Solid-phase microextraction for analysis of mould cheese aroma
نویسندگان
چکیده
منابع مشابه
Optimizing Sourdough Processing for the Production of ɣ-nonalactone (Fruity Aroma) by Lactobacillus sanfranciscensis Using Headspace Solid-Phase Microextraction Method
Background and Objectives: Sourdough processing is a well-known method to improve food flavor. One of the most important lactic acid bacteria isolated from sourdoughs is Lactobacillus sanfranciscensis. Because of the bacterial ability for acidification and liberation of the volatile compound precursors, it can strongly affect dough rheology and aromatic properties. In this study, the best condi...
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The investigation of aroma compounds of the essential oils of dried fruits of black pepper (Piper nigrum) and black and white "Ashanti pepper" (Piper guineense) from Cameroon by means of solid-phase microextraction (SPME) was carried out for the first time to identify the odorous target components responsible for the characteristic odor of these valuable spices and food flavoring products. By m...
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In this paper, the possibility of using a new ordered nanoporous carbon as a new fiber in headspace solid phase microextraction (HS-SPME) to determine of mononitrotoluenes (MNTs) in waste water is demonstrated. The structural order and textural properties of the ordered nanoporous carbon were studied by X Ray Diffraction (XRD), Scanning Electron Microscopy (SEM) images and nitrogen adsorpti...
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متن کاملTheory of solid-phase microextraction
The main objective of this contribution is to describe the fundamental concepts associated with solid-phase microextraction (SPME). Theory provides insight when developing SPME methods and identifies parameters for rigorous control and optimization. A mathematical model has been developed to understand the principal processes of SPME by applying basic fundamental principles of thermodynamics an...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2011
ISSN: 1212-1800,1805-9317
DOI: 10.17221/3324-cjfs