4 torthaí
Gas chromatography olfactometry (GCO) was used to determine key aroma compounds of two red wine vinegars. Sensory analysis was performed to choose the best neutralization agent of acetic acid (NaOH or MgO) and to test representativeness of four extracts obtained by different methods (dichloromethane
OBJECTIVE
Hexane, a representative VOC, is used as a solvent for extraction and as an ingredient in gasoline. The degradation of hexane by bacteria is relatively slow due to its low solubility. Moreover, the biodegradation pathway of hexane under aerobic conditions remains to be investigated;
Percutaneous absorption is highly variable between chemicals but also within chemicals depending on exposure conditions and experimental set up. We tested a larger number of organic solvents with the same experimental set up, using skin from new-born piglets and static diffusion cells. Thirty-six
BACKGROUND
There is a considerable loss of volatile compounds during the thermal concentration of cashew apple juice, damaging product quality, and as yet there is little research on the subject. Thus the purpose of this research was to identify the aroma volatiles evaporated off from cashew apple