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Showing 1 to 2 of 2 for “"cinnamaldehye"”.
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Use of plant-derived essential oil compounds, naturally-occurring apple aroma compounds, and apple juice flavoring mixtures to control the growth of Escherichia coli O157:H7
… E. coli O157:H7 than the AA compounds (P<0.05). Cinnamaldehye, with an MIC of 0.2 mg/mL, exhibited the highest degree of activity, followed by thymol, eugenol and trans-2-hexenal, which each had individual MIC values of 1.6 mg/mL. No synergism was found in the combinations of EO compounds with AA …
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Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice
… than were the apple aroma compounds (P<0.05). Cinnamaldehye exhibited the highest degree of activity, followed by thymol and eugenol. Eugenol was the only compound that acted synergistically with the apple aroma compounds. The most effective compounds (cinnamaldehyde, eugenol and …