dept Anal & Percept, 1 RteJeunes, POB 239, CH-1211 Geneva 8, Switzerland. The perfume of cara-bao mangoes (Mangifera indica L.) - Identification of uncommon unsatu-rated fatty acid esters in the SPME of the intact fruit. Eur Food ResTechnol 222, (5-6) 554-558 (2006)

Nitta M, Kobayashi H*, Ohnishi-Kameyama M, Nagamine T, Yoshida M.*Natl Food Res Inst, Anal Sci Div, Kannondai 2-1-12, Tsukuba, Ibaraki305 8642, Japan. Essential oil variation of cultivated and wild Perilla ana-lyzed by GC/MS. Biochem Syst Ecol 34, (1) 25-37 (2006)

Nongonierma A, Cayot P, Le Quere JL, Springett M, Voilley A*. *UnivBourgogne, ENSBANA, FR-21000 Dijon, France. Mechanisms of extrac-tion of aroma compounds from foods, using adsorbents. Effect of variousparameters (Review). Food Rev Int 22, (1) 51-94 (2006)

Osorio C, Alarcon M, Moreno C, Bonilla A, Barrios J, Garzon C, DuquoC. Univ Nacl Colombia, Dept Quim, CO-14490 Bogota, Colombia. Char-acterization of odor-active volatiles in champa (Campomanesia lineatifoliaR.& P.). J Agric Food Chem 54, (2) 509-516 (2006)

Ozel MZ, Gogus F, Lewis AC. Univ Pamukkale, Dept Chem, POB 286,TR-20017 Denizli, Turkey. Determination of Teucrium chamaedrys vola-tiles by using direct thermal desorption-comprehensive two-dimensionalgas chromatography-time-of-flight mass spectrometry. J Chromatogr A1114, (1) 164-169 (2006)

Pejin J, Grujic G, Markov S, Kocic-Tanackov S, Tanackov I, Cvetkovic D,Djurendic M. Univ Novi Sad, Fac Technol, Novi Sad 21000, Serbia. Ap-plication of GC/MS method using SPE columns for quantitative determi-nation of diacetyl and 2,3-pentanedione during beer fermentation. J AmSoc Brew Chemist 64, (1) 52-60 (2006)

Pikus S, Olszewska E, Becal M. Maria Curie-Sklodowska University,Department Crystallography, Sq Maria Curie Sklodowskiej 3, PL-20031Lublin, Poland. Investigation of the staling process of bread using thesmall-angle X-ray scattering (SAXS) method. Flavour Fragr J 21, (1)37-41 (2006)

Pinto AB, Guedes CM, Moreira RFA, De Maria CAB*. *UNIRIO, InstBiomed, LQA, Rua Gen Sampaio 71, Apt 911, Bloco 2, Caju, BR-20931-350 Rio de Janeiro, Brazil. Volatile constituents from headspace and aque-ous solution of genipap (Genipa americana) fruit isolated by the solid-phase extraction method. Flavour Fragr J 21, (3) 488-491 (2006)

Sabbioni C, Ferranti A, Bugamelli F, Cantelli Forti G, Raggi MA*. *UnivBologna, Dept Pharmaceut Sci, Via Belmeloro 6, IT-40126 Bologna, Italy.Simultaneous HPLC analysis, with isocratic elution, of glycyrrhizin andglycyrrhetic acid in liquorice roots and confectionery products. PhytochemAnal 17, (1) 25-31 (2006)

Savary G, Guichard E, Doublier JL, Cayot N, Moreau C*. *UMRFLAVIC INRA/ENESAD, 17 rue Sully, BP 86510, FR-21065 Dijon,France. Influence of ingredients on the self-diffusion of aroma compoundsin a model fruit preparation: An nuclear magnetic resonance-diffusion-or-dered spectroscopy investigation. J Agric Food Chem 54, (3) 665-671(2006)

Schweiggert U, Carle R, Schieber A*. *Univ Hohenheim, Inst FoodTechnol, August von Hartmann Str 3, DE-70599 Stuttgart, Germany.Characterization of major and minor capsaicinoids and related compoundsin chili pods (Capsicum frutescens L.) by high-performance liquid chroma-tography/atmospheric pressure chemical ionization mass spectrometry.Anal Chim Acta 557, (1-2) 236-244 (2006)

Senatore F, Arnold NA, Piozzi F, Formisano C. Univ Naples Federico II,Dipt Chim Sostanze Nat, Via D Monesano 49, IT-80131 Naples, Italy.Chemical composition of the essential oil of Salvia microstegia Boiss. etBalansa growing wild in Lebanon. J Chromatogr A 1108, (2) 276-278(2006)

Shafi PM, Jose B, Radhamani KT, Clery RA. Univ Calicut, Dept Chem,IN-673635 Kerala, India. Influence of pH on essential oil composition ofZanthoxylum rhetsa seeds obtained by steam distillation. Flavour Fragr J21, (2) 317-318 (2006)

Szpakowska M, Magnuszewska A, Szwacki J. Gdansk Tech Univ,Commod Sci Lab, Narutowicza 11-12, PL-80952 Gdansk, Poland. On thepossibility of using liquid or lipid, lipid like-polymer membrane systemsas taste sensor. J Membr Sci 273, (1-2) 116-123 (2006)

Tominaga T, Dubourdieu D. Univ Bordeaux 2, Fac Oenol, 351 Cours Lib-eration, FR-33405 Talence, France. A novel method for quantification of2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitisvinifera grape varieties. J Agric Food Chem 54, (1) 29-33 (2006)

Tranchida PQ, Lo Presti M, Costa R, Dugo P, Dugo G, Mondello L*.*Univ Messina, Dipt Farmacochim, Viale Annunziata, IT-98168 Messina,Italy. High-throughput analysis of bergamot essential oil by fastsolid-phase microextraction-capillary gas chromatography-flame ionizationdetection. J Chromatogr A 1103, (1) 162-165 (2006)

Van Ruth SM, Floris V, Fayoux S. RIKILT - Inst Food Safety, PO Box230, NL-6700 AE Wageningen, The Netherlands. Characterisation of thevolatile profiles of infant formulas by proton transfer reaction-mass spec-trometry and gas chromatography-mass spectrometry. Food Chem 98, (2)343-350 (2006)

Velasco-Negueruela A, Perez-Alonso MJ, De Paz PLP, Pala-Paul J, SanzJ. Univ Complutense, Dept Biol Vegetal I Bot, ES-28040 Madrid, Spain.Analysis by gas chromatography-mass spectrometry of the volatiles fromthe fruits of Ammodaucus leucotrichus subsp leucotrichus and subspnanocarpus grown in North Africa and the Canary Islands, respectively. JChromatogr A 1108, (2) 273-275 (2006)

Wang Q, Chong JM, Pawliszyn J*. *Univ Waterloo, Dept Chem,Waterloo, Ontario, Canada N2L 3G1. Determination of thiol compoundsby automated headspace solid-phase microextraction with in-fiberderivatization. Flavour Fragr J 21, (3) 385-394 (2006)

Xu XQ. Food Sci Australia, 671 Sneydes Rd, Werribee, Vic 3030, Austra-lia. Electronic nose for characterisation of flavour patterns of deep fryingoils. Food Aust 58, (3) 89-91 (2006)

Zellner BD, Lo Presti M, Barata LES, Dugo P, Dugo G, Mondello L*.*Univ Messina, Dipt Farmacochim, Viale Annunziata, IT-98168 Messina,Italy. Evaluation of leaf-derived extracts as an environmentally sustainablesource of essential oils by using gas chromatography-mass spectrometryand enantioselective gas chromatography-olfactometry. Anal Chem 78, (3)883-890 (2006)

Zhao S, Liang H*. *Hong Kong Polytechnic University, DepartmentApplied Biol & Chem Technol, Kowloon, Hong Kong, Peoples RepChina. Study of extraction of cinnamon oils from the bark ofCinnamomum cassia Presl by supercritical carbon dioxide. Polish J Chem80, (1) 99-105 (2006)

Zimbalatti V. Univ Messina, Dipt Farmacobiol, Messina, Italy. Enantio-selective gas chromatography: Analytical technique for the analysis ofmandarin essential oils. J Essent Oil Res 18, (1) 71-75 (2006)



2007-flavour and fragrance journal

Documents

dept food sci technol

dept food nutr sci

dept food technol

int j food sci technol

trends food sci technol

inst food sci nutr

dairy sci dept

j agric food chem