Results 101 to 110 of about 25,474 (251)

Investigating the Fate of Geosmin on Microalgal Cells: A Comprehensive Study on Adsorption and Desorption Processes

Aquaculture, Fish and Fisheries, Volume 6, Issue 1, February 2026.
ABSTRACT Microalgal biomass has emerged as a valuable resource in recirculating aquaculture systems (RAS), due to its natural capacity to recover nutrients. In addition, microalgae are potential source of fish‐feed in the aquaculture industry. However, its application in RAS needs careful consideration, as microalgae can interact with geosmin, a common
Asmit Baral, Kanchan Nakarmi, Mika Mänttäri, Kinga Skalska‐Tuomi   +3 more
wiley   +1 more source

Determination of volatile organic compounds in materials from polystyrene intended for contact with food: comparison of HS-GS/MS and SPME-GC/MS techniques

Roczniki Panstwowego Zakladu Higieny, 2018
Background. Plastic materials intended for contact with food sometimes exhibit unfavorable organoleptic properties which is related to the presence of volatile organic compounds. These substances not only worsen organoleptic properties, but can be very
Dominika Kubica, Karol Bal, Monika Kaczmarczyk, Alicja Kaszuba   +3 more
doaj  

A Comparative Analysis of Cold Brew Coffee Aroma Using the Gas Chromatography–Olfactometry–Mass Spectrometry Technique: Headspace–Solid-Phase Extraction and Headspace Solid-Phase Microextraction Methods for the Extraction of Sensory-Active Compounds

Molecules
Coffee, one of the most widely consumed commodities globally, embodies a sensory experience deeply rooted in social, cultural, and hedonic contexts. The cold brew (CB) method, characterized by cold extraction, is a refreshing and unique alternative to ...
Esteban Narváez, Esteban Zapata, Juan David Dereix, Carlos Lopez, Sandra Torijano-Gutiérrez, Julián Zapata   +5 more
doaj   +1 more source

The influence of different types of preparation (espresso and brew) on coffee aroma and main bioactive constituents [PDF]

, 2015
Coffee is one of the most popular hot drinks in the world; it may be prepared by several methods, but the most common forms are boiled (brew) and pressurized (espresso).
Caprioli, Giovanni, Cortese, M., Sagratini, Gianni, Vittori, Sauro   +3 more
core   +1 more source

Exploring the Controllability of Microbial Metabolism on the Flavor of Chinese Baijiu

eFood, Volume 7, Issue 1, February 2026.
Regulation of flavor compounds by core functional microorganisms. ABSTRACT The flavor and quality of Baijiu are closely related to the environment and microbial metabolism. The microbial community structure is highly dynamic in time and space, making it trouble to control the flavor and quality of Baijiu. Therefore, this paper reviewed the role of core
Hang Ying, Xing Guo, Yifan Cheng, Qinglin Sheng, Yane Luo, Yahong Yuan, Tianli Yue   +6 more
wiley   +1 more source

HS-SPME-GC-MS Analysis of onion (Allium cepa L.) and shallot (Allium ascalonicum L.)

Food Research, 2017
The volatile organic compounds of onion and shallot were determined via HS-SPME-GC-MS. The main components were dipropyldisulphide and allylpropyldisulphide. Thiopropanal S-oxide were detected only in onion volatiles.
D’Auria, M., Racioppi, R.
doaj   +1 more source

Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine

Molecules, 2020
The aroma profile is an important marker for wine quality. Various classes of compounds are responsible for the aroma of wine, and one such class is terpenoids. In the context of this work, a validated gas chromatography−mass spectrometry (GC−
Cody Williams, Astrid Buica
doaj   +1 more source

HS-SPME GC–MS characterization of volatiles in processed walnuts and their oxidative stability

Journal of Food Science and Technology, 2020
Processed walnuts including hot air-dried and roasted walnuts were prepared. Volatiles in raw and processed walnuts were analyzed using head-space solid phase microextraction combined with gas chromatography and mass spectrometry. Oxidative stability of hot air-dried walnuts in different antioxidants, with or without vacuum package was studied to find ...
Jing, Hao, Xiao-Lin, Xu, Feng, Jin, Joe M, Regenstein, Feng-Jun, Wang   +4 more
openaire   +3 more sources

Scent Goes Digital: The Role of Insect Odorant Binding Proteins in Modern Technology

BioFactors, Volume 52, Issue 1, January/February 2026.
This review delves into bioinspired olfactory biosensors, focusing on insect odorant binding proteins (OBPs) as core elements of hybrid bionic platforms for volatile compound detection. Highlighting the development of the biological electronic nose (BE‐NOSE), it examines current prototypes, outlines advantages over conventional methods, and explores ...
Maddalena Ventura, Miriam Viola, Krishna C. Persaud, Antonio Guerrieri, Carmen Scieuzo, Patrizia Falabella   +5 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