Results 211 to 220 of about 37,929 (259)

Truffle Aroma Analysis by Headspace Solid Phase Microextraction

Journal of Agricultural and Food Chemistry, 2002
An experimental design has been used to optimize the extraction of volatile compounds from summer truffle aroma (Tuber aestivum) by using headspace solid phase microextraction. The extracted compounds have been analyzed by gas chromatography with a flame ionization detector and by gas chromatography-mass spectrometry (GC-MS).
Díaz, Paloma, Señoráns, Francisco J., Reglero, Guillermo, Ibáñez, Elena   +3 more
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Dynamic Headspace Analysis of Fresh Tomato Juices

2001
The methods used to isolate volatile compounds for GC analyses can cause profound effects on the quantitative and qualitative composition of the injected sample, and exert a great influence in the resultant bioactivity of volatiles. Especially with plant tissues like tomatoes, the isolation of volatile constituents using classical methods may yield ...
M K, Sucan, G F, Russell
openaire   +2 more sources

Efficiency of gas extraction in headspace analysis

Journal of Chromatography A, 1992
A study of the variation of volatile concentrations in static and dynamic versions of headspace analysis was carried out to compare the efficiencies of single- and multistep gas extraction procedures with a stationary liquid or gas phase, and with two moving phases.
A.N. Marinichev, A.G. Vitenberg, A.S. Bureiko   +2 more
openaire   +1 more source

Automated Headspace Ammonia Analysis of Shrimp

Journal of Aquatic Food Product Technology, 1997
Abstract Determination of shrimp odor by sensory evaluation is subjective, difficult to quantify, or depends on complex and time consuming chemical analyses. Ammonia (NH3) is the main off-odor of shrimp. This study developed a methodology for repeatable, objective and rapid headspace NH3 analysis of shrimp.
Diego A. Luzuriaga, Murat O. Balaban, Raza Hasan   +2 more
openaire   +1 more source

Headspace Gas Analysis of Fish Sauce

Journal of Agricultural and Food Chemistry, 1996
Volatiles from the headspace gas of fish sauce with no change in the pH (pH as is) were trapped in a Tenax TA column and analyzed by gas chromatography (GC) and GC-mass spectrometry (MS). Fish sauce was alkalized (pH 11.0) to enhance the release of nitrogenous and sulfurous compounds and was likewise analyzed. About 124 volatile compounds, including 20
Mitsuya Shimoda, Rossana R. Peralta, Yutaka Osajima   +2 more
openaire   +1 more source

Headspace analysis

Analytical Proceedings, 1982
N. T. Crosby, A. J. Taylor, A. R. C. Hill, J. W. Edmunds   +3 more
openaire   +1 more source

Headspace gas analysis

Journal of Chromatography A, 1986
B.V. Burger, Zenda Munro
openaire   +1 more source

Headspace Analysis: Static ☆

2018
Megan E. Harries, Thomas J. Bruno
openaire   +1 more source

Reproducibility of headspace analysis of wines

Journal of Agricultural and Food Chemistry, 1979
Ann C. Noble, Aki A. Murakami, George F. Coope   +2 more
openaire   +1 more source

HEADSPACE ANALYSIS | Purge and Trap

2005
D. Kou, S. Mitra
openaire   +1 more source