Search results for "Gas Chromatography"
showing 10 items of 750 documents
Air monitoring of selected volatile organic compounds in wineries using passive sampling and headspace-gas chromatography–mass spectrometry
2014
Abstract Volatile compounds released during the production of wine at different steps of the winemaking process were evaluated using semipermeable membranes based passive samplers. Preliminary data on the differences between five wine varieties were provided together with the indoor quality of air to which winery workers are exposed during their professional activity. A simple, green and fast analytical methodology was employed for the direct analysis of deployed samplers by using head space (HS) gas chromatography–mass spectrometry (GC–MS) without any sample pre-treatment and avoiding the use of solvents. Terpenes as styrene, pinene, p-cymene and limonene were found at concentration levels…
More clues of the occurrence and flavor impact of solerone in wine
1991
International audience
Representative champagne wine extracts for gas chromatography olfactometry analysis
1997
Gas chromatography olfactometry (GCO) analysis has proved to be a powerful method to determine key compounds of food aroma, but up to now few papers involving this technique in wine aroma studies were published. An accurate representation of the olfactory quality of the extracts is necessary to ensure the reliability of the conclusions resulting from such analyses. Three commercial champagne wines were used for this study. The champagne wine extracts were obtained from three different extraction methods: adsorption on XAD resins, solvation in dichloromethane, and extraction by demixing ethanol. Thus the extracts were tested by a panel trained on champagne wines, using a profile descriptive…
Analysis of Contaminants in Beverages
2019
Abstract The main purpose of our researches, in the last years, was to develop reliable methods for the determination of emerging and old contaminants (Pt, Rh, V, Mo, polycyclic aromatic hydrocarbons (PAHs), etc.), at trace levels, in the solutions obtained from the mineralization or extraction of environmental and food matrices, because, in particular for metals, some of them cannot be readily analyzed using traditional method, for example, inductively coupled plasma-optical emission spectrometry and inductively coupled plasma with mass spectrometry techniques. Few data are available on the evaluations of Pt, Rh, V, and Mo concentrations, in food matrices, because have ever been carried ou…
Ancient wood of the Acqualadrone rostrum: Materials history through gas chromatography/mass spectrometry and sulfur X-ray absorption spectroscopy
2012
In 2008 the rostrum from an ancient warship was recovered from the Mediterranean near Acqualadrone, Sicily. To establish its provenance and condition, samples of black and brown rostrum wood were examined using sulfur K-edge X-ray absorption spectroscopy (XAS) and gas chromatography/mass spectrometry (GC/MS). GC/MS of pyrolytic volatiles yielded only guaiacyl derivatives, indicating construction from pinewood. A derivatized extract of black wood yielded forms of abietic acid and sandaracopimaric acid consistent with pine pitch waterproofing. Numerical fits to the sulfur K-edge XAS spectra showed that about 65% of the endogenous sulfur consisted of thiols and disulfides. Elemental sulfur was…
Pyrolysis-gas chromatography-mass spectrometry of cured phenolic resins.
2003
A previously described pyrolysis device with a movable reaction zone was used in the present work for thermal degradation of cured novolac and resol resins. After the pyrolysis the usual major components were identified, as well as relatively low-volatile aromatic compounds which were revealed after their separation in a capillary chromatographic column. Among the latter components, for both types of cured resins, xanthene and its methyl derivatives were found. The isomers of bis(hydroxyphenyl)methane were found in considerable quantities only in the case of partially cured novolac resins which contained any linear sequences in their structure.
Determination at low ppm levels of dithiocarbamate residues in foodstuff by vapour phase-liquid phase microextraction-infrared spectroscopy
2010
Abstract A methodology based on the vapour phase (VP) generation of carbon disulphide from non-volatile dithiocarbamate compounds has been developed for determination of pesticide residues in foodstuff at low ppm levels. The method involves a selective reaction combined with liquid phase microextraction (LPME) and transmission infrared measurements. The use of a home made transmission cell improved the detection limits (LOD) compared to the use of attenuated total reflectance measurements by a factor of approximately 80. Using the most appropriate experimental conditions for the CS2 generation and LPME preconcentration, the precision of the methodology, expressed as the relative standard de…
Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour
2012
Pisum sativum is of great economic and nutritional interest due to its protein content. Nevertheless, pea products are underused as a protein source in human food because of their strong beany flavour. Therefore, the objective of this study was to select an efficient and representative method to extract volatile molecules of pea flour. In the first step, three extraction methods were chosen: solid phase micro extraction (SPME); Purge and Trap extraction and solvent assisted flavour evaporation (SAFE). The corresponding extracts were analysed by gas chromatography coupled with mass spectrometry. In the second step, the sensory representativity of the extracts was assessed either by direct ga…
An original approach for gas chromatography-olfactometry detection frequency analysis: Application to gin
2012
Abstract Gas Chromatography-Olfactometry (GC-O) is a technique that lies halfway between physicochemical and sensory analysis and involves the perception of volatile flavour compounds, separated by gas chromatography, by the human nose. Of the different GC-O procedures available, detection frequency has been proved to be more rapid and more repeatable, even with an untrained panel. This characteristic regarding the panel is often not considered when dealing with the sensory attributes determined by assessors. An original approach to GC-O using the detection frequency procedure has been developed and tested on two types of gin and made it possible to benefit from sensory data. The panel cons…
Impact of lipid extraction on the dearomatisation of an Eisenia foetida protein powder
2010
www.elsevier.com/locate/foodchem ; FSTA:2010-Sp0197; International audience; Delipidation was studied as a way to dearomatise a non-conventional protein powder obtained from Eisenia foetida earthworms. In the first step, we studied the impact of several factors such as solvent type, extraction method and particle size on the yield of extracted lipids. Lipid extraction from samples was considerably improved using an ultrasound method with a chloroform/methanol mixture and small particle size. In the second step, the volatile compounds were extracted from the delipidated protein powder by the SAFE extraction method and by the HS-SPME method, and were further analysed by GC-MS. The chloroform/…