Search results for "SPM"

Leaf epicuticular waxes effects egg parasitoid’s response to host adult footprint contact kairomone

2009

Chemical footprints left behind by true bugs are perceived as a contact kairomones by scelionid egg parasitoids. In the system Nezara viridula and its egg parasitoid Trissolcus basalis, previous studies have shown that the kairomone mediating such behavior is part of N. viridula’s cuticular hydrocarbons. In this study, the effect of epicuticular waxes of leaves of broad bean, Vicia faba, on wasp response to footprints of N. viridula females are investigated. Plants with intact waxes layer were used (1) without host chemical contamination, or (2) contaminated by host female footprints. Mechanically de-waxed plants were tested (3) without host chemical contamination, or (4) de-waxed a few min…

Variations in the volatile compounds of a Fennel (Foeniculum vulgare Mill.) variety grown in a semi-arid Mediterranean environment

2005

Fennel is an industrial source of anethole but, recently, further interest has came from the suggested possibility of many industrial uses of this plant. The volatile substances from the seeds of fennel grown in Sparacia (Cammarata - AG - Sicily; 37° 38' N; 13° 46' E) have been investigated and compared on a statistical base with previously reported data. The variety grown in Sparacia fall into the "high fenchone" chemovariety. The substances alpha-toluene, alpha-terpinene, beta-phellandrene + limonene and camphene appear the components most sensitive to environment and grow condition modifications. Fennel is an industrial source of anethole but, recently, further interest has come from the…

Determination of terpene alcohols in Sicilian Muscat wines by HS-SPME-GC-MS.

2013

Muscat is a grape family used to obtain several sweet, aromatic white dessert wines common in the Mediterranean area. Currently, three Sicilian cultivars (all classified DOC) are known: 'Moscato di Siracusa' the oldest and very rare today; 'Moscato di Noto', a modern derivative of the first and finally 'Moscato di Pantelleria', now the most common. This study concerns the volatile profile of 15 different Sicilian Muscat wines produced in different years using HS-SPME-GC-MS. In particular, four fundamental terpene alcohols (linalool, geraniol, nerol and citronellol) were considered. The principal aim was to study the evolution of aromatic compounds in wine during aging, and the information o…

Comparison of aroma compounds from six ancient sicilian apple cultivars

2008

Distribution of Volatile Organic Compounds in Sicilian groundwaters analysed by Head Space Solid Phase Micro Extraction coupled with Gas Chromatograp…

2008

This work presents the results of an assessment of the existence and concentration of 13 volatile organic compounds (VOCs) in groundwaters from 14 hydrological basins in Sicily (25,710 km2). On the basis of hydrological, hydrogeochemical and geological studies, 324 sampling points were selected. All groundwater sampled were collected twice, from October to December 2004 and from February to May 2005, and were analysed to determine the concentration and spatial distribution of the VOCs in the aquifers. The need to analyze a large number of samples in a short space of time so as to obtain quantitative analyses in trace concentration levels spurred us to create a new analytical method, both si…

Fruit quality and aroma of tree ripe and detached, sun-exposed ‘Annurca’ apples

2008

Volatile profiles of Sicilian prickly pear (Opuntia ficus indica) by SPME-GC/MS analysis

2005

The aroma compounds present in the headspace of homogenized slurries of fresh prickly pears (Opuntia ficus-indica) from Sicilian cultivars were determined. Solid Phase Microextraction (SPME) followed by Gas-chromatography/Mass Spectrometry (GC/MS) analysis was used to characterize the volatile compounds. The volatile flavour profiles of the three cultivars investigated (red, white and yellow) showed significant differences. The aromatic profile of peeled prickly pears stored for one day was different from the one of the fresh samples, mainly due to the occurrence of some oxidative and hydrolytic reactions

Volatile Profile of two Strawberry variety, " S candonga and F. fortuna" by SPME-GC/MS

2013

Background: The cultivated strawberry brings the the botanical name Fragaria X ananassa and is derived from the crossing of different species of Fragaria, brought to Europe from America in the sixteenth century. Strawberries are widely appreciated and consumed as a pleasant-tasting fruit either in fresh form or as processed product. Of the many factors than can affect the quality of fruit (sensorial and nutritional), the variety is especially important, but it is also affected by crop conditions. The main characteristics related to the fruit quality and nutritional attributes were assessed in several varieties of strawberry. Objective: The aim of this work was to study the aromatic componen…

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…

A HS-SPME-GC-MS analysis of IR heated wood: Impact of the water content on the depth profile of oak wood aromas extractability

2013

http://www.sciencedirect.com/science/article/pii/S0963996913003736; International audience; Controlled and reproducible IR heat treatments were applied to oak wood surfaces in order to establish a depth-profiled picture of the extractability of volatile compounds, with particular emphasis on the impact of the initial water content. Headspace-solid phase microextraction-gas chromatography coupled to mass spectrometry (HS-SPME-GC-MS) has been used to compare the concentrations of six aroma compounds (vanillin, furfural, eugenol; guaiacol and cis- and trans-whisky lactones) in hydroalcoholic extracts of series of slices representative of the first 8 mm of the wood facing the IR source. Results…