Effect of Packaging Materials and Storage on Major Volatile Compounds in Three Australian Native Herbs

2013 ◽  
Vol 61 (24) ◽  
pp. 5738-5745 ◽  
Author(s):  
Mridusmita Chaliha ◽  
Andrew Cusack ◽  
Margaret Currie ◽  
Yasmina Sultanbawa ◽  
Heather Smyth
Keyword(s):  
Volatile Compounds ◽  
Packaging Materials ◽  
And Storage ◽  
Native Herbs

Changes in volatile compounds, flavour-related enzymes and lycopene in a refrigerated tomato juice during processing and storage

2021 ◽  
Author(s):  
Nieves Baenas ◽  
Sergio Bravo ◽  
Francisco Javier García-Alonso ◽  
José Vicente Gil ◽  
María Jesús Periago
Keyword(s):  
Volatile Compounds ◽  
Tomato Juice ◽  
Processing And Storage ◽  
And Storage

Volatile compounds of Cantonese sausage released at different stages of processing and storage

2010 ◽  
Vol 121 (2) ◽  
pp. 319-325 ◽  
Author(s):  
Weizheng Sun ◽  
Qiangzhong Zhao ◽  
Haifeng Zhao ◽  
Mouming Zhao ◽  
Bao Yang
Keyword(s):  
Volatile Compounds ◽  
Processing And Storage ◽  
And Storage

scholarly journals Determination of the Chemical Composition of Tea by Chromatographic Methods: A Review

2015 ◽  
Vol 4 (3) ◽  
pp. 56 ◽  
Author(s):  
Alexandr Ya Yashin ◽  
Boris V. Nemzer ◽  
Emilie Combet ◽  
Yakov I. Yashin
Keyword(s):  
Chemical Composition ◽  
Volatile Compounds ◽  
Black Tea ◽  
Storage Conditions ◽  
Organoleptic Evaluation ◽  
Chromatographic Methods ◽  
Tea Quality ◽  
Processing And Storage ◽  
And Storage

<p>Despite the fact that mankind has been drinking tea for more than 5000 years, its chemical composition has been studied only in recent decades. These studies are primarily carried out using chromatographic methods. This review summarizes the latest information regarding the chemical composition of different tea grades by different chromatographic methods, which has not previously been reviewed in the same scope. Over the last 40 years, the qualitative and quantitative analyses of high volatile compounds were determined by GC and GC/MS. The main components responsible for aroma of green and black tea were revealed, and the low volatile compounds basically were determined by HPLC and LC/MS methods. Most studies focusing on the determination of catechins and caffeine in various teas (green, oolong, black and pu-erh) involved HPLC analysis.</p> <p>Knowledge of tea chemical composition helps in assessing its quality on the one hand, and helps to monitor and manage its growing, processing, and storage conditions on the other. In particular, this knowledge has enabled to establish the relationships between the chemical composition of tea and its properties by identifying the tea constituents which determine its aroma and taste. Therefore, assessment of tea quality does not only rely on subjective organoleptic evaluation, but also on objective physical and chemical methods, with extra determination of tea components most beneficial to human health. With this knowledge, the nutritional value of tea may be increased, and tea quality improved by providing via optimization of the growing, processing, and storage conditions.</p>

Changes of free-form volatile compounds in pre-treated raisins with different packaging materials during storage

2018 ◽  
Vol 107 ◽  
pp. 649-659 ◽  
Author(s):  
Hafiz Umer Javed ◽  
Dong Wang ◽  
Ying Shi ◽  
Guang-Feng Wu ◽  
Han Xie ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Free Form ◽  
Packaging Materials

TRENDS IN THE USE OF PACKAGING MATERIALS AND PACKAGING METHODS FOR PRODUCTS CONTAINING LABILE BIOLOGICALLY ACTIVE SUBSTANCES

2020 ◽  
Author(s):  
Е.П. ВИКТОРОВА ◽  
А.Д. АЧМИЗ ◽  
М.В. ЛУКЬЯНЕНКО ◽  
С.О. СЕМЕНИХИН
Keyword(s):  
Biologically Active Substances ◽  
Biologically Active ◽  
Packaging Materials ◽  
High Quality ◽  
Advantages And Disadvantages ◽  
Concentrate Polymer ◽  
Oxidative Processes ◽  
Livestock Products ◽  
And Storage ◽  
Active Substances

При производстве качественной пищевой продукции особое внимание необходимо уделять ее упаковыванию и хранению. Витаминно-минеральные концентраты, используемые для приготовления пищевых продуктов и получения качественной безопасной продукции животноводства, содержат комплекс лабильных биологически активных веществ, для сохранности которых необходимо минимизировать окислительные процессы. Это обусловливает повышенные требования к упаковке таких продуктов. С целью выбора упаковочного материала и способа упаковки витаминно-минерального концентрата проведен тематический обзор публикаций отечественных и зарубежных ученых. Рассмотрены тенденции в области применения упаковочных материалов, указаны преимущества и недостатки биополимеров. На основе проведенного анализа установлено, что для упаковывания витаминно-минерального концентрата целесообразно в качестве материала упаковки использовать полимерные пленки, обладающие высокой свето- и газонепроницаемостью, позволяющей снизить скорость протекания окислительных процессов и, следовательно, сократить потери содержащихся в продукте лабильных биологически активных веществ. В качестве способа упаковки можно рекомендовать применять вакуумирование, обеспечивающее отсутствие кислорода воздуха в упаковке. When producing high-quality food products, special attention should be paid to their packaging and storage. Vitamin and mineral concentrates used for food preparation and production of high-quality safe livestock products contain a complex of labile biologically active substances, for the safety of which it is necessary to minimize oxidative processes. This leads to increased requirements for the packaging of such products. In order to select the material and method of packaging of vitamin and mineral concentrates, a thematic review of publications of domestic and foreign scientists was conducted. Trends in the use of packaging materials are considered, advantages and disadvantages of biopolymers are indicated. It was found that for packaging vitamin and mineral concentrate, polymer pellicle with high light and gas tightness, which allows reducing the rate of oxidative processes and, consequently, reducing the loss of labile biologically active substances contained in the product, should be used as a packaging material. Vacuuming, which ensures the absence of oxygen in the air in the package, can be recommended as a method of packaging.

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