About: Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The meat industry is interested in rapid control of the sensory quality of meat products. Selected ion flow tube mass spectrometry (SIFT-MS) has been applied to the rapid, real-time quantification of 31 volatile aroma compounds present in the headspace (HS) of dry fermented sausages. Three batches of fermented sausages with different fat contents (10, 20, and 30%) were monitored throughout the processing time. SIFT-MS revealed significant changes in the concentration of all the aroma compounds during the processing time. Moreover, among the various batches of the sausages, significant differences were revealed in their HS concentration of butanal, 2-pentenal, hexanal, 2-butanone, 2,3-butanedione, ethanol, ethyl formate, hexanoic acid, and dimethyl disulfide. In addition, highly volatile compounds were detected and quantified using our real-time SIFT-MS technique that are apparently not generally seen by trace gas extraction and GC techniques. The meat industry is interested in rapid control of the sensory quality of meat products. Selected ion flow tube mass spectrometry (SIFT-MS) has been applied to the rapid, real-time quantification of 31 volatile aroma compounds present in the headspace (HS) of dry fermented sausages. Three batches of fermented sausages with different fat contents (10, 20, and 30%) were monitored throughout the processing time. SIFT-MS revealed significant changes in the concentration of all the aroma compounds during the processing time. Moreover, among the various batches of the sausages, significant differences were revealed in their HS concentration of butanal, 2-pentenal, hexanal, 2-butanone, 2,3-butanedione, ethanol, ethyl formate, hexanoic acid, and dimethyl disulfide. In addition, highly volatile compounds were detected and quantified using our real-time SIFT-MS technique that are apparently not generally seen by trace gas extraction and GC techniques. (en)
Title	Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages (en)
skos:prefLabel	Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages (en)
skos:notation	RIV/61388955:_____/10:00355632!RIV11-GA0-61388955
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(GA203/09/0256), Z(AV0Z40400503)
http://linked.open...iv/cisloPeriodika	13
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Dryahina, Kseniya Španěl, Patrik
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Ústav fyzikální chemie J. Heyrovského AV ČR, v.v.i.
http://linked.open...dnocenehoVysledku	286769
http://linked.open...ai/riv/idVysledku	RIV/61388955:_____/10:00355632
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	mass spectrometry; aroma compounds; dry fermented sausages (en)
http://linked.open.../riv/klicoveSlovo	dry fermented sausages aroma compounds mass spectrometry
http://linked.open...odStatuVydavatele	US - Spojené státy americké
http://linked.open...ontrolniKodProRIV	[CFCF21EB253A]
http://linked.open...i/riv/nazevZdroje	Analytical Chemistry
http://linked.open...in/vavai/riv/obor	CF
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...vavai/riv/projekt	Selected ion flow tube mass spectrometry studies of volatile compounds emited by bacterial cultures
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	82
http://linked.open...iv/tvurceVysledku	Dryahina, Kseniya Smith, D. Španěl, Patrik Flores, M. Navarro, J. L. Olivares, A.
http://linked.open...ain/vavai/riv/wos	000279253300056
http://linked.open...n/vavai/riv/zamer	Struktura, reaktivita a dynamika molekulárních a biomolekulárních systémů: teorie, experiment, aplikace
issn	0003-2700
number of pages	11 (xsd:int)
is http://linked.open...avai/riv/vysledek of	Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages Selected Ion Flow Tube-Mass Spectrometry for Absolute Quantification of Aroma Compounds in the Headspace of Dry Fermented Sausages

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 85 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software