Results 221 to 230 of about 165,992 (261)

Aroma identification of Greek bee pollen using HS-SPME/GC–MS

European Food Research and Technology, 2021
Commercially available bee pollen from Northwestern Greece was subjected to headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry (HS-SPME/GC–MS) analysis for the identification of its aroma compounds. Two different procedures were followed: (a) volatile compounds analysis of ground bee pollen and (b) volatile compounds ...
Ioannis K. Karabagias, Vassilios K. Karabagias, Sofia Karabournioti, Anastasia V. Badeka   +3 more
openaire   +1 more source

Evaluation and optimization of a HS-SPME-assisted GC-MS/MS method for monitoring nitrosamine impurities in diverse pharmaceuticals.

Journal of Pharmaceutical and Biomedical Analysis, 2022
The probable carcinogenic nitrosamine impurities, such as N-nitrosodiethylamine (NDEA) and N-nitrosodimethylamine (NDMA), have been detected from various pharmaceuticals in recent years.
Shu-Han Chang, Hui-yu Ho, Ching-Chia Chang, Chi-Zong Zang, Y. Hsu, Mei-Chih Lin, S. Tseng, Der-Yuan Wang   +7 more
semanticscholar   +1 more source

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
V. Giannetti, A. Biancolillo, Federico Marini, Maurizio Boccacci Mariani, Greta Livi   +4 more
semanticscholar   +1 more source

HS-SPME vs DHS to explore breast milk volatile fraction

2018
Flavour ...
Le Roy, Sarah, Villière, Angélique, Fillonneau, Catherine, Prost, Carole   +3 more
openaire   +1 more source

Methyl anthranilate content in Italian citrus honeys determined by HS‐SPME‐GC

International Journal of Food Science & Technology, 2009
SummaryAn headspace solid phase microextraction‐gas chromatography (HS‐SPME‐GC) method, previously developed and validated, was applied to the determination of the methyl anthranilate (MA) content of 75 Italian citrus honeys (11 of lemon, 44 of orange and 20 of Citrus spp.). Twenty‐four samples were purchased on the local market and 51 were provided by
PAPOTTI, GIULIA, BERTELLI, Davide, M. Lolli, A. G. Sabatini, PLESSI, Maria   +4 more
openaire   +2 more sources

Volatile emerging contaminants in melon fruits, analysed by HS-SPME-GC-MS

Food Additives & Contaminants: Part A, 2017
The aim of this research was to develop and validate a headspace-solid phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method for the determination of volatile emerging contaminants in fruit. The method showed good precision (RSD ≤ 14%) and satisfactory recoveries (99.1-101.7%) and LOD and LOQ values ranging between 0.011-0 ...
Cincotta, Fabrizio, Verzera, Antonella, Tripodi, Gianluca, Condurso, Concetta   +3 more
openaire   +3 more sources

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS.

Food Chemistry, 2021
Yi Chen, Pao Li, Luyan Liao, Yeyou Qin, Liwen Jiang, Yang Liu   +5 more
semanticscholar   +1 more source

Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis.

Food Research International, 2022
Naiyong Xiao, Huiya Xu, Xingxiang Jiang, T. Sun, Yixuan Luo, Wenzheng Shi   +5 more
semanticscholar   +1 more source

The Optimization and HS-SPME/GC-MS Analysis in Pear Fruit

Advanced Materials Research, 2014
Solid-phase microextraction (SPME) is a rapid sample preparation in volatile analysis. The aromatic volatile compositions of ‘Kuerle’ were analyzed using SPME and gas chromatography-mass spectrometry (GC-MS). The effect of different types of fibers, extraction time, and extraction temperature on the volatile results were compared and discussed.
Guo Peng Li, Li Jing Lin, Jun Zhao, Ji Hua Li   +3 more
openaire   +1 more source

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