Search results for "spme"

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

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…