Results 61 to 70 of about 8,773 (190)

Essential oil from Rhaponticum acaule L. roots: Comparative study using HS-SPME/GC/GC–MS and hydrodistillation techniques

Journal of Saudi Chemical Society, 2014
The composition of essential oil extracted from Rhaponticum acaule L. roots growing wild in Algeria was studied by hydrodistillation (HD) and by Head-Space Solid Phase Micro-Extraction (HS-SPME).
Batoul Benyelles, Hocine Allali, Mohamed El Amine Dib, Nassim Djabou, Boufeldja Tabti, Jean Costa   +5 more
doaj   +1 more source

Volatile Organic Compounds Emitted by Fungi Have Substantial Effects on Growth and Disease Resistance in Arabidopsis thaliana

Plant, Cell &Environment, Volume 49, Issue 9, Page 7168-7190, September 2026.
ABSTRACT Volatile organic compounds (VOCs) emitted by certain fungi have previously been suggested to modulate plant development and their response to stresses. While some fungal species, such as Trichoderma harzianum, are known to produce VOCs, the production of VOCs in other phylogenetically divergent species, such as Mucor mucedo, was previously ...
Sara Yugueros, Asier Largo‐Gosens, Cristina Úbeda, Cristina Hernández‐Fernández, Alba Manga‐Robles, Diego Rebaque, Antonio Encina, Hugo Mélida   +7 more
wiley   +1 more source

Identification of Volatile Odor Compounds in Extracts of Four Types of Herbaceous Plant Spices via GC × GC–O‐TOF MS

eFood, Volume 7, Issue 4, August 2026.
In this study, sensory evaluation, electronic nose, solid‐phase microextraction, and comprehensive two‐dimensional gas chromatography‐olfactometry‐time‐of‐flight mass spectrometry were used to analyze the volatile compounds and key odor‐active components in the extracts of sour horn, alfalfa, chicory, and fenugreek, and a total of 59 odor‐active ...
Suxing Tuo, Qinghui Jia, Shuang Bi, Yixin Dai, Ting Deng, Hongbing Lu, Jiaxiao Cai, Zifeng Li, Cheng Yang, Kejun Zhong, Bo Kong, Ye Liu   +11 more
wiley   +1 more source

Impact of Lactic Acid Bacteria Fermentation on the Nutritional and Sensory Quality of Arthrospira platensis Beverages

eFood, Volume 7, Issue 4, August 2026.
To improve the consumer appeal of Arthrospira platensis, this study utilized probiotic fermentation to mitigate its strong seaweed‐like aroma. Using Lactiplantibacillus plantarum significantly boosted amino acids, introduced novel volatiles, and enhanced umami flavors.
Hasim Kelebek, Turkan Uzlasir, Pınar Kadiroglu, Hatice Kübra Sasmaz, Serkan Selli, Matteo Bordiga   +5 more
wiley   +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

Analysis of the Volatile Components of (Sapote Mamey) Fruit by HS-SPME-GC-MS

Natural Product Communications, 2018
The comparison of SPME fiber coatings, and optimization of temperature and time of extraction for headspace solid phase microextraction (HS-SPME) of volatile organic compounds (VOCs) present in Pouteria sapota (sapote mamey) fruits is presented. The PDMS/
Candelario Rodríguez, Armando A. Durant-Archibold, Ana Santana, Enrique Murillo, Carlos M. Franco Abuín   +4 more
doaj   +1 more source

Interaction Among Microbiota, Chemical Composition, and Quality Variations in Coffea arabica Across Altitudinal Gradients During Wet Processing

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Fermentation significantly altered the dominant bacterial genera from Sphingomonas and Pleomorphomonas (before fermentation) to Weissella and Lactobacillus (after fermentation), while Cladosporium and Fusarium remained the dominant fungal genera. Notably, non‐volatile compounds in de‐pulping coffee beans and volatile compounds of roasted coffee beans ...
Xiaojing Shen, Yamei Wu, Qi Wang, Wenhua Chen, Bintao Peng, Surui Lu, Ying Yang, Kunyi Liu, Jilai Zhang   +8 more
wiley   +1 more source

Determination of the Physical and Chemical Properties and Volatile Aroma Components Distribution of Geographically Indicated Besni Grape Raisin

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study characterized the physical, chemical, and volatile aroma profiles of geographically indicated yellow and black Besni grapes harvested from the Besni and Gölbaşı districts of Adıyaman, Türkiye. The effects of on‐branch dehydration versus traditional direct sun drying were comprehensively evaluated.
Fatma Erişik, Nizam Mustafa Nizamlioğlu, Yalçın Güçer   +2 more
wiley   +1 more source

Gluten‐Free Cakes With Locusta migratoria as a Protein Source: Volatile Profile, Quality, Nutritional, and Sensory Attributes

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This study evaluated the effects of locust powder (LP) and defatted locust powder (DFLP), used as rice flour substitutes at 10%, 15%, and 20% levels, on volatile profile, quality, nutritional, microbiological, and sensory properties of gluten‐free (GF) cakes.
Ceyda Dadalı, Yağmur Özcan
wiley   +1 more source

Volatile Compounds from Roots, Stems and Leaves of growing in Taiwan

Natural Product Communications, 2014
The present study analyzed and compared the volatile compounds in fresh Angelica acutiloba roots, stems and leaves both qualitatively and quantitatively.
Hsin-Chun Chen, Yi-Jr Tsai, Li-Yun Lin, Chin-Sheng Wu, Shan-Pao Tai, Yu-Chang Chen, Hsiu-Mei Chiang   +6 more
doaj   +1 more source