New method for quantitative essential oil analysis

Godefroot, M.; Sandra, Patrick; Verzele, M.

doi:10.1016/s0021-9673(00)80304-0

Cited by 252 publications

(90 citation statements)

References 8 publications

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“…51 Em um balão volumétrico de 10,0 mL foram adicionados 0,1 mL do extrato de café e o balão completado com água destilada. Desta solução foi retirada uma alíquota de 1,0 mL e transferida para um tubo de ensaio.…”

Section: Determinação De Proantocianidinasunclassified

Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra

et al. 2009

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Compostos bioativos e atividade antioxidante do Café Conilon submetido a diferentes graus de torra sérgio antônio lemos de morais, francisco José tôrres de aquino * , priscilla mendes do nascimento, evandro afonso do nascimento e roberto Chang Instituto de Química, Universidade Federal de Uberlândia, CP 593, 38408-100 Uberlândia -MG, BrasilRecebido em 19/2/08; aceito em 10/10/08; publicado na web em 5/2/09 BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF CONILON COFFEE SUBMITTED TO DIFFERENT DEGREES OF ROASTING. The bioactive compounds and antioxidant activity presented by Conilon coffee (C. Canephora) variety, produced in the Espírito Santo State, Brazil, were quantified. The light roast coffee showed the highest level of total phenols, trigonelline, caffeic and chlorogenic acids. The proanthocyanidin level was the highest for dark roast coffee, while caffeine level didn't show significative changes for the light and middle roast coffees. All the Conilon coffee extracts showed antioxidant activity depending on bioactive compounds concentration and roasting degree. The coffee samples submitted to a light roasting degree showed the highest antioxidant activity.

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Section: Determinação De Proantocianidinasunclassified

Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra

et al. 2009

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“…20 A mass of 10.0 g shavings of each oak type was accurately weighed into a 250 ml round-bottomed flask. To this, 100 μl γ-caprolactone (1.0 g/l in absolute ethanol) internal standard solution and 100 ml Milli Q water were added.…”

Section: Extraction Of the Oak Wood Volatile Fractionsmentioning

confidence: 99%

Aroma‐active compounds of American, French, Hungarian and Russian oak woods, studied by GC–MS and GC–O

Dı́az-Maroto

Guchu

Castro-Vázquez

et al. 2008

Flavour & Fragrance J

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Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were used to study aroma-active compounds in extracts of American, French, Hungarian and Russian oak woods. Compounds that presented high odour intensities for the non-toasted oak woods were guaiacol, hexanal, trans-2-nonenal, trans-oak lactone, cis-oak lactone, eugenol, vanillin and trans-isoeugenol, whilst the same compounds, in addition to furfural, 4-methylguaiacol and cis-isoeugenol, proved important in the toasted oaks. Like the oak lactones, cis-and trans-isoeugenol presented woody/oak odours, particularly in the toasted samples. For Hungarian and Russian samples, both characterized by their lower content of oak lactones, trans-and cis-isoeugenol presented higher odour intensities. For this reason, samples of low oak lactone concentrations, such as Hungarian and Russian oak woods, but also containing isoeugenols, can impart woody/oak odours to wines.

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“…Simultanea destilación con vapor y extracción líquido-líquido se realizó en micro-versión del aparato de Nickerson y Likens 21 diseñado por Godefroot, 22 mediante la metodologías descrita por Stashenko et al 19,20 En un balón de 100 mL se pesaron 20 g de café tostado y se adicionan 15 mL de agua destilada. En el balón de 5 mL se adicionan 3,5 mL de diclorometano (grado cromatografía, Merck).…”

Section: Destilación Y Extracción Simultánea (Des)unclassified

Evaluation of Sde, Sfe and Spme/Gc-MS for Extraction and Determination of Aroma Compounds From Vilcabamba - Ecuadorian Roasted Coffee

Figueroa¹,

Vargas²

2016

Química Nova

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New method for quantitative essential oil analysis

Cited by 252 publications

References 8 publications

Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra

Compostos bioativos e atividade antioxidante do café conilon submetido a diferentes graus de torra

Aroma‐active compounds of American, French, Hungarian and Russian oak woods, studied by GC–MS and GC–O

Evaluation of Sde, Sfe and Spme/Gc-MS for Extraction and Determination of Aroma Compounds From Vilcabamba - Ecuadorian Roasted Coffee

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