Results 301 to 310 of about 550,061 (354)

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
openaire   +1 more source

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
openaire   +1 more source

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
openaire   +1 more source

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
openaire   +1 more source

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 ...
openaire   +1 more source

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
openaire   +1 more source

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
openaire   +2 more sources

Volatile Components of Green Walnut Husks

Journal of Agricultural and Food Chemistry, 2000
Volatiles were isolated from whole green mature walnuts (Hartley variety) with husks still intact using dynamic headspace sweeping with trapping on Tenax. A total of 45 volatile compounds were identified by GC-MS. Major volatiles identified included (E)-4, 8-dimethyl-1,3,7-nonatriene, pinocarvone, pinocarveol, myrtenal, myrtenol, (E,E)-4,8,12-trimethyl-
R G, Buttery, D M, Light, Y, Nam, G B, Merrill, J N, Roitman   +4 more
openaire   +2 more sources

Evaporation of volatile component from intermetallic granule with non-volatile component shell

Vacuum, 1999
Abstract A problem of evaporation of a volatile component A from a spherical granule with an intermetallic core A n B m and a protective shell of a nonvolatile component B has been studied. Solution of the given problem (which belongs to the so-called Stefan's-type problems with two moving boundaries) was obtained by asymptotic method.
K.A. Chuntonov, V.G. Postovalov, A.G. Kesarev   +2 more
openaire   +1 more source

Volatile Components ofCleistopholis patens

Planta Medica, 1988
Volatile oils of the leaves, fruits and stem-bark of CLEISTOPHOLIS PATENTS Engl. et Diels. (Annonacae) were analysed by means of gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). A total of sixty-one components were identified; qualitative and quantitative differences in the oil composition were observed. The leaf oil contained (
O, Ekundayo, I, Laakso, B, Oguntimein, R, Hiltunen   +3 more
openaire   +2 more sources