Volatile and semi-volatile organic compounds in smoke exposure of firefighters during prescribed burning in the Mediterranean region

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Effect of cold storage and ozone treatment on physicochemical parameters, soluble sugars and organic acids in Actinidia deliciosa

International audienceThe production of kiwi fruits is a dynamic agricultural activity in Corsica (France). The fruits are either consumed directly or used to produce kiwi wine. They are often stored for 4-6 months in industrial freezer chambers at 0 C or industrial ozone chambers. The aim of this study was to measure physical, chemical and fungicidal parameters, soluble sugars and non-volatile organic acids during storage in each of these types of chamber. Various standard and instrumental methods (physicochemical techniques, HPLC) in conjunction with statistical analysis were used. During storage, the kiwi mass, firmness and acidity decreased, whereas reducing sugar, Brix and pH increased. There were statistical differences between the two chambers regarding reducing sugar and acidity. The ozone gas treatment had a fungicidal effect on Botrytis cinerea. The major soluble sugar present in the kiwi fruit was fructose, followed by glucose and sucrose. The concentrations of these sugars increased during storage in both air at 0 C and ozoneenriched air. Organic acids are one of the important factors influencing fruit flavour. Citric and quinic acids predominated over malic, tartaric and ascorbic acids. During storage in the ozone chamber, concentrations of non-volatile organic acids decreased sharply after 25 weeks. Storage at 0 C enabled better retention of organic acids

Comparison of the Combustion of Pine Species with Two Sizes of Calorimeter: 10 g vs. 100 g

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Influence de l’échelle sur la dynamique de combustion de végétaux

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Characterisation of plant matter smoke production by spectroscopic and chromatographic analysis: study of the scale effect

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Analysis and origins of volatile organic compounds smoke from ligno-cellulosic fuels

This paper investigates relationships between the emission of volatile organic compounds (VOCs) and semi-volatile organic compounds (SVOCs) from five representative Mediterranean plant species and bio-polymers extracted from the leaves. The experimental results showed that there are differences in bio-polymer composition according to the species. Erica arborea is the fuel that contains most of holocellulose (cellulose and hemicellulose) and Pinus laricio is the fuels containing most of lignin. The plant samples were burned using an epiradiator. Automated Thermal Desorption–Gas Chromatography–Flame Ionization Detector (ATD–GC–FID) and Automated Thermal Desorption-Gas Chromatography/Mass Spectrometry (ATD–GC/MS) analysis identified 71 compounds, the compounds emitted from ligno-cellulosic fuel are VOCs and SVOCs. These emissions represented from 1164.5 ± 163.4 to 1437.9 ± 244.0 μg g−1dw of combustible fuel. There are not significant differences in the total emissions according to the species, but differences in the proportions of lignin, cellulose, hemicellulose and extractives led to quantitative variations in the class compounds present in the smoke. Partial Redundancy Analysis (RDA) highlighted presence of strong relationships between the emissions of some subfamilies of compounds and the proportions of the various bio-polymers

Variability of Polyphenol Compounds in Myrtus Communis L. (Myrtaceae) Berries from Corsica

Polyphenol compounds were extracted from Myrtus communis L. berries (Myrtaceae) by maceration in 70% ethanol and analysed by HPLC-DAD and electrospray mass spectrometry. The Myrtus berries were collected at maturity from seven localities on the island of Corsica (France) and the sampling was carried out during three years. The polyphenol composition of Corsican Myrtus berries was characterized by two phenolic acids, four flavanols, three flavonols and five flavonol glycosides. The major compounds were myricetin-3-O-arabinoside and myricetin-3-O-galactoside. Principal components analysis (PCA) is applied to study the chemical composition and variability of myrtle berries alcoholic extracts from the seven localities. Canonical analysis and PCA data distinguishes two groups of myrtle berries characterized by different concentrations of polyphenols according to soil and years of harvest. The variations in the polyphenol concentration were due to biotic and abiotic factors

Volatile composition of hybrids Citrus juices by headspace solid-phase micro extraction/gas chromatography/mass spectrometry

International audienceThe volatile compounds of Citrus juices have been extracted by headspace solid-phase microextraction (HS-SPME) and analysed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). This work deals with the analysis of 65 cross pollinated hybrid fruits and their parents: mandarin (Citrus reticulata Blanco var. Willow Leaf) and clementine (Citrus reticulata × Citrus sinensis var. Commune). Among the 44 components identified which accounted for 90.2 to 99.8% of the volatile fraction, limonene (56.8–93.3%) and γ-terpinene (0.1–36.4%) were the major components in all samples. The clementine juice was characterised by the pre-eminence of limonene (90.0%) and a minor amount of γ-terpinene (1.2%) while the mandarin juice exhibited high amount of limonene (66.3%) and γ-terpinene (21.1%). All hybrid juices showed qualitatively similar composition but differing in the quantitative profile of the couple limonene/γ-terpinene. The principal component analysis (PCA) and the discriminant analysis indicated that hybrids samples were symmetrically distributed around the both parents. If some studies were found in the literature about mandarin juice, to our knowledge, this work is the first study on the volatile compounds of clementine juice and a large amount of hybrids