scholarly journals Regression Approach for Concentration Estimation of Volatile Chemical Compounds by E-nose Response Analysis

2014 ◽  
Vol 01 (01) ◽  
pp. 1002
Author(s):  
Sunil Jha ◽  
K. Hayashi
Keyword(s):  
Chemical Compounds ◽  
Response Analysis ◽  
Concentration Estimation ◽  
Regression Approach ◽  
Volatile Chemical Compounds

scholarly journals Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 821 ◽  
Author(s):  
Claudia Gonzalez Viejo ◽  
Raúl Villarreal-Lara ◽  
Damir D. Torrico ◽  
Yaressi G. Rodríguez-Velazco ◽  
Zamantha Escobedo-Avellaneda ◽  
...  
Keyword(s):  
Emotional Response ◽  
Positive Emotions ◽  
Emotional Responses ◽  
Chemical Compounds ◽  
Consumer Response ◽  
Response Analysis ◽  
Alcohol Content ◽  
Spontaneous Fermentation ◽  
Non Invasive ◽  
Preliminary Study

Some chemical compounds, especially alcohol, sugars, and alkaloids such as hordenine, have been reported as elicitors of different emotional responses. This preliminary study was based on six commercial beers selected according to their fermentation type, with two beers of each type (spontaneous, bottom, and top). Chemometry and sensory analysis were performed for all samples to determine relationships and patterns between chemical composition and emotional responses from consumers. The results showed that sweeter samples were associated with higher perceived liking by consumers and positive emotions, which corresponded to spontaneous fermentation beers. There was high correlation (R = 0.91; R2 = 0.83) between hordenine and alcohol content. Beers presenting higher concentrations of both, and higher bitterness, were related to negative emotions. Further studies should be conducted, giving more time for emotional response analysis between beer samples, and comparing alcoholic and non-alcoholic beers with similar styles, to separate the effects of alcohol and hordenine. This preliminary study was a first attempt to associate beer compounds with the emotional responses of consumers using non-invasive biometrics.

scholarly journals Host-seeking behavior of the Heterorhabditis amazonensis nematode in response to stimulant sources1

2017 ◽  
Vol 47 (3) ◽  
pp. 265-272
Author(s):  
Vanessa Andaló ◽  
Grazielle Furtado Moreira ◽  
Alcides Moino Junior
Keyword(s):  
Root Exudates ◽  
Spodoptera Frugiperda ◽  
Entomopathogenic Nematodes ◽  
Feeding Activity ◽  
Chemical Compounds ◽  
Volatile Chemicals ◽  
Tomato Seedlings ◽  
Host Seeking ◽  
Seeking Behavior ◽  
Volatile Chemical Compounds

ABSTRACT Several species of entomopathogenic nematodes have different host-seeking methods, and could be considered as "ambusher" or "cruiser". These differences may depend on how the nematodes detect the volatile signals used as cues for foraging. This study aimed to evaluate the locomotor response of Heterorhabditis amazonensis RSC5 to the compounds from root exudates of different plants, as well as to stimulants produced by the presence of insects or to the feeding activity of insects on plants. Arenas with agar-water substrates, containing root exudates from corn, bean, soybean, cucumber, garlic and tomato seedlings, were assembled to determine the substrates possibly preferred by H. amazonensis.Arenas with sand were also constructed to include, besides the seedling root exudates, treatments containing Spodoptera frugiperda, garlic seedlings and S. frugiperda feeding on garlic seedlings. The H. amazonensis species was attracted to the volatile chemicals emitted by all the root exudates tested, especially the exudate from garlic seedlings. However, it showed the greatest attraction to the combination of garlic seedlings and S. frugiperda, indicating that the search of H. amazonensis for its host is enhanced by the association between the insect and the volatile chemical compounds produced by plants, when attacked by insects.

Volatile Chemical Compounds in Dry-Cured Hamsb

1964 ◽  
Vol 29 (2) ◽  
pp. 123-129 ◽  
Author(s):  
HERBERT W. OCKERMAN ◽  
THOMAS N. BLUMER ◽  
H. BRADFORD CRAIG
Keyword(s):  
Chemical Compounds ◽  
Volatile Chemical Compounds

scholarly journals Antifungal efficacy of Moringa oleifera leaf and seed extracts against Botrytis cinerea causing gray mold disease of tomato (Solanum lycopersicum L.)

2020 ◽  
Author(s):  
T. Ahmadu ◽  
K. Ahmad ◽  
S. I. Ismail ◽  
O. Rashed ◽  
N. Asib ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
Mass Spectrometry ◽  
Growth Inhibition ◽  
Botrytis Cinerea ◽  
Mycelial Growth ◽  
Leaf Extract ◽  
Moringa Oleifera ◽  
Chemical Compounds ◽  
Volatile Chemical Compounds ◽  
Chemical Fungicides

Abstract Drawbacks associated with the use of chemical fungicides to control plant pathogenic fungi such as Botrytis cinerea stimulate the need for alternatives. Therefore, the present study was carried out to determine the antifungal potentials of Moringa oleifera extracts against B. cinerea. Phytochemical analysis using qualitative chemical tests revealed the presence of huge amount of crucial phytochemicals compounds like phenolic compounds, alkaloids and saponins in the M. oleifera leaf extract. Antifungal bioassay of the crude extracts indicated better mycelial growth inhibition by methanol leaf extract (99%). The minimum inhibitory concentration (MIC) was 5 mg/ml with 100% spore germination inhibition and minimum fungicidal concentration (MFC) was 10 mg/ml with 98.10% mycelial growth inhibition using broth micro dilution and poisoned food techniques. Gas chromatography–mass spectrometry (GC-MS) analysis led to the identification of 67 volatile chemical compounds in the leaf extract with 6-decenoic acid (Z)- (19.87%) was the predominant compound. Further chemical elucidation of the crude extracts performed by liquid chromatography with tandem mass spectrometry (LC-MS/MS) showed the presence of non-volatile chemical compounds, mostly flavones, flavonoids and phenolic acids (i.e. quercetin and kaempferol). Scanning electron microscopy and transmission electron microscopy analysis showed positive effect of M. oleifera leaf extract on the treated conidia and mycelium of B. cinerea. Findings revealed that irreversible surface and ultra-structural changes with severe detrimental effects on conidia and mycelium morphology compared to control treatment. Overall findings suggested that M. oleifera leaf extract is a promising candidate for biological control of fungal pathogens, thus limiting overdependence on chemical fungicides.

Major Volatile Chemical Compounds of Agarwood Oils from Malaysia Based on Z-Score Technique

2015 ◽  
Vol 51 (4) ◽  
pp. 776-779 ◽  
Author(s):  
Nurlaila Ismail ◽  
Nor Azah Mohd Ali ◽  
Mailina Jamil ◽  
Mohd Hezri Fazalul Rahiman ◽  
Mohd Nasir Taib ◽  
...  
Keyword(s):  
Chemical Compounds ◽  
Z Score ◽  
Volatile Chemical Compounds

Cytochemical analysis of mast cell granules after poly-dl-lysine action

1978 ◽  
Vol 36 (2) ◽  
pp. 278-279
Author(s):  
R. Courtoy ◽  
L.J. Simar ◽  
J. Christophe
Keyword(s):  
Mast Cell ◽  
Mast Cells ◽  
Chemical Compounds ◽  
Cellular Membrane ◽  
Thin Sections ◽  
Organic Bases ◽  
Ferric Thiocyanate ◽  
Cytochemical Analysis ◽  
Mast Cell Granule ◽  
Amine Liberation

Several chemical compounds induce amine liberation from mast cells but do not necessarily provoque the granule expulsion. For example, poly-dl-lysine induces modifications of the cellular membrane permeability which promotes ion exchange at the level of mast cell granules. Few of them are expulsed but the majority remains in the cytoplasm and appears less dense to the electrons. A cytochemical analysis has been performed to determine the composition of these granules after the polylysine action.We have previously reported that it was possible to demonstrate polyanions on epon thin sections using a cetylpyridinium ferric thiocyanate method. Organic bases are selectively stained with cobalt thiocyanate and the sulfhydryle groups are characterized with a silver methenamine reaction. These techniques permit to reveal the mast cell granule constituents, i.e. heparin, biogenic amines and basic proteins.

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