Results 21 to 30 of about 550,061 (354)
Effects of different drying methods on volatile substances of taro slices
Shipin yu jixie, 2022 Objective: This study aimed to explore the effects of different drying methods on the volatile components of taro slices. Methods: Volatile compound composition and volatile characteristics of five different drying methods of dried taro slices were ...
YANG Yu +6 more
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Volatile and semi-volatile components of jetsam ambergris
Natural Product Research, 2019 Volatile and semi-volatile compounds account for the odors, long valued in the perfumery industry, of the natural product, ambergris. Here we demonstrate application of solid phase micro extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) to headspace analysis of the volatiles and semi-volatiles of jetsam ambergris. The samples collected
Michael J. Wilde +3 more
openaire +3 more sources
The effects of methanol on the trapping of volatile ice components [PDF]
, 2015 The evaporation of icy mantles, which have been formed on the surface of dust grains, is acknowledged to give rise to the rich chemistry that has been observed in the vicinity of hot cores and corinos.
Adriaens +50 more
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Linking Colorimetric Variation with Non-Volatile and Volatile Components of Carob Flour
Foods, 2023 Chromatic variation was examined for its association with flour composition and quality. Carob samples from variable altitudes and genetic backgrounds were milled and assessed for colorimetric parameter L* (lightness) and analyzed for phenols, tannins ...
Chrystalla Antoniou +3 more
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The odour of white bread [PDF]
, 1973 Volatile constituents of white bread were investigated. Different methods were used for isolating and concentrating components to avoid artefacts as far as possible. Especially good was enlarged vapour analysis.
Mulders, E.J.
core +1 more source
Volatile components of the frying process
Grasas y Aceites, 1998 In the course of deep fat frying, food contacts oil at about 180 °C and is partially exposed to air for various periods of time. Thus frying, more than any other standard food process or handling method, has the greatest potential for causing chemical ...
W. W. Nawar
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Detection of hydrocarbon contaminants in groundwater systems [PDF]
, 2020 We present a study of groundwater contaminants from infiltration of heavy hydrocarbon pollution sources. This study primarily focuses on the volatile and non-volatile components of crude and processed oils.
Iceman, Christopher +3 more
core +1 more source
Analysis of characteristic volatile flavor components of Huarong mustard based on HS-SPME-GC-MS and multivariate statistics [PDF]
Zhongguo niangzaoTaking Huarong mustard samples with fermentation time of 0 d, 30 d, 90 d, 180 d, 270 d and 360 d (numbered D0, D30, D90, D180, D270, D360, respectively) in standard curing tank as the research objects, the characteristic volatile flavor components of ...
LI Ziyi, WANG Feng, ZHAO Lingyan, XU Yongbing, LUO Fenglian
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SN Applied Sciences, 2021 The headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to compare the volatile organic components of the Hetao melon and six other cultivars of melon grown in the Hetao region of China.
Cong Liu +7 more
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Analysis of Volatile Components of Osmanthus fragrans Extracts from Different Varieties by GC-MS and Electronic Nose Combined with Chemometrics [PDF]
Shipin Kexue, 2023 Gas chromatography-mass spectrometry (GC-MS) and electronic nose combined with chemometrics were used to analyze the volatile components and overall odor of Osmanthus fragrans extracts from four different varieties.
SUN Yali, BIAN Jianming, XIE Qiutao, CHENG Xiaomei, LIU Wei, ZHANG Juhua, LI Gaoyang, ZHU Xiangrong
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