Search results for " HS-SPME"
showing 7 items of 7 documents
Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions.
2014
The aim of this work was to determine the role of saliva in wine aroma release by using static and dynamic headspace conditions. In the latter conditions, two different sampling points (t = 0 and t = 10 min) corresponding with oral (25.5 °C) and postoral phases (36 °C) were monitored. Both methodologies were applied to reconstituted dearomatized white and red wines with different nonvolatile wine matrix compositions and a synthetic wine (without matrix effect). All of the wines had the same ethanol concentration and were spiked with a mixture of 45 aroma compounds covering a wide range of physicochemical characteristics at typical wine concentrations. Two types of saliva (human and artifici…
Comparison between Different Techniques for Volatiles Analyses in Coriander (Coriandrum sativum L.)
2011
Although many papers have been devoted to the study of Coriander fruits aromatic pattern, many differences show up according not only to the provenience of seeds, but also to the analytical methods chosen. In our work, samples from one Coriander small-seeded biotype has been analysed, verifying the differences between (1) the oil extracted by means of a Soxhlet apparatus (2) the same oil sampled by means of HS-SPME and (3) the HS-SPME on the roughly ground seeds, all analysed by direct injection in the GC-MS. The volatile composition detected by means of HS-SPME on oil resembles tightly that performed on Soxhlet extract. With respect to the direct injection, the HS-SPME shows a higher sensi…
Comparison of aroma compounds from six ancient sicilian apple cultivars
2008
Fruit quality and aroma of tree ripe and detached, sun-exposed ‘Annurca’ apples
2008
Impact of Ageing on Pea Protein Volatile Compounds and Correlation with Odor
2022
Vegetal proteins are of high interest for their many positive aspects, but their ‘beany’ off-flavor is still limiting the consumer’s acceptance. The aim of this work was to investigate the conservation of pea protein isolate (PPI) during time and especially the evolution of their organoleptic quality under two storage conditions. The evolution of the volatile compounds, the odor and the color of a PPI has been investigated during one year of storage. PPI was exposed to two treatments mimicking a lack of control of storage conditions: treatment A with light exposition at ambient temperature (A—Light 20 °C) and treatment B in the dark but with a higher temperature …
Caratterizzazione della componente volatile rilasciata da sostanza organica naturale di suoli vulcanici
2008
Il suolo è una matrice caratterizzata da notevole complessità chimico-fisica. Tra le varie componenti, la sostanza organica naturale (NOM) gioca un ruolo fondamentale nelle interazioni con contaminanti di natura organica ed inorganica. La NOM è attualmente considerata una associazione supramolecolare di sistemi organici con un peso molecolare non superiore a 1000-2000 Da. La sua caratterizzazione è tradizionalmente effettuata mediante l’ausilio di tecniche cromatografiche e spettroscopiche. La verifica dell’allontanamento di molecole a basso peso molecolare all’aumento della temperatura, nell’intervallo 40-100 °C, è stata condotta con tecniche di microestrazione in fase solida in spazio di …