Results 31 to 40 of about 1,913,440 (221)

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

Detection of Volatiles by HS-SPME-GC/MS and Biological Effect Evaluation of Buddha’s Hand Fruit [PDF]

Molecules, 2022
The present work aimed to chemically characterize and evaluate the antiradical power and biological effects of Citrus medica var. sarcodactylus essential oil (EO) and hydrolate (Hy) from exocarp as well as methanol extracts, from both exocarp and mesocarp (EEX and MEX).
Sara Vitalini, Marcello Iriti, Elisa Ovidi, Valentina Laghezza Masci, Antonio Tiezzi, Stefania Garzoli   +5 more
openaire   +5 more sources

Data_Sheet_1_The Antimicrobial Activity and Characterization of Bioactive Compounds in Peganum harmala L. Based on HPLC and HS-SPME-GC-MS.DOCX

, 2022
Peganum harmala L. is a perennial herb of the Tribulus family and its aerial parts and seeds can be used as medicine in the traditional medicine of China.
Yingqian Liu (5821829), Zhigang Yang (547420), Junxia An (9423876), Jianguo Fang (1375440), Zhijun Zhang (315079), Ningning Wang (560944)   +5 more
core   +1 more source

Implementation of SPME and Rapid GC-MS as a Screening Approach for Forensic Fire Debris Applications [PDF]

, 2023
Analysis of ignitable liquids in fire debris samples can be a time-consuming process, from extraction of volatile compounds to instrumental analysis. Rapid gas chromatography-mass spectrometry (GC-MS) is a screening technique that can be utilized prior ...
Briana, Capistran
core   +1 more source

Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork

Foods, 2023
This study attempts to explore the suitable conditions for the detection of volatile flavor compounds (VFCs) in Ningxiang pork by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). Ningxiang pigs were harvested from a slaughterhouse and a longissimus dorsi sample was collected from each animal.
Hu Gao, Fang Yang, Bangqiang Zhu, Shishu Yin, Yawei Fu, Yiyang Li, Yinchang Liao, Meng Kang, Yuebo Zhang, Jun He, Yulong Yin, Kang Xu   +11 more
openaire   +3 more sources

Determination of fatty acids and volatile compounds in fruits of rosehip (Rosa l.) species by HS-SPME/GC-MS and IM-SPME/GC-MS techniques

, 2016
In this study, we aimed to compare fatty acid and volatile compound compositions of four rosehip species, namely Rosa pimpinellifolia, R. villosa, R. canina, and R.
Zarifikhosroshahi M., Murathan Z.T., Kafkas N.E.   +2 more
core   +3 more sources

ANALYTICAL APPROACH OF THE VOLATILE FRACTION OF Solanum quitoense BY HS-SPME/GC-MS

Biotecnoloía en el Sector Agropecuario y Agroindustrial, 2017
The species of lulo fruit (Solanum quitoense), predominant in Colombia, is a promising fruit for both national and international market due to its flavor and nutritional characteristics, which generated the interest to know the volatile composition of its pulp.
Corpas Iguaran, Eduardo Javid, Ocampo, Gonzalo Taborda, Tapazco Alzate, Omar Alberto   +2 more
openaire   +3 more sources

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

Data_Sheet_1_Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose.docx

, 2023
In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor’s quality. Moreover, low-quality liquor may cause health problems.
Wenwu Zhao (1725718), Xinying Wu (511870), Renyuan Chen (14727895), Chun Xian (14727901), Cheng Zhao (2535307), Junhai Wu (6476582), Zheyang Fu (14727898), Xiaobo Li (118828)   +7 more
core   +1 more source

Identification of Key Aroma Substances in Pomegranate from Different Geographical Origins via Integrated Volatile Profiling and Multivariate Statistical Analysis

Foods
Pomegranate (Punica granatum L.), valued for its health benefits and distinctive flavor, derives its characteristic aroma from volatile organic compounds (VOCs) that vary significantly with geographical origin.
Yanzhen Zhang, Wenzhu Guo, Haitao Qu, Lihua Zhang, Lingxiao Liu, Xiaojie Hu, Yunguo Liu   +6 more
doaj   +1 more source