Different extraction methods for phenolic and volatile compounds recovery from Elsholtzia ciliata fresh and dried herbal materials

2018 ◽  
Vol 120 ◽  
pp. 286-294 ◽  
Author(s):  
Lauryna Pudziuvelyte ◽  
Valdas Jakštas ◽  
Liudas Ivanauskas ◽  
Alė Laukevičienė ◽  
Carl Friedrich David Ibe ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Extraction Methods ◽  
Elsholtzia Ciliata ◽  
Phenolic And Volatile Compounds

Brown rice proteins as delivery system of phenolic and volatile compounds of raspberry juice

2021 ◽  
Author(s):  
Vanja Kelemen ◽  
Anita Pichler ◽  
Ivana Ivić ◽  
Ivana Buljeta ◽  
Josip Šimunović ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Delivery System ◽  
Brown Rice ◽  
Phenolic And Volatile Compounds

scholarly journals Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1347
Author(s):  
Ja-Myung Yu ◽  
Mingi Chu ◽  
Hyunbeen Park ◽  
Jooyeon Park ◽  
Kwang-Geun Lee
Keyword(s):  
Volatile Compounds ◽  
Extraction Methods ◽  
Measured Signal ◽  
Roasted Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Espresso Coffee ◽  
Roasting Temperature ◽  
Roasted Coffee Beans ◽  
Significant Factors

Volatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans (Coffea arabica) were roasted at 235 °C for 13 min, 240 °C for 15 min, and 245 °C for 17 min. Roasted coffee beans were ground into particles of three different sizes (710, 500, and 355 μm) and brewed by an espresso coffee machine and the cold brew method. Three types of water (filtered, tap, and bottled) were used for coffee extraction. SPME-GC-MS results indicated that increasing the roasting temperature and time increased the levels of 2,2′-methylene-bis-furan, guaiacol, and 4-ethylguaiacol (p < 0.05) and decreased the levels of furfural (p < 0.05). Grind size was inversely proportional to the measured signal of volatiles by GC-MS (p < 0.05). The measured GC/MS intensities of 2-methylpyrazine, 2,5-dimethylpyrazine, and 2-methoxy-4-vinylphenol were significantly higher in coffee brewed with filtered water (p < 0.05) than tap and bottled water. 2-Methylpyrazine, 1-methylpyrrole, and 2-acetylfuran were the most abundant components in the cold brew. Overall, roasting conditions and extraction methods were determined to be significant factors for volatile compounds in coffee. This is the first study showing the analysis of volatile compounds in coffee according to various types of water and extraction methods, such as espresso and cold brew coffee.

scholarly journals Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage

2018 ◽  
Vol 99 (1) ◽  
pp. 315-324 ◽  
Author(s):  
Ana Martínez‐Gil ◽  
Estrella Cadahía ◽  
Brígida Fernández de Simón ◽  
Gastón Gutiérrez‐Gamboa ◽  
Ignacio Nevares ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Phenolic And Volatile Compounds ◽  
Quercus Humboldtii

Comparison of Different Extraction Methods in the Analysis of Volatile Compounds in Pomegranate Juice

2016 ◽  
Vol 9 (8) ◽  
pp. 2364-2373 ◽  
Author(s):  
Zhiying Yi ◽  
Tao Feng ◽  
Haining Zhuang ◽  
Ran Ye ◽  
Mingming Li ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Extraction Methods ◽  
Pomegranate Juice

Comparison of Different Extraction Methods Applied to Volatile Compounds in Wine Samples Previous to the Determination by Gas Chromatography

2004 ◽  
Vol 37 (14) ◽  
pp. 3063-3084 ◽  
Author(s):  
S. Cabredo‐Pinillos ◽  
T. Cedrón‐Fernández ◽  
C. Sáenz‐Barrio
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Extraction Methods

Evaluation of the effects of different extraction methods for main volatile compounds from Bambusa textilis leaves

2005 ◽  
Vol 4 (3) ◽  
pp. 243-250
Author(s):  
Galhiane ◽  
Dos Reis Pereira ◽  
Rissato ◽  
Da Silva ◽  
De Almeida
Keyword(s):  
Volatile Compounds ◽  
Extraction Methods

Comparison of extraction methods for volatile compounds of Muscat grape juice

Talanta ◽  
2009 ◽  
Vol 79 (3) ◽  
pp. 871-876 ◽  
Author(s):  
E. Sánchez-Palomo ◽  
M.E. Alañón ◽  
M.C. Díaz-Maroto ◽  
M.A. González-Viñas ◽  
M.S. Pérez-Coello
Keyword(s):  
Volatile Compounds ◽  
Grape Juice ◽  
Extraction Methods
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