Formation and Analysis of Volatile and Odor Compounds in Meat—A Review
Molecules, 2022 The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type).
J. Bleicher, Elmar E Ebner, K. Bak
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Organic compounds in hydraulic fracturing fluids and wastewaters: A review [PDF]
, 2017 High volume hydraulic fracturing (HVHF) of shale to stimulate the release of natural gas produces a large quantity of wastewater in the form of flowback fluids and produced water.
Gonsior, Michael, Luek, Jenna L.
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Effects of Different Fixation Methods on Volatile Organic Compounds in Fresh Leaves of ‘Qiancha No.1’ Tea [PDF]
Shipin KexueTo explore the most suitable fixation method for the study of volatile organic compounds in fresh tea leaves, this study compared the effects of five fixation methods-steam fixation, hot air fixation, microwave fixation, vacuum freeze fixation, and ...
YANG Xianfeng, Zhang Tuo, Pang Dewen, Xi Yanan Zeng Tingting WANG Jing, ZHANG Xiaoqin,
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Indonesian Journal of Chemistry, 2023 The pollination process in oil palm is assisted by the insect Elaeidobius kamerunicus, which occurs when male and female flowers bloom producing volatile compounds that act as attractants.
Fizrul Indra Lubis +3 more
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Volatile compounds of six species of edible seaweed: A review
, 2020 Seaweeds are widely distributed throughout the world. Many seaweeds are of commercial importance with some consumed directly or used as an ingredient as they have functional, nutritional and/or organoleptic properties.
E. Vilar +3 more
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Characterisation of the semi-volatile component of Dissolved Organic Matter by Thermal Desorption – Proton Transfer Reaction – Mass Spectrometry [PDF]
, 2017 Proton Transfer Reaction – Mass Spectrometry (PTR-MS) is a sensitive, soft ionisation method suitable for qualitative and quantitative analysis of volatile and semi-volatile organic vapours. PTR-MS is used for various environmental applications including
Cook, Sarah +6 more
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Volatile Compounds of Different Fresh Wet Noodle Cultivars Evaluated by Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry [PDF]
Anais da Academia Brasileira de CiênciasThis study was carried out to determine the volatile compounds from four samples of fresh wet noodles and the changes in the volatile compound composition during the storage process.
YAN WU +3 more
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Foods, 2021 Aroma is an important quality indicator for apples and has a great influence on the overall flavour and consumer acceptance. However, the information of the aroma volatile compounds in apple peels is largely unknown. In this study, evaluation of volatile
Shunbo Yang +4 more
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Combined membrane process for dealcoholization of wines: Osmotic distillation and reverse osmosis [PDF]
, 2019 The demand of beverages with low or zero alcohol content is fast growing over the last years for health benefits of drinkers and more restrictive policies in alcohol consumption. Membrane processes are nowadays the most commonly used.
Albanese D. +5 more
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Authentication of volatile and non-volatile compounds in Robusta Java Bogor as a differentiator in post-harvest processes [PDF]
BIO Web of ConferencesWhether the post-harvest process will greatly influence volatile or non-volatile coffee chemical compounds. Four post-harvest coffee processing techniques, namely natural, honey, fullwash, and wine, were evaluated in this study.
Suaib Nur Fajriani +3 more
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