Centropages typicus(Crustacea, Copepoda) reacts to volatile compounds produced by planktonic algae

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

Download Full-text

Changes of Composition and Amount of Volatile Compounds in Green Tea about Organic Fertilizer and Plucking Seasons

The Korean Tea Society ◽

10.29225/jkts.2020.26.3.13 ◽

2020 ◽

Vol 26 (3) ◽

pp. 13-26

Author(s):

Su Young Kang ◽

So Jin Lee ◽

Yong Hee Kwon ◽

Doo-Gyung Moon ◽

Joon-Kwan Moon ◽

...

Keyword(s):

Volatile Compounds ◽

Green Tea ◽

Organic Fertilizer

Download Full-text

DETERMINATION OF AROMATIC VOLATILE COMPOUNDS IN PETROCHEMICAL WASTEWATER

Environmental Engineering and Management Journal ◽

10.30638/eemj.2011.157 ◽

2011 ◽

Vol 10 (8) ◽

pp. 1081-1085 ◽

Cited By ~ 2

Author(s):

Elisabeta Chirila ◽

Simona Dobrinas ◽

Elena Paunescu ◽

Gabriela Stanciu ◽

Camelia Draghici

Keyword(s):

Volatile Compounds ◽

Petrochemical Wastewater

Download Full-text

Some centric diatoms (Bacillariophyta) from Neogene deposits of the Fisher Massif (Prince Charles Mountains, East Antarctica)

Novosti sistematiki nizshikh rastenii ◽

10.31111/nsnr/2011.45.32 ◽

2011 ◽

Vol 45 ◽

pp. 32-49

Author(s):

R. M. Gogorev ◽

Z. V. Pushina

Keyword(s):

Marine Sediments ◽

East Antarctica ◽

Benthic Diatoms ◽

Detailed Data ◽

Planktonic Algae ◽

Centric Diatoms ◽

Planktonic Diatom ◽

Oceanic Species ◽

Diatom Complexes

The richest diatom complexes have revealed due to the study of glacial-marine sediments sampled in the Fisher Massif (Prince Charles Mountains, East Antarctica) during 52nd and 53rd Russian Antarctic Expeditions (Polar Marine Geol. Survey Expedition) in 2006/07 and 2007/08. Three diatom complexes are distinguished according to different palaeoecological conditions: the planktonic one is located in the basis of the outcrop, while mixed planktonic-benthic and benthic ones being located above. The planktonic diatom complexes are dominated by two oceanic species Actinocyclus ingens (up to 8%) and Denticulopsis simonseni (up to 80%). There are 15 planktonic algae, e. g. Eucampia аntarctica, Fragilariopsis spp., Rhizosolenia spp., Rouxia antarctica, Podosira antarctica sp. nov., Stellarima microtrias; and also unknown and non-described benthic diatoms Achnanthes sp., Cocconeis spp., Rhabdonema (s. l.) spp. and Synedra (s. l.) spp. Detailed data on morphology and taxonomy of 10 centric diatoms are presented, including 3 newly described species.

Download Full-text

Analysis and Identification of Off-Odor Compounds in Electronic Systems

ISTFA 2006: Conference Proceedings from the 32nd International Symposium for Testing and Failure Analysis ◽

10.31399/asm.cp.istfa2006p0020 ◽

2006 ◽

Author(s):

Mary Ann Nailos ◽

Dan Stein ◽

Lawrence T. Nielsen ◽

Anna Iwasinska

Keyword(s):

Volatile Compounds ◽

Electronic Systems ◽

Detection Thresholds ◽

Detection And Identification ◽

Odor Compounds ◽

Novel Method ◽

Odor Analysis ◽

Analytical System ◽

Task Perception ◽

Analytical Tools

Abstract The detection and identification of substances that give rise to aromas and off-odors is often a difficult task. Perception of odors is very subjective and odor detection thresholds vary from person to person. The identification of trace levels of compounds responsible for perceived odors is difficult using conventional analytical tools. This paper will focus on a novel method for sampling and analyzing aromatic volatile compounds using an analytical system specifically designed for odor analysis.

Download Full-text