Comparison of two methods based on dynamic head-space for GC-MS analysis of volatile components of cheeses

2000 ◽  
Vol 52 (5-6) ◽  
pp. 340-344 ◽  
Author(s):  
E. Valero ◽  
M. J. Villaseõr ◽  
J. Sanz ◽  
I. Martínez Castro
Keyword(s):  
Volatile Components ◽  
Head Space ◽  
Ms Analysis ◽  
Dynamic Head

Dynamic Head Space Analyses of Orange Juice Flavor Compounds and Their Absorption into Packaging Materials

2006 ◽  
Vol 69 (7) ◽  
pp. 549-556 ◽  
Author(s):  
K.S.M. Sheung ◽  
S. Min ◽  
S.K. Sastry
Keyword(s):  
Orange Juice ◽  
Flavor Compounds ◽  
Packaging Materials ◽  
Head Space ◽  
Dynamic Head

Head-space solid phase microextraction for the GC-MS analysis of terpenoids in herb based formulations

1996 ◽  
Vol 356 (1) ◽  
pp. 80-83 ◽  
Author(s):  
Jacek Czerwiński ◽  
Bogdan Zygmunt ◽  
Jacek Namieśnik
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Head Space ◽  
Ms Analysis

Solid Phase Micro-Extraction GC–MS Analysis of Natural Volatile Components in Melon and Rice

2011 ◽  
pp. 85-99 ◽  
Author(s):  
Harrie A. Verhoeven ◽  
Harry Jonker ◽  
Ric C. H. De Vos ◽  
Robert D. Hall
Keyword(s):  
Solid Phase ◽  
Volatile Components ◽  
Solid Phase Micro Extraction ◽  
Ms Analysis

HPLC Determination of the Major Active Flavonoids and GC-MS Analysis of Volatile Components ofDysphania graveolens(Amaranthaceae)

2012 ◽  
Vol 24 (3) ◽  
pp. 248-254 ◽  
Author(s):  
Harry Álvarez-Ospina ◽  
Isabel Rivero Cruz ◽  
Georgina Duarte ◽  
Robert Bye ◽  
Rachel Mata
Keyword(s):  
Hplc Determination ◽  
Volatile Components ◽  
Ms Analysis

scholarly journals Chemical Investigations of Essential Oils from Endemic Cupressaceae Trees from New Caledonia

2010 ◽  
Vol 5 (6) ◽  
pp. 1934578X1000500
Author(s):  
Nicolas Lebouvier ◽  
Chantal Menut ◽  
Edouard Hnawia ◽  
Audrey Illinger ◽  
Pierre Cabalion ◽  
...  
Keyword(s):  
Essential Oils ◽  
New Caledonia ◽  
Volatile Components ◽  
Ms Analysis ◽  
Leaf Oil ◽  
High Level ◽  
First Time

The volatile components obtained by hydrodistillation of leaves of C. neocaledonica Dummer, C. sulcata (Parlatore) Schlechter and N. pancheri (Carrière) de Laubenfels from New Caledonia were investigated for the first time by a combination of GC and GC–MS analysis, and compared with the heartwood oil compositions of the three species. The essential oils from C. sulcata and C. neocaledonica leaves contain a majority of monoterpenes while the leaf oil of N. pancheri is characterized by a high level of sesquiterpenoids. On the basis of the sesquiterpenoid composition of the wood- and leaf oils, N. pancheri is closely related to both New Caledonian Callitris spp. However, C. sulcata and C. neocaledonica oils remain distinct from N. pancheri and the Australian Callitris oils by the presence of compounds biosynthetically related to the bisabolyl cation, mainly barbatenes and thujopsene.

Volatile Components of Some Rutaceae Species

2004 ◽  
Vol 59 (3-4) ◽  
pp. 169-173 ◽  
Author(s):  
Antoaneta Ivanova ◽  
Ivanka Kostova ◽  
Hernan Rodriguez Navas ◽  
Juan Villegas
Keyword(s):  
Volatile Components ◽  
Ruta Graveolens ◽  
Aerial Parts ◽  
Ms Analysis

The volatile components of the aerial parts of Ruta graveolens and Haplophyllum suaveolens, as well as of leaves of Zanthoxylum limoncello, Z. panamense and Z. setulosum have been studied by GC/MS analysis.

scholarly journals Comparison of sample concentration methods and correlation chromatography for polymer dynamic head-space studies

1994 ◽  
Vol 39 (3-4) ◽  
pp. 210-215 ◽  
Author(s):  
M. Kaljurand ◽  
H. C. Smit
Keyword(s):  
Sample Concentration ◽  
Head Space ◽  
Dynamic Head ◽  
Correlation Chromatography ◽  
Concentration Methods

Gas chromatographic quantitative analysis of the gaseous emissions and carbon balance in the alcoholic fermentation

OENO One ◽  
1997 ◽  
Vol 31 (2) ◽  
pp. 85
Author(s):  
C. Chon ◽  
Alain Poulard ◽  
Claude Rabiller
Keyword(s):  
Nmr Spectroscopy ◽  
Liquid Phase ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Balance Sheet ◽  
Volatile Components ◽  
Dynamic Mode ◽  
Gaseous Emissions ◽  
Head Space ◽  
C Nmr

<p style="text-align: justify;">The balance of the carbon transfers occuring during the fermentation of sugar is still poorly defined. To our knowledge, no description exists which accounts at each moment of the process for the components in the liquid phase and the evolution of the gaseous carbon components. However, this question is of prime importance for the vinification process. The gap between the concentration of fermentable sugars in a must and the theoritical potential alcoholic degree is always significant. The same is true for chaptalisation, in which vinters generally use more sugar than needed to obtain a given alcoholic degree. In both cases, the question is : what happens to the carbon matter lost? Is it transformed into liquid and/or gaseous metabolites or simply evaporated as ethanol or as other volatile components?</p><p style="text-align: justify;">ln order to try to answer to this question, methods able to analyse simultaneously and quantitatively the liquid phase, the gaseous emissions and the biomass are needed. Recently, we have shown that under suitable defined conditions <sup>13</sup>C NMR spectroscopy allows the quantitative measurement of at least eight components present at a concentration up to 5 x 10<sup>-3</sup>M (glycerol, glucose, butandiols, tartric, malic, lactic, citric and succinic acids) in a short time (one hour) with a precision of about 3 p. cent. The measurements of the ethanol concentrations and of the amount of carbon transferred in the biomass are easily achieved using respectively ebullioscopic and standard combustion techniques. We are now able to extend these results and to show that, by using gas chromatography in a continuous dynamic mode and under a sweep of air at the head space of the fermentor, it is possible to measure quantitatively the mixture of volatile substances (composed mainly of air, carbon dioxide, ethanol and water) emanating from an alcoholic fermentation. The results obtained, when correlated with quantitative <sup>13</sup>C NMR spectroscopy on the medium components permits the total balance sheet of the carbon transfers occuring during the fermentation process betwcen the liquid and the gaseous phases to be established. Our results indicate that the losses of ethanol during the fermentation process conducted under an air flow at the head space of the fermentor, may reach about 10 p. cent of the theoretical maximal amount of ethanol produced. The experiments presented here could explain the ethanol losses observed during some vinification processes conducted in open tanks.</p>

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