A practical, theory-supported approach of linear temperature programmed gas chromatographic retention indices used in the recognition experiments of Hungarian food specialities, called “Hungarics”

Korány, K.; Amtmann, Mária

doi:10.1016/j.jfca.2004.02.014

Cited by 10 publications

(2 citation statements)

References 11 publications

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“…e RI of the volatile compounds was calculated using an n-alkane series under the same conditions according to Van Den Dool and Kratz equation [7]. e equation was proved to be in good correlation with experience and adequate for practice [8]. Quantification analysis was performed based on the method reported in Tufariello et al's study [9].…”

Section: Extraction Identification and Quantification Of The Volatile Compoundsmentioning

confidence: 99%

Exploring Relationships between Aroma, Tasty Components Properties, and Marketing Price of Chinese Cabernet Sauvignon Using Gas Chromatography Mass Spectrum and High-Performance Liquid Chromatography

Feng

Wang

et al. 2022

Journal of Food Quality

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The purpose of this paper was to find the relationship between aroma and tasty component properties and marketing price of Chinese Cabernet Sauvignon red wines. One-way ANOVA was used to compare differences ( p < 0.05 ) between concentrations of phenolic compounds, organic acids, monosaccharides and total acidity, total polyphenols, total sugars, and total reducing sugars in various Chinese Cabernet Sauvignon red wines with different marketing prices. Principal component analysis revealed that the presence of higher amount of alcohol appears to be the characteristic feature for the wine samples, which have a lower marketing price, and the higher level of esters and acids were the features of the wine samples with a higher marketing price. Moreover, samples in marketing price area 39 to 79 RMB and samples in marketing price area 188 to 258 RMB can be totally clustered into their own marketing price area by volatile compounds with OAV > 1. Acetic acid, succinic acid, and glucose made a great contribution to most of the wine samples in the marketing price area ranging from 39 to 79 RMB, and glycerol, fructose, and malic acid were the features of most wine samples in the marketing price area ranging from 188 to 258 RMB. Concentrations of total acidity, total polyphenols, total sugars, total reducing sugars, and alcohol content seemed to have no significant distinguishing ( p < 0.05 ) ability on different samples belonging to different marketing price areas.

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Section: Extraction Identification and Quantification Of The Volatile Compoundsmentioning

confidence: 99%

Exploring Relationships between Aroma, Tasty Components Properties, and Marketing Price of Chinese Cabernet Sauvignon Using Gas Chromatography Mass Spectrum and High-Performance Liquid Chromatography

Feng

Wang

et al. 2022

Journal of Food Quality

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“…Researchers have developed different methods for calculating the retention index in gas chromatography to achieve accurate results. These methods include the direct approach [3,4], which uses the marker approach, and the indirect approach [5,6], based on the homologous series approach and algorithm. Some of these techniques have shown good accuracy and practical applications, such as using iteration, spreadsheets, and statistical analysis.…”

Section: Introductionmentioning

confidence: 99%

ANFIS-Based QSRR Modelling for Kovats Retention Index Prediction in Gas Chromatography

Idroes,

Noviandy,

Maulana

et al. 2023

Infolitika J. Data Sci.

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This study aims to evaluate the implementation and effectiveness of the Adaptive Neuro-Fuzzy Inference System (ANFIS) based Quantitative Structure Retention Relationship (QSRR) to predict the Kovats retention index of compounds in gas chromatography. The model was trained using 340 essential oil compounds and their molecular descriptors. The evaluation of the ANFIS models revealed promising results, achieving an R2 of 0.974, an RMSE of 48.12, and an MAPE of 3.3% on the testing set. These findings highlight the ANFIS approach as remarkably accurate in its predictive capacity for determining the Kovats retention index in the context of gas chromatography. This study provides valuable perspectives on the efficiency of retention index prediction through ANFIS-based QSRR methods and the potential practicality in compound analysis and chromatographic optimization.

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Contribution to linearly programmed temperature gas chromatography

Santiuste

Tarján

Ullrich³

et al. 2008

Journal of Chromatography A

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A practical, theory-supported approach of linear temperature programmed gas chromatographic retention indices used in the recognition experiments of Hungarian food specialities, called “Hungarics”

Cited by 10 publications

References 11 publications

Exploring Relationships between Aroma, Tasty Components Properties, and Marketing Price of Chinese Cabernet Sauvignon Using Gas Chromatography Mass Spectrum and High-Performance Liquid Chromatography

Exploring Relationships between Aroma, Tasty Components Properties, and Marketing Price of Chinese Cabernet Sauvignon Using Gas Chromatography Mass Spectrum and High-Performance Liquid Chromatography

ANFIS-Based QSRR Modelling for Kovats Retention Index Prediction in Gas Chromatography

Contribution to linearly programmed temperature gas chromatography

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