Results 211 to 220 of about 109,326 (267)

Volatile Components ofEphedra sinica Stapf.

Flavour and Fragrance Journal, 1997
The composition of the volatile oil from Ephedra sinica Stapf. has been investigated by capillary GC, GC–MS and 1H–NMR. The oil contained 146 volatile components of which 38.9% were terpenoids. The main constituents were α-terpineol (13.0%), tetramethylpyrazine (3.9%), terpinen-4-ol (3.9%), linalol (3.2%), 2,3-dihydro-2-methylbenzofuran (3.1%) and cis ...
Mitsuo Miyazawa, Yukiko Minamino, Hiromu Kameoka   +2 more
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Volatile components of safflower

Journal of Agricultural and Food Chemistry, 1990
Volatile components of safflower (Carthamus tinctorius L.) flowerhead buds, flowers, and leaves and stems were identified by gas chromatography-mass spectrometry. 1-Pentadecene is the major component of buds and leaves and stems.
Ronald G. Binder, Mabry E. Benson, Robert A. Flath   +2 more
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Volatile Components of Tomatoes

Journal of Food Science, 1965
SUMMARY Methods were developed for the preparation in reproducible yield (2–5 ppm) of odor concentrate from fresh ripe tomatoes. Sufficient concentrate was obtained to allow its separation by gas chromatography and collection of its components for direct investigation.
A. W. PYNE, E. L. WICK
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Principal Volatility Component Analysis

Journal of Business & Economic Statistics, 2014
Many empirical time series such as asset returns and traffic data exhibit the characteristic of time-varying conditional covariances, known as volatility or conditional heteroscedasticity. Modeling multivariate volatility, however, encounters several difficulties, including the curse of dimensionality.
Yu-Pin Hu, Ruey S. Tsay
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Volatile components of okra

Phytochemistry, 1990
Abstract Valid aroma isolates were prepared from okra followed by analysis using established procedures. One hundred and forty-eight components were identified (ca 93% of the total isolate) in this first study of the volatile components of okra. Sixteen terpenes represented the most abundant chemical class (comprising 26.9% of the isolate), and this ...
Jennifer M. Ames, Glesni Macleod
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Volatile components of starfruit

Phytochemistry, 1990
Abstract Volatile components of starfruit (carambola) were analysed using routine procedures. In all, 178 components ( ca 95% ofthe isolate) were positively identified, of which 116 are reported as starfruit volatiles for the first time. A further 31 components ( ca 2%) were partially characterized.
Glesni MacLeod, Jennifer M. Ames
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Volatile components of figs

Food Chemistry, 1977
Abstract Volatile essences of Calimyrna, Kadota, Black Mission and Adriatic figs were prepared by passing large volumes of headspace gas through porous polymer traps at room temperature. The essences were analysed by gas chromatography, utilising wall-coated open-tubular glass capillary columns; structural elucidations were based on gas ...
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Volatile Components of Pineapple

Journal of Food Science, 1968
SUMMARY— By gas chromatographic retentions, infrared spectroscopy and where applicable, mass and nmr spectroscopy, several additional compounds have been identified as components of pineaapple essence. These are acetoxyacetone, dimethyl malonate, trans‐tetrahydro‐α,α,trimethyl‐5‐vinyl fur‐furyl alcohol, methyl ...
R. K. CREVELING, R. M. SILVERSTEIN, W. G. TENNINGS   +2 more
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Volatile Flavor Components of Rice Cakes

Journal of Agricultural and Food Chemistry, 1999
Volatiles were obtained from commercially prepared and laboratory-prepared rice cakes using high-flow dynamic headspace isolation with Tenax trapping. Analysis was carried out by capillary GC/MS. More than 60 compounds were identified. Major volatiles included 1-hydroxy-2-propanone, furfuryl alcohol, 2, 5-dimethylpyrazine, 2-methylpyrazine, pyrazine ...
R G, Buttery, W J, Orts, G R, Takeoka, Y, Nam   +3 more
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