Results 61 to 70 of about 7,590 (116)

Chromatographic Profiling of Artisanal Chocolates: Volatile Composition and Methylxanthines as Markers of Cocoa Content

Journal of Food Science, Volume 91, Issue 3, March 2026.
ABSTRACT The increasing demand for artisanal chocolates highlights the importance of reliable analytical strategies for quality assurance and product authentication. In this study, 45 Brazilian artisanal chocolates (36%–100% cocoa) were characterized by integrated chromatographic and chemometric analyses. Seventeen representative samples were evaluated
Joseline Altissimo, Ian Cardoso, Bruno Quirino Araújo, Alan R. Pereira, João Victor M. de Almeida, Nayara A. dos Santos, Vinicius Câmara Costa, Maria Tereza Weitzel Dias Carneiro Lima   +7 more
wiley   +1 more source

Characterization of volatile compounds of Daucus crinitus Desf. Headspace Solid Phase Microextraction as alternative technique to Hydrodistillation

Chemistry Central Journal, 2010
Background Traditionally, the essential oil of aromatic herbs is obtained using hydrodistillation (HD). Because the emitted volatile fraction plays a fundamental role in a plant's life, various novel techniques have been developed for its extraction from
Tabti Boufeldja, Allali Houcine, Desjobert Jean-Marie, Djabou Nassim, El Amine Dib Mohammed, Muselli Alain, Costa Jean   +6 more
doaj   +1 more source

Deciphering How Olive Volatiles and Fatty Acids Shape Bactrocera oleae (Rosii) Oviposition Preference Using Multivariate Regression Models

Journal of Applied Entomology, Volume 150, Issue 2, Page 254-264, March 2026.
ABSTRACT The olive fly (Bactrocera oleae (Rossi)), the major pest of olives, primarily recognises visual, olfactory, acoustic, gustatory and tactile signals that regulate its behavioural activity, courtship and reproductive success, as well as the search for ideal conditions for its offspring.
Antonio González‐Fernández, Pilar Rallo, António M. Peres, Nuno Rodrigues, Susana Casal, José Alberto Pereira, Ana Morales‐Sillero   +6 more
wiley   +1 more source

Metabolomic and Single‐Cell Transcriptomic Analyses Shed Light on Secondary Metabolite Profiling and Potential Developmental Dynamics of Glandular Trichomes in Artemisia argyi

Plant Biotechnology Journal, Volume 24, Issue 3, Page 1064-1081, March 2026.
ABSTRACT Plant glandular trichomes (GTs) are characterised by their ability to synthesise and store abundant secondary metabolites of significant biological importance. The medicinal plant Artemisia argyi exhibits a dense covering of GTs, yet the precise metabolic compositions and the developmental molecular dynamics of A.
Shuting Dong, Hongyu Chen, Sijie Sun, Miaoxian Guo, Chao Sun, Shilin Chen, Hongmei Luo   +6 more
wiley   +1 more source

Floral aroma improvement via solar withering and shaking in summer green tea: Sensory and analytical insights

Food Chemistry: X
Summer green tea leaves often exhibit excessive astringency, weak aroma and poor sensory quality, leading to low consumer acceptance, resource waste, and economic losses, which contradict sustainable development.
Jiarui Zeng, Sijia Lv, Rou Zeng, Jiayuan Lin, Jie Jiang, Qiang Shen, Yuanchun Ma, Wanping Fang, Jingjing Tian, Xujun Zhu   +9 more
doaj   +1 more source

Determination of hexachlorocyclopentadiene in water by HS-SPME-GC-MS

Gongye shui chuli
A headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS) method was established for the determination of hexachlorocyclopentadiene in water, with using headspace solid-phase microextraction injection, DB-1 ...
YOU Xihua, SHI Jinghua, WANG Weili, CAO Fangfang, ZHANG Fengju, QIN Chenghua   +5 more
doaj   +1 more source

Analysis of Volatile Components of Adenosma indianum (Lour.) Merr. by Steam Distillation and Headspace Solid-Phase Microextraction

Journal of Chemistry, 2013
The essential oil of Adenosma indianum (Lour.) Merr. plays an important role in its antibacterial and antiphlogistic activities. In this work, the volatile components were extracted by steam distillation (SD) and headspace solid-phase microextraction (HS-
Zhi Zeng, Chunyan Meng, Xuening Ye, Zhuo Zeng   +3 more
doaj   +1 more source

Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics

Current Research in Food Science
The aroma types of cream cheese affect its commercial value and consumer acceptability. However, the types of volatile substances and sensory characteristics of cream cheese at different fermentation stages are still unclear.
An-Ran Zheng, Chao-Kun Wei, Meng-Song Wang, Ning Ju, Min Fan   +4 more
doaj   +1 more source

Detection and Analysis of VOCs in Cherry Tomato Based on GC-MS and GC×GC-TOF MS Techniques

Foods
Volatile organic compounds (VOCs) play a significant role in influencing the flavor quality of cherry tomatoes (Solanum lycopersicum var. cerasiforme).
Sihui Guan, Chenxu Liu, Zhuping Yao, Hongjian Wan, Meiying Ruan, Rongqing Wang, Qingjing Ye, Zhimiao Li, Guozhi Zhou, Yuan Cheng   +9 more
doaj   +1 more source

Comprehensive metabolites characterization of Alpinia katsumadai seeds via a multiplex approach of UHPLC–MS/MS and GC–MS techniques

Scientific Reports
Alpinia katsumadai Hayata (Zingiberaceae) is an edible seed valued in traditional medicine for its remarkable therapeutic properties. The seed serves as a fragrant culinary spice, adding a unique flavor to various foods.
Nermeen B. Ali, Mai E. Hussein, Mohamed A. Farag   +2 more
doaj   +1 more source