Search results for " HS-SPME-GC-MS"

showing 3 items of 3 documents

Comparison of aroma compounds from six ancient sicilian apple cultivars

2008

Settore CHIM/10 - Chimica Degli AlimentiApple HS-SPME-GC-MS
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Fruit quality and aroma of tree ripe and detached, sun-exposed ‘Annurca’ apples

2008

Settore CHIM/10 - Chimica Degli Alimentiapple "annurca" HS-SPME-GC-MS
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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 …

pea proteinVolatile Organic CompoundsHot Temperaturestorage conditionsPharmaceutical ScienceHS-SPME-GC-MSOrganic chemistry‘beany’ off-flavorAnalytical Chemistrypea protein; storage conditions; aroma; HS-SPME-GC-MS; ‘beany’ off-flavorQD241-441aromaChemistry (miscellaneous)OdorantsDrug DiscoveryMolecular Medicine[SDV.BV] Life Sciences [q-bio]/Vegetal BiologyPhysical and Theoretical Chemistry[SDV.MP] Life Sciences [q-bio]/Microbiology and ParasitologyPea ProteinsMolecules
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