Analysis of human male armpit sweat after fenugreek ingestion: Instrumental and sensory optimisation of the extraction method

Mebazaa, Riadh; Mahmoudi, Amine; Rega, Barbara; Cheikh, Ridha Ben; Camel, Valérie

doi:10.1016/j.foodchem.2009.11.009

Cited by 10 publications

(4 citation statements)

References 24 publications

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“…39,40 In the case of methional, panelists could recognize the potato-like smell above an olfactory threshold of 0.2 ppb in water. 40 These results suggest that HS-SPME has a better capacity for extracting highly volatile and trace compounds, which are easily lost during the extraction or concentration process of LLE, as already observed by Mebazaa et al 41 The high sensitivity of SPME enabled trapping and identification of flavor compounds with low odor thresholds present in low concentrations with potentially high impact on the overall aroma of the sample.…”

Section: Journal Of Agricultural and Food Chemistrysupporting

confidence: 73%

Identification of Potent Odorants in a Novel Nonalcoholic Beverage Produced by Fermentation of Wort with Shiitake (Lentinula edodes)

Zhang

Fraatz

Horlamus

et al. 2014

J. Agric. Food Chem.

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Novel refreshments with pleasant flavors were developed by fermentation of wort with basidiomycetes. Among 31 screened fungi, shiitake (Lentinula edodes) produced the most pleasant flavor. It was perceived as fruity, slightly sour, and plum-like. Flavor compounds were isolated by liquid-liquid extraction (LLE) and by headspace solid phase microextraction (HS-SPME). The key odor-active compounds were analyzed by a gas chromatography system equipped with a tandem mass spectrometry detector and an olfactory detection port (GC-MS/MS-O) and aroma extract dilution analysis (AEDA). For HS-SPME, a revised method of increasing the GC inlet split ratio was used. Most of the key odor-active compounds (e.g., 2-acetylpyrrole, β-damascenone, (E)-2-nonenal, and 2-phenylethanol) were detected with both extraction techniques. However, distinct differences between these two methods were observed.

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Section: Journal Of Agricultural and Food Chemistrysupporting

confidence: 73%

Identification of Potent Odorants in a Novel Nonalcoholic Beverage Produced by Fermentation of Wort with Shiitake (Lentinula edodes)

Zhang

Fraatz

Horlamus

et al. 2014

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Throughout the years, a wide series of research studies have focused on studying the origin, roles and composition of scent from different body regions. Scent samples have been collected from the axillae 30,38,39 , forearms 21 , hands 4,40 , feet 41 , back 21 , and the whole body of individuals 42 , among other sites, in an attempt to pursue this assessment.…”

Section: Overview Of Past Research Work In the Human Scent Fieldmentioning

confidence: 99%

“…including the analysis of human scent. 21,[38][39][40][88][89][90][91][92][93][94] The convenient qualities that characterize this technique have been the motor behind its success in so many fields. Gas Chromatography-Mass Spectrometry is an analytical technique that couples two separate analytical instruments: a gas chromatograph and a mass spectrometer.…”

Section: Equation 4: Amount Of Analyte Extracted By Spme Fiber In Casmentioning

confidence: 99%

“…These increments in variation provided an explanation to the enhancement in group differentiation. In this evaluation, the loading plot ( Figure 111 -right (35)(36)(37)(38)(39)(40)(41)(42)(43)(44)(45)(46)(47)(48)(49)(50) and oldest (55+) of age groups. This also shows that 36% of all misclassifications were caused by lack of accuracy in the classification of 18-30 year olds.…”

Section: Comparison Of Males Of Different Age Groupsmentioning

confidence: 99%

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