Search results for "HEADSPACE ANALYSIS"
showing 4 items of 4 documents
Flavor Release from i-Carrageenan Matrix: A Quantitative Structure-Property Relationships Approach
2006
International audience; We carried out a QSPR (quantitative structure-property relationships) approach to evaluate the influence of the chemical structure of aqueous matrixes over the partition coefficient between the gas phase and the matrix. The determination of the partition coefficient of flavor ingredients was performed by headspace analysis at equilibrium for both saline solution and -carrageenan gel. Starting from an initial list of 90 descriptors, we selected 10 descriptors to perform equation generation by the GFA (genetic function approximation) method available in the Cerius2 package. The best obtained equations involve only five descriptors, which encode electronic properties of…
Wine analysis: Study and comparison of techniques developed for the study of volatile constituents
1986
A number of headspace techniques have been compared, using a standard solution containing 12 compounds and a wine sample, viz.: (1) purge and cold trap injection; (2) dynamic headspace combined with liquidliquid extraction; (3) static headspace with and without preconcentration; (4) direct liquid injection. The sensitivity, reproducibility and speed of analysis were determined. Considering the results obtained and dependent on the purpose of the experiments and the number of samples to be examined the appropriate technique can be selected. ?? 1980 Friedr. Vieweg & Sohn Verlagsgesellschaft mbH.
Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release
2008
International audience; Flavoring is used in the food industry to reinforce the aroma profile of baked cereal goods. During the processing of such products, interactions between starch and aroma compounds can occur, and this may have an impact on aroma release and perception. In the present study, 20 aroma compounds were tested to establish whether they formed complexes with amylose. The structure of the complexes was determined by wide-angle X-ray scattering (WAXS). A cocomplexation study proved that several complexing compounds could be present in the same crystalline aggregate. WAXS and differential scanning calorimetry (DSC) experiments were performed in a flavored model sponge cake at …
Gaistošo organisko savienojumu emisijas no kuņģa vēža audiem un to potenciālā bioloģiskā saistība
2018
Gaistošā organiskā savienojuma (VOC) emisija, ko var novērot izelpā, ir strauji augoša diagnostikas metode audzēju izmeklēšanā. VOC ir savienojums, kam istabas temperatūrā ir augsts tvaika spiediens, kas veicina tā iztvaikošanu gāzes formā. Šo gāzi var noteikt cilvēka audos un šķidrumos.( Haick et al 2014) Galvenokārt ir pētīta VOC saistība ar plaušu vēzi. Taču aizvien vairāk tiek veikti pētījumi, lai noteiktu, kādas ir iespējas VOC pielietot arī kuņģa audzēja gadījumā. Tā kā VOC molekula spēj mijiedarboties ar šūnu metabolītiem, apkārtējo vido, mikrobiem u.c., ir grūti saprast tā rašanās vietu. Šajā pētījumā tiks izmeklētas potenciālās savienojuma vietas, no kurām tas cēlies. Ir dažādi vie…