scholarly journals The Characteristics of the Volatile Components in Many Citrus Varieties Based on Head Space Method.

1996 ◽  
Vol 22 (4) ◽  
pp. 235-240
Author(s):  
Katsuyoshi KANEKO ◽  
Yoshinori HASEGAWA ◽  
Masamichi YANO
Keyword(s):  
Volatile Components ◽  
Head Space ◽  
Citrus Varieties ◽  
Space Method

Validation of GC head space method for the determination of toluene: Application to exposed spray paint workers

2010 ◽  
Vol 196 ◽  
pp. S294
Author(s):  
G. Mergen ◽  
E. Dural ◽  
T. Soylemezoglu
Keyword(s):  
Head Space ◽  
Space Method

A rapid head-space method for ethyl alcohol determination in saliva samples

1978 ◽  
Vol 86 (2) ◽  
pp. 589-596 ◽  
Author(s):  
A.W. Jones
Keyword(s):  
Ethyl Alcohol ◽  
Head Space ◽  
Space Method

Gas chromatographic quantitative analysis of the gaseous emissions and carbon balance in the alcoholic fermentation

OENO One ◽  
1997 ◽  
Vol 31 (2) ◽  
pp. 85
Author(s):  
C. Chon ◽  
Alain Poulard ◽  
Claude Rabiller
Keyword(s):  
Nmr Spectroscopy ◽  
Liquid Phase ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Balance Sheet ◽  
Volatile Components ◽  
Dynamic Mode ◽  
Gaseous Emissions ◽  
Head Space ◽  
C Nmr

<p style="text-align: justify;">The balance of the carbon transfers occuring during the fermentation of sugar is still poorly defined. To our knowledge, no description exists which accounts at each moment of the process for the components in the liquid phase and the evolution of the gaseous carbon components. However, this question is of prime importance for the vinification process. The gap between the concentration of fermentable sugars in a must and the theoritical potential alcoholic degree is always significant. The same is true for chaptalisation, in which vinters generally use more sugar than needed to obtain a given alcoholic degree. In both cases, the question is : what happens to the carbon matter lost? Is it transformed into liquid and/or gaseous metabolites or simply evaporated as ethanol or as other volatile components?</p><p style="text-align: justify;">ln order to try to answer to this question, methods able to analyse simultaneously and quantitatively the liquid phase, the gaseous emissions and the biomass are needed. Recently, we have shown that under suitable defined conditions <sup>13</sup>C NMR spectroscopy allows the quantitative measurement of at least eight components present at a concentration up to 5 x 10<sup>-3</sup>M (glycerol, glucose, butandiols, tartric, malic, lactic, citric and succinic acids) in a short time (one hour) with a precision of about 3 p. cent. The measurements of the ethanol concentrations and of the amount of carbon transferred in the biomass are easily achieved using respectively ebullioscopic and standard combustion techniques. We are now able to extend these results and to show that, by using gas chromatography in a continuous dynamic mode and under a sweep of air at the head space of the fermentor, it is possible to measure quantitatively the mixture of volatile substances (composed mainly of air, carbon dioxide, ethanol and water) emanating from an alcoholic fermentation. The results obtained, when correlated with quantitative <sup>13</sup>C NMR spectroscopy on the medium components permits the total balance sheet of the carbon transfers occuring during the fermentation process betwcen the liquid and the gaseous phases to be established. Our results indicate that the losses of ethanol during the fermentation process conducted under an air flow at the head space of the fermentor, may reach about 10 p. cent of the theoretical maximal amount of ethanol produced. The experiments presented here could explain the ethanol losses observed during some vinification processes conducted in open tanks.</p>

Gas Chromatographic Head Space Techniques for the Quantitative Determination of Volatile Components in Multicomponent Aqueous Solutions.

1964 ◽  
Vol 36 (1) ◽  
pp. 77-82 ◽  
Author(s):  
R. E. Kepner ◽  
Henk. Maarse ◽  
Jacobus. Strating
Keyword(s):  
Aqueous Solutions ◽  
Quantitative Determination ◽  
Volatile Components ◽  
Head Space

scholarly journals Comparison of Sensitivity of Analytical Methods for Samples Injection in the Detection of Compounds with Flavouring Potential of Wines

2009 ◽  
Vol 4 (2) ◽  
pp. 50-59
Author(s):  
Rodica Sturza ◽  
Constantin Sîrghi ◽  
Mariana Vrîncean ◽  
Susanne Böhme
Keyword(s):  
Comparative Analysis ◽  
Analytical Methods ◽  
Solid Phase Microextraction ◽  
Capillary Column ◽  
Solid Phase ◽  
Analytical Techniques ◽  
Liquid Samples ◽  
Head Space ◽  
Space Method

The study has been focused on the comparative analysis of various analytical techniques for the injection of samples applied to detect the additives with flavouring potential that are used to obtain illicitly the "Muscat" and "Isabela" wines, by implementing the GC/MS method with injection of liquid samples directly into the capillary column, using the "Head-space" method and the solid phase microextraction (SPME).

Purge and trap analysis of toluene in blood: comparison with the head space method

AIHAJ ◽  
1982 ◽  
Vol 43 (12) ◽  
pp. 938-941 ◽  
Author(s):  
VINCENZO COCHEO ◽  
ROCCO SILVESTRI ◽  
G. GIORGIO B0MBI ◽  
LUIGI PERBELLINI
Keyword(s):  
Purge And Trap ◽  
Head Space ◽  
Space Method

Aroma Evolution during Flower Opening in Rosa damascena Mill

1999 ◽  
Vol 54 (11) ◽  
pp. 889-895 ◽  
Author(s):  
Noriaki Oka ◽  
Hisayoshi Ohishi ◽  
Tatsuya Hatano ◽  
Martin Hornberger ◽  
Kanzo Sakata ◽  
...  
Keyword(s):  
Flower Development ◽  
Hydrolytic Enzymes ◽  
Maximum Level ◽  
Rosa Damascena ◽  
Flower Opening ◽  
Head Space ◽  
Rose Petals ◽  
Opening Stage ◽  
The Rose ◽  
Space Method

Abstract The changes of aroma ingredients during the process of flower opening from Bulgarian rose were monitored by head space method and solvent extraction.W e also analyzed contents of glycosidic alcoholic aroma together with activities of the hydrolytic enzymes throughout the flower development and the opening. At flower petal opening time, the total amount of aromas in the head space gas reached the highest level. The concentration of citronellol was abundant in the head space gas at this stage, whereas the concentration o f 2-phenylethanol became higher than that of citronellol 4 hr after the opening stage. In the volatile extracts, higher accumulation was observed in 2-phenylethanol than those of monoterpenoids at this stage, and the content of the former still increased after flower opening. Glycosidic citronellol, geraniol, and other m onoterpenes started their accumulation ju st before flower opening stage and then reached the maximum level. The amount of these glycosidic compounds were less than those in the volatile extracts. In contrast to the monoterpenes, 2-phenylethyl glycosides accumulated in a higher level than in the volatile extracts starting at least 12 hr before the opening stage. The amount of the glycosidic precursors of 2-phenylethanol detected in the rose petals before flower opening always was higher than the amount of 2-phenylethanol which was released later. The decline of glycosidic 2-phenylethanol at flower opening stage may be due to partial enzymatic hydrol­ysis. Thereafter a drastic decline was observed, indicating that rapid enzymatic hydrolysis occurred during these stages.

scholarly journals Gas chromatographic determination of toluene in tissue by using a head space method.

Eisei kagaku ◽  
1985 ◽  
Vol 31 (2) ◽  
pp. 87-94 ◽  
Author(s):  
SHUICHI MIYAURA ◽  
HIDEO ISONO
Keyword(s):  
Chromatographic Determination ◽  
Head Space ◽  
Space Method
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