Volatile component analysis in infant formula using SPME coupled with GC×GC-TOFMS

2019 ◽  
Vol 11 (39) ◽  
pp. 5017-5022 ◽  
Author(s):  
Zhen Wang ◽  
Hong Wang ◽  
Chengjie Wang ◽  
Xu Yang
Keyword(s):  
Infant Formula ◽  
Quality Evaluation ◽  
Volatile Component ◽  
Component Analysis ◽  
Volatile Components

Analysis of infant formula volatile components for quality evaluation using SPME coupled with GC×GC-TOFMS.

HS-SPME and GC/MS volatile component analysis of yinghong no. 9 dark tea during the pile fermentation process

2021 ◽  
pp. 129654
Author(s):  
Wenji Zhang ◽  
Junxi Cao ◽  
Zhigang Li ◽  
Qiuhua Li ◽  
Xingfei Lai ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Volatile Component ◽  
Component Analysis

scholarly journals Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis

2019 ◽  
Vol 2019 ◽  
pp. 1-11
Author(s):  
Jiapei Xi ◽  
Ping Zhan ◽  
Honglei Tian ◽  
Peng Wang
Keyword(s):  
Principal Component Analysis ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Principal Component ◽  
Component Analysis ◽  
Volatile Components ◽  
Volatile Profile ◽  
Asian Countries ◽  
Volatile Organic ◽  
Chinese Prickly Ash

Peppertree prickly ash, Amomum tsao-ko, cumin, and ginger have long been used in Asian countries to modify the flavor and to partially neutralize any unpleasant odors present in roast lamb. The purpose of this study was to evaluate the change in the amount of volatile components present in roast lamb compared to meat added with peppertree prickly ash, Amomum tsao-ko, cumin, and ginger. Principal component analysis was carried out on the 27 initially selected from 88 volatile substances, and 15 substances with a projection of more than 0.25 in the load matrix were used as indicators to study the different contents in roasted mutton and lamb prepared by adding peppertree prickly ash, Amomum tsao-ko, cumin, and ginger. The types of VOCs (volatile organic compounds) detected in roast meat without adding spices were the least. Roast meat with the addition of cumin leads to the strongest content of aldehydes, followed by the addition of Amomum tsao-ko. Additionally, roast meat with the addition of Chinese prickly ash leads to the strongest content of terpenes, followed by the addition of ginger. Moreover, with the addition of spices, the content of volatiles responsible for the presence of a mutton odor (such as hexanal, heptanal, pentanal, (z)-4-decenal, benzaldehyde, p-propyl-anisole, and dimethyl ether) was not significantly decreased, and in fact some volatiles increased in amount such as pentanal, hexanal, octanal, and (z)-4-decenal. In conclusion, the effect of addition of spices on the volatile profile of roasted mutton and lamb can be attributed to the generation of flavor volatiles mainly derived from raw spices’ hot action, with few additional volatiles formed during boiling.

scholarly journals Gıdalarda Uçucu Bileşen Analizinde Katı Faz Mikroekstraksiyon Koşullarının Optimizasyonunda Yanıt Yüzey Yönteminin Kullanılması

2017 ◽  
Vol 5 (10) ◽  
pp. 1173
Author(s):  
Ceyda Dadalı ◽  
Yeşim Elmacı Elmacı
Keyword(s):  
Response Surface ◽  
Solid Phase Microextraction ◽  
Steam Distillation ◽  
Solid Phase ◽  
Fiber Type ◽  
High Vacuum ◽  
Volatile Component ◽  
Component Analysis ◽  
Sample Volume ◽  
Extraction Temperature

High vacuum steam distillation, simultaneous distillation extraction, steam distillation, purge and trap methods are used for sample preparation in volatile component analysis. Since these methods are difficult and costly to implement, these methods have left their place to the solid phase microextraction technique. Extraction conditions such as extraction temperature, extraction time, sample volume and fiber type should be optimized in order to increase the efficiency of extraction in volatile component analysis with solid phase microextraction in foods. In the optimization of extraction conditions in volatile component analysis of foods, studies have been carried out to utilize the response surface method, which reduces the number of experiments and also examines the interaction effect of the independent variables. In this review, it is aimed to give information about current studies using response surface methodology in optimization of volatile compound analysis of foods using solid phase microextraction technique.

scholarly journals Thermodynamics of formation and evaporation of lead-tin alloys

2021 ◽  
Vol 316 (1) ◽  
pp. 82-90
Author(s):  
S. A. Trebukhov ◽  
◽  
V. N. Volodin ◽  
O. V. Ulanova ◽  
A. V. Nitsenko ◽  
...  
Keyword(s):  
Phase Diagram ◽  
Vapor Phase ◽  
Volatile Component ◽  
State Diagram ◽  
Thermodynamic Activity ◽  
The State ◽  
Volatile Components ◽  
Entire Concentration Range ◽  
Tin Alloys ◽  
Physicochemical Data

Only a few works have been devoted to thermodynamic studies of the lead-tin system by methods including the volatile components evaporation process. When the binary system is separated into metals by distillation, the volatile component is removed from the alloy and the low-volatile component accumulates in the bottom products, that is, there are alloy composition changes over the entire concentration range. It is necessary to know the boundaries position of the melt and vapor coexistence fields on the state diagram, especially for solutions beneficiated with non-volatile metal to assess the quality of the vapor phase by the content of the low-volatile component. In this regard, the study has been completed with the purpose to clarify the values of the thermodynamic functions of the formation and evaporation of lead-tin melts required to calculate the boundaries of the liquid and vapor coexistence fields on the state diagram that enables us to judge the amount of a low-volatile component in the vapor phase under equilibrium conditions. The thermodynamic activity of lead was calculated, as well as the numerical integration of the Gibbs-Duhem equation using the substitution proposed by Darken is the thermodynamic activity and pressure of saturated tin vapor Based on the values of the saturated lead vapor pressure, determined by the boiling point method (isothermal version) for alloys predominantly of the lead edge of the phase diagram. The thermodynamic constants thus obtained will add to the base of physicochemical data and will be used to calculate the boundaries of the vapor-liquid equilibrium fields on the phase diagram, allowing to determine the possibility and completeness of the distillation separation of metals.

scholarly journals Devolatilization of a particle coal in a plasma reactor

2019 ◽  
Vol 17 (3) ◽  
Author(s):  
Juan Diaz Gomez ◽  
Joel Pacheco Sotelo ◽  
Ricardo Valdivia Barrientos ◽  
Marquidia Pacheco Pacheco
Keyword(s):  
Plasma Reactor ◽  
Volatile Component ◽  
Plasma Jet ◽  
Volatile Components ◽  
Specific Rate ◽  
Reactor Performance ◽  
Jet Stability ◽  
Coal Mixture ◽  
Coal Particles ◽  
Jet Plasma

In this paper, a warm plasma reactor is used to increase the discharge by the addition of 3 different nitrogen-coal carbon mixtures. An experimental study was carried out to determine the temperatures profile in a jet plasma along the chamber, according to nitrogen/coal ratio and power consumption. The coal particle was also characterized in function of its size. An important effect when the volatile components released from the coal is manifested and passing through the plasma jet, this produce the plasma jet increase. This effect has a great importance to performance improvement in plasma reactor profitable for greenhouse gas (GHG) treatment. As a consequence, the high temperature surrounding the plasma jet, augments the degradation capacity. The experimental analysis, the kinetic parameters of the combustion of nitrogen-coal mixture was taking in consideration, as well as the appearence of a considerable amount of new radicals. In addition, increasing the plasma jet has a significant impact on the overall reactor performance of coal particles that release volatile component. This allows promp increase and much enhanced plasma jet stability. The aim of the study was to evaluate and develop a model in order to know the temperature behavior in a plasma jet. Different sizes of coal particles at specific rate of 5 slm (standard liter per minute) of a nitrogrn-coal mixture have been simulated in this model. The advantages of this technique is to simulate other sizes of particle and obtaining the best condition and operating parameters of plasma reactor.

Protein Quality evaluation of Goat and Cow Milk Infant Formula in rats

2020 ◽  
Vol 0 (0) ◽  
pp. 0-0
Author(s):  
shaimaa gaber ◽  
hoda El-Zeini ◽  
M.monier El-Abd ◽  
kamal soryal
Keyword(s):  
Infant Formula ◽  
Quality Evaluation ◽  
Protein Quality ◽  
Cow Milk

Volatile profiling of fruits of 17 mango cultivars by HS-SPME-GC/MS combined with principal component analysis

2021 ◽  
Author(s):  
Kosuke Shimizu ◽  
Tetsuya Matsukawa ◽  
Risa Kanematsu ◽  
Kimihisa Itoh ◽  
Shinya Kanzaki ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Principal Component ◽  
Component Analysis ◽  
Volatile Components ◽  
Seed Parent ◽  
Aromatic Components ◽  
The Relationship ◽  
Aroma Components

Abstract Headspace solid-phase microextraction combined with GC/MS (HS-SPME-GC/MS) is one of the strongest tools for comprehensive analysis of volatile compounds and has been used to analyze aromatic components of mango and investigate its varietal characteristics. In this study, profiling of aroma compounds in 17 mango cultivars, grown in the same green house to exclude the effect of environmental factors, was conducted and the patterns were subjected to principal component analysis (PCA) to identify the relationship between the aroma components and cultivars. Fifty-nine different volatile constituents were detected from the blends of these 17 mango cultivars. The cultivars were divided into four clusters using PCA based on the volatile components determined in the study. Aiko was found to mainly contain δ-3-carene and showed a composition more similar to its pollen parent, Irwin, than to its seed parent, Chiin Hwang No. 1.

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