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A review of volatile analytical methods for determining the botanical origin of honey
Aroma is an important quality factor in foods. The aroma of bee honey depends on volatile fraction composition, which is influenced by nectar composition and floral origin. Honey of unifloral originExpand
Volatile components from mango (Mangifera indica L.) cultivars.
The volatile components of 20 mango cultivars were investigated by means of simultaneous distillation-extraction, GC, and GC-MS, and 180 compounds were identified, of which 180 were found for the first time in mango fruit. Expand
Volatile Components from Mango (Mangifera indica L.) Cultivars
The volatile components of 20 mango cultivars were investigated by means of simultaneous distillation-extraction, GC, and GC-MS. Three hundred and seventy-two compounds were identified, of which 180Expand
Aroma volatile constituents of Colombian varieties of mango (Mangifera indica L.)
The volatile components of nine Colombian mango varieties were investigated by means of simultaneous distillation–extraction, GC and GC–MS. One hundred and forty-five compounds were identified, ofExpand
Contribution of volatile compounds to mango (Mangifera indica L.) aroma
Consideration of the odour detection thresholds of mango volatile compounds and their concentrations in the fruit (odour activity values) in 20 cultivars indicated that the compounds potentially mostExpand
Characterization of volatiles in strawberry guava (Psidium cattleianum Sabine) fruit.
Two hundred and four compounds were identified in the aroma concentrate, of which ethanol, alpha-pinene, (Z)-3-hexenol, (E)-beta-caryophyllene, and hexadecanoic acid were found to be the major constituents. Expand
Influence of Spray-Dryer Air Temperatures on Encapsulated Mandarin Oil
The influence of inlet and exit air temperatures (160–200 and 80–100°C, respectively) on the spray drying of mandarin oil was evaluated by using a three-level factor design. For optimization, dryerExpand
Leaf Oil of Psidium guajava L. from Cuba
Abstract The chemical composition of the leaf oil of Psidium guajava L. was studied by GC/MS. Fifty-seven components were identified, of which β-caryophyllene (21.6%), (E)-nerolidol (19.2%) andExpand
Characterization of total capsaicinoids, colour and volatile compounds of Habanero chilli pepper (Capsicum chinense Jack.) cultivars grown in Yucatan
It can be concluded that orange and brown cultivars are better in terms of their flavour-relevant chemical composition than red cultivars. Expand
Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma
Simultaneous Distillation-Extraction (SDE) and headspace-solid phase microextraction (HS-SPME) combined with GC-FID and GC-MS were used to analyze volatile compounds from plum (Prunus domestica L.Expand