Search results for "gas chromatography."

Analytical study and exposure to Fusarium mycotoxins = Estudio analítico y de exposición a micotoxinas de Fusarium

2015

Las micotoxinas son metabolitos secundarios de determinadas especies fúngicas que se encuentran habitualmente en los alimentos. El Reglamento No. 1881/2006 de la Comisión Europea, parcialmente modificado por posteriores Reglamentos, establece los contenidos máximos de micotoxinas para diferentes productos alimenticios. La introducción de estas normas pone de manifiesto el interés por el conocimiento de valores relativos a la concentración de estos tóxicos para poder evaluar riesgos y adoptar las medidas necesarias para proteger la salud de los consumidores. Los productos agrícolas contaminados, especialmente cereales y sus derivados, son la principal fuente de micotoxinas en la dieta de la …

Gas–solid chromatographic separation of hydrogen isotopes: a comparison between two palladium bearing materials – alumina and kieselguhr

1998

The separation of hydrogen isotopes (H, D, T) is performed by displacement gas chromatography on palladium. A large isotopic effect is associated with the reversible adsorption of hydrogen by palladium. Two Pd support materials have been compared: alpha-alumina and kieselguhr. The study includes a physicochemical characterization and a set of functional tests. The Van Deemter model gives a fairly good analysis of the process but to get more information, thermoregulated separations are needed. For both supports, palladium is impregnated as small dispersed particles in the 0.1 to 0.3 μm range diameter. For the same palladium loading, alumina is more efficient than kieselguhr.

(Vapour + liquid) equilibria of (water + dimethylformamide): application of the headspace-gas chromatography for the determination of thermodynamic i…

1998

Abstract Isothermal measurements of the partial vapour pressures have been carried out on {water + dimethylformamide (DMF)} at temperatures betweenT=305.15 K andT=323.15 K using an apparatus composed of a headspace sampler and a normal gas chromatograph. These data were simultaneously evaluated in one step with respect to the (composition dependent, integral) Flory-Huggins interaction parametergby means of a new method which minimizes the Gibbs energy of mixing and does not require chemical potentials. The expression forggiven by Koningsveld and Kleintjens, originally designed for polymer solutions, describes the present results best.

Gas chromatography-mass spectrometry characterization of the varnish and glue of an ancient 18th century double bass.

2007

A GC–MS investigation is conducted on the double bass “Panormus”, property of Conservatorio di Musica “Vincenzo Bellini” in Palermo. The most important components of the varnish (fatty acids) and of the glue (proteinaceous amino acids), with which the musical instrument was treated in the past, are determined. The analyses are carried out by prior derivatization of fatty acids by acidic methanol and of amino acids by acidic methanol and trifluoroacetic anhydride (TFAA). Analytes identification is achieved by direct comparison with several reference materials and the use of a digitized library.

Quantitative analysis of vitamin K1 and vitamin K1 2,3-epoxide in plasma by electron-capture gas-liquid chromatography.

1979

Chromatographic Profiles of the main Secondary Metabolites in the Monarda fistulosa L. Aerial Part

2021

Two different methods of chromatographic analysis have been used in this study for the phytochemical evaluation of main secondary metabolites in the aerial part of bee balm (Monarda fistulosa L.) as the non-officinal medicinal plant of the Lamiaceae Martinov family. The high performance thin layer chromatography (HPTLC) fingerprinting method was developed for the qualitative analyses of phenolic and non-polar compounds in the bee balm herb after its maceration in the solvents of different polarity. Such polyphenols as rosmarinic, caffeic and chlorogenic acids were authentically identified in the methanol extract of herb using HPTLC. Aromatic monoterpenoid thymol was identified by the HPTLC …

Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure

2000

The effect of process and formulation on sensory perception and flavor release was investigated on salad dressing models. Oil/vinegar emulsions (φ = 0.5, droplet size > 10 μm) with thickeners and a whey protein concentrate were prepared with different fat droplet sizes and different distributions of fat droplet size. The effect of the amount of emulsifier was also tested. Sensory profile analysis was performed by a trained panel and flavor release quantified by dynamic headspace analysis. When the droplet size is increased, the lemon smell and citrus aroma significantly increase, whereas the egg note, mustard, and butter aroma significantly decrease. The concentrations of alcohols and acids…

2019

This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic compounds (VOC) quantification data obtained by Headspace Solid Phase Micro-Extraction - Gas Chromatography - Mass Spectrometry (HS-SPME-GC-MS) and (iii) odor-active compounds identification by Headspace Solid Phase Micro-Extraction - Gas Chromatography - Mass Spectrometry - Olfactometry (HS-SPME-GC-MS-O). The raw data are hosted on an open-access research data repository [1].

The Chardonnay wine olfactory concept revisited: A stable core of volatile compounds, and fuzzy boundaries

2011

Abstract An earlier study by the same team showed that Chardonnay wines have common olfactory properties by which wine experts can recognize them. The specific Chardonnay olfactory space was also tentatively linked to the relative concentrations of 29 volatile compounds, regarded as possible aroma-impact compounds. The question now is whether or not those initial results hold independently of the sample under consideration, that is, whether these sensory and chemical spaces are vintage-specific. A series of investigations was conducted on a new set of 46 wines (23 Chardonnay wines and 23 non Chardonnay wines) using the same sensory (wine typicality level) and physico-chemical (Gas Chromatog…

Aroma characterization of freshly-distilled French brandies; their specificity and variability within a limited geographic area

2016

Freshly-distilled French wine brandies were evaluated by gas chromatography-olfactometry (GC-O). Six brandy samples were studied, coming from two growth areas, both belonging to the same limited geographic zone, which is a homogeneous vineyard area. The GC-O methodology, using detection frequency analysis, revealed 88 olfactive areas (OAs) for which the detection frequency was ≥ 25%. OAs were then identified using gas chromatography-mass spectrometry in electron and chemical ionization modes and semi-quantified by internal normalization using gas-chromatography with flame ionization detection. Co-eluting species were separated by multidimensional gas chromatography-mass spectrometry/olfacto…