Changes of Volatile Compounds in the Pericarp of Chopi (Zanthoxylum piperitum DC.) During Maturation

doi:10.5352/jls.2003.13.2.206

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

Nippon Shokuhin Kagaku Kogaku Kaishi ◽

10.3136/nskkk.49.320 ◽

2002 ◽

Vol 49 (5) ◽

pp. 320-326 ◽

Cited By ~ 5

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

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Letter: False-negative reaction to patch testing with volatile compounds

Archives of Dermatology ◽

10.1001/archderm.110.1.130b ◽

1974 ◽

Vol 110 (1) ◽

pp. 130b-130 ◽

Cited By ~ 1

Author(s):

J. T. Vail

Keyword(s):

Volatile Compounds ◽

Patch Testing ◽

False Negative ◽

Negative Reaction

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Antioxidant profile and HS-SPME/GC-MS-TOF analysis of volatile compounds of Alnus acuminata Ssp. Arguta bark

Planta Medica ◽

10.1055/s-0035-1556518 ◽

2015 ◽

Vol 81 (11) ◽

Author(s):

MI Aguilar ◽

JF Rivero-Cruz ◽

G Duarte-Lisci ◽

C Alvarado-López

Keyword(s):

Volatile Compounds ◽

Antioxidant Profile ◽

Alnus Acuminata

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Anti-biofilm potential of some plant volatile compounds against Proteus mirabilis

Planta Medica ◽

10.1055/s-0036-1596215 ◽

2016 ◽

Vol 81 (S 01) ◽

pp. S1-S381

Author(s):

JAA do Nascimento Júnior ◽

BS dos Santos ◽

LCA de Araújo ◽

AVA Lima ◽

TD da Silva ◽

...

Keyword(s):

Volatile Compounds ◽

Proteus Mirabilis ◽

Plant Volatile ◽

Plant Volatile Compounds

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GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment ◽

10.29165/ajarcde.v4i1.34 ◽

2020 ◽

Vol 4 (1) ◽

pp. 22-27

Author(s):

Rini Rini ◽

Daimon Syukri ◽

Fauzan Azima

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Volatile Compounds ◽

Crucial Role ◽

Gas Chromatography Mass Spectrometry ◽

Heating Period ◽

Time Processing ◽

Cooking Process ◽

Short Heating ◽

Specific Food

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

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Changes of Composition and Amount of Volatile Compounds in Green Tea about Organic Fertilizer and Plucking Seasons

The Korean Tea Society ◽

10.29225/jkts.2020.26.3.13 ◽

2020 ◽

Vol 26 (3) ◽

pp. 13-26

Author(s):

Su Young Kang ◽

So Jin Lee ◽

Yong Hee Kwon ◽

Doo-Gyung Moon ◽

Joon-Kwan Moon ◽

...

Keyword(s):

Volatile Compounds ◽

Green Tea ◽

Organic Fertilizer

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DETERMINATION OF AROMATIC VOLATILE COMPOUNDS IN PETROCHEMICAL WASTEWATER

Environmental Engineering and Management Journal ◽

10.30638/eemj.2011.157 ◽

2011 ◽

Vol 10 (8) ◽

pp. 1081-1085 ◽

Cited By ~ 2

Author(s):

Elisabeta Chirila ◽

Simona Dobrinas ◽

Elena Paunescu ◽

Gabriela Stanciu ◽

Camelia Draghici

Keyword(s):

Volatile Compounds ◽

Petrochemical Wastewater

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Analysis and Identification of Off-Odor Compounds in Electronic Systems

ISTFA 2006: Conference Proceedings from the 32nd International Symposium for Testing and Failure Analysis ◽

10.31399/asm.cp.istfa2006p0020 ◽

2006 ◽

Author(s):

Mary Ann Nailos ◽

Dan Stein ◽

Lawrence T. Nielsen ◽

Anna Iwasinska

Keyword(s):

Volatile Compounds ◽

Electronic Systems ◽

Detection Thresholds ◽

Detection And Identification ◽

Odor Compounds ◽

Novel Method ◽

Odor Analysis ◽

Analytical System ◽

Task Perception ◽

Analytical Tools

Abstract The detection and identification of substances that give rise to aromas and off-odors is often a difficult task. Perception of odors is very subjective and odor detection thresholds vary from person to person. The identification of trace levels of compounds responsible for perceived odors is difficult using conventional analytical tools. This paper will focus on a novel method for sampling and analyzing aromatic volatile compounds using an analytical system specifically designed for odor analysis.

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