Volatile compounds—the language of all kingdoms? [PDF]
Journal of Experimental Botany, 2022 Volatile organic compounds (VOCs) were originally identified as communication compounds between plants and insects. Today, we know that VOCs are released by organisms of all kingdoms, including bacteria and fungi, and mediate diverse intra- and interspecific interactions both above- and below-ground.
Vlot, A.C., Rosenkranz, M.
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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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The network of plants volatile organic compounds [PDF]
Scientific Reports, 2017 AbstractPlants emission of Volatile Organic Compounds (VOCs) is involved in a wide class of ecological functions, as VOCs play a crucial role in plants interactions with biotic and abiotic factors. Accordingly, they vary widely across species and underpin differences in ecological strategy. In this paper, VOCs spontaneously emitted by 109 plant species
Vivaldo, Gianna +4 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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Characterization of volatile compounds of Perilla crop (Perilla frutescens L.) in South Korea
Applied Biological Chemistry, 2023 This study was performed to identify and profile the volatile compounds present in three different types of Perilla leaves collected from South Korea. Volatile compounds were analyzed by gas-chromatograph-mass spectrometry.
Kyu Jin Sa +6 more
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Shipin gongye ke-ji, 2022 In order to study the volatile composition of onion, the volatile flavoring substances of the onion were extracted by headspace solid phase microextraction and determined by gas chromatography-mass spectrometry.
Rong WANG +6 more
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Determination of dimethyl selenide and dimethyl sulphide compounds causing off-flavours in bottled mineral waters [PDF]
, 2016 Sales of bottled drinking water have shown a large growth during the last two decades due to the general belief that this kind of water is healthier, its flavour is better and its consumption risk is lower than that of tap water.
Caixach Gamisans, Josep +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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Development of Head Space Sorptive Extraction Method for the Determination of Volatile Compounds in Beer and Comparison with Stir Bar Sorptive Extraction [PDF]
, 2020 A headspace sorptive extraction method coupled with gas chromatography-mass spectrometry (HSSE-GC-MS) was developed for the determination of 37 volatile compounds in beer.
Castro Mejías, Remedios +3 more
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Impact of Ohmic Heating on Coconut Water Volatile Compounds [PDF]
, 2012 Immature coconut water (CW) is a low acid fruit juice mainly composed of sugars and minerals. Beside its healthy feature, it can also be a pleasant refreshing drink especially when coming from aromatic coconut varieties.
Dornier, Manuel +3 more
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