Results 101 to 110 of about 48,147 (228)

Characterization of Volatile Organic Compounds and Warmed‐Over Flavor in Flat Peach Juice Through Thermal and Nonthermal Sterilization Using Integrated Flavoromics and Multivariate Analysis

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Flat peach juice was subjected to thermal sterilization (high‐temperature sterilization and pasteurization) and nonthermal sterilization (high hydrostatic pressure and microwave sterilization). Volatile profiles and sensory attributes were characterized using HS–GC–IMS, HS–SPME–GC–MS, and bionic sensory evaluation.
Guangsen Tong, Xiang Li, Fei Wu, Bowen Zan, Luming Yang, Xiaolong He, Yi Xiao, Yuechen Hao, Chunyuan Ping   +8 more
wiley   +1 more source

Analysis of Volatile Components of Cape Gooseberry (Physalis peruviana L.) Grown in Turkey by HS-SPME and GC-MS

The Scientific World Journal, 2014
Volatile components in cape gooseberry fruit at ripe stage were collected using headspace-solid phase microextraction, and analyzed by gas chromatography-mass spectrometry.
Murat Yilmaztekin
doaj   +1 more source

Micelle assisted thin-film solid phase microextraction: a new approach for determination of quaternary ammonium compounds in environmental samples [PDF]

, 2014
Determination of quaternary ammonium compounds (QACs) often is considered to be a challenging undertaking owing to secondary interactions of the analytes’ permanently charged quaternary ammonium head or hydrophobic tail with the utilized lab-wares ...
Boyaci, Ezel, Pawliszyn, Janusz
core   +1 more source

Butia catarinensis as a Sustainable Ingredient in Brazilian Mead: Chemical Properties, Volatile Composition, Sensory Profile and Consumer Acceptance

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT Mead is a fermented alcoholic beverage traditionally produced with honey, water, and yeast, with possible variations through the addition of fruits or spices. Butia catarinensis is a native Brazilian fruit with high sensory appeal, traditionally used in cachaça but underexplored in fermented beverages.
Rodrigo Ribeiro Arnt Sant'Ana, Ana Letícia Andrade Ferreira, Rafaela Diogo Silveira, Juliane Elisa Welke, Bruna Rafaela da Silva Monteiro Wanderley, Luciano Valdemiro Gonzaga, Adriane Costa dos Santos, Ana Carolina Oliveira Costa, Renata Dias de Mello Castanho de Amboni, Carlise Beddin Fritzen‐Freire   +9 more
wiley   +1 more source

Principles and calibration of solid phase microextraction fibre (passive sampler) for measurements of airflow and air infiltration in dwellings [PDF]

, 2010
Tracer gas techniques have been the most appropriate experimental method of determining airflows and ventilation rates in houses. However, current trends to reduce greenhouse gas effects have prompted the need for alternative techniques, such as passive ...
Essah, Emmanuel Adu
core   +1 more source

Factors Influencing Undesirable Sensory Properties in Protein Hydrolysates and Remediation Strategies for Food Applications

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT Enzymatic hydrolysis is used to produce protein hydrolysates from animal‐ and plant‐based sources, which are widely utilized in industry due to their nutritional, functional, and bioactive properties. However, these hydrolysates can exhibit unattractive sensory properties, such as off‐flavors or off‐odors, which limit their use in food ...
Tejaswini R. B. Ramakrishna, Tone Aspevik, Birthe Vang, Kjersti Lian, Charlotte Jacobsen, Volha Shapaval, Pål Puntervoll, Gro E. K. Bjerga   +7 more
wiley   +1 more source

Rapid, Specific Determination of Iodine and Iodide by Combined Solid-Phase Extraction/Diffuse Reflectance Spectroscopy [PDF]

, 2002
A new, rapid methodology for trace analysis using solid-phase extraction is described. The two-step methodology is based on the concentration of an analyte onto a membrane disk and on the determination by diffuse reflectance spectroscopy of the amount of
Arena, Matteo, Fritz, James S., Porter, Marc D.   +2 more
core   +1 more source

Headspace solid phase microextraction (spme) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model [PDF]

, 2001
The application of headspace solid phase microextraction (SPME) for flavor analysis has been studied. Headspace SPME sampling was tested for nine common wine flavor compounds in 10% (v/v) aqueous ethanol: linalool, nerol, geraniol, 3-methyl-1-butanol ...
Barros, António S., Coimbra, Manuel A., Delgadillo, Ivonne, Martins, Vitor Manuel Ramalheira, Rocha, Sílvia   +4 more
core   +1 more source

A Plant‐Based Platform for the Production of Bark Beetle Pheromones

Plant Biotechnology Journal, Volume 24, Issue 4, Page 2442-2456, April 2026.
ABSTRACT Bark beetle species of the genera Ips and Dendroctonus represent a threat to forests in both North America and Europe. Under normal circumstances, these beetles recycle dying trees into nutrients, but under certain conditions, growing populations can overcome healthy tree defenses and cause severe economic loss in forestry.
Abraham Ontiveros‐Cisneros, Jule Salfeld, Sofia Paulsson, Bao‐Jian Ding, Hong‐Lei Wang, Magne Friberg, Christer Löfstedt, Olivier Van Aken   +7 more
wiley   +1 more source

From freshness to preservation: insights into processing and storage impacts on purple passion fruit volatilome

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2139-2153, 15 March 2026.
Abstract BACKGROUND Purple passion fruit is highly appreciated for its distinctive sweet flavour, low acidity, and aromatic profile, making it a desirable choice for fresh consumption and juice production. To ensure microbiological safety and extend shelf life, juice products typically undergo thermal pasteurization, which can alter their ...
Alexandre MA Fonseca, Carlos A Pinto, Jorge A Saraiva, Armando JD Silvestre, Sílvia M Rocha   +4 more
wiley   +1 more source