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Esters and alcohols

Vanilla chemistry Natural

SPME analysis

Analysis of preservatives and many other food components including vanillin

Flavour lecture

Titrating acids and bases

Whisky Chemistry
flavor_analysis_laboratory.htm
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glc_analysis_of_food_aromas.pdf
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fruit_and_vegetable_flavour.pdf
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gco_1996_pp_293.pdf
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flavorformula.pdf
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H.P. Vasantha Rupasinghe
a, , , Jeanine Boulter-Bitzerb, Taehyun Ahnc and Joseph A. Odumerub

Abstract

The antimicrobial effect of vanillin against four pathogenic or indicator organisms; Escherichia coli, Pseudomonas aeruginosa, Enterobacter aerogenes, and Salmonella enterica subsp. enterica serovar Newport and four spoilage organisms; Candida albicans, Lactobacillus casei, Penicillum expansum, and Saccharomyces cerevisiae that could be associated with contaminated fresh-cut produce, was examined. The minimal inhibitory concentration (MIC) of vanillin was dependent upon the microorganism and this ranged between 6 and 18 mM. When incorporated with a commercial anti-browning dipping solution (calcium ascorbate, NatureSeal™), 12 mM vanillin inhibited the total aerobic microbial growth by 37% and 66% in fresh-cut ‘Empire’ and ‘Crispin’ apples, respectively, during storage at 4 °C for 19 days. Vanillin (12 mM) did not influence the control of enzymatic browning and softening by NatureSeal. These results provide a new insight for vanillin as a potential antimicrobial agent for refrigerated fresh-cut fruits and vegetables.

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