Precision abrasion mass spectrometry: Instrumental method for determination of the quantitative distribution of volatile compounds trapped in polymeric materials

1981 ◽  
Vol 52 (10) ◽  
pp. 1521-1527 ◽  
Author(s):  
M. A. Grayson ◽  
E. A. Theby ◽  
K. O. Lippold
Keyword(s):  
Mass Spectrometry ◽  
Volatile Compounds ◽  
Polymeric Materials ◽  
Instrumental Method ◽  
Quantitative Distribution

Determination of Volatile Compounds of Chinese Traditional Aromatic Sunflower Seeds (Helianthus annulus L.)

2015 ◽  
Vol 11 (1) ◽  
pp. 85-95 ◽  
Author(s):  
Mengmeng Zhu ◽  
Xu Shen ◽  
Jianglin Chen ◽  
Tingting Yang ◽  
Ruyan Hou
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Production Process ◽  
Volatile Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Snack Food ◽  
Static Headspace ◽  
Sunflower Seeds ◽  
Boiling Process

Abstract Chinese aromatic sunflower seeds (ASS) are a traditional snack food of China. During the production process, raw sunflower seeds were boiled by adding several traditional Chinese spices and then roasted to dryness, which lead to the formation of typical aroma, taste and healthful properties of ASS. In this study, volatile compounds from ASS were isolated by static headspace (HS) as well as simultaneous distillation and extraction (SDE) and determined with gas chromatography-mass spectrometry. The results show that the boiling process is necessary to obtain the typical aroma of ASS. A total of 82 compounds were identified, with phenols being the most abundant followed by spice components such as E-anethole and so on. Additionally, an SDE-GC/FID method was established to analyze the quantities of five main volatile compounds with eugenol being the most (16.06–29.30 µg/g). The levels of these five compounds could be used to adjust parameters during production and processing.

scholarly journals Study in aroma of sweet natural non Muscat wines 2nd part : quantitative analysis of volatil compounds taking part in aroma of sweet natural wines during ageing

OENO One ◽  
1998 ◽  
Vol 32 (4) ◽  
pp. 211
Author(s):  
Isabelle Cutzach ◽  
Pascal Chatonnet ◽  
R. Henry ◽  
Monique Pons ◽  
Denis Dubourdieu
Keyword(s):  
Mass Spectrometry ◽  
Amino Acids ◽  
Gas Chromatography ◽  
Quantitative Analysis ◽  
Volatile Compounds ◽  
Olfactory Perception ◽  
Maillard Reactions ◽  
Furanic Compounds ◽  
Port Wines

<p style="text-align: justify;">This study is dedicated to quantification, by gas chromatography combined with mass spectrometry, of some volatile compounds founded during ageing of sweet natural wines. Besides determination of the thresholds olfactory perception enable us knowing better the more active compound in sweet natural wines aroma.</p><p style="text-align: justify;">The results enable to know better volatile compounds which are able to produce ageing aromas characteristic of sweet natural wines. These products are always rich in sugar and grown up in a more or less oxidising environment. Logically, many of the compounds identified in this work (derived furanic compounds and many others) are Iinked with chemical like Maillard reactions between sugars and amino-acids. Others compounds as a sotolon need oxidising phenomena to increase in the environment.</p><p style="text-align: justify;">Comparatively, oldest Port wines have been analysed. The compounds measured in these Port wines also exist in French sweet natural wines of type Banyuls and Rivesaltes, keeped under oxidising environment. But the dillerences of concentrations in some compounds discriminate them from the Port wines.</p>

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