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Volatile composition of Mencı́a wines
Food Chemistry, 2005Monovarietal Mencia wines from two different Appellation of Origin Controlled (AOC) of Galicia (NW Spain) were analyzed. The content of some varietal and fermentative volatile compounds was determined by gas-chromatography and GC–mass spectrometry.
Alejandro Calleja, Elena Falqué
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Composition of coriander leaf volatiles
Journal of Agricultural and Food Chemistry, 1990Volatiles were recovered from the fresh green leaves of coriander by steam codistillation and analyzed by capillary gas chromatography-mass spectrometry. Forty-one compounds were detected. Constituents identified included alkenals in the C9-C16 range, C7-C17 alkanals, C10-C12 primary alkenols and alkanols and nonane.
Thomas L. Potter, Irving S. Fagerson
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Composition of Volatiles Obtained from Spices by Microdistillation
Chemistry of Natural Compounds, 2003Organic volatiles obtained by microdistillation from five common spices (Coriandrum sativum L., Foeniculum vulgare Miller, Piper nigrum L., Anethum graveolens L., Pimpinella anisum L.) using an Eppendorf Micro-Distiller were analyzed by GC/MS. The results are presented in a comparative manner with conventional water distillation.
Baser, KHC, Kurkcuoglu, M, Sargin, N
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Martian Volatiles: Isotopic Composition, Origin, and Evolution
Space Science Reviews, 2001Information about the composition of volatiles in the Martian atmosphere and interior derives from Viking spacecraft and ground-based measurements, and especially from measurements of volatiles trapped in Martian meteorites, which contain several distinct components.
Bogard, D. D. +4 more
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Effect of Fermentation Temperature on the Volatile Composition of Kimchi
Journal of Food Science, 2016Abstract This study was conducted to evaluate the effect of fermentation temperature on the volatile composition in Kimchi. Kimchi was fermented at 2 temperature conditions (4 and 20 °C). Volatile compounds of Kimchi samples were analyzed during the fermentation periods using the dynamic headspace gas chromatography‐mass spectrometry ...
Sang Pil, Hong +3 more
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Effect of rootstocks on volatile composition of Merlot wines
Journal of the Science of Food and Agriculture, 2020AbstractBackgroundScion physiology and grape quality are impacted by rootstock choice. There is little available information about the effects of rootstock on wine volatile composition, particularly when comparing grafted with own‐rooted grapevines.
Marioli Carrasco‐Quiroz +3 more
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Volatile Composition of Artemisia amygdalina
2015This chapter deals with the analysis of mono and sesquiterpenoid composition in the leaves and stem of Artemisia amygdalina Decne obtained by hydrodistillation using a combination of capillary GC-FID and GC-MS analytical techniques. A total of 25 components in the leaf and 32 components in the stem essential oils have been reported.
Shabir H. Lone +2 more
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The variability of composition of the volatile fraction of olive oil
Natural Product Research, 2006Aroma of olive oil is a very complex mixture of components. Analysis of head space of a series of virgin olive oil samples indicate a great variability of volatile substances composition in olives and these data probably should be related to the story of olives after collecting.
BIANCO, Armandodoriano +5 more
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VARIABILITY OF VOLATILE AROMA COMPOSITION IN APRICOT FRUITS
Acta Horticulturae, 2006Volatile compounds of ripe fruits from 12 apricot cultivars were extracted by CH2Cl2 and then identified and quantified by GC/MS. Among the 23 volatile compounds analysed, only 1-phenylethanol showed no significant differences (P≤0.01) between varieties.
Bureau, Sylvie +4 more
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Trans-iron composition and volatility
AIP Conference Proceedings, 2013Recent results from the TIGER balloon instrument, combining results of two flights for a total of 50 days[1] and results from almost 14 years of data of the CRIS instrument on the ACE spacecraft [2] give individual-element abundances extending up to Sr (Z=38).
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