Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS
نویسندگان
چکیده
منابع مشابه
detection of volatile compounds of medicinal plants with some nano-sorbents using modified or new methodologies and investigation of antioxidant activity of their methanolic extracts
in this work, a novel and fast method for direct analysis of volatile compounds (davc) of medicinal plants has been developed by holding a filament from different parts of a plant in the gc injection port. the extraction and analysis of volatile components of a small amount of plant were carried out in one-step without any sample preparation. after optimization of temperature, extraction time a...
Composition of volatile compounds of extract of Ammi majus from Iran by GC-MS
Abderaz The composition of the essential oil obtained from the seeds of Ammi majus L. which collected from province of Khozestan in the southwest area of Iran.The oils was analyzed by gas chromatography mass spectrometry (GC-MS). Twenty - eight components have been identified in the extract of A. majus L. with Toluene (3.766%), Thymol (12.811%), Carvacrol (37.811%) as major components, respecti...
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15 صفحه اولAnalysis of flavor volatiles of some Iranian rice cultivars by SPME-GC-MS
A combined gas chromatography–mass spectrometry (GC–MS) with headspace solid-phase microextraction (HS-SPME) method has been employed for the analysis of the flavor volatiles of some Iranian rice cultivars (Domsiah, Deylamani, Hashemi, Shirodi and Tarom). The samples were grown in different cities of Mazandaran province. The sampling procedure and chromatographic conditions were same for all sa...
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ژورنال
عنوان ژورنال: International Journal of Food Engineering
سال: 2021
ISSN: 1556-3758,2194-5764
DOI: 10.1515/ijfe-2020-0246