Volatile Flavor Composition of White-flowered Lotus by Solid-phase Microextraction
نویسندگان
چکیده
منابع مشابه
Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
Generally the main component of fishy flavor is considered to be trimethylamine. On the other hand, carbonyl compounds, produced from oxidation of polyunsaturated fatty acid by lipoxygenase or by autoxidation, might have some contribution to the fishy flavor. Since sardine skin contains high levels of polyunsaturated fatty acids and lipoxygenase, carbonyl compounds may be generated more easily ...
متن کاملVolatile compounds of red and white wines by headspace--solid-phase microextraction using different fibers.
The behavior of four fibers [polydimethylsiloxane (PDMS), PDMS-divinylbenzene (DVB), carboxen (CAR)-PDMS, PDMS-DVB-CAR), is tested for the analysis of volatile compounds of white and red wine. The PDMS-DVB-CAR fiber is the most appropriate to obtain the most wide volatile profile of wines. The better extraction conditions are 40 min at 35 degrees C. Satisfactory data about the reproducibility a...
متن کاملSolid phase microextraction.
Solid Phase Microextraction (SPME) uses a small volume of sorbent dispersed typically on the surface of small fibres, to isolate and concentrate analytes from sample matrix. After contact with sample, analytes are absorbed or adsorbed by the fibre phase (depending on the nature of the coating) until an equilibrium is reached in the system. The amount of an analyte extracted by the coating at eq...
متن کاملHeadspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.
The application of headspace solid phase microextraction (SPME) for flavor analysis has been studied. Headspace SPME sampling was tested for nine common wine flavor compounds in 10% (v/v) aqueous ethanol: linalool, nerol, geraniol, 3-methyl-1-butanol, hexanol, 2-phenylethanol, ethyl hexanoate, ethyl octanoate, and ethyl decanoate. The chemical groups (monoterpenoids, aliphatic and aromatic alco...
متن کاملTheory of solid-phase microextraction
The main objective of this contribution is to describe the fundamental concepts associated with solid-phase microextraction (SPME). Theory provides insight when developing SPME methods and identifies parameters for rigorous control and optimization. A mathematical model has been developed to understand the principal processes of SPME by applying basic fundamental principles of thermodynamics an...
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ژورنال
عنوان ژورنال: The Korean Journal of Food And Nutrition
سال: 2017
ISSN: 1225-4339
DOI: 10.9799/ksfan.2017.30.2.363