Characterization of Volatile Compounds of Indian Cress Absolute by GC-Olfactometry/VIDEO-Sniff and Comprehensive Two-Dimensional Gas Chromatography

2010 ◽  
Vol 58 (1) ◽  
pp. 473-480 ◽  
Author(s):  
Katharina Breme ◽  
Pascal Tournayre ◽  
Xavier Fernandez ◽  
Uwe J. Meierhenrich ◽  
Hugues Brevard ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Two Dimensional

Characterization of compounds in crude oils by gas purge micro-syringe extraction coupled to comprehensive two-dimensional gas chromatography

2014 ◽  
Vol 32 (10) ◽  
pp. 1144
Author(s):  
Ting TONG ◽  
Wanfeng ZHANG ◽  
Donghao LI ◽  
Jinhua ZHAO ◽  
Zhenyang CHANG ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Crude Oils ◽  
Two Dimensional ◽  
Gas Purge

scholarly journals Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1180
Author(s):  
Xiaoyu Yin ◽  
Qian Chen ◽  
Qian Liu ◽  
Yan Wang ◽  
Baohua Kong
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Meat Products ◽  
Principal Component ◽  
Quality Characteristics ◽  
Gas Chromatography Mass Spectrometry ◽  
Two Dimensional ◽  
Chromatography Mass Spectrometry

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.

scholarly journals Two-dimensional gas chromatography-online hydrogenation for improved characterization of petrochemical samples

2016 ◽  
Vol 1445 ◽  
pp. 118-125 ◽  
Author(s):  
H. Potgieter ◽  
R. Bekker ◽  
A. Govender ◽  
E. Rohwer
Keyword(s):  
Gas Chromatography ◽  
Two Dimensional
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