Gas Chromatographic Analysis of Volatile Sulfur Compounds from Heated Milk Using Static Headspace Sampling

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...

Determination of Volatile Sulfur Compounds in Beverages Using Static Headspace and Pulsed Flame Photometric Detection

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 flavor compounds in top fermented wheat beer by headspace sampling-gas chromatography

Headspace sampling-gas chromatography (HS-GC) coupled with an internal standard method (ISM) was developed to analyze the volatile flavor compounds in top fermented wheat beer in the laboratory. Eight compounds, i.e. acetaldehyde, N-propanol, ethyl acetate, isobutyl alcohol, isoamyl alcohol, isoamyl acetate, ethyl hexanoate and ethyl octanoate were separated and quantified. This method was vali...