Evaluation of the volatile fraction, pungency and extractable color of different Italian Capsicum annuum cultivars designed for food industry
Sign Up to like & getrecommendations! Published in 2019 at "European Food Research and Technology"
DOI: 10.1007/s00217-019-03378-x
Abstract: The volatile fraction investigated by means of HS-SPME/GC–MS technique, the extractable color in terms of ASTA units, and the pungency measured on the Schoville scale of different experimental Capsicum annuum powders, designed for food industry,… read more here.
Keywords: capsicum annuum; extractable color; volatile fraction;
Chemical composition of Crepis foetida L. and C. rubra L. volatile constituents and evaluation of the in vitro anti-inflammatory activity of salicylaldehyde rich volatile fraction
Sign Up to like & getrecommendations! Published in 2021 at "Biochemical Systematics and Ecology"
DOI: 10.1016/j.bse.2021.104256
Abstract: Abstract The genus Crepis L. (Asteraceae) comprises more than 200 currently recognized species. Several studies have been conducted on non-volatile phytochemicals of Crepis spp., featuring mainly sesquiterpene lactones and phenolic derivatives. Nevertheless, no report has… read more here.
Keywords: chemical composition; rich volatile; salicylaldehyde rich; volatile fraction ... See more keywords
Volatile fraction analysis by HS-SPME/GC-MS and chemometric modeling for traceability of apples cultivated in the Northeast Italy
Sign Up to like & getrecommendations! Published in 2017 at "Food Control"
DOI: 10.1016/j.foodcont.2017.02.036
Abstract: Abstract The present study aimed at characterising the flavour composition of apple cultivars grown in the Northeast Italy through different cultivation methods, by combining Head Space-Solid Phase Micro Extraction/Gas Chromatography Mass Spectrometry (HS-SPME/GC-MS) analysis of… read more here.
Keywords: northeast italy; traceability; analysis; volatile fraction ... See more keywords
Effect of cultivar, pasteurization and storage on the volatile and taste compounds of strawberry puree
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112007
Abstract: Abstract An untargeted GC-MS approach was performed to study the stability of the volatile fraction and taste of five different single-cultivar strawberry purees during pasteurization (95 °C/1 min) and accelerated storage (14 d at 35 °C). The PLS-DA results… read more here.
Keywords: pasteurization; pasteurization storage; cultivar; volatile fraction ... See more keywords
Chemical screening and antibacterial activity of essential oil and volatile fraction of Dictyopteris polypodioides
Sign Up to like & getrecommendations! Published in 2020 at "Microchemical Journal"
DOI: 10.1016/j.microc.2019.104415
Abstract: Abstract The genus Dictyopteris, comprising 35 species, is known by its characteristic marine fragrances which is mainly associated to aspecific chemical composition. Dictyopteris polypodioides (D. polypodioides), known as Dictyopteris membranacea (D. membranacea), is distributed in… read more here.
Keywords: essential oil; dictyopteris polypodioides; antibacterial activity; volatile fraction ... See more keywords
HS-SPME/GC–MS volatile fraction determination and chemometrics for the discrimination of typical Italian Pecorino cheeses
Sign Up to like & getrecommendations! Published in 2021 at "Microchemical Journal"
DOI: 10.1016/j.microc.2021.106133
Abstract: Abstract The volatiles of three typical Italian Pecorino cheeses were analysed by headspace solid-phase microextraction (HS-SPME) coupled with gas-chromatography with mass spectrometry detection (GC-MS) evaluating its potentiality to discriminate Protected Designation of Origin (PDO) Pecorino… read more here.
Keywords: spme volatile; volatile fraction; pecorino cheeses; italian pecorino ... See more keywords