Results 31 to 40 of about 8,773 (190)

Comparison between extraction methods to obtain volatiles from lulo (Solanum quitoense) pulp

Revista Colombiana de Química, 2016
Simultaneous Distillation-Solvent Extraction (SDE) and Headspace Solid Phase Micro-extraction (HS-SPME), coupled to Gas Chromatography-Mass Spectrometry (GC-MS), for the recovery of volatiles from lulo pulp (Solanum quitoense) were compared. A completely
Eduardo Javid Corpas Iguarán, Gonzalo Taborda Ocampo, Omar Alberto Tapasco Alzate, Aristófeles Ortíz   +3 more
doaj   +1 more source

Method Comparison for the Identification and Characterization of Odorants from Scots Pine (Pinus sylvestris L.) and Oriented Strand Boards (OSB) Made Thereof by GC-MS and GC-FID/O Using Different Headspace Techniques

Chemosensors, 2023
Volatile organic compounds (VOCs) from wood and wood composites are important contributors to odor profiles of indoor environments and can significantly influence human health and well-being.
Valentin Schierer, Cornelia Rieder-Gradinger, Erwin Rosenberg   +2 more
doaj   +1 more source

Improving the Physicochemical Properties, Organic Acids, Amino Acids, Volatile Organic Compounds, and Metabolites of Laohan Melon Juice Through Fermentation With Different Lactic Acid Bacteria

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Fermentation with lactic acid bacteria could improve amino acids, volatile organic compounds (VOCs), and nonvolatile metabolites of Laohan melon juice (LMJ), which provides theoretical guidance for the development of Laohan melon beverage and advances knowledge of the metabolic mechanisms of VOCs in LMJ.
Yun Xie, Sihan Hou, Mingdong Tan, Jianqiao Jiang, Yue Hu, Yiwen Chen, Yongkang Li, Miao Cui, Jianming Niu, Weidong Cheng, Xilei Pu, Yuyun He, Feifei Gao   +12 more
wiley   +1 more source

Detection and analysis of VOCs in chili pepper based on HS-SPME-GC × GC-TOFMS and HS-SPME-GC-MS techniques

Vegetable Research
Chili pepper (Capsicum annuum L.) is highly preferred by consumers owing to its distinctive flavor. Volatile organic compounds (VOCs) significantly influences the aromatic characteristics of chili peppers, thereby impacting their overall fruit quality.
Chenxi Ji, Sihui Guan, Chenxu Liu, Chao Yu, Zhuping Yao, Hongjian Wan, Qingjing Ye, Guozhi Zhou, Huasen Wang, Yuan Cheng   +9 more
openaire   +2 more sources

Enhancing the targeted and untargeted analysis of honey by vacuum-assisted SPME-GC × GC-MS. A green, practical, and highly informative approach

Green Analytical Chemistry
The use of vacuum-assisted headspace (Vac-HS) coupled with solid-phase microextraction (SPME) is a technique that has been recently proven to be highly beneficial for enhancing the extraction of semi-volatile in shorter time and milder temperatures. This
Damien Eggermont, Francesca Pardi, Giorgia Purcaro   +2 more
doaj   +1 more source

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Analysis of Volatile Constituents in Platostoma palustre (Blume) Using Headspace Solid-Phase Microextraction and Simultaneous Distillation-Extraction

Foods, 2019
Hsian-tsao (Platostoma palustre Blume) is a traditional Taiwanese food. It is admired by many consumers, especially in summer, because of its aroma and taste.
Tsai-Li Kung, Yi-Ju Chen, Louis Kuoping Chao, Chin-Sheng Wu, Li-Yun Lin, Hsin-Chun Chen   +5 more
doaj   +1 more source

Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +3 more
wiley   +1 more source

Comparative Analysis of Volatile Profiles from Rosa gallica L. Flowers Using HS and SPME Extraction Coupled with GC-MS

Foods
Volatile composition is a core trait that determines the ornamental and application value of Rosa flowers. In the current study, the volatile profiles of freeze-dried Rosa gallica flowers were comprehensively characterized via gas chromatography-mass ...
Xiangyang Guo
doaj   +1 more source

Volatile components of Rhizoma Alpiniae Officinarum using three different extraction methods combined with gas chromatography–mass spectrometry

Journal of Pharmaceutical Analysis, 2013
Volatile components from Rhizoma Alpiniae Officinarum were respectively extracted by three methods including hydrodistillation, headspace solid-phase microextraction (HS-SPME) and diethyl ether extraction.
Zhi-Sheng Xie, Xin-Jun Xu, Chun-Yan Xie, Jie-Yun Huang, Mei Yang, De-Po Yang   +5 more
doaj   +1 more source