Results 191 to 200 of about 1,913,440 (221)

HS-SPME/GC-MS Determination of Italian Rice Flavour

2011
Quality control of agricultural crops has traditionally been based on human sensory perception; in this context rice is generally considered as a staple food because of its flavour and texture. Food flavour, due to a large number of volatile compounds, influences consumers widely and, when food safety and nutritional contribution are guaranteed ...
BOCCACCI MARIANI, Maurizio, TESTANI, ELENA, GIANNETTI, Vanessa   +2 more
openaire   +1 more source

Assessment of propofol concentrations in human breath and blood by means of HS-SPME–GC–MS

Clinica Chimica Acta, 2008
Breath analysis could offer a non-invasive means of drug monitoring if adequate analytical methods and robust correlations between drug concentrations in breath and blood can be established. We therefore applied headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to assess breath and blood ...
Wolfram, Miekisch, Patricia, Fuchs, Svend, Kamysek, Christine, Neumann, Jochen K, Schubert   +4 more
openaire   +2 more sources

Application of HS-SPME-GC-MS method for the detection of active moulds on historical parchment

Analytical and Bioanalytical Chemistry, 2017
The goal of this work was to analyse the profile of microbial volatile organic compounds (MVOCs) emitted by moulds growing on parchment samples, in search of particular volatiles mentioned in the literature as indicators of active mould growth. First, the growth of various moulds on samples of parchment was assessed.
Tomasz, Sawoszczuk, Justyna, Syguła-Cholewińska, Julio M, Del Hoyo-Meléndez   +2 more
openaire   +2 more sources

Characterization of the aroma profile of edible flowers using HS-SPME/GC–MS and chemometrics

Food Research International
In recent years the consumption of edible flowers has gained new popularity, and their use seems destined to grow thanks to their potential as functional elements and their ability to impart aroma to traditional foods. In this study, the volatile profile of several edible flowers was investigated to identify characteristic compounds to be used as ...
Vanessa Giannetti, Alessandra Biancolillo, Federico Marini, Maurizio Boccacci Mariani, Greta Livi   +4 more
openaire   +4 more sources

HS-SPME-GC-MS determination of volatile components in toasted oak chips [PDF]

, 2018
Volatile compounds are present in a high content in oak and that have a great impact on wood-matured wine aroma. The main volatiles in oak are volatile phenols, such as guaiacol, eugenol and syringol, phenolic aldehydes such as vanillin and syringaldehyde, furanic aldehydes, such as furfural and oak lactones.
Ivanova, Violeta, Necev, Boris, Leitner, Erich, Stafilov, Trajče, Siegmund, Barbara   +4 more
openaire  

Analysis of Volatiles in Paeonia obovata Flowers by HS-SPME-GC-MS

Chemistry of Natural Compounds, 2016
Wei-Ying Zheng, Yan-Hui Chen, Xiao-Ting Zhang, Zhi-Gang Yu   +3 more
openaire   +1 more source

Method for the analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID

MethodsX, 2023
Enrico Valli, Ramon Aparicio-Ruı́Z
exaly  

Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS

Foods, 2022
Maria Tufariello, Lorenzo Palombi, Francesco Grieco   +2 more
exaly  

Design and optimization of the VA-TV-SPME method for ultrasensitive determination of the PAHs in polluted water

Talanta, 2020
A R Ghiasvand, Mohammad Beiranvand
exaly  

HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu

Foods, 2022
Baoguo Sun, Jinyuan Sun, Hehe Li
exaly