Tomato spotted wilt virus (TSWV) causes sporadic but serious disease in Australian potato crops. TSWV is naturally spread to potato by thrips of which Thrips tabaci is the most important. Prior studies indicated possible non-preference of potato cultivars to T. tabaci. Select potato cultivars were assessed for non-preference to T. tabaci in paired and group choice trials. Cultivars 'Bismark', '...

The preparation and applicability of solid phase microextraction (SPME) fibers coated with a sol-gel organically modified silica based on 3-aminopropyltrimethoxysilane and polydimethylsiloxane (APTMS/PDMS) are described here. Micrographs of the coated fibers revealed a rugous surface; the thickness of the coating was estimated to be less than 30 microm. The APTMS/PDMS fibers were tested with sy...

This study describes optimization of headspace solid phase microextraction followed by gas chromatography equipped with a flame ionization detector for toluene at trace level in spiked urine. The parameters affecting the extraction and gas chromatographic determination of analytes were studied: extraction time and temperature; desorption time and temperature; addition of NaCl; and pH, volume an...

Two unidentified chlorinated volatiles X and Y were detected in headspace extracts of the fungus Geniculosporium. Their mass spectra pointed to the structures of a chlorodimethoxybenzene for X and a dichlorodimethoxybenzene for Y. The mass spectra of some constitutional isomers for X and Y were included in our databases and proved to be very similar, thus preventing a full structural assignment...

The main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas in the headspace and the use of antimicrobials. This paper proposes a short overview of some non-convent...

The determination of γ-nonalactone as one of the important odor-active compounds in freshly cooked non-scented rice is reported. It was evaluated by gas chromatography-olfactometry (GC-O) analysis and identified by gas chromatography-mass spectrometry (GC-MS) analysis in the headspace above the freshly cooked non-scented rice samples extracted by using a modified headspace solid-phase microextr...

Volatile compounds are responsible for the wine "bouquet", which is perceived by sniffing the headspace of a glass, and of the aroma component (palate-aroma) of the overall flavor, which is perceived on drinking. Grape aroma compounds are transferred to the wine and undergo minimal alteration during fermentation (e.g., monoterpenes and methoxypyrazines); others are precursors of aroma compounds...

Carbonyl compounds (aldehydes and ketones) are suspected to be among the chemical compounds responsible for Sick Building Syndrome and Multiple Chemical Sensitivities. A headspace gas chromatography/mass spectrometry (GC/MS) analysis for these compounds was developed using derivatization of the compounds into volatile derivatives with o-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine (PFBOA). For GC...

The main effects of six experimental factors on the efficiency of HS (headspace) extraction in headspace gas chromatography--flame ionization detector (HS-GC-FID) determination of twenty organic solvents routinely used in production of pharmaceuticals were obtained on the basis of the results of experiments carried out according to the Plackett-Burman factorial design. The effects were used as ...

The overarching goal herein was to develop a protocol that could be used to generate consistent information on the generation and emission of nitrous oxide (N(2)O) from open-surface wastewater treatment bioreactors. The developed protocol was reviewed and endorsed by the United States Environmental Protection Agency (USEPA), whereupon it was used to determine N(2)O emissions from a wide array o...