Search Results

You are looking at 1 - 10 of 13 items for :

  • "SPME-GC-MS" x
  • Biology and Life Sciences x
  • Refine by Access: All Content x
Clear All

Héthelyi, B. É., Galambosi, B., Szarka, S. (2009): Mikkeliben termesztett Perilla frutescens kemotaxonok illóolajának GC/MS-, a herba SPME-GC/MS vizsgálata. (GC/MS study of essential oil from Perilla frutescens chemotaxons grown in Mikkeli and

Restricted access

recent years, electronic nose (E-nose) ( Kovács et al., 2010 ) and headspace solid phase micro-extraction with gas chromatography-mass spectrometry (HS-SPME/GC-MS) have been widely used for the analysis of fruit flavour components and separating products

Restricted access

In this study, detection of an obligate aerobic, thermophilic and acidophilic bacterium, the sporeforming Alicyclobacillus acidoterrestris was performed by determination of its specifc metabolite, guaiacol. Since its spores have been shown to resist conventional pasteurization, it has become a potential spoilage concern for fruit and vegetable juices, mainly for apple and orange juices. Detection of guaiacol was carried out by using an NST 3320 type electronic nose, and other methods, such as peroxidase-based enzymatic method with UV-Vis spectrophotometer, SPME-GC-MS technique and an untrained sensory panel were also applied. The results indicated that based on their detection limit the methods can be ordered in the following way: SPME-GC-MS (detection limit: <0.5 ppm)<sensory evaluation (detection limit: 0.5–1 ppm)<spectrophotometric method=electronic nose technique (detection limit: 1.25–2.5 ppm).

Restricted access

The objective of our project was to develop an analytical method which can measure the VOCs (volatile organic compounds) to find the important microbial metabolites to predict the spoilage during storage of fruits. As a model system plums (Prunus salicina) inoculated with Penicillium expansum were chosen. Analyses were performed by solid-phase microextraction (SPME) coupled to gas chromatography (GC) — mass spectrometry (MS). The current study employs multivariate experimental design for the optimization of 4 factors, namely extraction time, desorption time, agitation and desorption temperature, by a 24-1 experimental design. Desorption time and agitation showed no significant effect on the amount of extracted concentration. For extraction time 25 min. and 250 °C for desorption temperature were chosen for the 2 important factors. Four kinds of samples (agar inoculated with P. expansum, plum inoculated with P. expansum, control plum and control agar) were measured for 4 days. Styrene, 1-methoxy-3-methylbenzene, methyl linoleate and a ‘non-identified aromatic compound’, were reported here as possible P. expansum marker compounds.

Restricted access

has a long history of abundant usage, to analyse volatile oil components by HS-SPME-GC-MS method. The accumulation of the main components in different growth cycles of SHX determined by GC-MS method was confirmed by quantitative experiments. Meanwhile

Restricted access

In the present work, three volatile Maillard reaction products (maltol, furfuryl alcohol, and furfural) were considered for their supposed ability to act as process markers of dry durum wheat pasta. Hence, a commodity investigation was performed on Made in Italy pasta products and the HS-SPME/GC-MS technique was adopted to detect the target compounds in sixty samples. The analysis of variance (ANOVA) was used to evaluate whether the relative abundance of the flavour compounds can differentiate pasta samples processed through mild technologies (traditional methods) from that submitted to intense thermal stress during their elaboration (industrial methods). Results showed that the analysed products were efficiently discriminated according to their claimed manufacturing method by maltol, furfuryl alcohol, and furfural, which thus can serve as reliable pasta process indicators.

Restricted access

Abstract

In this work, production of purple basil (Ocimum basilicum L.) herbal tea was studied. Purple basil is a medicinal and aromatic herb with many health benefits; it is commonly used for seasoning foods. Semi-shade and tray drying methods were used for drying purple basil for tea production. Physical, chemical, and sensory characteristics of samples were evaluated. Total polyphenol contents of samples increased with drying processes and were between 9.55 and 14.18 mg GAE/g. Colour values decreased with drying. Volatile composition of samples was determined using the SPME/GC-MS system. 2-Propenoic acid, 1,8-cineole (eucalyptol), and eugenol were the predominant volatile compounds in all samples. In sensory evaluation, samples produced by tray drying with added citric acid had the highest general acceptance. In conclusion, purple basil was evaluated as a suitable plant for herbal tea production due to its easy preparation, pleasant flavour and colour.

Restricted access
Acta Agronomica Hungarica
Authors:
É. Héthelyi
,
B. Galambosi
,
S. Szarka
,
É. Lemberkovics
, and
É. Szőke

73 Héthelyi, B. É., Galambosi, B., Szarka, S. (2009): Mikkeliben termesztett Perilla frutescens kemotaxonok illóolajának GC/MS-, a herba SPME-GC/MS vizsgálata. (GC/MS study on essential

Restricted access
Acta Alimentaria
Authors:
E. Várvölgyi
,
T. Werum
,
L. Dénes
,
J. Soós
,
G. Szabó
,
J. Felföldi
,
G. Esper
, and
Z. Kovács

Oliveira , R.C.S., Oliveira , L.S., Franca , A.S. & Augusti , R. (2009): Evaluation of the potential of SPME-GC-MS and chemometrics to detect adulteration of ground roasted coffee with roasted barley. J. Food Comp. Anal. , 22 , 257

Restricted access

total tannin (TT) (mg L −1 (+)-catechin) was measured as previously described ( Rajković and Sredović, 2009 ). The volatile compounds of jujube wines were determined by our previously described SPME GC-MS method ( Wang et al., 2016a , 2016b ) with

Restricted access