Results 71 to 80 of about 1,487 (151)

Tracking of hop-derived compounds in beer during fermentation with PTR-ToF-MS

, 2017
Flavour ...
Richter, T., Algarra Alarcon, Alberto, Silcock, P., Eyres, G., Bremer, P., Capozzi, Vittorio, Biasioli, Franco   +6 more
openaire   +1 more source

A True Eddy Accumulation System for Measuring Trace Gas Flux: Practical Implementation and Evaluation Above a Forest

Journal of Geophysical Research: Atmospheres, Volume 130, Issue 15, 16 August 2025.
Abstract The true eddy accumulation (TEA) technique for turbulent flux measurements is an alternative to the conventional eddy covariance (EC) technique for measuring trace gases that are difficult to measure by the EC technique. However, the TEA technique has rarely been applied to studies of air–surface gas exchange because of the limited ...
Takuya Saito, Ayaka Sakabe, Satoru Takanashi, Yoshiko Kosugi   +3 more
wiley   +1 more source

Chemical, morphological, and genetic characterization of the floral scent and scent‐releasing structures of Gynandropsis gynandra (Cleomaceae, Brassicales)

Plant Biology, Volume 27, Issue 5, Page 710-724, August 2025.
The flowers of African and Asian Gynandropsis gynandra accessions differ in fragrance and epidermal cell morphology (i.e., papillae). Abstract Flowering plants showcase a remarkable diversity in floral fragrances, colours, and structures, which function harmoniously as signals to attract and guide pollinators. Like visual signals, the scents emitted by
B. Zenchyzen, S. A. Schmidt, S. Carey, K. Merkosky, A. P. de la Mata, J. J. Harynuk, J. C. Hall   +6 more
wiley   +1 more source

Kinetics of volatile organic compounds (VOCs) released by roasted Coffee during the first ten days after processing

Advances in Horticultural Science, 2019
The quality of coffee is linked to the aroma created by the chemical reactions that occur during the roasting process. While it is generally thought that roasted coffee is a stable product with a relatively long shelf-life, little information is ...
Ilaria Colzi, Elettra Marone, Susanna Magnelli, Stefano Mancuso, Elisa Azzarello, Cosimo Taiti   +5 more
doaj   +1 more source

FastGC PTR-ToF-MS analysis of yeast VOCs

, 2016
For the first time in this study proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS) equipped with a prototype fast-GC system and a multipurpose head-space automated sampler was used to investigate variability between four meiotic segregants of M28 natural Saccharomyces cerevisiae strains and two mating type of BY strains of S ...
Khomenko, I., Stefanini, I., Cappellin, L., Cappelletti, V., Franceschi, P., Märk, T. D., Biasioli F.   +6 more
openaire   +2 more sources

ptairMS: real-time processing and analysis of PTR-TOF-MS data for biomarker discovery in exhaled breath. [PDF]

Bioinformatics, 2022
Roquencourt C, Grassin-Delyle S, Thévenot EA.   +2 more
europepmc   +1 more source

SPME-GC-MS and PTR-ToF-MS Techniques for the Profiling of the Metabolomic Pattern of VOCs and GC-MS for the Determination of the Cannabinoid Content of Three Cultivars of Cannabis sativa L. Pollen. [PDF]

Molecules, 2022
Taiti C, Masi E, Cicaloni V, Vinciguerra V, Salvini L, Garzoli S.   +5 more
europepmc   +1 more source

Dark chocolates organoleptic differences: a PTR-ToF-MS success story

, 2019
Aroma of dark chocolate depends on process and cocoa origin and variety. Repeated sensory analyses of standardized chocolates produced from various cocoa beans batches using a standard fabrication process allowed classifying them into four sensory categories.
Deuscher, Zoé, Andriot, Isabelle, Sémon, Etienne, Cordelle, Sylvie, Schlich, Pascal, Repoux, Marie, Roger, Jean-Michel, Boulanger, Renaud, Labouré, Hélène, Le Quéré, Jean-Luc   +9 more
openaire   +1 more source

Breath analysis with PTR-TOF-MS

, 2013
In the first part, principles of Time of Flight will be presented in comparison with different mass analysers. Then why and how ToF was coupled to PTR-MS. A brief excursus will be given on Pros and contras of working with high resolution mass spectra from data extraction to interpretation and how group working at FEM faced it. In the second part recent
openaire   +1 more source

Analysis of flavor generation in beer by PTR-ToF-MS

, 2019
The online studies of beer aroma generation by PTR-ToF-MS help to unravel the role of yeast and hope on the final product ...
Richter, T., Silcock, P., Eyres, G. T., Khomenko, I., Algarra Alarcon, A., Bremer, P. J., Capozzi, V., Biasioli, F.   +7 more
openaire   +1 more source