Fast protein and metabolite liquid chromatography (FPLMC) was introduced years ago to enable the easy separation of high-molecular compounds such as proteins from small molecules identification low-molecular substances. In this paper, method is applied for rapid evaluation freshness monitoring aging animal meat fish. A novel chromatographic sensor developed with a deep UV LED-based photometric ...

Plants of the genus Elsholtzia (Lamiaceae) have a long history of medicinal use in folk. The phytochemical investigations revealed the presence of flavonoids, phenylpropanoids, terpenoids, and other compounds. Abundant volatile components are also identified. Pure compounds, volatile constituents and crude extracts from the genus exhibited a wide spectrum of in vitro and in vivo pharmacological...

The behavior of four fibers [polydimethylsiloxane (PDMS), PDMS-divinylbenzene (DVB), carboxen (CAR)-PDMS, PDMS-DVB-CAR), is tested for the analysis of volatile compounds of white and red wine. The PDMS-DVB-CAR fiber is the most appropriate to obtain the most wide volatile profile of wines. The better extraction conditions are 40 min at 35 degrees C. Satisfactory data about the reproducibility a...

Sweet basil (Ocimum basilicum L.) is an herb that is used to add a distinct aroma and flavor to food. Volatile compounds emitted from fully expanded fresh leaves grown in drip-irrigated plots that were covered with six colors of mulch were compared. The colors reflected a range of photosynthetic photon flux, far-red, red, and blue light from the soil surface to developing leaves. Our objective ...

OBJECTIVE The aim of this work was to determine the relationship between objective sensory descriptors and volatile flavour compound composition of Polish traditional dry-cured loin. METHODS The volatile compounds were investigated by using solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). For sensory assessment, the quantitative descriptive analysis (QDA) m...

BACKGROUND Lysimachia paridiformis Var. Stenophylla mainly contain flavonoid constituents. Flavonoids and benzoquinones are the main compounds in L. fortumei Maxim. The objective of this paper was to study the volatile compounds of leaves in L. paridiformis Var. Stenophylla, L. fortumei and L. chikungensis for the first time. MATERIALS AND METHODS Volatiles were extracted by the manual solid ...

Osmanthus fragrans Lour. is one of the top 10 traditional ornamental flowers in China famous for its unique fragrance. Preliminary study proved that the terpenoids including ionone, linalool, and ocimene and their derivatives are the dominant aroma-active compounds that contribute greatly to the scent bouquet. Pollination observation implies the emission of aromatic terpenoids may follow a circ...

By introducing sequentially connected two packed-capillary columns, a wide range of volatile compounds were successfully separated in gas chromatography. The hyphenation of two packed-capillary columns of 1.0 mm i.d. was accomplished using a conventional 6-port valve, where the temperature of each column was individually controlled in the respective column ovens. These columns were prepared w...

The volatile composition of white Agudelo, Blancolexitimo, Godello and red Serradelo cultivars (NW Spain) harvested at two different stages of ripening have been evaluated. C(6)-compounds, alcohols, volatile fatty acids, monoterpenes, C(13)-norisoprenoids, volatile phenols and carbonyl compounds were identified and quantified in free and glycosidically bound forms by gas chromatography-mass spe...

To accelerate cheese ripening, enhance its flavor types and intensity and make cheese flavoring agent in shorter time, surface ripening bacterium (Brevibacterium linens and Debaryomyces hansenii) and/or enzymes (Flavorzyme 500 MG and Palatase 20000 L) were used in cheese curd. In this study, aroma compounds generated by using ripening cultures and/or enzymes were analyzed. The control l was mad...