Search results for "Nootkatone"

showing 2 items of 2 documents

Comparison of stir bar sorptive extraction in the liquid and vapour phases, solvent-assisted flavour evaporation and headspace solid-phase microextra…

2017

The volatile fraction plays an important role on the organoleptic properties and overall acceptability of fruit juices. This work reports for first time a non-targeted approach for the analysis of the volatile fraction of fruit juice by stir bar sorptive extraction (SBSE[1]) in liquid and vapour phase (HSSE[2]) at three extraction times (30, 60, and 120 min), two temperatures (room temperature and 40 °C), and two sample volumes (5 and 10 mL). The resultant volatile profiles were compared with solvent-assisted flavour evaporation (SAFE[3]) and headspace solid-phase microextraction (HS-SPME[4]). SBSE and HSSE enabled the detection and identification of more compounds than HS-SPME and less tha…

OrganolepticFlavourFraction (chemistry)gc-msSolid-phase microextractionsouth-african wines01 natural sciencesvinegarschemistry.chemical_compound0404 agricultural biotechnologyNootkatoneactive compoundssamplesFruit juiceconstituentsAromaprofileChromatographybiologyaroma compoundsChemistry010401 analytical chemistryExtraction (chemistry)04 agricultural and veterinary sciencesbiology.organism_classification040401 food scienceExtraction comparison0104 chemical sciencesspmeGas chromatography–mass spectrometry[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFruit juice; Aroma compounds; Extraction comparisonFood Sciencechromatography-mass-spectrometryLWT - Food Science and Technology
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Compositions of the Volatile Oils of Citrus Macroptera and C. Maxima

2012

The essential oils obtained by hydrodistillation from the fresh peels of Citrus macroptera Montr. and C maxima(Burm.) Merr. were analyzed by GC and GC/MS. The yields of oil ranged from 0.53% in C macroptera to 0.13% in C maxima cultivar (white). Forty-seven compounds were identified in the oils with limonene (55.3-80.0%), dodecyl acrylate (2.2-8.0%), geranial (0.4-3.5%), trans-linalool oxide (1.0-2.8%), α-terpineol (0.7-2.3%), linalool (0.7-1.5%) and cis- linalool oxide (0.5-1.4%) identified as major compounds. The oil of C. macroptera contained limonene (55.3%), β-caryophyllene (4.7%) and geranial (3.5%) as main compounds. Similarly, oils from two C maxima(pink and white) cultivars were r…

PharmacologyLimonenebiologyChemistryfood and beveragesPlant ScienceGeneral Medicinebiology.organism_classificationlaw.inventionchemistry.chemical_compoundRutaceaeComplementary and alternative medicineLinaloollawDrug DiscoveryNootkatoneCultivarFood scienceGas chromatography–mass spectrometryMaximaEssential oilNatural Product Communications
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