Volatile Compounds
Mostrando 13-24 de 528 artigos, teses e dissertações.
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13. A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey
Abstract This study investigated the aromatic and phenolic compositions of two different Muscat of Bornova wines from two distinct terroirs (İzmir and Manisa) and compared them to basic terroir properties over the course of two consecutive years. The 53 volatile and 14 phenolic compounds found, were identified and quantified by GC-MS-FID and HPLC-DAD with M
Food Sci. Technol. Publicado em: 2020-12
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14. Optimization of a headspace solid-phase microextraction method for the gas chromatography-mass spectrometry analysis aroma compounds of Litsea mollis Hemsl. immature fruit
Abstract This study optimized using a headspace solid-phase microextraction (HS-SPME) method for extracting volatile aroma compounds, terpenoids in particular, from Litsea mollis Hemsl. immature fruit (LMIF). Gas chromatography-mass spectrometry was used to separate and identify volatile terpenoids in LMIF. The types of SPME fiber coating, salt addition, and
Food Sci. Technol. Publicado em: 2020-12
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15. Impactos da pandemia
Abstract This study aimed to develop and characterize mixed beverages (suchás) formulations based on organic apple juice and cardamom tea (F1= 50:50 vv−1, F2 = 60:40 vv−1 and F3 =70:30 vv−1). The formulation (F3) presented the highest total phenolic compounds content (31.79 mg EAG g-1), antioxidant activity (50.04 µg mL-1), total soluble solids (5.1
Estud. av.. Publicado em: 2020-12
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16. Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties
Abstract This study aimed to develop and characterize mixed beverages (suchás) formulations based on organic apple juice and cardamom tea (F1= 50:50 vv−1, F2 = 60:40 vv−1 and F3 =70:30 vv−1). The formulation (F3) presented the highest total phenolic compounds content (31.79 mg EAG g-1), antioxidant activity (50.04 µg mL-1), total soluble solids (5.1
Food Sci. Technol. Publicado em: 2020-12
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17. VOLATILE COMPOUNDS IN CACHAÇAS OBTAINED FROM THREE SUGARCANE VARIETIES CULTIVATED UNDER THE MANAGEMENTS: ORGANIC, CONVENTIONAL AND WITHOUT FERTILIZATION
The volatile compounds present in cachaça can derive from the raw material used in the production of the beverage, from the fermentative process, from distillation or aging. The aim of the research was to evaluate the volatile compounds, in the cachaças from stills produced with different sugarcane varieties, under the organic and conventional managements.
Quím. Nova. Publicado em: 2020-09
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18. OTIMIZAÇÃO DO PROCESSO NÃO INVASIVO E NÃO DESTRUTIVO DE EXTRAÇÃO E ANÁLISE DE METABÓLITOS VOLÁTEIS DE MAMÃO PAPAIA POR SPME-GC-MS
The analysis of volatiles is an alternative in the routine of quality control of fruits, since the volatile metabolites can change in the presence of microorganisms. A well-established method for extracting volatiles is the solid phase microextraction (SPME). This work aims to define some parameters (fiber coating, conditioning time and fiber exposure time)
Quím. Nova. Publicado em: 2020-09
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19. Copaifera multijuga, Copaifera pubiflora and Copaifera trapezifolia Oleoresins: Chemical Characterization and in vitro Cytotoxic Potential against Tumoral Cell Lines
Copaifera species (Fabaceae) comprises approximately 70 species of large trees, from which 16 can be found in Brazil. The oleoresins obtained from their trunk are widely used in Brazilian folk medicine, which display important antitumoral potential. Chemically, these oleoresins are mainly composed of a mixture of sesquiterpenes and diterpenes. In this paper
J. Braz. Chem. Soc.. Publicado em: 2020-08
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20. IMPACTOS DOS BTEX EM ÁREAS URBANAS DA CIDADE DO RIO DE JANEIRO
Most volatile organic compounds (VOC) have adverse effects on human health and the environment and react individually with different velocities and mechanisms to form ozone. The present work determined the concentration of 55 samples of benzene, toluene, ethylbenzene and xylenes (BTEX), an important subgroup of VOC, by active sampling with active carbon cart
Quím. Nova. Publicado em: 20/07/2020
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21. Mango (Mangifera indica) Aroma Discriminate Cultivars and Ripeness Stages
Mango (Mangifera indica) has many nutritional attributes that stimulate its consumption, such as sweetness, balanced acidity and intense fruity aroma. In this study, it was demonstrated that both the variety and ripening stage have a significant impact on the aroma of mango. The volatile compound profile of “Tommy Atkins”, “palmer”, “espada” and
J. Braz. Chem. Soc.. Publicado em: 2020-07
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22. Characterization of volatiles in red- and white-fleshed loquat (Eriobotrya japonica) fruits by electronic nose and headspace solid-phase microextraction with gas chromatography-mass spectrometry
Abstract Aroma differences are generally sensed in white- and red-fleshed loquats. Here, volatile compounds in four white- and three red-fleshed loquat varieties were investigated by headspace solid-phase microextraction and combined analysis of electronic nose (e-nose) and gas chromatography-mass spectrometry (GC-MS). In total, 83 volatile compounds were id
Food Sci. Technol. Publicado em: 2020-06
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23. Effects of Soil and Vineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha
The influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvigno
J. Braz. Chem. Soc.. Publicado em: 2020-06
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24. Variability of the Volatile Organic Compounds of Achillea millefolium L. According to the Collection Time, Type of Polyethylene Packaging and Storage Period
The collection time could be an important target for optimizing technological processes in obtaining essential oils of interest to agribusiness. The objective of this study was to distinguish the time for the collecting of Achillea millefolium L. leaves, which provides the highest yield and quality of the essential oil. Also, identify the type of polyethylen
J. Braz. Chem. Soc.. Publicado em: 2020-05