Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage

2015 ◽  
Vol 62 ◽  
pp. 102-109 ◽  
Author(s):  
Anna-Maija Lampi ◽  
Annelie Damerau ◽  
Jia Li ◽  
Timo Moisio ◽  
Riitta Partanen ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Processing And Storage ◽  
And Storage

Changes in volatile compounds, flavour-related enzymes and lycopene in a refrigerated tomato juice during processing and storage

2021 ◽  
Author(s):  
Nieves Baenas ◽  
Sergio Bravo ◽  
Francisco Javier García-Alonso ◽  
José Vicente Gil ◽  
María Jesús Periago
Keyword(s):  
Volatile Compounds ◽  
Tomato Juice ◽  
Processing And Storage ◽  
And Storage

Volatile compounds of Cantonese sausage released at different stages of processing and storage

2010 ◽  
Vol 121 (2) ◽  
pp. 319-325 ◽  
Author(s):  
Weizheng Sun ◽  
Qiangzhong Zhao ◽  
Haifeng Zhao ◽  
Mouming Zhao ◽  
Bao Yang
Keyword(s):  
Volatile Compounds ◽  
Processing And Storage ◽  
And Storage

scholarly journals Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

2015 ◽  
Vol 4 (3) ◽  
pp. 56 ◽  
Author(s):  
Alexandr Ya Yashin ◽  
Boris V. Nemzer ◽  
Emilie Combet ◽  
Yakov I. Yashin
Keyword(s):  
Chemical Composition ◽  
Volatile Compounds ◽  
Black Tea ◽  
Storage Conditions ◽  
Organoleptic Evaluation ◽  
Chromatographic Methods ◽  
Tea Quality ◽  
Processing And Storage ◽  
And Storage

<p>Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods. This review summarizes the latest information regarding the chemical composition of different tea grades by different chromatographic methods, which has not previously been reviewed in the same scope. Over the last 40 years, the qualitative and quantitative analyses of high volatile compounds were determined by GC and GC/MS. The main components responsible for aroma of green and black tea were revealed, and the low volatile compounds basically were determined by HPLC and LC/MS methods. Most studies focusing on the determination of catechins and caffeine in various teas (green, oolong, black and pu-erh) involved HPLC analysis.</p> <p>Knowledge of tea chemical composition helps in assessing its quality on the one hand, and helps to monitor and manage its growing, processing, and storage conditions on the other. In particular, this knowledge has enabled to establish the relationships between the chemical composition of tea and its properties by identifying the tea constituents which determine its aroma and taste. Therefore, assessment of tea quality does not only rely on subjective organoleptic evaluation, but also on objective physical and chemical methods, with extra determination of tea components most beneficial to human health. With this knowledge, the nutritional value of tea may be increased, and tea quality improved by providing via optimization of the growing, processing, and storage conditions.</p>

Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1 2 during processing and storage

2015 ◽  
Vol 74 ◽  
pp. 306-314 ◽  
Author(s):  
Bibiana Alves dos Santos ◽  
Paulo Cezar Bastianello Campagnol ◽  
Mariane Bittencourt Fagundes ◽  
Roger Wagner ◽  
Marise Aparecida Rodrigues Pollonio
Keyword(s):  
Volatile Compounds ◽  
Low Sodium ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Processing And Storage ◽  
And Storage

How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: Effect of juice processing and storage on volatile compounds

2014 ◽  
Vol 151 ◽  
pp. 40-46 ◽  
Author(s):  
Yi Xiu Xu ◽  
Min Zhang ◽  
Zhong Xiang Fang ◽  
Jin Cai Sun ◽  
Ying Qiang Wang
Keyword(s):  
Volatile Compounds ◽  
Myrica Rubra ◽  
Juice Processing ◽  
Processing And Storage ◽  
And Storage

Changes in Lipid Oxidation, Fatty Acid Profile and Volatile Compounds of Traditional Kazakh Dry-Cured Beef during Processing and Storage

2016 ◽  
Vol 41 (4) ◽  
pp. e13059 ◽  
Author(s):  
Kun Sha ◽  
Yu-Miao Lang ◽  
Bao-Zhong Sun ◽  
Hua-Wei Su ◽  
Hai-Peng Li ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Volatile Compounds ◽  
Fatty Acid Profile ◽  
Processing And Storage ◽  
And Storage

scholarly journals Fish Oil Microcapsules as Omega-3 Enrichment Strategy: Changes in Volatile Compounds of Meat Products during Storage and Cooking

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 745
Author(s):  
Juan Carlos Solomando ◽  
Teresa Antequera ◽  
Alberto Martín ◽  
Trinidad Perez-Palacios
Keyword(s):  
Fish Oil ◽  
Volatile Compounds ◽  
Volatile Compound ◽  
Solid Phase ◽  
Meat Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Omega 3 ◽  
Processing And Storage ◽  
Strategy Changes ◽  
And Storage

This work aims to analyze the effects of processing and storage on the volatile compound profile of different meat products enriched in ω-3 polyunsaturated fatty acids (PUFA). Monolayered (Mo) and multilayered (Mu) microcapsules of fish oil were tested. The profiles of volatile compounds were analyzed by solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The enrichment with Mo significantly increases the abundance of volatile compounds from lipid oxidation and markers of ω-3 PUFA oxidation, which may be related to the multilayer structure of chitosan–maltodextrin in Mu that achieves greater fish oil protection than the simple coating of maltodextrin in Mo. Besides, the changes in volatile compounds during storage depends on the type of fish oil microcapsules and the meat products, having an increased abundance of ω-3 PUFA oxidation markers in dry-cured sausages added with Mo. However, the enrichment of these meat products with Mo and Mu does not modify the usual variations in the volatile compound profile during culinary cooking. Thus, the addition of multilayer fish oil microcapsules may be a suitable option for enrichment of meat products in ω-3 PUFA without modifying the abundance of volatile compounds, including oxidation markers.

scholarly journals Changes in guava (Psidium guajava L. var. Paluma) nectar volatile compounds concentration due to thermal processing and storage

2010 ◽  
Vol 30 (4) ◽  
pp. 1061-1068 ◽  
Author(s):  
Maria Ivaneide Coutinho Correa ◽  
Jose Benicio Paes Chaves ◽  
Gulab Newandram Jham ◽  
Afonso Mota Ramos ◽  
Valéria Paula Rodrigues Minim ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Thermal Processing ◽  
Psidium Guajava ◽  
Processing And Storage ◽  
And Storage
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