Study of the Alarming Volatile Characteristics of Tessaratoma papillosa Using SPME--GC--MS

Volatile Profiles of Honeys Using HS-SPME-GC-MS

Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC–MS

Rice (Oryza sativa L.) is enjoyed by many people as a staple food because of its flavour and texture. Some cultivars, like scented rice, are preferred over others due to their distinctive aroma and flavour. The volatile profile of rice has been explored by other investigators, some of whom have also determined a corresponding aroma using GC/olfactometry. However, little research has been done t...

Optimization of Biochemical Screening Methods for Volatile and Unstable Sesquiterpenoids Using HS-SPME-GC-MS

HS-SPME-GC-MS has been suggested as a fast and robust analytical platform for the product characterization of sesquiterpene synthases. The choice of fiber and injection temperature can have a significant effect on the observed product profile, due to the chemical rearrangements that can occur on the fiber material. Here we present a systematic study on the effects of fiber choice and injection ...

Method development by GC-ECD and HS-SPME-GC-MS for beer volatile analysis.

Two methods for the extraction, identification and quantification of the highest occurrence and lowest perception threshold off-flavours in fifteen different samples of Brazilian Pilsner beers were developed. For this purpose, headspace solid phase microextraction in combination with a gas chromatography coupled to a mass spectrometric detection (HS-SPME-GC-MS) as well as headspace extraction i...

Comparison of Volatile Compounds in Two Brandies Using HS-SPME Coupled with GC-O, GC-MS and Sensory Evaluation

The aim of this study was to compare the volatile compounds between Changyu XO and Hennessy XO. Sensory evaluation was performed by a panel of tasters. Qualitative and semi-quantitative analysis was achieved by headspace solid phase micro-extraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GCMS) and gas chromatography-olfactometry (GC-O). A total of 160 volatile compounds w...