Solid-phase microextraction for qualitative and quantitative determination of migrated degradation products of antioxidants in an organic aqueous solution

Burman, Lina; Albertsson, Ann‐Christine; Höglund, Anders

doi:10.1016/j.chroma.2005.05.028

Cited by 48 publications

(24 citation statements)

References 23 publications

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“…The fermentation added with 0.1% (v/v) fusel oil did not produce acetic acid with a final concentration (0.028 g/100 mL) similar to day 0 of 0.034 g/100 mL, while those added with 0.5% (v/v) fusel oil only produced 0.002 g/ 100 mL acetic acid (Table 2), which are within the acceptable acetic acid range for wines (Lambrechts & Pretorius, 2000). These results are somewhat different from the semi-quantified volatile results (Table 3), which may be attributed to the limited absorption capacity of SPME fiber and matrix effects during extraction (Burman, Albertsson, & Hoglund, 2005).…”

Section: Volatile Compounds Evolutioncontrasting

confidence: 73%

Effect of fusel oil addition on volatile compounds in papaya wine fermented with Williopsis saturnus var. mrakii NCYC 2251

Lee

Yu²,

Curran³

et al. 2011

Food Research International

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Section: Volatile Compounds Evolutioncontrasting

confidence: 73%

Effect of fusel oil addition on volatile compounds in papaya wine fermented with Williopsis saturnus var. mrakii NCYC 2251

Lee

Yu²,

Curran³

et al. 2011

Food Research International

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“…Based on the concentrations, those added with L-valine produced a relatively high amount of isobutyl alcohol, with 9.17 mg/L (Table 3). However, slight variation was observed in comparison to the semi-quantified results, which was probably due to the matrix effects from the wine on the HS-SPME (Burman et al, 2005). The final amounts of alcohols at day 21 varied significantly among the different amino acids added and the control (Tables 2 and 3).…”

Section: Kinetic Changes In Aroma Compounds During Papaya Juice Fermementioning

confidence: 92%

Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii

Lee

Curran

et al. 2016

SAJEV

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The impact of amino acid addition on aroma compound formation in papaya wine fermented with yeast Williopsis saturnus var. mrakii NCYC2251 was studied. Time-course papaya juice fermentations were carried out using W. saturnus var. mrakii NCYC2251, with and without the addition of selected amino acids (L-leucine, L-isoleucine, L-valine and L-phenylalanine). Yeast growth and changes in sugars, °Brix, organic acids and pH were similar, regardless of amino acid addition. L-Leucine addition increased the production of isoamyl alcohol and some esters such as isoamyl acetate, isoamyl butyrate and isoamyl propionate, while L-isoleucine addition increased the production of active amyl alcohol and active amyl acetate. L-valine addition slightly increased the production of isobutyl alcohol and isobutyl acetate. L-phenylalanine addition increased the formation of 2-phenylethanol, 2-phenylethyl acetate and 2-phenylethyl butyrate, while decreasing the production of most other esters. This study suggests that papaya juice fermentation with W. saturnus var. mrakii NCYC2251 in conjunction with the addition of selected amino acid(s) can be an effective way to modulate the aroma of papaya wine.

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“…Our research team and other groups studied the degradation of polymer additives under ionizing radiation during the sterilization of plastic materials [145][146][147] and their degradation during storage [96,99,148]. Degradation products are formed and are able to diffuse from the polymer matrix into the surrounding environment [149][150][151].…”

Section: Degradation Of the Additivesmentioning

confidence: 98%

Physico-chemical ageing of ethylene–norbornene copolymers: a review

et al. 2017

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The main object of this report is to review and summarize the current state of the scientific literature relating to physico-chemical ageing of ethylene-norbornene copolymers (ENCs). These processes occur through different means such as photodegradation under the effect of ultraviolet radiation, temperature and ionizing radiation (under air or oxygen). In most cases ageing causes chains scissions that lead to the creation of degradation compounds that exhibit high mobility, corresponding to their low molecular weight and/or high polarity. Cross-linking can also occur, leading to the modification of mechanical properties. The presence of oxygen during ageing is of great importance for the physico-chemical modifications of those polymers in terms of oxidation and thermal stability. ENCs belong to cyclic olefin copolymers (COC) class, whose synthesis was developed in the late 1950s. Nevertheless, commercial applications are relatively new. They attract growing interest in different fields, due to their very useful physical and chemical properties such as transparency, heat and chemical resistance, low permeability to gas as well as biocompatibility. In the literature, a large number of papers deal with the synthesis and characterization of different grades of ENC, but only a few deal with the effects of ageing on these materials. This literature review consists of a summary of the main milestones in the development of COC as well as of cyclic olefin polymers (COP), a review of main techniques for predicting ageing, degradation of additives and interaction between COC/COP and contact environment as well as toxicity of the extractables.

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Solid-phase microextraction for qualitative and quantitative determination of migrated degradation products of antioxidants in an organic aqueous solution

Cited by 48 publications

References 23 publications

Effect of fusel oil addition on volatile compounds in papaya wine fermented with Williopsis saturnus var. mrakii NCYC 2251

Effect of fusel oil addition on volatile compounds in papaya wine fermented with Williopsis saturnus var. mrakii NCYC 2251

Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii

Physico-chemical ageing of ethylene–norbornene copolymers: a review

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