the volatile components of citrus aurantium l. flowers were characterized by gc-ms with two different extraction techniques, hydrodistillation (hd) and ultrasonic-assisted headspace solid phase microextraction (ua-hs-spme). in the spme method, the volatile components of the samples, irradiated by ultrasonic radiation, were collected on a polydimethyl siloxane (pdms) commercial fiber as well as ...

The aim of this study was to investigate the flavor changes household stir-frying China mutton sao zi, and evaluate feasibility electronic nose (E-nose) gas chromatography mass spectrometry (GC-MS) in discriminating zi at different stages. optimal processing parameters were obtained by sensory evaluation tenderness analysis three stages, remove water (SFRW), fat (SFF) mixed (MSF). E-nose used r...

In this work, the fresh leaves and inflorescences of Humulus lupulus L. cv. Chinook hops were investigated in order to describe their chemical composition evaluate biological activities. The analyses carried out first on untreated samples then pulverized ones using SPME-GC-MS technique. total, forty-two molecules belonging different classes identified, among these, twenty-three terpene compound...

A study was carried out to evaluate the solid phase micro-extraction (SPME) for formaldehyde emission analysis of uncoated plywood. In SPME, formaldehyde was on-fiber derivatized through headspace extraction and analyzed by gas chromatography coupled with mass spectrometry (GC/MS). The SPME was compared with desiccators (DC-JAS 233), small-scale chamber (SSC-ASTM D6007) and liquid-liquid extrac...

Traditional flavor analysis relies on gas chromatography coupled to mass spectrometry (GC-MS) methods. Here we describe an indirect method coupling volatile compound formation to an ARO9-promoter-LacZ reporter gene. The resulting β-galactosidase activity correlated well with headspace solid phase micro extraction (HS/SPME) GC-MS data, particularly with respect to the formation of rose flavor. T...

Plants produce various volatile organic compounds (VOCs), which are thought to be a crucial factor in their interactions with harmful insects, plants and animals. Composition of VOCs may differ when plants are grown under different nutrient conditions, i.e., macronutrient-deficient conditions. However, in plants, relationships between macronutrient assimilation and VOC composition remain unclea...

A method for the determination of trichloroethylene (TCE) in water using portable gas chromatography/mass spectrometry (GC/MS) was developed. A novel sample preparation method, liquid–liquid microextraction assisted solid phase microextraction (LLME–SPME), is introduced. In this method, 20 μL of hexane was added to 10 mL of TCE contaminated aqueous samples to assist headspace SPME. The extracti...

Volatile organic compounds (VOCs) and odors in cattle rumen gas have been characterized by in-vivo headspace sampling by solid-phase microextraction (SPME) and analysis by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). A novel device enabling headspace SPME (HS-SPME) sampling through a cannula was designed, refined, and used to collect rumen gas samples from steers. A Carboxen-pol...

Abstract Recently, there has been a growing interest in natural products of plant origin as herbal remedies. In this study, the profile bioactive volatile organic compounds and odorous sample Pistacia lentiscus L. vegetable oil determined. The study indicated that extraction yield is influenced by method, conditions, stage maturity sampling area. Analysis HS‐SPME‐GC–MS GC–MS showed monoterpenes...

Among methods to detect wine adulteration, profiling volatiles is one with a great potential regarding robustness, analysis time and abundance of information for subsequent data treatment. Volatile fraction fingerprinting by solid-phase microextraction with direct analysis by mass spectrometry without compounds separation (SPME-MS) was used for differentiation of white as well as red wines. The...