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| CAPOBIANGO,Michely; DINIZ,Isabela Maia; ANDRE,Leiliane Coelho; OLIVEIRA,Evelyn de Souza; CARDEAL,Zenilda de Lourdes. |
| Abstract Banana characteristics could provide yeast growth and support the action of yeast to produce beverages. The effects of enzymatic treatment, centrifugation, commercial yeast and two selected strains of Saccharomyces cerevisiae were investigated using the fermented banana Terra. Volatile organic compounds (VOCs) were determined by solid phase microextraction using gas chromatography mass spectrometry. The results showed that the condition employing enzymatic treatment, centrifugation and wet commercial yeast provided maximum ethanol yield (86%) and effiency (98%). Twenty-two compounds of distinct chemical classes were analysed including alcohols, esters, acids and aldehydes. The concentrations of the VOCs differed depending on the fermentation... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermented banana; Volatile composition; GC/MS; SPME. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300510 |
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| Mendoza Peña, Estrella. |
| El Huanglongbing (HLB) es una enfermedad de los cítricos que se caracteriza por causar áreas moteadas en hojas, generar frutos deformes y decolorados, semillas abortivas, causar pérdida paulatina de la producción y provocar que la muerte de los árboles infectados sea inevitable. El agente asociado a esta enfermedad es la bacteria Candidatus Liberibacter ssp., y en México es dispersada por el vector Diaphorina citri Kuwayama (Hemiptera: Liviidae). En el presente estudio, mediante el método de microextracción en fase solida (SPME) se recolectaron compuestos volátiles emitidos de brotes vegetativos (menores a 3 cm) sanos, así como de brotes infectados con Ca. L. asiaticus, de limón persa (Citrus latifolia Tanaka) y limón mexicano (Citrus aurantifolia... |
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Palavras-chave: Cítricos; SPME; Psílido asiático; B-ocimeno; D-limoneno; Brotes vegetativos; Citrus; Psyllid; B-ocimene; D-limonene; Vegetative shoots; Entomología y Acarología; Maestría. |
| Ano: 2013 |
URL: http://hdl.handle.net/10521/2155 |
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| Valduga,Eunice; Valerio,Alexsandra; Treichel,Helen; Nascimento Filho,Irajá; Fúrigo Júnior,Agenor; Di Luccio,Marco. |
| The aim of the present study was the assessment of volatile organic compounds produced by Sporidiobolus salmonicolor (CBS 2636) using methyl and ethyl ricinoleate, ricinoleic acid and castor oil as precursors. The analysis of the volatile organic compounds was carried out using Head Space Solid Phase Micro-Extraction (HS - SPME). Factorial experimental design was used for investigating extraction conditions, verifying stirring rate (0-400 rpm), temperature (25-60 ºC), extraction time (10-30 minutes), and sample volume (2-3 mL). The identification of volatile organic compounds was carried out by Gas Chromatography with Mass Spectrum Detector (GC/MSD). The conditions that resulted in maximum extraction were: 60 ºC, 10 minutes extraction, no stirring, sample... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bio-production; Sporidiobolus salmonicolor; SPME; Aroma; Experimental design. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400023 |
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| Chopin, Christine; Kone, Matenin; Serot, Thierry. |
| The aim of this study was to assess the modifications of fish myosin induced by interactions with four aldehydes: hexanal, 2-hexenal, 2,4-hexadienal, and 2,6-nonadienal. These compounds are generated during lipid oxidation and are known to have an impact on the functional properties of proteins. The interactions between protein and aldehydes were highlighted by measuring the content of aldehydes in the gaseous phase by the SPME-GC technique. Results show that the partition of aldehydes between the proteinaceous system and the gas phase decreases with time, except for hexanal. This decrease is proportional to the number of carbons and double bonds. The reaction between myosin and unsaturated aldehydes induces a decrease in the free sulfhydryl and amino... |
| Tipo: Text |
Palavras-chave: SPME; Interactions; Aldehydes; Fish myosin. |
| Ano: 2007 |
URL: http://archimer.ifremer.fr/doc/2007/publication-2676.pdf |
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| Menezes,Joyce Castro de; Borges,Gabriela Borba Vilela; Gomes,Fátima de Cássia Oliveira; Vieira,Mariana de Lourdes Almeida; Marques,Andréa Rodrigues; Machado,Ana Maria de Resende. |
| ABSTRACT: The interest in the use of green tea (Camellia sinensis) (L.) Kuntze (Theaceae) products have increased in the last few years due to its medicinal properties. In the present study, we proposed that headspace solid phase microextraction, in combination with gas chromatography coupled to mass spectrometric could be an efficient method to assess the volatile compounds and to ensure the quality control of C. sinensis. We have also compared the anatomical leaf of different commercial green tea samples, analyzed the information in their labels and determined the presence of foreign materials, moisture content, total ashes and microorganisms. Among the 30 analyzed samples, six were identified as C. sinensis according to the anatomical study; 83.4% were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Green tea; GC-MS; SPME; Quality control. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000300751 |
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| Gianelli,María Pía; Salazar,Vanessa; Mojica,Luis; Friz,Miguel. |
| The aim of this work was to identify and quantify the volatile compounds in five different commercial brands of charqui and longaniza sausages. Volatile compounds were extracted from some samples headspace using solid phase microextraction (SPME). The identification and quantification were made through the gas chromatography with a mass-selective detector (GS-MS). Fifty-four volatile compounds were identified in charqui samples and thirty-two volatile compounds in longaniza sausages. The chemical groups of the volatile compounds found in both the products were: aldehydes, alcohols, ketones, organic acids, furans, aromatic and aliphatic hydrocarbons. Significant differences were found (p<0.05) in the volatile compounds among the brands of longaniza and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: SPME; Volatile compounds; Sausage; Charqui. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400017 |
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| Braga,Gilberto Costa; Prado,Adna; Pinto,Jair Sebastião da Silva; Alencar,Severino Matias de. |
| The profile of volatile compounds of yellow passion fruit juice was analyzed by solid phase microextraction headspace (HS-SPME) and optimized static headspace (S-HS) extraction techniques. Time, temperature, NaCl concentration and sample volume headspace equilibrium parameters was adjusted to the S-HS technique. The gaseous phase in the headspace of samples was collected and injected into a gas chromatograph coupled to a mass spectrometer. In the HS-SPME technique was identified 44 volatile compounds from the yellow passion fruit juice, but with S-HS only 30 compounds were identified. Volatile esters were majority in both techniques, being identified ethyl butanoate, ethyl hexanoate, (3z)-3-hexenyl acetate, hexyl acetate, hexyl butanoate and hexyl... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Passiflora edulis f. flavicarpa Deg.; GC/MS; SPME; HS; Aroma profile.. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000200356 |
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| Registros recuperados: 10 | |
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