4 articles for “Hs-Spme”

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Research ArticleOpen accessPhrase in the titleCharacterization of Flavor Properties of Sufu by HS-SPME/GC-MS, Electronic Nose and Electronic Tongue Combined with Multivariate Statistical AnalysisXiaoli Xi, Yanli Ma, Jingxuan Ke et al.Flavor is the main quality characteristic of sufu. The flavor of different types of sufu varies greatly, which will affect the preference and selectivity of consumer for sufu. To explore the flavor characteristics and distinguishing methods in different types of sufu, the volatile flavor components and free amino acids of 5 kinds of commercial sufu were determined by HS-SPME/GC-MS and … …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 4 · 12 Jan 2022 · 6,394 accessesView PDF Cite

Research ArticleOpen accessIn the keywordsProfiling the Volatile Compound of Indonesian Rendang Using GC-MS/MS AnalysisDaimon Syukri, Abdi, Tuty Anggraini et al.Rendang is an indigenous food from west Sumatra with a distinct flavor and aroma. Different rendang production methods have an impact on its sensory qualities, including flavor and aroma. Finding the volatile substances that distinguish the aroma of each rendang was the aim of this investigation. In this experiment, five distinct Indonesian rendangs were used. Using the Head Space-Solid Phase … …OnLine Journal of Biological Sciences, Vol. 24, Issue 1 · 13 Nov 2023 · 6,353 accessesView PDF Cite

Research ArticleOpen accessIn the keywordsChemical Profile of Sotol Analyzed by Solid Phase Microextraction-Gas ChromatographyHeliodoro de la Garza, Juan Buenrostro, María Reyes-Vega et al.Problem statement: Sotol is a distilled spirit made from Dasylirion spp., a plant (called sotol) that grows in the wilds of Northern Mexico and west Texas and New Mexico. This alcoholic beverage is produced in a similar process to the more common artisanal tequila and mescal. Sotol is also now beginning to achieve international recognition; however there are few commercial … …American Journal of Agricultural and Biological Sciences, Vol. 5, Issue 3 · 30 Sep 2010 · 8,334 accessesView PDF Cite

Research ArticleOpen accessIn the keywordsHead-Space Solid Phase Micro-extraction Followed by GC/MS Analysis of the Volatile Components in Seeds of Cinnamonum camphoraYang Yong, Tao WenyiThe volatile components in seeds of Cinnamomum camphora were analyzed by Solid Phase Micro-extraction (SPME) combined with GC/MS. Twenty four main kinds of volatile compounds, among which the Sesquiterpene (29%), 3-Hexen-2-one (25%) and Monoterpene (10.22%), were separated and analyzed. …American Journal of Biochemistry and Biotechnology, Vol. 1, Issue 3 · 30 Sep 2005 · 6,382 accessesView PDF Cite