Analysis of volatile compounds in pork from four different pig breeds using headspace solid‐phase micro‐extraction/gas chromatography–mass spectrometry

Identification of volatile organic compounds of some Trichoderma species using static headspace gas chromatography-mass spectrometry

Fungi release wide spectrum of volatile organic compounds (VOCs) that belong to several chemical groups with different biochemical origins such as monoterpenes, sesquiterpenes, alcohols, aldehydes, aromatic compounds, esters, furans, ketones, sulfur and nitrogen compounds. Trichoderma species are the most studied fungal biocontrol agents and are successfully used as biofungicides and biofertili...

identification of volatile organic compounds of some trichoderma species using static headspace gas chromatography-mass spectrometry

fungi release wide spectrum of volatile organic compounds (vocs) that belong to several chemical groups with different biochemical origins such as monoterpenes, sesquiterpenes, alcohols, aldehydes, aromatic compounds, esters, furans, ketones, sulfur and nitrogen compounds. trichoderma species are the most studied fungal biocontrol agents and are successfully used as biofungicides and biofertili...

Analysis of volatile compounds in Aucoumea klaineana oleoresin by static headspace/gas chromatography/mass spectrometry

Static headspace analysis of Gabon Estuary okoume (Aucoumea klaineana Pierre) oleoresins indicated that nine products represented the major part (>96%) of the volatile compounds: six monoterpenes (α-pinene, β-pinene, limonene, α-phellandrene, β-phellandrene, 3-carene), one monoterpenic alcohol (α-terpineol) and two other derivatives (p-cymene, eucalyptol). The relative amount of each product ap...

Analysis of volatile compounds responsible for kiwifruit aroma by desiccated headspace gas chromatography-mass spectrometry.

A new method for desiccated headspace (DHS) sampling of aqueous sample to GC-MS for the analysis of volatile compounds responsible for kiwifruit aroma in different kiwifruit cultivars has been developed based on the complete hydrate formation between the sample solvent (water) with anhydrous salt (calcium chloride) at an elevated temperature (above the boiling point of the aqueous sample) in a ...

Major Volatile Compounds Analysis Produced from Mezcal Fermentation Using Gas Chromatography Equipped Headspace (GC–HS)