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Browsing by Subject "Volatile organic compounds"

Now showing items 1-9 of 9

A potentiometric electronic tongue for the discrimination of honey according to the botanical origin. Comparison with traditional methodologies: Physicochemical parameters and volatile profile

Escriche Roberto, Mª Isabel; Kadar, Melinda Andreea; Doménech Antich, Eva Mª; Gil Sánchez, Luís (Elsevier, 2012-04)

[EN] The effectiveness of a potentiometric electronic tongue, made of various metals and metallic compounds was evaluated for the differentiation of honey in three different states: raw, liquefied and pasteurized. Principal ...
Biochar improves agro-environmental aspects of pig slurry compostas a substrate for crops with energy and remediation uses

Sáez, J. A.; Belda Navarro, Rosa María; Bernal, Mª Pilar; Fornes Sebastiá, Fernando (Elsevier, 2016-12-30)

[EN] Composting is considered an appropriate approach for stabilising and sanitising pig slurry, incorporating its nutrients into the soil-plant system. However, pig slurry compost (PSC) can be highly saline with high ...
Development of volatile fraction of fresh cut osmotically treated mango during cold storage

Torres Oquendo, Juan Diego; Chiralt, A.; Escriche Roberto, Mª Isabel (Elsevier, 2012-02-15)

[EN] The influence of minimal processing by osmotic treatment and cold storage on the volatile profile of mango was studied by comparison with the volatile profile of fresh samples. Osmotic treatments, at atmospheric ...
Gene-Metabolite Networks of Volatile Metabolism in Airen and Tempranillo Grape Cultivars Revealed a Distinct Mechanism of Aroma Bouquet Production

Rambla Nebot, Jose Luis; Trapero-Mozos, Almudena; Diretto, Gianfranco; Rubio-Moraga, Angela; Granell Richart, Antonio; Gomez-Gomez, Lourdes; Ahrazem, Oussama (Frontiers Media, 2016-10-27)

[EN] Volatile compounds are the major determinants of aroma and flavor in both grapes and wine. In this study, we investigated the emission of volatile and non-volatile compounds during berry maturation in two grape varieties ...
Soil parameters and bioclimatic characteristics affecting essential oil composition of leaves of Pistacia lentiscus L. from València (Spain)

Llinares Palacios, Josep Vicent; Llorens Molina, Juan Antonio; Mulet, J.; Vacas, Sandra (Universia, 2021)

[EN] The variability of the soils found in an area together with the diversity of the bioclimatic parameters will affect the chemical profile of plant species, in our case Pistacia lentiscus L. The aim of this work is to ...
Solid Phase Microextraction of Volatile Emissions of Ceratitis capitata (Wiedemann) (Diptera: Tephritidae): Influence of Fly Sex, Age, and Mating Status

Alfaro Cañamás, Cristina; Vacas González, Sandra; Zarzo Castelló, Manuel; Navarro-Llopis, Vicente; Primo Millo, Jaime (American Chemical Society, 2010-12-13)

[EN] Considerable efforts have been devoted to understanding the courtship behavior and pheromone communication of medflies; however, the sex pheromone composition is still a controversial subject. The discovery of new ...
The expanded tomato fruit volatile landscape

Rambla Nebot, Jose Luis; Tikunov, Y.M; Monforte Gilabert, Antonio José; Bovy, A.G.; Granell Richart, Antonio (Oxford University Press, 2014-08)

[EN] The present review aims to synthesize our present knowledge about the mechanisms implied in the biosynthesis of volatile compounds in the ripe tomato fruit, which have a key role in tomato flavour. The difficulties ...
Using flavonoids, phenolic compounds and headspace volatile profile for botanical authentication of lemon and orange honeys

Escriche Roberto, Mª Isabel; Kadar, Melinda Andreea; Juan Borrás, María del Sol; Doménech Antich, Eva Mª (Elsevier, 2011-06)

This study evaluates the usefulness of flavonoids (naringenin, hesperetin, chrysin, galangin, kaempferol, luteolin, pinocembrin, and quercetin) and phenolic acids (caffeic acid and p-coumaric acid) together with 37 volatile ...
Volatile profile of dehydrated cherry tomato: Influence of osmotic pre-treatment and microwave power

Heredia Gutiérrez, Ana Belén; Peinado Pardo, Irene; Rosa Barbosa, Estela María; Andrés Grau, Ana María; Escriche Roberto, Mª Isabel (Elsevier, 2012-02-15)

[EN] Vegetable flavour is a quality characteristic for consumer acceptability. Sun and air are traditionally used for drying tomatoes; however, the optimal combination of techniques such as osmotic dehydration or ...