Producción de extractos representativos del aroma para desorción térmica y GC-O-MS [PDF]
, 2022 Debido a la incompatibilidad del diclorometano (disolvente clásico empleado para laextracción líquido-líquido de compuestos químicos) con el Tenax-TA, en este trabajo sedesarrolló un método optimizado para la eliminación de éter en un sistema de desorción térmicamediante inyección líquida de la muestra sobre el propio cartucho de adsorbente.
Castellano Jaso, Jorge +1 more
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Migration of odorous compounds from adhesives used in market samples of food packaging materials by chromatography olfactometry and mass spectrometry (GC–O–MS) [PDF]
Food Chemistry, 2014 Adhesives are commonly used in the manufacture of multilayer food packaging materials. Although they are not in direct contact with the packed food, their compounds may migrate from the adhesive through the substrates to the food. The aim of this work is to determine the migrant concentration in order to evaluate the possible human risk and also to ...
Vera,P., Canellas,E., Nerín,C.
openaire +5 more sources
Food Chemistry: X, 2022 ‘Taro-like’ aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds. In this study, we used the electronic nose (E-nose), gas chromatography-mass spectrometry (GC–MS), and GC-Olfactometry (GC-O) to ...
LI Junxing +9 more
doaj +2 more sources
Combination of HS-SPME-GC-O-MS and E-nose revealed the characteristic aroma differences of watermelon seeds under various thermal processing treatments [PDF]
Shipin yu jixie, 2023 Objective: This study aimed to explore the differences in the aroma of watermelon seeds under different thermal processes. Methods: The analysis technics such as Headspace-Solid Phase Micro Extraction-Gas Chromatography-Olfactory-Mass Spectrometry (HS-SPME-GC-O-MS) and Electronic Nose (E-nose) were applied.
ZHANG Ru-ru +6 more
openaire +4 more sources
Identification of the key aroma-active compounds in wolfberry (Lycium barbarum L.) pulp [PDF]
Food Chemistry: XIdentifying the key aroma-active compounds in wolfberry pulp is essential for ensuring product quality. In this study, the key odorants in fresh wolfberry pulp (FWP), dried wolfberry pulp (DWP) and mixed wolfberry pulp (MWP) were systematically ...
Zhifeng Zhang +6 more
doaj +2 more sources
Assessment of key aroma compounds in fresh jujube brandy by GC‐O‐MS and odor activity value
Journal of Food Processing and Preservation, 2020 Yanan Xia +3 more
semanticscholar +2 more sources
Molecules, 2022 This study was conducted to analyze volatile odor compounds and key odor-active compounds in the fish soup using fish scarp and bone. Five extraction methods, including solid-phase microextraction (SPME), dynamic headspace sampling (DHS), solvent ...
Yuanyuan Zhang +7 more
doaj +1 more source
Synthesis, odor characteristics and thermal behaviors of pyrrole esters
Journal of Saudi Chemical Society, 2023 A novel approach for transesterification of methyl pyrrole-carboxylate with alcohols is reported. The transformation is performed with t-BuOK and a series of new pyrrole ester were obtained under the optimized conditions.
Jingyi Hu +6 more
doaj +1 more source
Volatile Compounds and Off-odors Analysis of PLA from Recycling Cycle for Biodegradable Packaging Applications: An Essential Factor for Ensuring Food Safety and Quality [PDF]
, 2023 Recent European guidelines support the use of recycled and biodegradable packaging for food applications that involve single-use materials. In this work, PLA pellets were submitted to post-consumer recycling cycle industry. HS-SPME-GC-MS and HS-SPME-GC-O-
Andrea Cruz, Sandra +4 more
core +2 more sources
Journal of Food Processing and Preservation, 2020 Yuwei Sun, Yu Zhang, Huanlu Song
semanticscholar +2 more sources