Search results for "GC-MS"
showing 10 items of 96 documents
Characterization of key aroma compounds in vegetable proteins foods
2021
International audience; The flavour profile of vegetable proteins food is complex due to the presence of a large number of compounds belonging to different chemical classes. The manufacturing process use many parameters of which temperature plays a role in the generation of volatile compounds.The flavour profile of two vegetable proteins sample (high and low thermal processing) were studied. GC-MS analyses detected and identified 71 aroma compounds (pyrazines, alcohols, ketones, aldehydes) in the two samples. Quantification showed a difference between the two thermal treatments. GC-O analysis described 70 olfactive areas, 39 of which attributed to a chemical compound.
Identification of the Trail-Following Pheromone of the Pest Termite Amitermes evuncifer (Isoptera : Termitidae)
2010
International audience; Amitermes evuncifer (Termitidae, Termitinae) is a pest termite in several countries of Africa, damaging crops and buildings. The trail-following pheromone of this termite was isolated from worker sternal glands and identified by GC-MS after solid phase microextraction (SPME). The pheromone is composed of (3Z,67,8E)-dodeca-3,6,8-trien-1-ol (dodecatrienol) and neocembrene acting in synergy, neocembrene being 5-10 times more abundant than dodecatrienol. Dodecatrienol alone is able to elicit trail-following in workers, whereas neocembrene alone is inactive. However, the association of both components induces a significantly higher trail-following activity. Multicomponent…
Sesquiterpene volatile organic compounds (VOCs) are markers of elicitation by sulfated laminarine in grapevine
2015
SPE IPM UB CT1; International audience; Inducing resistance in plants by the application of elicitors of defense reactions is an attractive plant protection strategy, particularly for grapevine (Vitis vinifera), which is susceptible to severe fungal diseases. Although induced resistance (IR) can be successful under controlled conditions, in most cases, IR is not sufficiently effective for practical disease control under outdoor conditions. Progress in the application of IR requires a better understanding of grapevine defense mechanisms and the ability to monitor defense markers to identify factors, such as physiological and environmental factors, that can impact IR in the vineyard. Volatile…
Characterization of key aroma compounds in Burgundy truffle
2021
International audience
Chemical composition, antioxidant and anticholinesterase activity of the essential oil of algerian cachrys sicula L
2021
In this work, in order to explore a new Algerian medicinal plant used in traditional medicine, the essential oil of the leaves of Cachrys sicula L. (Apiaceae) collected from Algeria, obtained by hydrodistillation, was analyzed by GC/MS. Thirty-two compounds were identified accounting for 98.6% of the total oil, which is characterized by a high content of monoterpene hydrocarbons (74.8%). The main constituents of the essential oil were β-pinene (17.9%), sabinene (17.8%), myrcene (12%), and α-pinene (11.4%). In vitro antioxidant activity of the essential oil was assayed by three methods, namely ABTS•+, metal chelating, and DPPH• assays. The antioxidant activity of the oil was higher in the AB…
Indigenous lactic acid bacteria involved in flavour formation during Pecorino cheese ripening.
2005
Use of GC-MS to study the aromatic profiles of Candida Zemplinina/Saccharomyces cerevisiae mixed fermentation wines
2012
Polychlorinated Biphenyls in Sediments from Sicilian Coastal Area (Scoglitti) using Automated Soxhlet, GC-MS, and Principal Component Analysis
2014
A methodology for the PAHs and PCBs congener determination in sediment samples has been revised. We determined the distributions of PAHs and PCBs in the superficial sediments of the Scoglitti (Italy) coastal area to provide data for comparison with other marine systems and to hypothesize the sources. Extraction yield, for PCB, was never less than 60% in most cases, while for PAHs, utilizing perdeuterated surrogate standard (benz[a]anthracene-d12 and anthracene-d10) was never less than 72%. The total concentration of the 16 PAHs investigated, expressed as the sum of concentrations, PAHs, varied from 1–5087 μg/kg of dry matrix, while the PCBs ranged from detection limit to 36 μg/kg of dry mat…
Impact flavor compounds in cooked rice cultivars from the Camargue area (France)
2010
International audience; Rice from two scented (Aychade, Fidji) and one nonscented (Ruille) cultivars from Camargue area (France) together with one Asian scented rice (Thai) were cooked and volatile compounds were extracted by dichloromethane/pentane (1;2, v/v) solvent mixture. 40 odorous compounds were noticed during GC-O analysis of the organic extracts, amongst which oct-1-en-3-one and 2-acetyl-1-pyrroline were altmost constantly perceived. Hierarchical cluster analysis (HCA) of perceived odours enabled to distinguish the groups of rice cultivars. 60 compounds were identified and quantified by GC-MS. New odour-active components of cooked rice were detected for the first time including oct…
Impact flavor compounds in cooked rice cultivars from Camargue area (France)
2008
International audience; Efforts have been undertaken for the last decades to promote the production of scented rice cultivars in Camargue, a traditional rice cultivation area in the south of France. Volatile compounds of cooked rice from two scented Camargue rice cultivars (Aychade and Fidji) were analysed and compared to that of a marketed Asian scented rice one (Thai)(1). Additionally volatile analysis from a cooked rice of a non-scented cultivar (Ruille) grown in Camargue was performed. (...)