Headspace solid-phase microextraction gas chromatography–mass spectrometry determination of volatile compounds in different varieties of African star apple fruit (Chrysophillum albidum)
TLDR
Application of the aroma extract dilution analysis to the aroma distillates from the fruits revealed 45 odour-active compounds in the flavour dilution (FD) factor range of 4-128, and strong positive correlation between the very sweet/sweet varieties and 10 key odourants was showed.About:
This article is published in Food Chemistry.The article was published on 2013-12-01 and is currently open access. It has received 50 citations till now. The article focuses on the topics: Star apple & Aroma.read more
Citations
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A critical review of the state of the art of solid-phase microextraction of complex matrices II. Food analysis
TL;DR: A comprehensive review on solid-phase microextraction (SPME) applied to complex matrices is presented in this article, where the authors describe recent developments in SPME technology applied in the fields of food analysis.
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Applications of solid-phase microextraction in food analysis
TL;DR: In this article, the authors reviewed the application of solid phase microextraction (SPME) for the analysis of flavors/off-flavors in wine, fruits, meats, cereal products and non-volatile compounds such as pesticides, pharmaceuticals and personal care products, endogenous substances and other contaminants in food samples.
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Update on Monoterpenes as Antimicrobial Agents: A Particular Focus on p-Cymene.
Anna Marchese,Carla Renata Arciola,Ramona Barbieri,Ana Sanches Silva,Seyed Fazel Nabavi,Arold Jorel Tsetegho Sokeng,Morteza Izadi,Nematollah Jonaidi Jafari,Ipek Süntar,Maria Daglia,Seyed Mohammad Nabavi +10 more
TL;DR: This review summarizes available scientific data, as reported by the most recent studies describing the antimicrobial activity of p-cymene either alone, or as the main component of plant extracts, as well as addressing the mechanisms of action of cymenes as antimicrobial agents.
Journal ArticleDOI
Solid-phase microextraction in metabolomics
Barbara Bojko,Barbara Bojko,Nathaly Reyes-Garcés,Vincent Bessonneau,Krzysztof Goryński,Krzysztof Goryński,Fatemeh Mousavi,Érica A. Souza Silva,Janusz Pawliszyn +8 more
TL;DR: In this paper, the advantages and disadvantages of solid-phase microextraction based on up-to-date metabolomics studies performed on plants, biofluids, tissues and cell cultures are discussed.
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Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue
TL;DR: In this paper, the authors evaluated five apple varieties (Ralls, Jonagold, Orin, Indo, and Hanfu) using electronic nose and electronic tongue coupled with gas chromatography mass spectrometry (SPME/GC-MS).
References
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Book
Trees of Nigeria
TL;DR: A glossary of commonly cited publications is provided in this paper, along with a description of families represented by trees in Nigeria and a vocabulary of vernacular names index to botanical names.
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Factors affecting apple aroma/flavour volatile concentration: A Review
Jonathan Dixon,Errol W. Hewett +1 more
TL;DR: In this article, it was shown that exposure to hypoxic conditions induces accumulation of high concentrations of acetaldehyde and ethanol; after return to air ethyl esters are enhanced and non-ethyl esters decrease.
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Relationship between Sensory and Instrumental Analysis for Tomato Flavor
Elizabeth A. Baldwin,John W. Scott,M.A. Einstein,T.M.M. Malundo,B.T. Carr,Robert L. Shewfelt,K.S. Tandon +6 more
TL;DR: The major components of flavor in tomato (Lycopersicon esculentum mill.) and other fruit are thought to be sugars, acids, and flavor volatiles as discussed by the authors.
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Terpenes in the Aroma of Grapes and Wines: A Review
TL;DR: This paper reviews some aspects of terpenes and terpene derivatives in grapes and wines, such as their identification of these compounds, their use in the identification of and differentiation between cultivars, the effect of grape maturity and wine-making techniques on terPene concentrations and wine quality, as well as transformations of Terpenes in grape and wine.
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