Volatile Generation in Bell Peppers during Frozen Storage and Thawing Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS)

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Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS).

UNLABELLED To determine volatile formation during storage and thawing, whole, pureed, blanched, and raw green and red bell peppers (Capsicum annuum) were frozen quickly or slowly then stored at -18 °C for up to 7 mo, with and without SnCl(2) addition during thawing. Headspace analysis was performed by a Selected Ion Flow Tube Mass Spectrometer (SIFT-MS). After blanching, (Z)-3-hexenal had a lar...

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Alkylpyrazines and other volatiles in cocoa liquors at pH 5 to 8, by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS).

UNLABELLED Cocoa beans were alkalized before or after roasting and made into cocoa liquor before analyzing by SIFT-MS. In both alkalized-before-roasting and alkalized-after-roasting samples, there were significantly higher concentrations of alkylpyrazines for the samples with pH above 7 than pH below 7. At pH 8, the concentrations of 2,3-, 2,5-, and 2,6-dimethylpyrazine (DMP), 2,3,5-trimethylpy...

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Selected ion flow tube mass spectrometry for on-line trace gas analysis in biology and medicine.

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ژورنال

عنوان ژورنال: Journal of Food Science

سال: 2012

ISSN: 0022-1147

DOI: 10.1111/j.1750-3841.2012.02727.x