Chemical compositions, volatile compounds and sensory property of Kapi produced from two shrimp species, Acetes vulgaris and Macrobrachium lanchesteri, were comparatively determined. Kapi produced from M. lanchesteri (KM) had the higher protein content but lower fat content, compared with that from A. vulgaris (KA) (p < 0.05). However, KA showed higher browning intensity (A420) and fluorescence...

Fruits produce a range of volatile compounds that make up their characteristic aromas and contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids. Many factors affect volatile composition, including the genetic makeup, degree of maturity, environmental conditions, postharvest handling and storage....

AIMS To analyse the breath of patients with schizophrenia for the presence of abnormal volatile organic compounds. METHODS A case comparison study was performed in two community hospitals in Staten Island, New York. Twenty five patients with schizophrenia, 26 patients with other psychiatric disorders, and 38 normal controls were studied. Alveolar breath samples were collected from all partici...

Sulphur oxidizers are involved in oxidation of elemental sulphur to plant available sulphate. Sulphur is the key element for higher pulse production and plays an important role in the formation of proteins, vitamins and enzymes. Sulphur is a constituent of the essential amino acids cystine, cysteine and methionine. In the recent years the importance of sulphur in pulse nutrition has been well r...

Environmental problems were faced, and one of them is the accumulation Sulphur its compounds in atmosphere through atmosphere, it accumulates soil then underground plants. In present form aerosols acid precipitation. Volatile are released by combustion fossil fuels volcanic eruption also produces oxides. Deficiency paling plants denaturing some enzymes that fulfilled using fertilizers Sulphur. ...

abstract: a combined gas chromatography-mass spectrometry (gc-ms) with headspace solid-phase micro extraction (spme) method has been employed for the analysis of the flavor volatiles of three different rice cultivar, including two modified iranian rice cultivars and hashemi rice cultivar during gelatinization. the proposed combination provided a powerful system for easy and rapid screening of a...

To answer critical questions regarding the interactions between green plants and air quality, two three-year projects are underway to investigate emission of volatile organic compounds (VOC) from selected plant species. These biogenic VOC (BVOC) and oxides of nitrogen (NOx) can react in the lower atmosphere in the presence of sunlight to form ozone and secondary particulate matter, the principa...

In general olive oil is defined on the basis of its sensory characteristics. European Union (EU) regulations establish the organoleptic quality of virgin olive oil by means of a panel test, evaluating positive and negative descriptors (EU regulations). For the organoleptic assessment, several volatile compounds are considered as the main responsible for negative and positive attributes. Volatil...