Results 11 to 20 of about 8,646 (142)

Comparison between extraction methods to obtain volatiles from lulo (Solanum quitoense) pulp

Revista Colombiana de Química, 2016
Simultaneous Distillation-Solvent Extraction (SDE) and Headspace Solid Phase Micro-extraction (HS-SPME), coupled to Gas Chromatography-Mass Spectrometry (GC-MS), for the recovery of volatiles from lulo pulp (Solanum quitoense) were compared. A completely
Eduardo Javid Corpas Iguarán, Gonzalo Taborda Ocampo, Omar Alberto Tapasco Alzate, Aristófeles Ortíz   +3 more
doaj   +1 more source

Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation

Food Chemistry: X, 2023
A comparison was made between the traditional charcoal-grilled lamb shashliks (T) and four new methods, namely electric oven heating (D), electric grill heating (L), microwave heating (W), and air fryer treatment (K). Using E-nose, E-tongue, quantitative
Che Shen, Yun Cai, Meiqi Ding, Xinnan Wu, Guanhua Cai, Bo Wang, Shengmei Gai, Dengyong Liu   +7 more
doaj   +1 more source

Volatile Flavor Compounds of Pugionium cornutum (L.) Gaertn. Before and After Different Dehydration Treatments

Frontiers in Nutrition, 2022
Pugionium cornutum (L.) Gaertn (also Pugionium) is a special Mongolian vegetable, belonging to the Cruciferous family, growing in arid and semi-arid areas of northern China, with a unique flavor and potential health benefits.
Haoyu Li, Haoyu Li, Qian Wu, Qiannan Liu, Lihua Jin, Bang Chen, Cong Li, Jianbo Xiao, Yehua Shen   +8 more
doaj   +1 more source

Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients

Food Chemistry: X, 2023
This study employs sensory evaluation, headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) techniques to investigate the effect of different ...
Hongyu Zhou, Zhiwei Hu, Youming Liu, Shanbai Xiong   +3 more
doaj   +1 more source

Volatile Organic Constituents of Clinopodium gilliesii (Benth.) Kuntze: Analysis by HS-SPME and classic hydrodistillation

Revista Colombiana de Investigaciones Agroindustriales, 2016
In the present research, an analytical methodology to micro scale based on the use of the HS-SPME/GC-MS to determine volatile compounds present in Clinopodium gilliesii (Benth.) Kuntze (Lamiaceae) was employed, and settled differences and similarities ...
Ana María Vázquez, Mario Leandro Aimar, María Florencia Decarlini, Gabriela Ines Demmel, Juan Jose Cantero, Gustavo Miguel Ruiz   +5 more
doaj   +1 more source

Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O

Data in Brief, 2019
This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic ...
Angélique Villière, Ronan Symoneaux, Alice Roche, Aïda Eslami, Nathalie Perrot, Yves Le Fur, Carole Prost, Philippe Courcoux, Evelyne Vigneau, Thierry Thomas-Danguin, Laurence Guérin   +10 more
doaj   +1 more source

Composition of antifungal volatile organic compounds in Sextonia rubra fruit by molecular networks

Comptes Rendus. Chimie, 2023
Sextonia rubra is a tropical tree exploited for its durable wood. Hydrodistillation of its fruit was performed for the first time and the resulting hydrolate was analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS ...
Levasseur, Marceau, Santerre, Cyrille, Segret, Juliette, Elie, Nicolas, Genty, Christophe, Estevez, Yannick, Amusant, Nadine, Houël, Emeline, Eparvier, Véronique, Touboul, David   +9 more
doaj   +1 more source

Effects of Different Extraction Methods on Vanilla Aroma

Molecules, 2022
To establish the analytic conditions for examining the aroma quality of vanilla pods, we compared different extraction methods and identified a suitable option.
Chih-Hsin Yeh, Chia-Yi Chou, Chin-Sheng Wu, Lee-Ping Chu, Wei-Juan Huang, Hsin-Chun Chen   +5 more
doaj   +1 more source

Characterization of volatile compounds and microstructure in different tissues of ‘Eureka’ lemon (Citrus limon)

International Journal of Food Properties, 2022
Lemon fruits have a non-uniform histological structure, and are characterized by abundant volatile compounds. However, the distribution of volatile compounds in different tissues remain unknown.
Haiou Wang, HongWei Xiao, Yulong Wu, Feng Zhou, Chun Hua, Long Ba, Sara Shamim, Wei Zhang   +7 more
doaj   +1 more source

Monitoring the Evolution of the Aroma Profile of Lager Beer in Aluminium Cans and Glass Bottles during the Natural Ageing Process by Means of HS-SPME/GC-MS and Multivariate Analysis

Molecules, 2023
Headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS), sensory evaluation, and multivariate analysis were applied to monitor and compare the evolution of the aromatic profile of a lager beer in different ...
Ana Carolina de Lima, Laura Aceña, Montserrat Mestres, Ricard Boqué   +3 more
doaj   +1 more source