Techniques for the isolation and concentration of vegetable oils volátiles
Grasas y Aceites, 1992 One of the methods for food flavor evaluation is the analysis of volatile components. First step in this kind of analysis Is the isolation and concentration of volatiles.
M. T. Morales, R Aparicio, F. Gutiérrez
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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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Analysis of Volatile Aroma Components of Dry Sandy Soil-Grown Watermelon from Jingyuan, Gansu Province [PDF]
Shipin Kexue, 2023 In order to accurately evaluate the aroma quality of watermelon grown in dry sandy soil, the volatile aroma components of 9 major watermelon cultivars planted in Jingyuan, Gansu province were identified and analyzed using headspace solid phase ...
REN Kaili, SU Yongquan, ZHANG Huasheng, KONG Weiping, TANG Taoxia, CHENG Hong, ZHAO Shuchun, ZHU Zhengming
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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
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Identification of biologically relevant compounds in aboveground and belowground induced volatile blends [PDF]
, 2010 Plants under attack by aboveground herbivores emit complex blends of volatile organic compounds (VOCs). Specific compounds in these blends are used by parasitic wasps to find their hosts.
Cornelis A. Hordijk +12 more
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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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Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (Citrus depressa Hayata) Fruit. [PDF]
FoodsShiikuwasha, a citrus fruit native to Okinawa, Japan, has various cultivation lines with distinct free volatile and non-volatile components. However, the glycosylated volatiles, which are sources of hidden aromas, remain unknown.
Katherinatama A +6 more
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Use of volatile fingerprints for rapid screening of antifungal agents for efficacy against dermatophyte Trichophyton species [PDF]
, 2010 The potential of using an electronic nose (E-nose) as a rapid technique for screening the responses of dermatophytes to antifungal agents was studied.
Adriaans, B +9 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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Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia [PDF]
, 2019 Kocho is a traditional product in Ethiopia, prepared by fermenting parts of ‘false banana’ plants (Ensete ventricosum). Fermentation practices of kocho vary depending on the region of Ethiopia.
Weinert, Christoph H. +6 more
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