Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life

Meat Science ◽  
2020 ◽  
Vol 164 ◽  
pp. 108110
Author(s):  
Thais Cardoso Merlo ◽  
Jéssica da Cruz Antonio ◽  
Taciana Villela Savian ◽  
Cristian Villegas ◽  
Mariana Damiames Baccarin Dargelio ◽  
...  
Keyword(s):  
Volatile Organic Compounds ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Organic Compounds ◽  
Volatile Organic ◽  
Hedonic Quality

scholarly journals Volatile Organic Compounds (VOCs) Emitted from Coated Furniture Units

Coatings ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 806
Author(s):  
Ozge Cemiloglu Ulker ◽  
Onur Ulker ◽  
Salim Hiziroglu
Keyword(s):  
Air Quality ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Indoor Air ◽  
Exposure Period ◽  
Point Of View ◽  
Health Concerns ◽  
Volatile Organic ◽  
Significant Health

Volatile organic compounds (VOCs) are the main source influencing the overall air quality of an environment. It is a well-known fact that coated furniture units, in the form of paints and varnishes, emit VOCs, reducing the air quality and resulting in significant health problems. Exposure time to such compounds is also an important parameter regarding their possible health effects. Such issues also have a greater influence when the exposure period is extended. The main objective of this study was to review some of the important factors for the emission of VOCs from coated furniture, from the perspective of material characteristics, as well as health concerns. Some methods for controlling VOC emissions to improve indoor air quality, from the point of view recent regulations and suggestions, are also presented in this work.

scholarly journals Working out a procedure for determining potentially hazardous volatile organic compounds (trichloroethylene and tetrachloroethylene) in ambient air

2020 ◽  
pp. 113-120
Author(s):  
T.S. Ulanova ◽  
◽  
T.V. Nurislamova ◽  
N.A. Popova ◽  
O.A. Mal'tseva ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Limit Of Detection ◽  
Ambient Air ◽  
Gas Liquid Chromatography ◽  
Chemical Safety ◽  
Volatile Organic ◽  
Working Out

The article dwells on results obtained via experimental research on working out a gas chromatography procedure for determining trichloroethylene and tetrachloroethylene in ambient air. Experiments were performed on substances which had low limits of detection with gas-liquid chromatography with electron capture detection (GLC/ECD) when examined substances were absorbed from ambient air on Tenax TA sorbent. Optimal gas chromatography parameters were established with a hardware-software complex based on «Crystal-5000» gas chromatographer and use of a column from IDBPX-VOL series, 60m⋅0.32mm⋅1.8µm, under the following temperatures: column, 50–230о С; evaporator, 250о С; detector, 250о С. The developed capillary gas chromatography procedure allows determining trichloroethylene in concentrations ranging from 0.000146 to 0.00146 mg/m3, and tetrachloroethylene, from 0.000081 to 0.00081 mg/m3 with inaccuracy not exceeding 25.0%. We performed metrological assessment of the procedure and it allowed determining quality of analysis results for trichloroethylene and tetrachloroethylene; they were as follows: precision, 21.97% and 14.3%: repeatability, 4.22% and 3.38%; reproducibility, 5.66% and 4.9%. Limit of detection (LOD) for trichloroethylene and tetrachloroethylene was =0.0000038 mg/dm3 and =0.00000083 mg/dm3 accordingly. Limit of quantitative determination (LOQ) was =0.000013 mg/m3 for trichloroethylene, and = 0.0000028 mg/m3 for tetrachloroethylene. The developed procedure allowed detecting contents of the examined substances in ambient air near a construction site and a dry-cleaner’s, trichloroethylene in a range from 0.00001 mg/m3 to 0.0009 mg/m3, tetrachloroethylene, from 0.000011 mg/m3 to 0.00039 mg/m3. This unified high-sensitive and selective procedure is recommended for systemic control over potentially hazardous volatile organic compounds in ambient air as it allows providing objective and reliable hygienic assessment of chemical safety and quality of the environment and health risk assessment.

scholarly journals Working out a procedure for determining potentially hazardous volatile organic compounds (trichloroethylene and tetrachloroethylene) in ambient air

2020 ◽  
pp. 113-120
Author(s):  
T.S. Ulanovа ◽  
◽  
T.V. Nurislamova ◽  
N.A. Popova ◽  
O.A. Mal'tseva ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Limit Of Detection ◽  
Ambient Air ◽  
Gas Liquid Chromatography ◽  
Chemical Safety ◽  
Volatile Organic ◽  
Working Out

The article dwells on results obtained via experimental research on working out a gas chromatography procedure for determining trichloroethylene and tetrachloroethylene in ambient air. Experiments were performed on substances which had low limits of detection with gas-liquid chromatography with electron capture detection (GLC/ECD) when examined substances were absorbed from ambient air on Tenax TA sorbent. Optimal gas chromatography parameters were established with a hardware-software complex based on «Crystal-5000» gas chromatographer and use of a column from IDBPX-VOL series, 60m⋅0.32mm⋅1.8µm, under the following temperatures: column, 50–230о С; evaporator, 250о С; detector, 250о С. The developed capillary gas chromatography procedure allows determining trichloroethylene in concentrations ranging from 0.000146 to 0.00146 mg/m3, and tetrachloroethylene, from 0.000081 to 0.00081 mg/m3 with inaccuracy not exceeding 25.0%. We performed metrological assessment of the procedure and it allowed determining quality of analysis results for trichloroethylene and tetrachloroethylene; they were as follows: precision, 21.97% and 14.3%: repeatability, 4.22% and 3.38%; reproducibility, 5.66% and 4.9%. Limit of detection (LOD) for trichloroethylene and tetrachloroethylene was =0.0000038 mg/dm3 and =0.00000083 mg/dm3 accordingly. Limit of quantitative determination (LOQ) was =0.000013 mg/m3 for trichloroethylene, and = 0.0000028 mg/m3 for tetrachloroethylene. The developed procedure allowed detecting contents of the examined substances in ambient air near a construction site and a dry-cleaner’s, trichloroethylene in a range from 0.00001 mg/m3 to 0.0009 mg/m3, tetrachloroethylene, from 0.000011 mg/m3 to 0.00039 mg/m3. This unified high-sensitive and selective procedure is recommended for systemic control over potentially hazardous volatile organic compounds in ambient air as it allows providing objective and reliable hygienic assessment of chemical safety and quality of the environment and health risk assessment.

scholarly journals Oxidative Quality of Dairy Powders: Influencing Factors and Analysis

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2315
Author(s):  
Holly J. Clarke ◽  
William P. McCarthy ◽  
Maurice G. O’Sullivan ◽  
Joseph P. Kerry ◽  
Kieran N. Kilcawley
Keyword(s):  
Shelf Life ◽  
Organic Compounds ◽  
Analytical Techniques ◽  
Consumer Acceptability ◽  
Factors Influencing ◽  
Volatile Organic ◽  
Main Factors ◽  
Oxidative State ◽  
Dairy Powders

Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC) including aldehydes, ketones and alcohols, which are known to contribute to the development of off-flavours in dairy powders. The main factors influencing the oxidative state of dairy powders and the various analytical techniques used to detect VOC as indicators of LO in dairy powders are outlined. As the ability to identify and quantify specific VOC associated with LO improves this review highlights how these techniques can be used in conjunction with olfactory and sensory analysis to better understand product specific LO processes with the aim of maximizing shelf-life without compromising quality.

scholarly journals Análise comparativa do perfil de compostos voláteis pela técnica de HS-SPME em amostras comerciais de chá verde e avaliação do efeito da infusão e da adição de sal

ForScience ◽  
2021 ◽  
Vol 9 (1) ◽  
pp. e00769
Author(s):  
Priscila Ferreira de Sales ◽  
Lidiany Mendonça Zacaroni Lima
Keyword(s):  
Volatile Organic Compounds ◽  
Volatile Compounds ◽  
Organic Compounds ◽  
Sensory Quality ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
High Complexity ◽  
Volatile Organic ◽  
Processing Steps

A qualidade sensorial do chá está relacionada com a presença de voláteis que são formados nas etapas do processamento, assim o objetivo desse trabalho consistiu em investigar o perfil de Compostos Orgânicos Voláteis (COV´s) em amostras de chá comerciais com menta (amostra 1) e sem menta (amostras 2 e 3), por meio do emprego da técnica de microextração em fase sólida (SPME) e detecção por Cromatografia Gasosa acoplada à espectrometria de massas (CG-MS). As amostras foram submetidas ao tratamento por infusão, sendo avaliado o efeito da adição de sal (NaCl) para a extração dos compostos. As amostras exibiram uma alta complexidade, sendo detectados aproximadamente 68 compostos.  Empregando o reconhecimento de padrões, o qual envolveu os algoritmos de PCA e HCA, verificou-se que a amostra 1 se diferiu das demais por apresentar picos comuns com maior intensidade e por possuir compostos orgânicos voláteis característicos da referida amostra. Os resultados também permitiram inferir que o efeito dos tratamentos foi mais expressivo nessa amostra, visto que o processo de infusão atuou na diminuição dos compostos voláteis detectados pela técnica. A adição de sal favoreceu a extração dos analitos, em que se verificou que as amostras em infusão com NaCl apresentaram maior similaridade com aquelas na forma comercial. A mesma tendência foi observada nas amostras submetidas aos tratamentos. Palavras-chave: Cromatografia. Extração de analitos. Qualidade sensorial.   Comparative analysis of the profile of volatile compounds by HS-SPME in commercial samples of green tea and assessing the effect of infusion and addition salt Abstract As the sensory quality of the tea is related to the presence of volatile compounds that are formed in the processing steps, the objective of this work was to investigate the profile of volatile organic compounds (VOC's) in commercial mint tea samples (sample 1) and without mint (samples 2 and 3) through the use of microextraction technique of solid phase extraction (SPME) and detection by gas chromatography-mass spectrometry (GC-MS). The samples were subjected to treatment by infusion, being evaluated the effect of the addition of salt (NaCl) for the extraction of compounds. The samples exhibited a high complexity, about 68 compounds were detected. Employing the pattern recognition algorithms which involved PCA and HCA, it was found that sample 1 is differed from the others because it presents common peaks with greater intensity and having volatile organic compounds characteristic of said sample. The results also possible to infer that the treatment effect was more significant in this sample, because the infusion process worked at reduction of volatile compounds. Adding salt favored the extraction of analytes in which it was found that the samples infused with NaCl were similar to those in commercial form. The same trend was observed in all the samples submitted to treatments. Keywords: Chromatography. Extraction of analytes. Sensory quality.

scholarly journals  Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere

2012 ◽  
Vol 30 (No. 5) ◽  
pp. 395-403 ◽  
Author(s):  
J. Tománková ◽  
J. Bořilová ◽  
I. Steinhauserová ◽  
L. Gallas
Keyword(s):  
Volatile Organic Compounds ◽  
Shelf Life ◽  
Organic Compounds ◽  
Hydrogen Sulphide ◽  
Poultry Meat ◽  
Gas Chromatography Mass Spectrometry ◽  
Modified Atmosphere ◽  
Modified Atmospheres ◽  
Dimethyl Disulphide ◽  
Volatile Organic

The volatile organic compounds (VOCs) in the packing of chicken meat in a modified atmosphere was qualitatively and quantitatively evaluated. The total number of 72 samples of chicken hindquarters were stored under two different modified atmospheres (70% O<sub>2</sub>, 30% CO<sub>2</sub>, and 70% argon, 30% CO<sub>2</sub>) for 20 days. Analyses were performed on Days 0, 4, 8, 12, 16, and 20. VOCs in the headspace samples were detected and quantified by gas chromatography/mass spectrometry (GC/MS) every fourth day of storage. Pentamethylheptane, dimethylsulphide, dimethyl disulphide, dimethyl trisulphide, dimethyl tetrasulphide, hydrogen sulphide and ammonia were detected. Pentamethylheptane and ammonia had similar values for both modified atmospheres (MA). The other compounds were found only in argon MA from the Day 16 of storage with a subsequent increase of values. The measured values for dimethylsulphide were 10.7 and 13.8 mg/l, for dimethyl disulphide they were 1.9 and 10.7 mg/l, dimethyl trisulphide levels were 15.7&nbsp;and 19.3 mg/l and dimethyl tetrasulphide levels were 93.2 and 418.3 mg/l for Day 16 and 20. The hydrogen sulphide level was detected from 80 to 370 mg/l after the 8<sup>th</sup> day of storage. We showed that the argon MA is less suitable for packaging raw chicken parts than the oxygen MA in view of the increased amount of microflora and unpleasant odour as assessed by sensory analysis. Oxygen prolonged the shelf life by about four days in comparison with argon. Sensory evaluation was similar for both atmospheres after air exhaustion. The argon MA did not extend the shelf life as compared to the oxygen MA. &nbsp;

Efficacy of Various Preservatives on Extending Shelf Life of Vacuum-Packaged Raw Pork during 4°C Storage

2018 ◽  
Vol 81 (4) ◽  
pp. 636-645 ◽  
Author(s):  
CHAO YANG ◽  
YAN QI ◽  
JIAYI ZHENG ◽  
XU FAN ◽  
PEIXIN LIANG ◽  
...  
Keyword(s):  
Volatile Organic Compounds ◽  
Shelf Life ◽  
Organic Compounds ◽  
Bacterial Growth ◽  
High Throughput Sequencing ◽  
Potassium Sorbate ◽  
C Storage ◽  
Volatile Organic ◽  
Culture Independent ◽  
Metabolic Activities

ABSTRACT Uncontrolled bacterial growth and metabolic activities are responsible for the short shelf life of raw pork. Culture-independent analysis by 16S ribosome cDNA could reveal viable bacteria in raw pork. This study investigated microbial growth and volatile organic compounds of raw pork supplemented with various preservatives. Vacuum-packaged raw pork was stored at 4°C, after soaking in solutions of potassium sorbate, ɛ-poly-l-lysine, kojic acid (KA), or sodium diacetate, individually. Spoilage of raw pork was monitored by determining pH and total volatile basic nitrogen, whereas bacterial growth was determined by culture-dependent and culture-independent analyses. Data indicated that all the preservatives were able to inhibit bacterial growth and extend the shelf life of pork. High-throughput sequencing of 16S ribosome cDNA indicated that Pseudomonas was inhibited under vacuum conditions, whereas facultative anaerobes (Acinetobacter, Photobacterium, Brochothrix, and Myroides) were the most active genera in the spoiled pork. Photobacterium was further inhibited by each preservative. The inhibition of Acinetobacter, Photobacterium, and Myroides could be responsible for the extended shelf life of vacuum-packaged pork; they were effectively inhibited by KA, which also induced the longest shelf life. Moreover, 19 types of volatile organic compounds were detected. 3-Methylbutanol, 3-methylbutanol acetate, 2-butanone, toluene, benzeneacetaldehyde, dimethyl trisulfide, and acetoin were associated with spoilage. Furthermore, KA is a potential preservative in raw pork; because no phenol was detectable within 35 days, excessive intake of phenol induced by preservatives was avoided.

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