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Registros recuperados: 21
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Analysis of volatile compounds in extra virgin olive oil from Rio Grande do Sul by SPME/GC-MS. Repositório Alice
BRILHANTE, N. S.; BIZZO, H. R.; MACHADO, A. F. de F.; SANTOS, M. C. da S.; GAMA, P. E..
bitstream/item/197805/1/resumo4COGp13.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: GC-MS; SPME; Koroneiki; Tecnologia; Olive oil; Volatile compounds.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1109373
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Assessment of volatile organic compounds from banana Terra subjected to different alcoholic fermentation processes Ciênc. Tecnol. Aliment.
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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Composição química volátil de manga (cv. Tommy Atkins), produzida no Vale do São Francisco, em diferentes estádios de maturação. Repositório Alice
CANUTO, K. M.; NETO, M. A. DE S.; GARRUTI, D. dos S..
2009
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Aroma; Manga; SPME; CG-EM.
Ano: 2009 URL: http://www.alice.cnptia.embrapa.br/handle/doc/573571
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Composição química volátil, em diferentes estádios de maturação, de manga "Tommy Atkins" produzida no Vale do São Francisco. Repositório Alice
CANUTO, K. M.; SOUZA NETO, M. A. de; GARRUTI, D. dos S..
2009
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Mango; Volatile compounds; SPME.
Ano: 2009 URL: http://www.alice.cnptia.embrapa.br/handle/doc/630851
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Compuestos volátiles de brotes de limón persa y limón mexicano asociados a síntomas del HLB (Huanglongbing). Colegio de Postgraduados
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...
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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Desenvolvimento de metodologia analítica para análise de carrapaticidas em carne bovina. Repositório Alice
SOUSA, J. P.; MACEDO, A. N.; NOGUEIRA, A. R. de A.; BRONDI, S. H. G..
A metodologia proposta mostrou-se apropriada para analisar traços de clorfenvinfos, fipronil e cipermetrina em carne bovina, a qual dispensa o uso de solventes orgânicos, além de ser rápida, sensível e seletiva.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: SPME; Carrapaticida; Cromatografia.
Ano: 2008 URL: http://www.alice.cnptia.embrapa.br/handle/doc/48489
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(E)-2-Nonenal determination in brazilian beers using headspace solid-phase microextraction and gas chromatographic coupled mass spectrometry (HS-SPME-GC-MS) Ciênc. Tecnol. Aliment.
Scherer,Rodrigo; Wagner,Roger; Kowalski,Cláudia Hoffmann; Godoy,Helena Teixeira.
(E)-2-nonenal is considered an important off-flavor of beer, related to the flavor of beer staling. In this study, a new method for determination of (E)-2-nonenal in beer using headspace solid-phase microextraction and gas chromatographic coupled mass spectrometry (HS-SPME-GC-MS) was developed and applied in Brazilian beer samples. The extractions were carried out in CAR-PDMS (carboxen-polydimethylsiloxane) fiber and the best results were found with 15 minutes of equilibrium and 90 minutes of extraction at 50 °C. The method was linear in the range from 0.02 to 4.0 μg.L-1 with correlation coefficient of 0.9994. The limits of detection and quantification were 0.01 and 0.02 μg.L-1, respectively. 96.5% of recovery and 4% precision (RSD) were obtained in the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Beer; (E)-2-nonenal; Off-flavor; Volatile compound; SPME.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000500024
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Evaluation of headspace solid-phase microextraction gas chromatography?mass spectrometry for the characterization of volatile organic compounds from melon (Cucumis melo L.) flowers. Repositório Alice
SILVA, F. A. N.; SILVA, A. A.; FERNANDES, N. S.; RODRIGUES, T. H. S.; CANUTO, K. M.; NASCIMENTO, R. F.; BRITO, E. S. de; ARAGAO, F. A. S. de; FREITAS, B. M.; ZOCOLO, G. J..
bitstream/item/187629/1/ART18077.pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: VOCs; Headspace; Flor de melão; SPME; GC-MS; Melão; Melons.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1099467
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Evaluation of the solid phase microextraction (SPME) technique for the analysis of human breath during eating Inra
Pionnier, E.; Sémon, E.; Chabanet, C.; Salles, C..
Une méthode de couplage microextraction sur phase solide/chromatographie en phase gazeuse/spectrométrie de masse (SPME-GC-MS) a été utilisée comme alternative à l'analyse par API-MS des effluves nasales pour suivre la libération de composés d'arômes présents dans l'air expiré pendant la dégustation d'un fromage modèle aromatisé avec du diacétyle, de l'heptan-2-one, de l'hexanoate d'éthyle, de l'heptan-2-ol, de l'acide propanoïque et de l'acide butanoïque. Cinq types de fibres possédant un greffage différent ont été évalués pour leur sélectivité, sensibilité, stabilité et les phénomènes de compétition. Parmi ceux-ci, la fibre greffée avec un polymère de type polydiméthylsiloxane (PDMS) était la plus appropriée. Une méthode basée sur un temps...
Tipo: Journal Article Palavras-chave: SPME; PDMS; NOSESPACE; FLAVOR; API-MS; MODEL CHEESE.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200874abac5c&uri=/notices/prodinra1/2008/11/
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Evolução de técnicas de extração com a eliminação do uso de solventes na caracterização de compostos voláteis. Repositório Alice
SOUZA, A. M. de.
2010
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Eliminação; Redução; Solventes; ELL; SDE; SPME.
Ano: 2010 URL: http://www.alice.cnptia.embrapa.br/handle/doc/876607
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Head Space Solid Phase Micro-Extraction (HS - SPME) of volatile organic compounds produced by Sporidiobolus salmonicolor (CBS 2636) Ciênc. Tecnol. Aliment.
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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Headspace solid phase microextraction (spme) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model IPB - Escola Superior Agrária
Rocha, Sílvia; Martins, Vitor Manuel Ramalheira; Barros, António; Delgadillo, Ivonne; Coimbra, Manuel A..
The application of headspace solid phase microextraction (SPME) for flavor analysis has been studied. Headspace SPME sampling was tested for nine common wine flavor compounds in 10% (v/v) aqueous ethanol: linalool, nerol, geraniol, 3-methyl-1-butanol, hexanol, 2-phenylethanol, ethyl hexanoate, ethyl octanoate, and ethyl decanoate. The chemical groups (monoterpenoids, aliphatic and aromatic alcohols, and esters) showed specific behavior in SPME analysis. SPME sampling parameters were optimized for these components. Relative response factors (RRFs), which establish the relationship between the concentration of the compound in the matrix liquid solution and the GC peak area, were estimated for all compounds. Log10(RRF) varied from 0 (3-methyl-1-butanol) to 3...
Tipo: Article Palavras-chave: SPME; Flavor compounds.
Ano: 2001 URL: http://hdl.handle.net/10198/4372
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HS-SPME optimization and extraction of volatile compounds from soursop (Annona muricata L.) pulp with emphasis on their characteristic impact compounds Ciênc. Tecnol. Aliment.
SANTANA,Karen Leticia de; GALVÃO,Mercia de Sousa; JESUS,Monica Silva de; NOGUEIRA,Juliete Pedreira; NARAIN,Narendra.
Abstract Aroma and taste are decisive factors in the selection of any food. The aim of this study was to extract the volatile compounds present in soursop (Annona muricata L.) pulp by Solid-phase microextraction (SPME) technique using 3 different fibers (DVB/CAR/ PDMS, CAR/PDMS and PDMS/DVB). An experimental design was set up to evaluate the best extraction conditions wherein the variables were adsorption temperature, ionic strength and pulp concentration. The separation of volatiles was performed in chromatographic columns of different polarity (polar and non-polar) while volatile compounds were identified by analysis in high resolution gas chromatography system coupled with mass spectrometry. The results obtained using 3 different fibers revealed the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Annona muricata; Flavor; SPME; Tropical fruits; Volatile compounds.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200250
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Identification of the sex Pheromone of Sesamia cretica Lederer Inra
Avand-Faghih, A.; Frerot, B..
By using solid phase micro-extraction and gas chromatography-mass spectrometry analyses, a sex pheromone blend for the stem borer, Sesamia cretica Lederer (Lepidoptera, Noctuidae), was identified as consisting of (Z)-9-tetradecen-1-ol (80%), (Z)-9-tetradecen-1-yl acetate (10%), and (Z)-11-hexadecen-1-ol (10%). The first two components had previously been discovered as attractants for S. cretica in field tests, but had not been identified in the female's sex pheromone gland. A field-trapping trial showed that the three-component blend gave the highest catches of male S. cretica. This blend, in a sticky trap, was used to monitor a population of S. cretica in Iran, allowing the seasonal flight activity of this insect to be compared with that of a sympatric...
Tipo: Journal Article Palavras-chave: PHEROMONE SEXUELLE; INSECTE; TECHNIQUE ANALYTIQUE; MICROEXTRATION; CHROMATOGRAPHIE GAZEUSE; SPECTROMETRIE DE MASSE; ATTRACTIF SEXUEL SESAMIA CRETICA; STEM BORER; SEX PHEROMONE; SPME; (Z)-11-HEXADECEN-1-OL; TRAPPING; SYMPATRIC SPECIES; LEPIDOPTERA; NOCTUIDAE.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2010d0341539&uri=/notices/prodinra1/2010/09/
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Method development for the analysis of volatile compounds in olive oil. Repositório Alice
BRILHANTE, N. S.; BIZZO, H. R.; MACHADO, A. F. de F.; SANTOS, M. C. da S.; GAMA, P. E..
Olive oil consists mainly of triglycerides, in about 97 to 99% by weight. The minor compounds are a complex mixture of polar, apolar and amphiphilic substances, such as tocopherols, phenolic compounds, sterols, chlorophyll, carotenoids, terpene acids, monoglycerides and diglycerides, free fatty acids and volatile compounds. These volatiles are the compounds directly responsible for the aroma of the oil. Extra virgin olive oil has a complex aroma with more than 100 volatile compounds identified, among aldehydes, alcohols, esters, hydrocarbons, ketones and furans. The objective of this study was to develop an analytical method for volatile compounds in olive oils using solid-phase microextraction (SPME), gas chromatography coupled to mass spectrometry...
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: SPME; GC-FID; GC-MS; Olive oil; Volatile compounds.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1109353
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Study of the interaction of fish myosin with the products of lipid oxidation: The case of aldehydes ArchiMer
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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Variability in pheromone communication among different haplotype populations of Busseola fusca Inra
Felix, A.E.; Genestier, G.; Malosse, C.; Calatayud, P.-A.; Le Rü, B.; Silvain, J.-F.; Frerot, B..
The relationship between pheromone composition and mitochondrial haplotype clades was investigated by coupling DNA analyses with pheromone identification and male mate searching behavior among different geographic populations of Busseola fusca. The within-population variations in pheromone blend were as great as those observed between geographic populations, suggesting that the female sex pheromone blend was not the basis of reproductive isolation between the geographic clades. Furthermore, while data from wind tunnel experiments demonstrated that most of the tested males were sensitive to small variations in pheromone mixture, there was considerable within-population variability in the observed response. The study identified a new pheromone component,...
Tipo: Journal Article Palavras-chave: PHEROMONE; INSECTE; ADN; TECHNIQUE ANALYTIQUE; SPECTROMETRIE DE MASSE; CHROMATOGRAPHIE GAZEUSE; MITOCHONDRIE; INSECTE NUISIBLE; COMPORTEMENT ANIMAL LEPIDOPTERA; NOCTUIDAE; SPME; GC-MS; SYNTHETIC PHEROMONE; WIND TUNNEL; FIELD TRAPPING; REPRODUCTIVE ISOLATION; CLADE.
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2010b0720796&uri=/notices/prodinra1/2010/09/
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Volatile compounds and quality analysis in commercial medicinal plants of Camellia sinensis Ciência Rural
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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Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile BABT
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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Volatile Organic Compounds Produced by Human Skin Cells Biol. Res.
ACEVEDO,CRISTIAN A; SÁNCHEZ,ELIZABETH Y; REYES,JUAN G; YOUNG,MANUEL E.
Skin produces volatile organic compounds (VOCs) released to the environment with emission patterns characteristic of climatic conditions. It could be thought that these compounds are intermediaries in cell metabolism, since many intermediaries of metabolic pathways have a volatile potential. In this work, using gas chromatography, we answered the question of whether VOC profiles of primary cultures of human dermal fibroblasts were affected by the type of culture conditions. VOCs were determined for different types of culture, finding significant differences between skin cells grown in classical monolayer culture -2D- compared with 3D matrix immobilized cultures. This indicates that VOC profiles could provide information on the physiological state of skin...
Tipo: Journal article Palavras-chave: GC/MS; Skin cells; SPME; Volatile organic compounds.
Ano: 2007 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602007000400009
Registros recuperados: 21
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