Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 13 of 13 for “"solid phase microextraction-gas chromatography"”.
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C6 and C9 volatile compounds in 223 cucumbers (cucumis sativus L.) In Genome-Wide Association Studies (GWAS)
… analysis of volatiles was performed using solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). Hexenal (1.27–15.28 ppm) was the predominant volatile, followed by (E)-2-hexenal (0.21–7.83 ppm), (E)-2-nonenal (0.94-3.95 ppm), and (E,Z)-2,6-nonadienal (1.30-3.05 ppm). …
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The Sensory and Analytical Analyses of Nonfat Milk Formulations: Stability to Light Oxidation and Pasteurization
… determine changes in potential flavor compounds. Solid phase microextraction-gas chromatography/flame ionization detection was used to analyze the concentrations of the volatile compounds (2-butanone, 2-pentanone, acetaldehyde, diacetyl, hexanal, methyl sulfide) found in the two components. …
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Characterization of Fava Bean Hydrolysates for Future Use in Protein Enriched Beverages
… aroma-active compounds were characterized using solid-phase microextraction gas chromatography–mass spectrometry, and olfactometry (SPME-GCMS, SPME-GCO) was used to identify key volatile compounds, including aldehydes (hexanal, nonanal), alcohols (1-octen-3-ol), and furans (2-pentylfuran). …
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The influence of yeasts on the aroma of Stilton cheese
… aroma profiles of models were analysed via Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (SPME GC-MS) and Principal Component Analysis (PCA). Sensory studies (Flash Profile, Napping®, Triangle, Paired Comparison and Constant Reference ranking tests) were conducted to …
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An in-depth analysis of beer flavor and its impact on consumer refreshing perception
… 0.0, and Michelob Ultra) were analyzed using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Volatile analysis indicated specific esters (ethyl acetate, ethyl butyrate, ethyl hexanoate), terpenes (D-limonene and linalool), and aldehydes (acetaldehyde, isovaleric …
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Profiling and putative aroma biomarker identification for flavor in potatoes using a trained sensory panel and HS-SPME GC-MS
… volatile metabolomics with headspace solid-phase microextraction gas chromatography coupled to mass spectrometry (HS-SPME GC-MS) facilitated identification of 42 unique metabolites with significant variation across samples (ANOVA, α=0.05, n=5 technical replicates x 14-15 clones x 2 …
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An in-depth analysis of beer flavor and its impact on consumer refreshing perception
… 0.0, and Michelob Ultra) were analyzed using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Volatile analysis indicated specific esters (ethyl acetate, ethyl butyrate, ethyl hexanoate), terpenes (D-limonene and linalool), and aldehydes (acetaldehyde, isovaleric …
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Instrumental Methods for Determining Quality of Blue Crab (Callinectes sapidus) Meat
… 320™ Electronic Nose, Draeger-Tubes®, and solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). These techniques were compared to the more established techniques for determining quality of blue crab meat of sensory and microbiological analysis. Three different …
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Flavor and Quality Characteristics of Two Primocane-bearing Blackberry Cultivars as Impacted by Foliar and Shade Application
… blackberries were identified by use of headspace-solid-phase microextraction-gas chromatography-mass spectrometry-olfaction (HS-SPME-GC-MS-O). Shade cloth significantly reduced the white drupelet disorder (WDD) in Prime-Ark® Freedom but it also reduced the total soluble solid content (°Bx) and …
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Emergence and fate of iodinated organic compounds and disinfection by-products during biological treatment of oil and gas produced water
Oil and gas (O&G) development in arid regions throughout the United States has increased water demands for development of industrial, agricultural, and residential sectors. Treating and recycling wastewater generated during O&G production for potential surface discharge and beneficial reuse can …
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Impact of roasting on the physicochemical characteristics of cacao beans and dark chocolate flavor profile
… assisted flavor evaporation (DSE-SAFE), gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry-olfactometry (GC-MS-O), and stable isotope dilution analysis (SIDA) coupled with headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). …
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Use of Extraction Technologies in Food Safety Studies
… Accelerated solvent extraction (ASE) and solid phase extraction (SPME), which are considered “green” sample preparation techniques, are among the most studied sample preparation techniques. They have advantages over traditional extraction methods, such as shortened extraction time, reduced …
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Evaluation of Initial Flavor Fade in Fresh Roasted Peanuts using Gas Chromatography-Flame Ionization Detection, Gas Chromatography-Olfactometry, Sensory Analysis, and Chemosensory Techniques
… flavor notes were explored through sensory work, Gas Chromatography-Olfactometry, and chemical analysis. The fresh roasted volatiles produced from roasted peanuts and the aldehydes resulting from oxidation were also evaluated using GC-FID to quantify and identify the pyrazines and hexanal over a …