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9 results on '"S. Grant Wyllie"'

1. Supercritical Fluid Extraction (SFE) of Monoterpenes from the Leaves of Melaleuca alternifolia (Tea Tree)

Author

Deidre Tronson, Charles P. Cornwell, S. Grant Wyllie, and Victor Wong

Subjects
Supercritical Fluid Extraction, SFE, Melaleuca alternifolia, Australian Tea Tree, Organic chemistry, QD241-441
Abstract

The technique of supercritical fluid extraction (SFE) was applied to various sample matrices under a range of supercritical carbon dioxide (scCO2) densities and chamber temperatures. The purpose was to develop an effective extraction condition for the removal of eight target monoterpenes from Australian tea tree (Melaleuca alternifolia Cheel) leaves. The optimum conditions for extraction were found to be 0.25 g/mL scCO2 density at a chamber temperature of 110oC. These condition were most effective when applied to whole fresh and rehydrated whole dried leaves, where it yielded maximum recovery of target analytes with minimum change in oil composition for the extractor system employed. This study demonstrates the importance of the type of sample matrix used in SFE work, and that a different extraction protocol would need to be developed for each matrix.

Published
2001
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2. The Effect of Mechanical Wounding on the Composition of Essential Oil from Ocimum Minimum L. Leaves

Author

S. Grant Wyllie and Dimitrios Zabaras

Subjects
Ocimum minimum, wounding, essential oil, linalool, eugenol, principal component analysis, Organic chemistry, QD241-441
Abstract

The effect of mechanical damage on the composition of the essential oil obtained from eugenol-rich Ocimum minimum leaves was determined over 48 hours. Changes in the levels of five oil-constituents were detected in the first post-wounding day but only one of those components (camphor) exhibited the same behaviour the day after. The levels of eugenol (-4.8%) and linalool (+2.5%) were affected the most by the wounding process. Principal component analysis (PCA) showed the post-wounding response to be independent from the pre-wounding levels of the particular compounds expressing the response and from the overall leaf oil-composition.

Published
2001
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3. Determining the Antimicrobial Actions of Tea Tree Oil

Author

S. Grant Wyllie, John R. Warmington, John E. Gustafson, Julie L. Markham, Cindy M. Mann, and Sean D. Cox

Subjects
essential oil, monoterpene, antimicrobial, tea tree, Organic chemistry, QD241-441
Abstract

Research into the mode of action of the essential oil of Melaleuca alternifolia (Tea tree oil) is briefly reviewed. Its mode of action is interpreted in terms of the membrane-toxicity of its monoterpenoid components and different approaches for determining cell membrane damage are discussed.

Published
2001
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4. Determining the Antimicrobial Actions of Tea Tree Oil

Author

Sean D. Cox, John E. Gustafson, John R. Warmington, Cindy M. Mann, Julie L. Markham, and S. Grant Wyllie

Subjects
Pharmaceutical Science, Biology, Article, essential oil, Analytical Chemistry, law.invention, lcsh:QD241-441, lcsh:Organic chemistry, law, Drug Discovery, Botany, medicine, Physical and Theoretical Chemistry, Mode of action, Essential oil, Tea tree, Organic Chemistry, Tea tree oil, Melaleuca alternifolia, biology.organism_classification, Antimicrobial, Chemistry (miscellaneous), monoterpene, antimicrobial, tea tree, Molecular Medicine, medicine.drug
Abstract

Research into the mode of action of the essential oil of Melaleuca alternifolia (Tea tree oil) is briefly reviewed. Its mode of action is interpreted in terms of the membrane-toxicity of its monoterpenoid components and different approaches for determining cell membrane damage are discussed.

Published
2001

5. Gas Chromatography-Olfactometry

Author

JANE V. LELAND, A. R. Mayol, T. E. Acree, Hisakatsu Iwabuchi, Yuriko Imayoshi, Yasue Yoshida, Hiroshi Saeki, Peter Schieberle, Martin Steinhaus, A. Buettner, P. Schieberle, Martin Preininger, Frank Ullrich, Mercedes G. López, Jean Pierre Dufour, Russell Rouseff, Prashanthi Jella, Rusty Bazemore, Jing-jing Yang, S. Grant Wyllie, Kerry-Ann Merry, David N. Leach, M. G. Chisholm, M. A. Wilson, G. M. Gaskey, J. A. Jell, D. M. Cass, John Conner, Kenneth Reid, Graeme Richardson, Jean-Pierre Dufour, P. Delbecq, L. Perez Albela, W. Grosch, R. Kerscher, J. Kubickova, T. Jagella, Jane E. Friedrich, Terry E. Acree, Edward H. Lavin, Valérie Audouin, Florence Bonnet, Zata M. Vickers, Gary A. Reineccius, G. Callement, M. Bouchet, D. Langlois, P. Etiévant, C. Salles, Keith R. Cadwallader, Jeong Heo, JANE V. LELAND, A. R. Mayol, T. E. Acree, Hisakatsu Iwabuchi, Yuriko Imayoshi, Yasue Yoshida, Hiroshi Saeki, Peter Schieberle, Martin Steinhaus, A. Buettner, P. Schieberle, Martin Preininger, Frank Ullrich, Mercedes G. López, Jean Pierre Dufour, Russell Rouseff, Prashanthi Jella, Rusty Bazemore, Jing-jing Yang, S. Grant Wyllie, Kerry-Ann Merry, David N. Leach, M. G. Chisholm, M. A. Wilson, G. M. Gaskey, J. A. Jell, D. M. Cass, John Conner, Kenneth Reid, Graeme Richardson, Jean-Pierre Dufour, P. Delbecq, L. Perez Albela, W. Grosch, R. Kerscher, J. Kubickova, T. Jagella, Jane E. Friedrich, Terry E. Acree, Edward H. Lavin, Valérie Audouin, Florence Bonnet, Zata M. Vickers, Gary A. Reineccius, G. Callement, M. Bouchet, D. Langlois, P. Etiévant, C. Salles, Keith R. Cadwallader, and Jeong Heo

Subjects
Gas chromatography--Congresses, Olfactometry--Congresses
Published
2001

6. Sulfur Compounds in Foods

Author

CYNTHIA J. MUSSINAN, MARY E. KEELAN, B. S. Mistry, G. A. Reineccius, B. L. Jasper, Jeffrey S. Steely, S. Grant Wyllie, David N. Leach, Youming Wang, Robert L. Shewfelt, Arthur M. Spanier, Casey C. Grimm, James A. Miller, Eric Block, Elizabeth M. Calvey, M. Naim, U. Zehavi, I. Zuker, R. L. Rouseff, S. Nagy, Hsi-Wen Chin, Robert C. Lindsay, Fereidoon Shahidi, F. Chan, Yan Zheng, Chi-Tang Ho, Jennifer M. Ames, Thomas H. Parliment, Howard D. Stahl, Akhile C. Onodenalore, Jozef Synowiecki, Donald S. Mottram, Marta S. Madruga, Tung-Hsi Yu, Chung-May Wu, Matthias Güntert, H.-J. Bertram, R. Emberger, R. Hopp, H. Sommer, P. Werkhoff, R. Tressl, E. Kersten, C. Nittka, D. Rewicki, Kikue Kubota, Akio Kobayashi, Jason P. Eiserich, Takayuki Shibamoto, Mendel Friedman, Luke K. T. Lam, Jilun Zhang, Fuguo Zhang, Boling Zhang, CYNTHIA J. MUSSINAN, MARY E. KEELAN, B. S. Mistry, G. A. Reineccius, B. L. Jasper, Jeffrey S. Steely, S. Grant Wyllie, David N. Leach, Youming Wang, Robert L. Shewfelt, Arthur M. Spanier, Casey C. Grimm, James A. Miller, Eric Block, Elizabeth M. Calvey, M. Naim, U. Zehavi, I. Zuker, R. L. Rouseff, S. Nagy, Hsi-Wen Chin, Robert C. Lindsay, Fereidoon Shahidi, F. Chan, Yan Zheng, Chi-Tang Ho, Jennifer M. Ames, Thomas H. Parliment, Howard D. Stahl, Akhile C. Onodenalore, Jozef Synowiecki, Donald S. Mottram, Marta S. Madruga, Tung-Hsi Yu, Chung-May Wu, Matthias Güntert, H.-J. Bertram, R. Emberger, R. Hopp, H. Sommer, P. Werkhoff, R. Tressl, E. Kersten, C. Nittka, D. Rewicki, Kikue Kubota, Akio Kobayashi, Jason P. Eiserich, Takayuki Shibamoto, Mendel Friedman, Luke K. T. Lam, Jilun Zhang, Fuguo Zhang, and Boling Zhang

Subjects
Food--Composition--Congresses, Sulfur compounds--Congresses, Flavor--Congresses
Published
1994

7. Biotechnology for Improved Foods and Flavors

Author

GARY R. TAKEOKA, ROY TERANISHI, PATRICK J. WILLIAMS, AKIO KOBAYASHI, Daniel D. Jones, Alvin L. Young, John W. Finley, Saul Scheinbach, Chiya Kuraishi, Jiro Sakamoto, Takahiko Soeda, Eric A. Johnson, William A. Schroeder, Horace G. Cutler, Robert A. Hill, Brian G. Ward, B. Hemantha Rohitha, Alison Stewart, Hideki Masuda, Yasuhiro Harada, Kunio Tanaka, Masahiro Nakajima, Hideki Tabeta, S. Hasegaw, C. Suhayda, M. Omura, M. Berhow, Qinyun Chen, Chi-Tang Ho, Hsia-Fen Hsu, Jui-Sen Yang, M. L. Weaver, H. Timm, J. K. Lassegues, Karl-Heinz Engel, Irmgard Roling, I. Leigh Francis, Kiyoshi Hayashi, Ajay Singh, Chika Aoyagi, Atsushi Nakatani, Ken Tokuyasu, Yutaka Kashiwagi, Tadahiko Kajiwara, Kenji Matsui, Yoshihiko Akakabe, C. Kawabata, T. Komai, S. Gocho, Hiroyuki Nishimura, Yoshiaki Noma, M. Nozaki, N. Suzuki, Y. Washizu, Yukio Tamai, H. Yokoyama, H. Gausman, M. S. Allen, M. J. Lacey, S. J. Boyd, S. Grant Wyllie, David N. Leach, Youming Wang, Ron G. Buttery, Louisa C. Ling, Werner K. Blaas, Barbara Gabriel, Mathias Beckman, Markus Herderich, René Roscher, Peter S, GARY R. TAKEOKA, ROY TERANISHI, PATRICK J. WILLIAMS, AKIO KOBAYASHI, Daniel D. Jones, Alvin L. Young, John W. Finley, Saul Scheinbach, Chiya Kuraishi, Jiro Sakamoto, Takahiko Soeda, Eric A. Johnson, William A. Schroeder, Horace G. Cutler, Robert A. Hill, Brian G. Ward, B. Hemantha Rohitha, Alison Stewart, Hideki Masuda, Yasuhiro Harada, Kunio Tanaka, Masahiro Nakajima, Hideki Tabeta, S. Hasegaw, C. Suhayda, M. Omura, M. Berhow, Qinyun Chen, Chi-Tang Ho, Hsia-Fen Hsu, Jui-Sen Yang, M. L. Weaver, H. Timm, J. K. Lassegues, Karl-Heinz Engel, Irmgard Roling, I. Leigh Francis, Kiyoshi Hayashi, Ajay Singh, Chika Aoyagi, Atsushi Nakatani, Ken Tokuyasu, Yutaka Kashiwagi, Tadahiko Kajiwara, Kenji Matsui, Yoshihiko Akakabe, C. Kawabata, T. Komai, S. Gocho, Hiroyuki Nishimura, Yoshiaki Noma, M. Nozaki, N. Suzuki, Y. Washizu, Yukio Tamai, H. Yokoyama, H. Gausman, M. S. Allen, M. J. Lacey, S. J. Boyd, S. Grant Wyllie, David N. Leach, Youming Wang, Ron G. Buttery, Louisa C. Ling, Werner K. Blaas, Barbara Gabriel, Mathias Beckman, Markus Herderich, René Roscher, and Peter S

Subjects
Food--Biotechnology--Congresses, Agricultural biotechnology--Congresses
Published
1996

8. Fruit Flavors

Author

RUSSELL L. ROUSEFF, MARGARET M. LEAHY, Norbert Fischer, Franz-Josef Hammerschmidt, Ernst-Joachim Brunke, David R. Burgard, Philip E. Shaw, Manuel G. Moshonas, Bela S. Buslig, Steven Nagy, Sandy Barros, Chin Shu Chen, Harry Young, Margaret Stec, Vivienne J. Paterson, Kay McMath, Rod Ball, Dana A. Krueger, Gérard J. Martin, A. Mosandl, R. Braunsdorf, G. Bruche, A. Dietrich, U. Hener, V. Karl, T. Köpke, P. Kreis, D. Lehmann, B. Maas, Peter Winterhalter, Andrea Lutz, Markus Herderich, Peter Schreier, Kenneth B. Shure, Terry E. Acree, Jose M. Olias, Carlos Sanz, J. J. Rios, Ana G. Pérez, R. J. Braddock, K. R. Cadwallader, John K. Fellman, James P. Mattheis, Gerhard E. Krammer, Ron G. Buttery, Gary R. Takeoka, D. Chassagne, J. Crouzet, Deborah D. Roberts, G. Sadler, M. Parish, J. Davis, D. Van Clief, Daryl G. Richardson, Manit Kosittrakun, Ann C. Noble, Deborah L. Elliott-Fisk, Malcolm S. Allen, David W. Baloga, Nicholi Vorsa, Louise Lawter, S. Grant Wyllie, David N. Leach, Youming Wang, Robert L. Shewfelt, Elisabeth Guichard, Thomas H. Parliment, RUSSELL L. ROUSEFF, MARGARET M. LEAHY, Norbert Fischer, Franz-Josef Hammerschmidt, Ernst-Joachim Brunke, David R. Burgard, Philip E. Shaw, Manuel G. Moshonas, Bela S. Buslig, Steven Nagy, Sandy Barros, Chin Shu Chen, Harry Young, Margaret Stec, Vivienne J. Paterson, Kay McMath, Rod Ball, Dana A. Krueger, Gérard J. Martin, A. Mosandl, R. Braunsdorf, G. Bruche, A. Dietrich, U. Hener, V. Karl, T. Köpke, P. Kreis, D. Lehmann, B. Maas, Peter Winterhalter, Andrea Lutz, Markus Herderich, Peter Schreier, Kenneth B. Shure, Terry E. Acree, Jose M. Olias, Carlos Sanz, J. J. Rios, Ana G. Pérez, R. J. Braddock, K. R. Cadwallader, John K. Fellman, James P. Mattheis, Gerhard E. Krammer, Ron G. Buttery, Gary R. Takeoka, D. Chassagne, J. Crouzet, Deborah D. Roberts, G. Sadler, M. Parish, J. Davis, D. Van Clief, Daryl G. Richardson, Manit Kosittrakun, Ann C. Noble, Deborah L. Elliott-Fisk, Malcolm S. Allen, David W. Baloga, Nicholi Vorsa, Louise Lawter, S. Grant Wyllie, David N. Leach, Youming Wang, Robert L. Shewfelt, Elisabeth Guichard, and Thomas H. Parliment

Subjects
Flavoring essences--Biotechnology--Congresses, Fruit--Flavor and odor--Congresses
Published
1995

9. Genetic background of flavour: the case of the tomato

Author

M. Causse, Génétique et Amélioration des Fruits et Légumes (GAFL), Institut National de la Recherche Agronomique (INRA), Bernhard Brückner (Editeur), S. Grant Wyllie (Editeur), and Unité de recherche Génétique et amélioration des fruits et légumes (GALF)

Subjects
0106 biological sciences, [SDV.SA]Life Sciences [q-bio]/Agricultural sciences, media_common.quotation_subject, Quantitative trait locus, Biology, 01 natural sciences, MARKER ASSISTED SELECTION, TRANSGENIC PLANT GENES, 03 medical and health sciences, Quality (business), FRUIT QUALITY, FINE MAPPING, Selection (genetic algorithm), Flavor, 030304 developmental biology, media_common, 2. Zero hunger, QUALITY TRAITS, 0303 health sciences, Genetic diversity, business.industry, fungi, Inheritance (genetic algorithm), food and beverages, GENOME SEQUENCE, ETHYLENE, Biotechnology, RIPENING INHIBITOR, PHYSICOCHEMICAL PROPERTIES, GENETIC DIVERSITY, Adaptation, business, Food quality, 010606 plant biology & botany
Abstract

Publisher Summary Flavor is understood as all the perceptions one feels in the mouth and thus encompasses taste, aroma, and texture. Tomato breeders have improved fruit yield and stability, plant adaptation, and disease resistances. Fruit size and appearance, firmness, and shelf life have also been tremendously modified by breeding, but flavor has not been a target for long. Due to the complaints of consumers about tomato taste, genetic improvement of tomato fruit quality is required. The complexity of tomato fruit quality, due to the number of parameters to take into account, their polygenic inheritance, and their multiple interactions, has limited genetic progress. Today, molecular markers enable the dissection of the genetic basis of complex traits and the increasing knowledge about the tomato genome offers new efficient tools to breeders. This chapter presents the knowledge on genetic diversity and inheritance of tomato flavor related traits. The genetic basis of fruit quality traits in tomato has been studied in several progenies and the chapter summarizes the information provided by Quantitative Trait Loci (QTL) studies. The chapter further presents the results of a marker-assisted selection scheme designed to improve fruit quality, the major genes identified as involved in fruit quality, and the future prospects offered by the new high throughput genomic approaches available today.

Published
2008
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