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Registro Completo |
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Biblioteca(s): |
Embrapa Agrobiologia. |
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Data corrente: |
27/06/1995 |
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Data da última atualização: |
27/06/1995 |
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Autoria: |
ADAMS, C. A.; RINNE, R. W. |
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Título: |
Seed maturation in soybeans (Glycine max L. Merr.) is independent of seed mass and of the parent plant, yet is necessary for production of viable seeds. |
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Ano de publicação: |
1981 |
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Fonte/Imprenta: |
J. Exp. Bot., v.32, n.128, p.615-620, 1981. |
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Idioma: |
Inglês |
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Thesagro: |
Soja. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00451naa a2200133 a 4500
001 1603476
005 1995-06-27
008 1981 bl --- 0-- u #d
100 1 $aADAMS, C. A.
245 $aSeed maturation in soybeans (Glycine max L. Merr.) is independent of seed mass and of the parent plant, yet is necessary for production of viable seeds.
260 $c1981
650 $aSoja
700 1 $aRINNE, R. W.
773 $tJ. Exp. Bot.$gv.32, n.128, p.615-620, 1981.
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Registro original: |
Embrapa Agrobiologia (CNPAB) |
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Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
02/06/2020 |
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Data da última atualização: |
02/06/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
FRANCISCO, V. C.; ALMEIDA, L. C.; BOGUSZ JUNIOR, S.; OIANO NETO, J.; NASSU, R. T. |
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Afiliação: |
Vanessa Cristina Francisco, UNESP; Larissa C. Almeida, USP; Stanislau Bogusz Junior, USP; JOAO OIANO NETO, CPPSE; RENATA TIEKO NASSU, CPPSE. |
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Título: |
Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Química Nova, v. 43, n. 4, p. 435-441, 2020. |
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DOI: |
http://dx.doi.org/10.21577/0100-4042.20170505 |
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Idioma: |
Inglês |
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Conteúdo: |
Aroma is one of the most important sensory attributes for acceptance by beef consumers. The first step in analysing the volatile compounds associated with this attribute is their extraction from the food matrix, solid-phase microextraction has been widely used for volatile compound determination in meat. This study aimed to test six different solid-phase microextraction (SPME) fibre coating materials for their volatile compounds extraction efficiency for roasted beef and to optimize the extraction conditions using response surface methodology. Gas chromatography coupled with a flame ionization detector (GC-FID) and mass spectrometry (GC-MS) were used. The choice of SPME fibre coating was based in the total area obtained by GC-FID analysis for the six fibre coatings. The optimum time and temperature for SPME extraction was 60 °C/65 minutes. The mixed-phase fibre coatings showed the best results for extracting volatile compounds in roasted beef as higher number of compounds were identified. The carboxen/polydimethylsiloxane (CAR/PDMS) fibre extracted the largest number of compounds under the optimum extraction condition. Aldehydes were the predominant class of compounds found in roasted beef, followed by alcohols and hydrocarbons. |
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Thesagro: |
Aroma. |
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Thesaurus NAL: |
Gas chromatography-mass spectrometry; Meat. |
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Categoria do assunto: |
W Química e Física |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/213571/1/OptimizationExtractionConditions.pdf
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Marc: |
LEADER 01939naa a2200217 a 4500
001 2122881
005 2020-06-02
008 2020 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.21577/0100-4042.20170505$2DOI
100 1 $aFRANCISCO, V. C.
245 $aOptimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction.$h[electronic resource]
260 $c2020
520 $aAroma is one of the most important sensory attributes for acceptance by beef consumers. The first step in analysing the volatile compounds associated with this attribute is their extraction from the food matrix, solid-phase microextraction has been widely used for volatile compound determination in meat. This study aimed to test six different solid-phase microextraction (SPME) fibre coating materials for their volatile compounds extraction efficiency for roasted beef and to optimize the extraction conditions using response surface methodology. Gas chromatography coupled with a flame ionization detector (GC-FID) and mass spectrometry (GC-MS) were used. The choice of SPME fibre coating was based in the total area obtained by GC-FID analysis for the six fibre coatings. The optimum time and temperature for SPME extraction was 60 °C/65 minutes. The mixed-phase fibre coatings showed the best results for extracting volatile compounds in roasted beef as higher number of compounds were identified. The carboxen/polydimethylsiloxane (CAR/PDMS) fibre extracted the largest number of compounds under the optimum extraction condition. Aldehydes were the predominant class of compounds found in roasted beef, followed by alcohols and hydrocarbons.
650 $aGas chromatography-mass spectrometry
650 $aMeat
650 $aAroma
700 1 $aALMEIDA, L. C.
700 1 $aBOGUSZ JUNIOR, S.
700 1 $aOIANO NETO, J.
700 1 $aNASSU, R. T.
773 $tQuímica Nova$gv. 43, n. 4, p. 435-441, 2020.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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