The Column in Gas Chromatography

Poole, Colin F.; Schuette, Sheila A.

doi:10.1016/b978-0-444-42410-5.50005-5

Search citation statements

Order By: Relevance

Paper Sections

Select...

Modifications In the Emission Of Avcs During Tree Maturation1

Citation Types

Supporting

Mentioning

Contrasting

Year Published

1998

2008

Publication Types

Select...

Article2

Relationship

Self Cite0

Independent2

Authors

Journals

Cited by 2 publications

(2 citation statements)

References 542 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…† Means followed by different lower-case letters within the same row for a given compound are significantly different at P ≤ 0.05 (LSD Tukey's test). a Kovats retention index in a cross-linked FFAP column (Poole and Poole, 1993). (Table II).…”

Section: Modifications In the Emission Of Avcs During Tree Maturationmentioning

confidence: 99%

Development of aroma-synthesising capacity throughout fruit maturation of ‘Mondial Gala’ apples

Lara

Ortíz

Echeverría

et al. 2008

The Journal of Horticultural Science and Biotechnology

View full text Add to dashboard Cite

Section: Modifications In the Emission Of Avcs During Tree Maturationmentioning

confidence: 99%

Development of aroma-synthesising capacity throughout fruit maturation of ‘Mondial Gala’ apples

Lara

Ortíz

Echeverría

et al. 2008

The Journal of Horticultural Science and Biotechnology

View full text Add to dashboard Cite

“…Quantification of Aromatic Volatile Compounds in Apple Extracts at Harvest Date of Starking Delicious Variety by Gas Chromatography and Their Odor Thresholds in Watera Kovats retention index (RI) in column cross-linked FFAP(Poole and Poole, 1993). b Values are means of four replicate extract samples each obtained from four or five apples (≈1 kg) and are the result of 24-h collection.…”

mentioning

confidence: 99%

Influence of Different Oxygen and Carbon Dioxide Concentrations during Storage on Production of Volatile Compounds by Starking Delicious Apples

López

Lavilla

Recasens

et al. 1998

J. Agric. Food Chem.

View full text Add to dashboard Cite

Starking Delicious apples were cold-stored in semicommercial chambers in normal atmosphere and in different controlled atmospheres in which oxygen and carbon dioxide were held at 1%, 2%, and 3% for 3, 5, and 7 months. After storage, fruit was kept at ambient temperature (20 degrees C) for 1, 5, and 10 days. The volatile emission was collected and analyzed. After all storage periods and conditions, the total aromatic volatile emission was higher than at commercial harvest. The highest emission of volatile components was obtained after 5 months of storage, in which controlled-atmosphere conditions gave a lower concentration than normal cold storage. Esters were the main volatiles detected (>98%). Acetate ester concentrations after all storage periods assayed were higher at 3% and 2% O(2)/CO(2). The components that contributed most to the characteristic aroma of Starking Delicious were ethyl 2-methylbutyrate, ethyl butyrate, and ethyl hexanoate. Their concentrations were higher after 5 months of storage and also during poststorage at ambient temperature (20 degrees C).

show abstract

The Column in Gas Chromatography

Cited by 2 publications

References 542 publications

Development of aroma-synthesising capacity throughout fruit maturation of ‘Mondial Gala’ apples

Development of aroma-synthesising capacity throughout fruit maturation of ‘Mondial Gala’ apples

Influence of Different Oxygen and Carbon Dioxide Concentrations during Storage on Production of Volatile Compounds by Starking Delicious Apples

Contact Info

Product

Resources

About