Results 51 to 60 of about 7,618 (140)

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

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
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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
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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
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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

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
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METABOLIČKA ANALIZA URINA: PRONALAŽENJE BIOMARKERA PREEKLAMSIJE KORIŠTENJEM HS-SPME/GC-MS

, 2023
Preeclampsia is a disease that occurs in pregnant women and is associated with abnormal placental development. It primarily manifests as high blood pressure and can develop during or after pregnancy. It can cause permanent tissue damage, leading to a decline in the quality of life and health of the child or mother, and ultimately may even lead to their
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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
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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
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Volatile Profile Characterization of Jujube Fruit via HS-SPME-GC/MS and Sensory Evaluation

Plants
Current research does not fully elucidate the key compounds and their mechanisms that define the aroma profile of fresh jujube fruits. Therefore, this study conducted a comprehensive analysis of both free and glycosidically bound aroma compounds in fresh jujube fruits of ten cultivars.
Ruojin Liu, Ling Ma, Xiangyu Meng, Shuwei Zhang, Ming Cao, Decang Kong, Xuexun Chen, Zhiqin Li, Xiaoming Pang, Wenhao Bo   +9 more
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