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Volatile compounds in Prošek dessert wines produced from white and red grapes
aroma HS-SPME-GC-MS cv. Posip cv. Plavac mali
2015/7/28
Prosek dessert wines produced from dried grapes of two native Croatian varieties, one white and one red, had complex volatile compositions. Various categories of volatile compounds were identified usi...
Volatile Compounds in Fresh and Processed Shiitake Mushrooms (Lentinus edodes Sing.)
shiitake volatile compound enzymic reaction
2009/7/8
Volatile compounds of shiitake mushroom (Lentinus edodes Sing.) samples were extracted by solid phase microextraction (SPME) and then analyzed by GC and GC-MS. Fresh shiitake contained very low level ...
Effect of Sucrose on the Volatile Compounds Produced from Heated Glycine and Soybean Oil
glycine 2-pentylpyridine Maillard reaction
2009/7/7
A mixture of soybean oil and glycine was heated at different temperatures for different periods. The volatile compounds produced were extracted by solid phase microextraction (SPME) and then analyzed ...
Seasonal Change of Volatile Compounds of Citrus sudachi during Maturation
headspace gas Citrus sudachi volatiles
2009/7/7
Seasonal change of volatile components in Citrus sudachi was monitored by headspace gas-chromatographic analyses. The limonene content increased sharply from 50.87% (unripe sudachi) to 87.23% (over-ri...
Identification of Volatile Compounds which Enhance Odor Notes in Japanese Green Tea using the OASIS（Original Aroma Simultaneously Input to the Sniffing port）method
Japanese green tea Camellia sinensis cv. Yutakamidori GC/O with original aroma simultaneously input to the sniffing port
2009/6/10
We evaluated the volatile compounds of Japanese green tea using GC/O with the original aroma simultaneously input to the sniffing port (OASIS) method in order to determine the relationship between the...
A Comparison of the Volatile Compounds in Several Green Teas
Japanese green tea volatile compounds Yabukita principal component analysis
2009/6/10
Differences in the aromas of steamed green teas are due to the cultivars, the climate and the production process. We compare the volatile compounds found in steamed green tea of the same cultivar (cv....