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Comparison of Headspace, Hydrodistillation and Pressurized Liquid Extraction of Terpenes and Terpenoids from Food Matrices—Qualitative and Quantitative Analysis
AbstractThree sample preparation methods (hydrodistillation, pressurized liquid extraction and static headspace) used for the extraction of...
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Thermochemical Properties of Selected Terpenes
This work is a continuation of our project of physico-chemical characterization of terpenic compounds participating as a source of secondary organic...
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Comparison of volatile compounds in Chrysanthemum nankingense during storage based on HS-SPME-GC-MS and E-nose
Headspace solid phase extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and E-nose were performed to investigate volatile compounds and...
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Deep eutectic solvent–based headspace single-drop microextraction for the quantification of terpenes in spices
Deep eutectic solvents (DESs) were investigated as extracting solvent for headspace single-drop microextraction (HS-SDME). The extraction efficiency...
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Mexican Coccoloba uvifera L. Leaf and Fruit Extracts: Identification of Pentacyclic Triterpenes and Volatile Profile by GC-MS
Mexican Coccoloba uvifera fruit contains polyphenols, flavonoids, and anthocyanins, while in the leaves, lupeol, α - and β -amyrin have been previously...
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Nitroxide-mediated polymerization of styrene and limonene in the framework of synthesis of potentially functional polymers using naturally occurring terpenes
In the framework of synthesis of potentially functional macromolecules based on commodity polymers with naturally occurring compounds, the...
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Correction to: The Terpenes Limonene, Pinene(s), and Related Compounds: Advances in Their Utilization for Sustainable Polymers and Materials
The original version of the chapter was inadvertently published with an incorrect citation of reference and a missed cross-reference of figure as...
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Plant-Based Bioactive Components: Phytochemicals: A Review
Therapeutic potential of medicinal plants goes back thousands of years, and they will continue to be significant in the discovery of novel drug lead...
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The Balm of the Trees - Terpenes
Chapter Timetable
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Volatile compositions and sensorial properties of strawberry fruit wines fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae in sequential and simultaneous inoculations
The effects of co-fermentation with Torulaspora delbrueckii on the composition of volatile compounds and sensory characteristics of strawberry fruit...
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Fermentation performance of Saccharomyces cerevisiae yeast strain with high alcoholigenous power
The aim of this study was to investigate the fermentation performance of a Saccharomyces cerevisiae ( Meyen ex E.C. Hansen ) yeast strain with high...
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Optimization by experimental design of headspace sorptive extraction and solid-phase microextraction for the determination of terpenes in spices
Headspace sorptive extraction (HSSE) was compared with solid-phase microextraction (SPME), a reference method for the extraction of volatiles. HSSE...
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Engineering Saccharomyces cerevisiae for synthesis of β-myrcene and (E)-β-ocimene
Monoterpenes are among the important natural plant terpenes. Monoterpenes usually have the characteristics of volatility and strong aroma. β - Myrcene...
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Long-term storage of pink pepper essential oil microencapsulated by chickpea protein/pectin complexes: volatile release, antioxidant and antimicrobial activities
Pink pepper essential oil was microencapsulated with chickpea protein (CP) and chickpea protein/pectin (CP-HMP) by spray drying. The reconstitution...
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A review on bio-based polymer polylactic acid potential on sustainable food packaging
Poly(lactic acid) (PLA) stands as a compelling alternative to conventional plastic-based packaging, signifying a notable shift toward sustainable...
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Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content
Previous studies have shown a correlation between chocolate sensory profile and certain (bio)chemical components. The aim of this study was to...
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Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine
Non- Saccharomyces yeasts co-cultivation is one of the techniques to improve complexity of wine aroma profile. However, this strategy is rarely...
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Oven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds (Cannabis sativa L.)
Physicochemical properties and flavor characteristics of hemp seeds (HS) were analyzed by roasting temperature (140 °C, 160 °C, 180 °C) and time...
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Densities, Vapor Pressures, and Surface Tensions of Selected Terpenes
The knowledge of physico-chemical properties of terpenes and terpenoids are necessary for understanding of formation of cloud condensation nuclei. In...
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Industry-Scale Microfluidizer: a Novel Technology to Improve Physiochemical Qualities and Volatile Flavor of Whole Mango Juice
Industry-scale microfluidizer system (ISMS) is a novel equipment for producing filtered-free whole beverages. This study investigated the color,...
