Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME–GC–MS

comparative analysis of the use of hedges & emphatics in english and persian academic research articles of sociology & psychology

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Analysis of volatile flavor compounds in top fermented wheat beer by headspace sampling-gas chromatography

Headspace sampling-gas chromatography (HS-GC) coupled with an internal standard method (ISM) was developed to analyze the volatile flavor compounds in top fermented wheat beer in the laboratory. Eight compounds, i.e. acetaldehyde, N-propanol, ethyl acetate, isobutyl alcohol, isoamyl alcohol, isoamyl acetate, ethyl hexanoate and ethyl octanoate were separated and quantified. This method was vali...

Analysis of organic volatile flavor compounds in fermented stinky tofu using SPME with different fiber coatings.

The organic volatile flavor compounds in fermented stinky tofu (FST) were studied using SPME-GC/MS. A total of 39 volatile compounds were identified, including nine esters, seven alcohols, five alkenes, four sulfides, three heterocycles, three carboxylic acids, three ketones, two aldehydes, one phenol, one amine and one ether. These compounds were determined by MS, and conformed by comparison o...

Major Volatile Compounds Analysis Produced from Mezcal Fermentation Using Gas Chromatography Equipped Headspace (GC–HS)

Associations of volatile compounds with sensory aroma and flavor: the complex nature of flavor.

Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combination...