22 research outputs found
Effect of UV-C radiation and vapor released from a water hyacinth root absorbent containing bergamot oil to control mold on storage of brown rice
Biotransformation of α-Pinene to Terpineol by Resting Cell Suspension of Absidia corulea
Study of the composition of volatile organic compounds emitted by the filamentous fungus Fusarium culmorum by gas chromatography-mass spectrometry combined with solid phase microextraction
Monoterpene bioconversion for the production of aroma compounds by fungi isolated from Brazilian fruits
Multiresidue screening of endocrine-disrupting chemicals and pharmaceuticals in aqueous samples by multi-stir bar sorptive extractionâsingle desorptionâcapillary gas chromatography/mass spectrometry
Cultural multi-level selection and biological market theory explain the coupled dynamics of labor exchange cooperation and social support
Autoregulatory Properties of (+)-Thujopsene and Influence of Environmental Conditions on Its Production by Penicillium decumbens
Quantitative Profiling of Volatile and Phenolic Substances in the Wine Vernaccia di Serrapetrona by Development of an HS-SPME-GC-FID/MS Method and HPLC-MS
A headspace solid-phase microextraction coupled to gas chromatography with mass spectrometry and flame ionization detection (HS-SPME-GC-MS/FID) method has been developed for quantifying the main volatiles of the Italian sparkling red wine Vernaccia di Serrapetrona, leading to establish that the divinylbenzene/carboxen/polydimethylsiloxanecoated
(gray) fiber, an equilibration time of 15 min, and an extraction time of 15 min at a temperature of 35 °C are the conditions representing the best compromise in terms of sensitivity and time expense, to carry out the analyses. Among the volatiles quantified, 2-phenylethanol, 3-methylbutyl acetate, and ethyl esters levels resulted to be above their odor thresholds,
thus being probably responsible for the aroma of this wine with their positive attributes. Phenolic compounds, namely gallic acid, p-coumaric acid, caffeic acid, (+)-catechin, and (+)-epicatechin, were also quantified using high-performance liquid chromatography-MS, thus obtaining an overall characterization of molecules fundamental for both the sensory and
the healthy characteristics of the wine. The total phenolic content was found to be in the range of 19.25â61.67 mg lâ1 with the most abundant compound being gallic acid (7.44â25.78 mg lâ1). Main differences in volatile and phenolic compounds between samples were discussed and analyzed by chemometric techniques as principal component analysis