In this study, GC-MS and sensory evaluation were used to analyze the volatile components of fruits 2 white M. rubra purple . Meanwhile, their relationship among each other massion pine ( Pinus massoniana ) detected. The test results showed that, there 60 organic compounds (VOCs) in 8 categories, including aldehydes, acids, ketones, alcohols, esters, phenols, olefins alkanes, found four cultivar...

Genus Origanum is an aromatic plant used in folk medicine and as a culinary herb, whose composition of volatile compounds is influenced by the type of species and geographical locations. This research evaluates the effect of altitude on the composition of volatile compounds and the contents of carvacrol and thymol of Origanum x majoricum Cambess and Origanum majorana L. fi...

The aim of this study is to examine the influences of spices on the amounts and compositions of volatile compounds released from cooked beef patty. Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked by electronic pan until they reached an internal temperature of 75℃. A total of 46 volatile compounds (6 alcohols, 6 aldehydes, 5 hydrocarbons, 6 ketones, 9 sulf...

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...

OBJECTIVE The aim of the study was to evaluate the effects of different nitrate levels (150, 300, 450, and 600 ppm KNO3) on the volatile compounds and some other properties of pastırma. METHODS Pastırma samples were produced under the controlled condition and analyses of volatile compounds, and thiobarbituric acid reactive substances (TBARS) as an indicator of lipid oxidation, non-protein nit...

Drying process is commonly used to allow long time storage of valuable porcini mushrooms (Boletus edulis). Although considered a stable product dried porcini flavour changes during storage. Monitoring of volatile compounds during shelf life may help to understand the nature of the observed changes. In the present work two mass spectrometric techniques were used to monitor the evolution of volat...

The in vitro antioxidant and antimicrobial activities of the essential oil and methanolic extract of Achillea sieheana Staf. (Asteraceae) were investigated in this study. The chemical composition of the essential oil isolated by hydro-distillation from the aerial parts of A. sieheana was analyzed by GC–MS. Camphor (43.36%), Artemisia ketone (25.95%), 1.8-cineole (6.29%) and camphene (4.77%) wer...

Protein powders from Eisenia foetida were prepared using different drying processes and fractionation. Differential scanning calorimetry was used to show that heat denaturation occurred during the drying process above 42 ̊C. Protein solubility was also studied. The addition of dissociating reagents allowed concluding that solubility was decreased during oven drying due to thermo denaturation inc...

This study investigated the contribution of volatile compounds to the overall aroma of Cabernet Sauvignon wines from Changli County (China). Wine samples were collected from vintages from 2000 to 2005. Volatile compounds were extracted by PDMS solid-phase micro-extraction fibers and identified by Gas Chromatography-Mass Spectrometry (GC-MS). A total of 65 volatile compounds were identified and ...