Spme Gc Ms
Mostrando 25-36 de 93 artigos, teses e dissertações.
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25. EVALUACIÓN DE DES, FSC Y SPME/CG-MS PARA LA EXTRACCIÓN Y DETERMINACIÓN DE COMPUESTOS RESPONSABLES DEL AROMA DE CAFÉ TOSTADO DE VILCABAMBA - ECUADOR
The aim of this study was to compare the usefulness of three extraction methods: solid-phase microextraction (SPME) with four different coating (PDMS, PDMS/DVB, DVB/CAR/PDMS and PA), supercritical fluid extraction with carbon dioxide (SCF) and simultaneous distillation and extraction (SDE) for isolation of flavor compounds from roasted ground coffee (Coffea
Quím. Nova. Publicado em: 2016-07
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26. Optimization of the HS-SPME-GC/MS technique for the analysis of volatile compounds in caprine Coalho cheese using response surface methodology
Abstract Caprine Coalho cheese presents great potential for a typical protected designation of origin, considering that this traditional Brazilian cheese presents a slightly salty and acid flavor, combined with a unique texture. This study optimized the HS-SPME-GC-MS methodology for volatile analysis of Coalho cheese, which can be used as a tool to help in t
Food Sci. Technol. Publicado em: 01/04/2016
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27. Efeito do 1-metilciclopropeno no perfil volátil e qualidade de maçãs 'Royal Gala' produzidas no Sul do Brasil e armazenadas em atmosfera controlada
RESUMO: O aroma de maçãs depende de uma complexa interação entre compostos orgânicos. O objetivo do presente estudo foi avaliar o efeito da aplicação de 1-metilciclopropeno (1-MCP) sobre o perfil volátil e a qualidade de maçãs 'Royal Gala' produzidas no Sul do Brasil e armazenadas em atmosfera controlada (AC; 1,0kPa O2+1,2kPa CO2; 0,5±0,1°C; 94±
Cienc. Rural. Publicado em: 2015-12
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28. Volatile Organic Compounds from Filamentous Fungi: a Chemotaxonomic Tool of the Botryosphaeriaceae Family
Volatile organic compounds (VOCs) from ten endophytic fungal species belonging to the Botryosphaeriaceae family were extracted by headspace-solid phase micro-extraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). Thirty-four VOCs were identified. Most of the compounds are sesquiterpenes (14 non-oxygenated and 10 oxygenated), and t
J. Braz. Chem. Soc.. Publicado em: 2015-11
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29. Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)
Abstract Brazilian wine production is characterized by Vitis labrusca grape varieties, especially the economically important Isabel cultivar, with over 80% of its production destined for table wine production. The objective of this study was to optimize and validate the conditions for extracting volatile compounds from wine with the solid-phase microextracti
Food Sci. Technol. Publicado em: 27/10/2015
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30. Application of Headspace Solid-Phase Microextraction and Gas Chromatography- Mass Spectrometry (HS-SPME-GC/MS) on the Evaluation of Degradation Efficiency of Phenolic Compounds and Identification of By-Products from Produced Water
Application of the headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC/MS) technique as an analytical tool to monitoring the degradation of phenolic compounds and the formation of by-products in produced water by UV photolysis and UV/peroxide is proposed. All of the experimental conditions for the degradation tests were
J. Braz. Chem. Soc.. Publicado em: 2015-04
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31. Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions
The aroma characteristics of wines from four Vitis vinifera grape varieties (‘Cabernet sauvignon’, ‘Merlot’, ‘Chardonnay’, and ‘Italian Riesling’) grown in three shoot positions were evaluated by HS-SPME-GC/MS. In this study, the numerous significant differences found in most of the aromatic compounds influence of different shoot positions on
Food Sci. Technol. Publicado em: 2015-04
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32. HS-SPME-GC-MS ANALYSIS OF VOLATILE AND SEMI-VOLATILE COMPOUNDS FROM DRIED LEAVES OF Mikania glomerata Sprengel
This paper reports on the identification of volatile and semi-volatile compounds and a comparison of the chromatographic profiles obtained by Headspace Solid-Phase Microextraction/Gas Chromatography with Mass Spectrometry detection (HS-SPME-GC-MS) of dried leaves of Mikania glomerata Sprengel (Asteraceae), also known as 'guaco.' Three different types of comm
Quím. Nova. Publicado em: 2015-03
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33. Detection of Organochlorine Compounds Formed During the Contact of Sodium Hypochlorite with Dentin and Dental Pulp
Este estudo utilizou a cromatografia gasosa acoplada a espectrometria de massa (CG-MS) para detectar os produtos que se formaram durante o contato de hipoclorito de sódio (NaOCl) com polpa dental bovina e dentina. Para a análise dos produtos formados na fase volátil, 11 mg de polpa bovina foram colocados em contato com 0,5 % , 2,5 % e 5,25 % de NaOCl, at�
Braz. Dent. J.. Publicado em: 2014-04
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34. Effect of treatment with adsorbent resin on the volatile profile and physicochemical characteristics of clarified cashew apple juice
Increased preference for healthy and functional foods could be an opportunity to increase the consumption of clarified cashew apple juice. Given its level of fructose, glucose, and vitamin C, it can be used as a base in blends. However, its characteristic odor can interfere with the acceptance of these formulations, especially by consumers who are not famili
Food Sci. Technol. Publicado em: 2013-12
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35. Análise qualitativa de compostos voláteis do headspace de carne cozida de ovinos e caprinos
Este estudo teve como objetivo caracterizar qualitativamente os compostos voláteis (CV) do headspace de diferentes músculos de carne cozida de ovinos e caprinos da região do Alto Camaquã, Rio Grande do Sul - Brasil. Os CV do headspace dos músculos cozidos, L. dorsi e V. lateralis de cinco ovinos machos (idade de 6 meses) e cinco cabritos machos castrado
Cienc. Rural. Publicado em: 2013-11
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36. Estudos exploratórios e discriminantes de cafés brasileiros processados com diferentes graus de torra e descafeinados
Neste trabalho, foram estudados os perfis cromatográficos dos compostos voláteis de 21 amostras de cafés comerciais brasileiros submetidos a diferentes processos industriais, i.e., descafeinados e com diferentes graus de torra (médio e extraforte). Os voláteis foram coletados por microextração em fase sólida (HS-SPME) e analisados por GC-FID e GC-MS.
Braz. J. Food Technol.. Publicado em: 2013-09