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

Diffusion coefficient of orange juice flavor compounds into packaging materials: A mathematical model

LWT ◽  
2007 ◽  
Vol 40 (1) ◽  
pp. 157-163 ◽  
Author(s):  
Kitty S.M. Sheung ◽  
Sudhir K. Sastry ◽  
David B. Min
Keyword(s):  
Mathematical Model ◽  
Diffusion Coefficient ◽  
Orange Juice ◽  
Flavor Compounds ◽  
Packaging Materials

Effect Of Water On Head Space-Gas Chromatography Odorants Signals From Orange Juice: A Possible Influence On Odor Intensity

LWT ◽  
2021 ◽  
pp. 111712
Author(s):  
David Reznik ◽  
Aviv Kaplan ◽  
Igal Gozlan ◽  
Gefen Ronen-Eliraz ◽  
Dror Avisar
Keyword(s):  
Gas Chromatography ◽  
Orange Juice ◽  
Odor Intensity ◽  
Effect Of Water ◽  
Head Space ◽  
Head Space Gas Chromatography

Volatile Analysis of Maca (Lepidium meyenii Walp.) by TCT-GC/MS

2013 ◽  
Vol 634-638 ◽  
pp. 1562-1565 ◽  
Author(s):  
Hua Zheng ◽  
Hong Zhang ◽  
Long Feng Xu ◽  
Wen Wen Zhang ◽  
Jin Gan
Keyword(s):  
Essential Oil ◽  
Volatile Compounds ◽  
Leaf Volatiles ◽  
Volatile Analysis ◽  
Lepidium Meyenii ◽  
Head Space ◽  
Dynamic Head ◽  
Root Volatiles

Volatiles of maca in vitro could be captured by way of dynamic head-space adsorption. Both maca root and leaf volatile compounds were different from essential oil or other extracts. In the root volatiles, isothiocyanates were in the highest content (27.26%), especially 4-ethylphenyl isothiocyanate over 20%. Together with chloro-compounds (near 20%) and tetrahydro-3-methylfuran (14%), the three types of chemicals were probably important factors of maca’s special odor like other vegetables of Brassicaceae. And in the leaf volatiles, the highest contents (about 30%) were found in acid and anhydride. Compared to maca essential oil, ester (<5%) and terpene (<1%) in the volatiles both from root and leaf were not the same compounds.

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