Search results for "SPM"

PRELIMINARY STUDY OF “NERO D'AVOLA” CULTIVAR FROM MUST TO WINE BY SPME-GC/MS ANALYSIS

2013

A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography–olfactometry (D-GC–O)

2007

The objective of this study was to use D-GC–O to compare the global odour of a sponge cake flavoured with either a ‘viennoiserie’ aromatic note or a simplified mixture of aroma compounds (used for physicochemical studies), then stored in a glass packaging (inert and impermeable) or in pouches made with treated papers or with plastic packaging, in accelerated ageing conditions (high temperature and relative humidity gradient). After 1 week of storage, the flavoured sponge cake headspace was SPME-extracted directly into the packaging and analysed by D-GC–O. The sponge cake global odour was better retained if plastic film rather than treated-papers was used, for both flavourings. Changes in th…

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…

Identification of Volatile Compounds in Blackcurrant Berries: Differences Among Cultivars

2021

Berries of blackcurrant are known to produce a strong flavor. Some previous studies have reported that a given cultivar of blackcurrant can produce berries with a specific profile of volatile compounds. For the Burgundy region in France, the Noir de Bourgogne cultivar is especially important because it is the main ingredient of a liquor with a designation of origin. The aim of the present study was to characterize the volatile fractions of berries from 15 cultivars in order to explore the possibility of using different cultivars for liquor production. The plants were cultivated under the same conditions and harvested in the same year. The volatile fractions of the harvested berries were ana…

Composition and volatile aromatic fraction of "fine amber" Marsala wines

2012

Aroma of green sicilian table olive under different irrigation treatments by SPME-GC/MS

2012

Influence of wine-making technique and aging on the volatile fraction of red wine cultivars Perricone by SPME-GC/MS. In: Book of abstracts

2012

Studies by SPME-GC/MS on aroma compounds of sixteen different apricot (Prunus armeniaca L.) cultivars

2007

Unmet needs and gaps in the identification of secondary progression in multiple sclerosis: a Southern Italy healthcare professionals' perspective

2022

Abstract Objective Multiple sclerosis (MS) is a chronic disease with different clinical courses and a tendency to worsening. The relapsing–remitting MS presents acute onset and relapses of neurological symptoms, followed by their remission. This form can convert to secondary progressive MS (SPMS) with irreversible neurological worsening and disability. The identification of signs, symptoms, markers of progression, and strategies to manage MS patients is mandatory to allow early identification of those at higher risk of conversion to SPMS, for prompt intervention to cope with the progression of the disease. Methods A panel of Italian experts from Southern Italy have reviewed the current know…

Sensory Processing in Children with Autism Spectrum Disorder and/or Attention Deficit Hyperactivity Disorder in the Home and Classroom Contexts.

2017

Children with neurodevelopmental disorders often show impairments in sensory processing (SP) and higher functions. The main objective of this study was to compare SP, praxis and social participation (SOC) in four groups of children: ASD Group (n = 21), ADHD Group (n = 21), ASD+ADHD Group (n = 21), and Comparison Group (n = 27). Participants were the parents and teachers of these children who were 5-8 years old (M = 6.32). They completed the Sensory Processing Measure (SPM) to evaluate the sensory profile, praxis and SOC of the children in both the home and classroom contexts. In the home context, the most affected was the ASD+ADHD group. The ADHD group obtained higher scores than the ASD gr…