scholarly journals Comparative Analysis of Volatile Compounds from Japanese Pepper(Zanthoxylum piperitum DC, Japanese pepper) by Dynamic Head Space Gas Analysis.

2002 ◽  
Vol 49 (5) ◽  
pp. 320-326 ◽  
Author(s):  
Yoko Sekiwa-Iijima ◽  
Chiharu Moroi ◽  
Osamu Hagiwara ◽  
Kikue Kubota
Keyword(s):  
Comparative Analysis ◽  
Volatile Compounds ◽  
Gas Analysis ◽  
Head Space ◽  
Dynamic Head ◽  
Zanthoxylum Piperitum

Volatile Analysis of Maca (Lepidium meyenii Walp.) by TCT-GC/MS

2013 ◽  
Vol 634-638 ◽  
pp. 1562-1565 ◽  
Author(s):  
Hua Zheng ◽  
Hong Zhang ◽  
Long Feng Xu ◽  
Wen Wen Zhang ◽  
Jin Gan
Keyword(s):  
Essential Oil ◽  
Volatile Compounds ◽  
Leaf Volatiles ◽  
Volatile Analysis ◽  
Lepidium Meyenii ◽  
Head Space ◽  
Dynamic Head ◽  
Root Volatiles

Volatiles of maca in vitro could be captured by way of dynamic head-space adsorption. Both maca root and leaf volatile compounds were different from essential oil or other extracts. In the root volatiles, isothiocyanates were in the highest content (27.26%), especially 4-ethylphenyl isothiocyanate over 20%. Together with chloro-compounds (near 20%) and tetrahydro-3-methylfuran (14%), the three types of chemicals were probably important factors of maca’s special odor like other vegetables of Brassicaceae. And in the leaf volatiles, the highest contents (about 30%) were found in acid and anhydride. Compared to maca essential oil, ester (<5%) and terpene (<1%) in the volatiles both from root and leaf were not the same compounds.

scholarly journals Headspace Gas Analysis of Volatile Compounds of Light and Deep Roasted Sesame Seed Oil.

1998 ◽  
Vol 4 (1) ◽  
pp. 14-17 ◽  
Author(s):  
Mitsuya SHIMODA ◽  
Yuji NAKADA ◽  
Masatosi NAKASHIMA ◽  
Yutaka OSAJIMA
Keyword(s):  
Volatile Compounds ◽  
Seed Oil ◽  
Sesame Seed ◽  
Gas Analysis ◽  
Headspace Gas ◽  
Sesame Seed Oil

Comparative Analysis of the Aroma Compounds of Muscat Hamburg Dry White Wines from Different Wine Regions in China

2012 ◽  
Vol 554-556 ◽  
pp. 1581-1584 ◽  
Author(s):  
Yan Cui ◽  
Wei Wang ◽  
Fu Qing Zhang ◽  
Wen Lv
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Comparative Analysis ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Raw Materials ◽  
Gas Chromatography Mass Spectrometry ◽  
Higher Alcohols ◽  
White Wines

The aroma compoumds of Muscat Hamburg dry white wines from three different wine regions, made with the same brewing technology, were determined by head space solid phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC/MS), with grapes harvested in 2010 from Tianjin Hangu, Heibei Changli and Shandong Pingdu regions as raw materials. Total 58 volatile compounds were identified and 23 componds were quantified. The results show that the wines from Hangu regions contained relatively high levels of terpenes and esters, and lower contents of higher alcohols,which contributed to the wines rich floral and fruity aromas and sweet, musky flavors.

Major volatile compounds in head-space above olive oil analysed by selected ion flow tube mass spectrometry

2005 ◽  
Vol 19 (16) ◽  
pp. 2272-2278 ◽  
Author(s):  
Brett M. Davis ◽  
Senti T. Senthilmohan ◽  
Paul F. Wilson ◽  
Murray J. McEwan
Keyword(s):  
Mass Spectrometry ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Flow Tube ◽  
Ion Flow ◽  
Head Space ◽  
Selected Ion Flow Tube

scholarly journals Analysis of gas composition in oil-filled faulty equipment with acetylene as the key gas

Energetika ◽  
2019 ◽  
Vol 65 (1) ◽  
Author(s):  
Oleg Shutenko
Keyword(s):  
Comparative Analysis ◽  
High Voltage ◽  
Analysis Data ◽  
Gas Analysis ◽  
Identification Accuracy ◽  
Fault Identification ◽  
Gas Composition ◽  
Dissolved Gas ◽  
Dissolved Gas Analysis ◽  
Identification Technique

The article presents results of oil-dissolved gas analysis for 239 units of high-voltage equipment with faults under which acetylene is the key gas. The analysis revealed 13 types of fault with acetylene as the key gas that are differentiated by values of the dissolved gas ratios, their concentrations, and fault nomographs. For each type of fault, graphic domains are plotted that, unlike the nomographs, allow taking into account a possible coordinate drift. A graphic domain based fault identification technique is introduced. The types of fault are briefly described, examples of their identification by different investigators given. Duval Triangle based comparative analysis of the equipment diagnosis data is performed. It is revealed that diagnoses made by different methods may differ significantly both from each other and from actual diagnoses. The results presented allow increasing fault identification accuracy via dissolved gas analysis data.

scholarly journals Chemical and sensory characterization of plum spirits obtained from cultivar Cacanska Rodna and its parent cultivars

2019 ◽  
Vol 84 (12) ◽  
pp. 1381-1390 ◽  
Author(s):  
Branko Popovic ◽  
Olga Mitrovic ◽  
Aleksandar Leposavic ◽  
Svetlana Paunovic ◽  
Darko Jevremovic ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Sensory Quality ◽  
Alcoholic Fermentation ◽  
Processing Method ◽  
Hexanoic Acid ◽  
Sensory Characteristics

During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Cacanska Rodna and its parent cultivars ? Stanley and Pozegaca were carried out. The plum spirits obtained from Cacanska Rodna cultivar contain lower amounts of methanol, 1-hexanol, ethyl acetate and acetaldehyde and higher amounts of 3-methyl-1-butanol and 2-phenylethanol than the spirits from its parent cultivars. Contents of 1-propanol, 1-butanol and hexanoic acid in the spirits obtained from Cacanska Rodna cultivar were lower than the contents in the spirits from Pozegaca and higher than those in the spirits obtained from Stanley. The sensory quality of plum spirits, in addition to the cultivar, has been significantly influenced by the presence of stones in the mash during processing of plums into spirits. In processing plums with stones, the best-graded plum spirit was from Pozegaca (17.88), whereas in processing without stones, the best was Cacanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method.

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