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Avaliação das condições de extração de voláteis de pimenta tabasco por HS-SPME. Author(s): MESQUITA, W. S.; LUZ, A. B.; DA SILVA, L. C.; PEREIRA, R. de C. A.; GARRUTI, D. dos S. Repository: BDPA Publication year: 2016
Differentiation between arabica and robusta brazilian coffees using HS-SPME and SDE gas chromatography-mass spectrometry and principal component analysis. Author(s): ARRUDA, N. P.; PEREIRA, E. J.; HOVELL, A. M. C.; AMORIM, A. C. L.; COURY, S. M.; BIZZO, H. R.; REZENDE, C. M. Repository: BDPA Publication year: 2008
The use of headspace solid-phase microextraction (HS-SPME) to assess the quality and stability of fruit products: an example using red mombin pulp (Spondias purpurea L.). Author(s): TODISCO, K. M.; CASTRO-ALVES, V. C.; GARRUTI, D. dos S.; COSTA, J. M. C. da; CLEMENTE, E. Repository: BDPA Publication year: 2014
Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection. Author(s): WELKE, J. E.; MANFROI, V.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A. Wine aroma is an important characteristic and may be related to certain specific parameters, such as raw material and production process. The complexity of Merlot wine aroma was considered suitable fo... ... Repository: BDPA Publication year: 2012
Perfil dos componentes voláteis produzidos pelo fungo fitopatógeno Albonectria rigidiuscula em diferentes condições de cultivo. Author(s): OLIVEIRA, F. C.; BARBOSA, F. G.; OLIVEIRA, M. C. F.; GONÇALVES, F. J. T.; FREIRE, F. das C. O. Repository: BDPA Publication year: 2017
Efeito da acidez na formação de compostos voláteis a partir de compostos glicosilados de caju. Author(s): ZEPKA, L. Q.; SILVA, M. A. A. P. da; GARRUTI, D. dos S.; MERCADANTE, A. Z. Repository: BDPA Publication year: 2009
Sensory, olfactometry and comprehensive two-dimension algas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma. Author(s): NICOLLI, K. P.; BIASOTO, A. C. T.; SOUZA-SILVA, E. A.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J. E.; ZINI, C. A. For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC×GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O.GC×GC/TOFMS analys... ... Repository: BDPA Publication year: 2018
Comparison of different extraction methods to isolate aroma volatiles from cashew apple juice. Author(s): BIASOTO, A. C. T.; SAMPAIO, K. L.; SILVA, M. A. A. P. da Thus the objective of the present research was to compare the efficiency of LLE, HS-SPME and DHS on the profile of the odour volatiles isolated from fresh cashew-apple juice. Repository: BDPA Publication year: 2011
Relevant compounds of brazilian chardonnay wines and sparkling wines unveiled using comprehensive twodimensional gas chromatography. Author(s): WELKE, J. E.; NICOLLI, K. P.; PULGATI, F.; ZANUS, M. C.; ZINI, C. A. This work employed HS-SPME, comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detector (GC × GC/TOFMS),statistical tools, andodor activity values (OAV) for the an... ... Repository: BDPA Publication year: 2014
Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. Author(s): WELKE, J. E.; BARBARÁ, J. A.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A. The aim of this study was to use the HS-SPME-GC × GC/TOFMS to quantify volatile compounds of wines produced with Chardonnay grapes in Serra Gaúcha region, Brazil and determine their possible contribut... ... Repository: BDPA Publication year: 2014

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