FLAVOUR AND FRAGRANCE JOURNAL
Flavour Fragr. J. 2001; 16: 307–312
DOI:10.1002/ffj.962
Current awareness in flavour and fragrance
(8 weeks journals. Search ended 11th. Apr. 2001)
1 Flavour of Food
Antoniolli LR, Castro PRD, Kluge RA, Scarpare JA. Univ Estadual
Campinas, Fac Engn Agr, Dept Pre Processamento Prod Agropecua, BR-
13083-970 Campinas SP, Brazil. Astringency removal of ‘Giombo’ per-
simmon fruit in different exposure periods to ethyl alcohol vapor (Portu-
guese, English Abstract). Pesquisa Agr Brasil 35, (10) 2083-2091 (2000)
Ayad EHE, Verheul A, Engels WJM, Wouters JTM, Smit G*. *NIZO
Food Res, Dept Flavour & Nat Ingredients, POB 20, NL-6710 BA Ede,
The Netherlands. Enhanced flavour formation by combination of selected
lactococci from industrial and artisanal origin with focus on completion of
a metabolic pathway. J Appl Microbiol 90, (1) 59-67 (2001)
Ayhan Z, Yeom HW, Zhang QH*, Min DB. *Ohio State Univ, Dept Food
Sci & Technol, 122 Vivian Hall, 2121 Fyffe Rd, Columbus, Oh 43210,
USA. Flavor, color, and vitamin C retention of pulsed electric field proc-
essed orange juice in different packaging materials. J Agric Food Chem
49, (2) 669-674 (2001)
Busch JM, Sangketkit C, Savage GP, Martin RJ, Halloy S, Deo B. Lincoln
Univ, Anim & Food Sci Div, Food Grp, Box 84, Canterbury, New Zea-
land. Nutritional analysis and sensory evaluation of ulluco (Ullucus tube-
rosus Loz) grown in New Zealand. J Sci Food Agric 80, (15) 2232-2240
(2000)
Caponio F, Gomes T, Pasqualone A. Univ Bari, Dipt Progettaz & Gest
Sistemi Agrozootecn, via Amendola 165A, IT-70126 Bari, Italy. Phenolic
compounds in virgin olive oils: Influence of the degree of olive ripeness
on organoleptic characteristics and shelf-life. Eur Food Res Technol 212,
(3) 329-333 (2001)
Chae HJ, Joo H, In MJ. Hoseo Univ, Dept Food Technol, Asan 336795,
South Korea. Utilization of brewer’s yeast cells for the production of
food-grade yeast extract. Part I. Effects of different enzymatic treatments
on solid and protein recovery and flavor characteristics. Bioresource Tech-
nol 76, (3) 253-258 (2001)
Chapman KW, Lawless HT, Boor KJ. Cornell Univ, Dept Food Sci, Ith-
aca, NY 14853, USA. Quantitative descriptive analysis and principal com-
ponent analysis for sensory characterization of ultrapasteurized milk. J
Dairy Sci 84, (1) 12-20 (2001)
Costell E, Peyrolon M, Duran L. CSIC, Inst Agroquim & Tecnol Alimen-
tos, POB 73, ES-46100 Valencia, Spain. Influence of texture and type of
hydrocolloid on perception of basic tastes in carrageenan and gellan gels.
Food Sci Technol Int 6, (6) 495-498 (2000)
Doyen K, Carey M, Linforth RST*, Marin M, Taylor AJ. *Univ Notting-
ham, Dept Food Sci, Samworth Flavor Lab, Sutton Bonnington Campus,
Loughborough LE12 5RD, England. Volatile release from an emulsion:
Headspace and in-mouth studies. J Agric Food Chem 49, (2) 804-810
(2001)
Freitas AC, Macedo AC, Malcata FX*. *Univ Catolica Portuguesa, Escola
Super Biotecnol, Rua Dr Antonio Bernardino Almeida, PT-4200-072
Oporto, Portugal. Technological and organoleptic issues pertaining to
cheeses with denomination of origin manufactured in the Iberian peninsula
from ovine and caprine milks (Review). Food Sci Technol Int 6, (5)
351-370 (2000)
Frister H, Michaelis M, Schwerdtfeger T, Folkenberg DM, Sorensen NK.
Univ Appl Sci, Dept Bioproc Engn, Hannover, Germany. Evaluation of
bitterness in Cheddar cheese. Milchwissenschaft 55, (12) 691-695 (2000)
Fujikawa H, Ibe A, Wauke T, Morozumi S, Mori H. Tokyo Metropolitan
Res Lab Publ Hlth, Shinjuku ku, 3-24-1 Hyakunin cho, Tokyo 169 0073,
Japan. Flavor production from a non-stick oil by moulds. J Food Hyg Soc
Jpn 42, (1) 7-12 (2001)
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: 1
Flavour of food; 2 Fragrances; 3 Essential oils; 4 Food constituents; 5 Taints & off-flavours; 6 Sensory evaluation & psychophysics; 7 Apparatus &
methodology. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located
relevant to any one of these headings, that section will be omitted.
Copyright © 2001 John Wiley & Sons, Ltd.
Garcia ML, Casas C, Toledo VM, Selgas MD*. *Univ Complutense Ma-
drid, Fac Vet, Dept Higiene & Tecnol Alimentos, ES-28040 Madrid,
Spain. Effect of selected mould strains on the sensory properties of dry
fermented sausages. Eur Food Res Technol 212, (3) 287-291 (2001)
Gawel R, Iland PG, Francis IL. Roseworthy Wine Tasting Programs Pty
Ltd, POB 487, Cedar Falls, Ia 50614, USA. Characterizing the astringency
of red wine: A case study. Food Qual Preference 12, (1) 83-94 (2001)
Giroux M, Ouattara B, Yefsah R, Smoragiewicz W, Saucier L, Lacroix
M*. *Canadian Irradiat Ctr, Res Ctr Microbiol & Biotechnol, Inst Armand
Frappier, INRS, 531 Blvd Prairies, Laval, Quebec, Canada H7V 1B7.
Combined effect of ascorbic acid and gamma irradiation on microbial and
sensorial characteristics of beef patties during refrigerated storage. J Agric
Food Chem 49, (2) 919-925 (2001)
Gowda IND, Huddar AG. Indian Inst Hort Res, Post Harvest Technol Div,
IN-560089 Bangalore, India. Evaluation of mango hybrids for storage be-
haviour and sensory qualities. J Food Sci Technol-Mysore 37, (6) 620-623
(2000)
Huttenbrink KB, Schmidt C, Delwiche JF, Hummel T. Tech Univ Dres-
den, Univ HNO Klin, Fetscherstasse 74, DE-01307 Dresden, Germany.
The aroma of red wine is modified by the form of the wine glass (German,
English Abstract). Laryngorhinootologie 80, (2) 96-100 (2001)
Januszewska R, Viaene J. State Univ Ghent, Dept Agr Econ, Coupure
Links 653, BE-9000 Ghent, Belgium. Sensory segments in preference for
plain chocolate across Belgium and Poland. Food Qual Preference 12, (2)
97-107 (2001)
Jonsall A, Johansson L, Lundstrom K. Uppsala Univ, Dept Domest Sci,
SE-75237 Uppsala, Sweden. Sensory quality and cooking loss of ham
muscle (m-biceps femoris) from pigs reared indoors and outdoors. Meat
Sci 57, (3) 245-250 (2001)
Joshi VK, Sandhu DK. Dr YS Parmar Univ Hort & Forestry, Dept Post
Harvest Technol, IN-173230 Solan HP, India. Influence of ethanol con-
centration, addition of spices extract, and level of sweetness on physico-
chemical characteristics and sensory quality of apple vermouth. Braz Arch
Biol Technol 43, (5) 537-545 (2000)
Klein H, Glinsner T, Natter M, Steiner I. Osterreich Brau Union AG, AU-
4020 Linz, Austria. Influential factors on the absorption integral in terms
of taste stability (German, English Abstract). Monatsschr Brauwissen 53,
(11-12) 217-222 (2000)
Kumar HRH, Monteiro PV, Bhat GS*, Rao HGR. *Univ Agri Sci, Dairy
Sci Coll, IN-560024 Bangalore, India. Effects of enzymatic modification
of milk proteins on flavour and textural qualities of set yoghurt. J Sci
Food Agric 81, (1) 42-45 (2001)
Lee KYM, Paterson A*, Piggott JR, Richardson GD. *Univ Strathclyde,
Dept Biosci & Biotechnol, Ctr Food Qual, 204 George St, Glasgow G1
1XW, Scotland. Sensory discrimination of blended Scotch whiskies of dif-
ferent product categories. Food Qual Preference 12, (2) 109-118 (2001)
Mendes LC, De Menezes HC*, Aparecida M, Da Silva AP. *Univ Es-
tadual Campinas, Fac Engn & Alimentos, Dept Tecnol Alimentos, Cidade
Univ, CP 6121, BR-13083-970 Campinas, SP, Brazil. Optimization of the
roasting of robusta coffee (C. canephora Conillon) using acceptability tests
and RSM. Food Qual Preference 12, (2) 153-162 (2001)
Morgan F, Gaborit P. Inst Tech Prod Laitiers Caprins, BP 49, FR-17700
Surgeres, France. The typical flavour of goat milk products: Technological
aspects. Int J Dairy Technol 54, (1) 38-40 (2001)
Muranyi Z, Kovacs Z. K Eszterhazy Teacher's Training Coll, Eger, Hun-
gary. Statistical evaluation of aroma and metal content in Tokay wines.
Microchem J 67, (1-3) 91-96 (2000)
308 CURRENT AWARENESS IN FLAVOUR AND FRAGRANCE
Myhara RM, Al Alawi A, Karkalas J, Taylor MS. Univ Greenwich, Nat
Resources Inst, Dept Food Security, Chatham ME4 4TB, England. Sensory
and textural changes in maturing Omani dates. J Sci Food Agric 80, (15)
2181-2185 (2000)
Narziss L, Back W, Miedaner H, Takahashi Y. Lehrstuhl Technol Brau-
erei, DE-85350 Freising Weihenstephan, Germany. Pilot trials on the influ-
ence of the various mash parameters on the properties of wort and beer
with particular respect to flavour stability (German, English Abstract).
Monatsschr Brauwissen 53, (11-12) 204-216 (2000)
Ockerman HW, Sanchez FJC, Crespo FL. Ohio State Univ, Dept Anim
Sci, Columbus, Oh 43220, USA. Influence of molds on flavor quality of
Spanish ham. J Muscle Foods 11, (4) 247-259 (2000)
Parrondo J, Garcia LA, Diaz M*. *Univ Oviedo, Dept Chem Engn, ES-
33071 Oviedo, Spain. Production of an alcoholic beverage by fermentation
of whey permeate with Kluyveromyces fragilis. II: Aroma composition. J
Inst Brew 106, (6) 377-382 (2000)
Piccaplia R, Marotti M. Univ Bologna, Dipt Agron, via Filippo Re 6-8,
IT-40126 Bologna, Italy. Characterization of some Italian types of wild
fennel (Foeniculum vulgare Mill.). J Agric Food Chem 49, (1) 239-244
(2001)
Sauvageot F, Fuentes P. Univ Bourgogne ENSBANA, 1 Pl Erasme, Cam-
pus Univ, FR-21000 Dijon, France. The matching paradigm as a method
for validating a sensory profile (French, English Abstract). Sci Aliment 20,
(4-5) 467-489 (2000)
Talcott ST, Howard LR*, Brenes CH. *Univ Arkansas, Inst Food Sci &
Engn, Dept Food Sci, 272 Young Ave, Fayetteville, Ar 72704, USA. Fac-
tors contributing to taste and quality of commercially processed strained
carrots. Food Res Int 34, (1) 31-38 (2001)
Tan SS, Aminah A, Affandi YMS, Atil O, Babji AS. Univ Kebangsaan,
Sch Chem Sci & Food Technol, Dept Food Sci, MY-43600 Bangui, Ma-
laysia. Chemical, physical and sensory properties of chicken frankfurters
substituted with palm fats. Int J Food Sci Nutr 52, (1) 91-98 (2001)
Warner K, Eskins K, Fanta GF, Nelsen TC, Rocke JW. USDA/ARS, Natl
Ctr Agr Utilizat Res, Midwest Area, 1815 Nth Univ St, Peoria, Il 61604,
USA. Use of starch-lipid composites in low-fat ground beef products:
Novel composites improve flavor and juiciness of low-fat ground beef
products. Food Technol 55, (2) 36-41 (2001)
Zeppa G, Rolle L, Gerbi V, Valentini N, Me G. Univ Turin, Settore Mi-
crobiol & Ind Agrarie, Dept Valorizzazlone & Protezione Risorse Agro-
fore, IT-10095 Grugliasco To, Italy. Application of sensory analysis to
characterize new selections of hazelnut (Italian, English Abstract). Ind Ali-
ment 39, (397) 1249-1257 (2000)
2 Fragrances
Dimoglo AS, Vlad PF, Shvets NM, Coltsa MN. Acad Sci, Inst Chem,
Acad Str 3, MD-2028 Kishinev, Moldova. Structure-ambergris odour rela-
tionship investigation in a mixed series of decalin and non-decalin com-
pounds: The electronic-topological approach. New J Chem 25, (2) 283-288
(2001)
Fang YY, Chen Y, Cao YR, Hu Z, Wang YZ, Liu JJ*. *Nankai Univ,
Dept Chem, CN-300071 Tianjin, Peoples Rep China. Quantum chemical
study on the structure-odor relationships of nitro-containing musk odorant
compounds. Chem J Chinese Univ-Chinese 21, (12) 1888-1891 (2000)
Letizia CS, Cocchiara J, Wellington GA, Funk C, Api AM. Fragrance Mat
Inc, Res Inst, 2 Univ Plaza, Suite 406, Hackensack, NJ 07601, USA.
Monograph on fragrance raw materials. Food Chem Toxicol 38, (Suppl 3)
S1-236 (2000)
Smith LW. Address not available. Monograph on fragrance raw materials:
Foreword. Food Chem Toxicol 38, (Suppl 3) R5 (2000)
Watanabe S, Hashimoto I, Hayashi K, Yagi K, Asai T, Knapp H, Straubin-
ger M, Winterhalter P, Watanabe N. Univ Shizuoka, Fac Agr, Dept Appl
Biol Chem, 836 Ohya, Shizuoka 422 8529, Japan. Isolation and identifica-
tion of 2-phenylethyl disaccharide glycosides and mono glycosides from
rose flowers, and their potential role in scent formation. Biosci Biotechnol
Biochem 65, (2) 442-448 (2001)
Copyright  2001 John Wiley & Sons, Ltd.
3 Essential Oils
Aligiannis N, Kalpoutzakis E, Chinou IB, Mitakou S*, Gikas E, Tsarbo-
poulos A. *Univ Athens, Sch Pharm, Div Pharmacognosy, Panepistimio-
polis Zografou, Athens, Greece. Composition and antimicrobial activity of
the essential oils of five taxa of Sideritis from Greece. J Agric Food Chem
49, (2) 811-815 (2001)
Babali B, Aksoy HA*, Tuter M, Ustun G. *Istanbul Tech Univ, Dept
Chem Engn, TR-80626 Istanbul, Turkey. Enzymatic esterification of
(-)-menthol with fatty acids in solvent by a commercial lipase from Can-
dida rugosa. J Am Oil Chem Soc 78, (1) 53-56 (2001)
Baldovini N, Tomi F, Casanova J*. *Univ Corse, Equip Chim Biomasse,
UMR-CNRS 6134, Rte Sanguinaires, FR-20000 Ajaccio, France. Identifi-
cation and quantitative determination of furanodiene, a heat-sensitive com-
pound, in essential oil by 13C-NMR. Phytochem Anal 12, (1) 58-64 (2001)
Bonaccorsi I, Dugo G, McNair HM, Dugo P. Univ Messina, Fac Farm,
Dipt Farmacochim, Viale S Annunziata, IT-98168 Messina, Italy. Rapid
HPLC methods for the analysis of the oxygen heterocyclic fraction in cit-
rus essential oils. Ital J Food Sci 12, (4) 485-492 (2000)
Cavazza A, Bartle KD, Dugo P, Mondello L. Univ Roma Tor Vergata, Fac
Med & Chirurg, Dipt Neurosci, via Tor Vergata 135, IT-00133 Rome, It-
aly. Analysis of oxygen heterocyclic compounds in citrus essential oils by
capillary electrochromatography and comparison with HPLC. Chroma-
tographia 53, (1-2) 57-62 (2001)
Chiasson H, Belanger A, Bostanian N, Vincent C, Poliquin A. Urgel
Delisles & Associes, 426 Chemin Patriotes, St Charles-sur-Richelieu, Que-
bec, Canada J0H 2C0. Acaricidal properties of Artemisia absinthium and
Tanacetum vulgare (Asteraceae) essential oils obtained by three methods
of extraction. J Econ Entomol 94, (1) 167-171 (2001)
Cho J, Kong JY, Jeong DY, Lee KD, Lee DU, Kang BS. Dongguk Univ,
Coll Med, Dept Pharmacol, Kyongju 780714, Kyongbuk, South Korea.
NMDA receptor-mediated neuroprotection by essential oils from the rhi-
zomes of Acorus gramineus. Life Sci 68, (13) 1567-1573 (2001)
Cox SD, Mann CM, Markham JL, Gustafson JE, Warmington JR, Wyllie
SG. Univ Western Sydney, Ctr Biostruct & Biomol Res, Richmond, NSW,
Australia. Determining the antimicrobial actions of tea tree oil. Molecules
6, (2) 87-91 (2001)
Cramarossa MR, Forti L, Pagnoni UM, Vidali M. Univ Modena & Reggio
Emilia, Dipt Chim, via Campi 183, IT-41100 Modena, Italy. Cyclization
of citronellal to menthone and isomenthone catalyzed by Al/Fe-pillared
clays. Synthesis (Stuttgart) (1) 52-54 (2001)
De Billerbeck VG, Roques CG, Bessiere JM, Fonvieille JL, Dargent R.
Univ Paul Sabatier, Fac Pharm, Lab Bacteriol Virol & Microbiol Ind, 35
Chemin Maraichers, FR-31062 Toulouse, France. Effects of Cymbopogon
nardus (L.) W. Watson essential oil on the growth and morphogenesis of
Aspergillus niger. Can J Microbiol 47, (1) 9-17 (2001)
Ezeonu FC, Chidume GI, Udedi SC. Nnamdi Azikiwe Univ, Dept Appl
Biochem, PMB 5025, Awka, Niger. Insecticidal properties of volatile ex-
tracts of orange peels. Bioresource Technol 76, (3) 273-274 (2001)
Filley J, Miedaner A, Ibrahim M, Nimlos MR, Blake DM. Colorado
School Mines, Dept Chem Engn, Golden, Co 80401, USA. Energetics of
the 2+2 cyclization of limonene. J Photochem Photobiol A 139, (1) 17-21
(2001)
Grivel F, Larroche C*. *Univ Clermont Ferrand, Lab Genie Chim Biol,
FR-63177 Clermont Ferrand, France. Phase transfer and biocatalyst behav-
iour during biotransformation of β-ionone in a two phase liquid system by
immobilised Aspergillus niger. Biochem Eng J 7, (1) 27-34 (2001)
Habegger R, Schnitzler WH. Tech Univ Munchen Weihenstephan,
Lehrstuhl Gemusebau, DE-85350 Freising Weihenstephan, Germany.
Aroma compounds in the essential oil of carrots (Daucas carota L. ssp sa-
tivus). I. Leaves in comparison with roots. J Appl Bot-Angew Bot 74, (5-6)
220-223 (2000)
Habegger R, Schnitzler WH. Address as above. Aroma compounds in the
essential oil of carrots (Daucus carota L. ssp sativus). II. Intra-leaf distri-
bution. J Appl Bot-Angew Bot 74, (5-6) 229-232 (2000)
Hummelbrunner LA, Isman MB*. *Univ British Columbia, Fac Agr Sci,
Vancouver, Brit Columbia V6T 1Z4, Canada. Acute, sublethal, anti-
feedant, and synergistic effects of monoterpenoid essential oil compounds
Flavour Fragr. J. 2001; 16: 307-312

on the tobacco cutworm, Spodoptera litura (Lep., Noctuidae). J Agric
Food Chem 49, (2) 715-720 (2001)
Keskitalo M, Pehu E, Simon JE. Agr Res Ctr, FI-31600 Jokioinen, Fin-
land. Variation in volatile compounds from tansy (Tanacetum vulgare L.)
related to genetic and morphological differences of genotypes. Biochem
Syst Ecol 29, (3) 267-285 (2001)
Khamaganov VG, Hites RA*. *Indiana Univ, Sch Publ & Environm Af-
fairs, Bloomington, In 47405, USA. Rate constants for the gas-phase reac-
tions of ozone with isoprene, α- and β-pinene, and limonene as a function
of temperature. J Phys Chem A 105, (5) 815-822 (2001)
Miele M, Dondero R, Ciarallo G, Mazzei M*. *Univ Genoa, Dept Phar-
maceut Sci, Pharmaceut Biotechnol Lab, Viale Benedetto XV 3, IT-16132
Genoa, Italy. Methyleugenol in Ocimum basilicum L. cv. Genovese Gig-
ante. J Agric Food Chem 49, (1) 517-521 (2001)
Revial G, Jabin I, Pfau M. ESPCI CNRS, ESA 7084, Lab Chim Organ, 10
rue Vauquelin, FR-75231 Paris 05, France. Enantioselective synthesis of
(+)-α-vetivone through the Michael reaction of chiral imines.
Tetrahedron-Asymmetry 11, (24) 4975-4983 (2000)
Rohloff J, Skagen EB, Steen AH, Iversen TH*. *Norwegian Univ Sci &
Technol, Dept Bot, Plant Bioctr, NO-7491 Trondheim, Norway. Produc-
tion of yarrow (Achillea millefolium L.) in Norway: Essential oil content
and quality. J Agric Food Chem 48, (12) 6205-6209 (2000)
Saeki Y. Nagano Coll Nursing, Dept Anat & Physiol, 1694 Akaho, Koma-
gane, Nagano 399 4117, Japan. The effect of foot-bath with or without the
essential oil of lavender on the autonomic nervous system: A randomized
trial. Complement Ther Med 8, (1) 2-7 (2000)
Sonwa MM, Konig WA*. *Univ Hamburg, Inst Organ Chem, Martin Lu-
ther King Pl 6, DE-20146 Hamburg, Germany. Constituents of the essen-
tial oil of Cyperus alopecuroides. Phytochemistry 56, (4) 321-326 (2001)
Soysal Y, Oztekin S. Cukurova Univ, Fac Agr, Dept Agr Machinery, TR-
01330 Balcali, Turkey. Comparison of seven equilibrium moisture content
equations for some medicinal and aromatic plants. J Agric Eng Res 78, (1)
57-63 (2001)
Srivastava HK, Misra A, Satpute GK. Cent Inst Med & Aromat Plants,
IN-226015 Lucknow, India. Chemical induced vigour for heterotic effects
on yield and quality of essential oil in palmarosa (Cymbopogen martinii
Wats). J Sustainable Agric 17, (2-3) 5-15 (2000)
Staudt M, Mandl N, Joffre R, Rambal S. CNRS, Ctr Ecol Fonct & Evolut,
1919 Route Mende, FR-34293 Montpellier 5, France. Intraspecific vari-
ability of monoterpene composition emitted by Quercus ilex leaves. Can J
Forest Res 31, (1) 174-180 (2001)
Tecelao CSR, Van Keulen F, Da Fonseca MMR*. *Super Tecn, Ctr Engn
Biol & Quim, Avda Rovisco Pais, PT-1029001 Lisbon, Portugal. Develop-
ment of a reaction system for the selective conversion of (-)-trans-carveol
to (-)-carvone with whole cells of Rhodococcus erythropolis DCL14. J
Mol Catal B-Enzym 11, (4-6) 719-724 (2001)
Tsigarida E, Skandamis P, Nychas GJE*. *Agr Univ Athens, Dept Food
Sci & Technol, Lab Microbiol & Biotechnol Foods, Iera Odos 75, GR-
11855 Athens, Greece. Behaviour of Listeria monocytogenes and autoch-
thonous flora on meat stored under aerobic, vacuum and modified atmos-
phere packaging conditions with or without the presence of oregano essen-
tial oil at 5oC. J Appl Microbiol 89, (6) 901-909 (2000)
Van der Werf MJ, Keijzer PM, Van der Schaft PH. TNO, Dept Appl Mi-
crobiol & Gene Technol, POB 360, NL-3700 AJ Zeist, The Netherlands.
Xanthobacter sp C20 contains a novel bioconversion pathway for li-
monene. J Biotechnol 84, (2) 133-143 (2000)
Venkatachalam MR, Jebanesan A*. *Annamalai Univ, Dept Zool, IN-
608002 Annamalainagar, India. Repellant activity of Ferronia elephantum
Corr. (Rutaceae) leaf extract against Aedes aegypti (L.). Bioresource Tech-
nol 76, (3) 287-288 (2001)
Verzera A, LaRosa G, Zappala M, Cotroneo A. Univ Catania, Fac Agr, Ist
Ind Agr, via Sofia 98, IT-95124 Catania, Italy. Essential oil composition
of different cultivars of bergamot grown in Sicily. Ital J Food Sci 12, (4)
493-501 (2000)
Vieira RF, Grayer RJ, Paton A, Simon JE*. *Rutgers State Univ, Foran
Hall, New Brunswick, NJ 08901, USA. Genetic diversity of Ocimum
gratissimum L. based on volatile oil constituents, flavonoids and RAPD
markers. Biochem Syst Ecol 29, (3) 287-304 (2001)
Copyright  2001 John Wiley & Sons, Ltd.
CURRENT AWARENESS IN FLAVOUR AND FRAGRANCE 309
Wainman T, Zhang JF*, Weschler CJ, Lioy PJ. *Univ Med & Dent New
Jersey, Robert Wood Johnson Med Sch, Environm & Occupat Hlth Sci
Inst, Piscataway, NJ 08854, USA. Ozone and limonene in indoor air: A
source of submicron particle exposure. Environ Health Perspect 108, (12)
1139-1146 (2000)
Wilson ND, Watt RA, Moffat AC. Univ London, Sch Pharm, Ctr Pharma-
ceut Anal, 29-39 Brunswick Sq, London WC1N 1AX, England. A near-
infrared method for the assay of cineole in eucalyptus oil as an alternative
to the official BP method. J Pharm Pharmacol 53, (1) 95-102 (2001)
Wong V, Wyllie SG, Cornwell CP, Tronson D. Univ Western Sydney, Ctr
Biostruct & Biomol Res, Bldg K12, Hawkesbury Campus, Locked Bag
1797, Penrith, NSW 1797, Australia. Supercritical fluid extraction (SFE)
of monoterpenes from the leaves of Melaleuca alternifolia (tea tree).
Molecules 6, (2) 92-103 (2001)
Yigit F, Ozcan M, Akgul A. Selcuk Univ, Fac Agr, Dept Plant Protect,
TR-42031 Konya, Turkey. Inhibitory effect of some spice essential oils on
Penicillium digitatum causing postharvest rot in citrus. Grasas Aceites 51,
(4) 237-240 (2000)
Zabaras D, Wyllie SG. Univ Western Sydney Hawkesbury, Ctr Biostruct
& Biomol Res, Bourke St, Richmond, NSW 2753, Australia. The effect of
mechanical wounding on the composition of essential oil from Ocimum
minimum L. leaves. Molecules 6, (2) 79-86 (2001)
4 Food Constituents
Adamiec J, Rossner J, Velisek J*, Cejpek K, Savel J. *Inst Chem Technol,
Dept Food Chem & Anal, Technicka 1905, CZ-16628 Prague, Czech Re-
public. Minor Strecker degradation products of phenylalanine and phenyl-
glycine. Eur Food Res Technol 212, (2) 135-140 (2001)
Ansorena D, Astiasaran I*, Bello J. *Univ Navarra, Fac Farm, Dept Bro-
matol Tecnol Alimentos & Toxicol, ES-31080 Pamplona, Spain. Changes
in volatile compounds during ripening of chorizo de Pamplona elaborated
with Lactobacillus plantarum and Staphylococcus carnosus. Food Sci
Technol Int 6, (6) 439-447 (2000)
Arikawa Y, Yamada M, Shimosaka M, Okazaki M, Fukuzawa M. Food
Technol Res Institute Nagano Prefecture, 205-1 Nishibanba, Nagano 380
0921, Japan. Isolation of sake yeast mutants producing a high level of
ethyl caproate and/or isoamyl acetate. J Biosci Bioeng 90, (6) 675-677
(2000)
Avison SJ, Gray DA, Davidson GM, Taylor AJ. Univ Nottingham, Dept
Food Sci, Div Food Sci, Sutton Bonington Campus, Loughborough LE12
5RD, England. Infusion of volatile flavor compounds into low-density
polyethylene. J Agric Food Chem 49, (1) 270-275 (2001)
Baek HH, Kim CJ, Ahn BH, Nam HS, Cadwallader KR. Dankook Univ,
Dept Food Engn, Chunan 330714, South Korea. Aroma extract dilution
analysis of a beeflike process flavor from extruded enzyme-hydrolyzed
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5 Taints & Off-flavours
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7 Apparatus & Methodology
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