Results 221 to 230 of about 25,474 (251)

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

Analysis of volatiles in Belamcanda chinensis flowers by HS-SPME-GC-MS

Chemistry of Natural Compounds, 2013
The major volatile constituents of B. chinensis flowers were aldehydes (20.4%), ketones (27.3%), esters (15.5%), and fatty acids (15.1%). The main compounds were 6-methyl-5-hepten-2-one (14.6%), isovaleraldehyde (7.9%), methyl hexadecanoate (6.7%), and n-hexadecanoic acid (6.4%). Jian et al. have separated 12 components, and 6 compounds were identified
Jin-mei Wang, Yi-bing Zhang, Wen-Yi Kang
openaire   +1 more source

Method development by GC–ECD and HS-SPME–GC–MS for beer volatile analysis

Food Chemistry, 2015
Two methods for the extraction, identification and quantification of the highest occurrence and lowest perception threshold off-flavours in fifteen different samples of Brazilian Pilsner beers were developed. For this purpose, headspace solid phase microextraction in combination with a gas chromatography coupled to a mass spectrometric detection (HS ...
Gisele C, da Silva, Abner A S, da Silva, Larissa S N, da Silva, Ronoel Luiz de O, Godoy, Luciana C, Nogueira, Simone L, Quitério, Renata S L, Raices   +6 more
openaire   +2 more sources

Analysis of the volatile compounds in Ligusticum chuanxiong Hort. using HS-SPME–GC-MS

Journal of Pharmaceutical and Biomedical Analysis, 2007
A headspace solid-phase microextraction (HS-SPME) method followed by gas chromatography-mass spectrometry (GC-MS) is described for the analysis of volatile compounds in the dry rhizome of Ligusticum chuanxiong Hort. Three types of SPME fibers including PDMS, PDMS-DVB and DVB-CAR-PDMS were investigated and the best extraction was achieved with the mixed
Cong, Zhang, Meiling, Qi, Qinglong, Shao, Shan, Zhou, Ruonong, Fu   +4 more
openaire   +2 more sources

Bestimmung von Furan und Furanderivaten in Lebensmitteln mittels SIDA‐HS‐SPME‐GC/MS

Lebensmittelchemie, 2023
Hanf, Nicole, Kranawetvogl, Andreas, Elsinghorst, Paul W   +2 more
openaire   +1 more source

Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC-MS.

Food Chemistry, 2021
Xiya Feng, Hongwei Wang, Zhirong Wang, Pimiao Huang, Jianquan Kan   +4 more
semanticscholar   +1 more source

Bestimmung von Furanen in Kaffeeerzeugnissen mittels SIDA‐HS‐SPME‐GC/MS

Lebensmittelchemie, 2021
L. R. Benzenberg, P. W. Elsinghorst
openaire   +1 more source

[Analyze on volatile compounds of Antrodia camphorata using HS-SPME-GC-MS].

Zhong yao cai = Zhongyaocai = Journal of Chinese medicinal materials, 2012
To analyze the volatile compounds of Antrodia camphorata in solid-state and submerged cultures.A headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS) were used to evaluate the profile of the volatile compounds.49 volatile compounds were identified in A.
Zhe, He, Zhen-Ming, Lu, Hong-Yu, Xu, Jing-Song, Shi, Zheng-Hong, Xu   +4 more
openaire   +1 more source

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

, 2021
Lang Zhang, Yingying Hu, Yan Wang, B. Kong, Qian Chen   +4 more
semanticscholar   +1 more source

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

Food Analytical Methods, 2019
R. Domínguez, L. Purriños, C. Pérez-Santaescolástica, M. Pateiro, F. Barba, I. Tomasevic, P. Campagnol, J. Lorenzo   +7 more
semanticscholar   +1 more source