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Ana C Soria - One of the best experts on this subject based on the ideXlab platform.
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optimization of a solid phase microextraction method for the gas chromatography mass spectrometry analysis of blackberry rubus ulmifolius schott fruit volatiles
Food Chemistry, 2015Co-Authors: M F Dagostino, J Sanz, Maria Luz Sanz, A M Giuffre, Vincenzo Sicari, Ana C SoriaAbstract:Abstract A Solid-Phase Microextraction method for the Gas Chromatography–Mass Spectrometry analysis of blackberry (Rubus sp.) volatiles has been fully optimized by means of a Box–Behnken experimental design. The optimized operating conditions (Carboxen/PolydimEthylsiloxane fiber coating, 66 °C, 20 min equilibrium time and 16 min extraction time) have been applied to the characterization for the first time of the volatile composition of Rubus ulmifolius Schott blackberries collected in Italy and Spain. A total of 74 volatiles of different functionality were identified; esters and aliphatic alcohols were the predominant classes in both sample types. MEthylbutanal (2.02–25.70%), ethanol (9.84–68.21%), 2,3-butanedione (2.31–14.71%), trans-2-hexenal (0.49–17.49%), 3-hydroxy-2-butanone (0.08–7.39%), 1-hexanol (0.56–16.39%), 1-octanol (0.49–10.86%) and mEthylbutanoic acid (0.53–21.48%) were the major compounds in most blackberries analyzed. Stepwise multiple regression analysis of semiquantitative data showed that only two variables (Ethyl Decanoate and Ethyl acetate) were necessary for a successful differentiation of blackberries according to their harvest location.
Jacques Jose - One of the best experts on this subject based on the ideXlab platform.
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phase equilibrium properties of binary mixtures containing a diesel compound n dodecane biodiesel compounds Ethyl hexanoate Ethyl Decanoate and Ethyl tetraDecanoate
Journal of Thermal Analysis and Calorimetry, 2016Co-Authors: Mokhtar Benziane, Najet Yagoubi, Kamel Khimeche, Ilham Mokbel, Djalal Trache, Jacques JoseAbstract:The vapor pressures of three binary systems Ethyl hexanoate (1) + n-dodecane (2), Ethyl Decanoate (1) + n-dodecane (2) and Ethyl tetraDecanoate (1) + n-dodecane (2) were measured by means of a static apparatus at temperatures between 373.15 and 453.15 K. The data were correlated with the Antoine equation. From these data, the molar excess Gibbs energies GE were obtained with Barker’s method and fitted to the Redlich–Kister equation. The excess Gibbs energy is positive for all the investigated constant temperatures and over the whole composition range. The Wilson equation was used and good results were obtained in the prediction of the total pressure and thermodynamic excess properties; however, deviations were observed with respect to the experimental and predicted GE, using UNIFAC (Dortmund) group contribution model.
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isothermal vapor liquid equilibria of n tetradecane Ethyl hexanoate Ethyl Decanoate and Ethyl tetraDecanoate
Journal of Chemical & Engineering Data, 2013Co-Authors: Mokhtar Benziane, Amine Dahmani, Kamel Khimeche, Ilham Mokbel, Jacques JoseAbstract:The vapor pressures of three binary systems, (Ethyl hexanoate (1) + n-tetradecane (2)), (Ethyl Decanoate (1) + n-tetradecane (2)), and (Ethyl tetraDecanoate (1) + n-tetradecane (2)), were measured by means of a static apparatus at temperatures between (373.15 and 453.15) K. We correlated the data with the Antoine equation. The molar excess Gibbs energies GE obtained from these data by using Barker’s method were fitted to the Redlich–Kister equation. A maximum azeotropic behavior is observed for the binary mixture {Ethyl Decanoate (1) + n-tetradecane (2)}. Positive values of the excess Gibbs energy are obtained for all of the investigated temperatures and compositions. The data were also correlated by using Wilson equation. The predicted GE obtained by using group contribution model, UNIFAC (Gmehling version), are different to the experimental values. These deviations are more important for systems {Ethyl Decanoate (1) + n-tetradecane (2)} and {Ethyl tetraDecanoate (1) + n-tetradecane (2)}.
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experimental vapor pressures of five saturated fatty acid Ethyl ester faee components of biodiesel
Journal of Chemical & Engineering Data, 2011Co-Authors: Mokhta Enziane, Amine Dahmani, Kamel Khimeche, Ilham Mokbel, Terufa Sawaya, Jacques JoseAbstract:Vapor pressures of five saturated fatty acid Ethyl esters (FAEEs), Ethyl hexanoate (or Ethyl caproate), Ethyl octanoate (or Ethyl caprylate), Ethyl Decanoate (or Ethyl caprate), Ethyl doDecanoate (or Ethyl laurate), and Ethyl tetraDecanoate (or Ethyl myristate), were measured at pressures from 1 Pa to 180 kPa and temperatures from (253.15 to 463.15) K using a static apparatus. These esters are a light fraction present in biodiesel derived from palmist oil and copra oil (Ballerini and Alazard-Toux, Les biocarburants; IFP Publications: Paris, 2006). The experimental data (P–T) were smoothed using the Antoine equation and compared with the available literature values. The molar enthalpies of vaporization at the mean temperature of the experimental range were derived from the Clausius–Clapeyron equation. From these results the standard enthalpies of vaporization at T = 298.15 K were calculated.
Petras Rimantas Venskutonis - One of the best experts on this subject based on the ideXlab platform.
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characterization of aronia melanocarpa volatiles by headspace solid phase microextraction hs spme simultaneous distillation extraction sde and gas chromatography olfactometry gc o methods
Journal of Agricultural and Food Chemistry, 2013Co-Authors: Vilma Kraujalytė, Erich Leitner, Petras Rimantas VenskutonisAbstract:The profiles of volatile constituents of berry fruit of two Aronia melanocarpa genotypes were evaluated by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation and extraction (SDE), and gas chromatography-olfactometry (GC-O). In total, 74 volatile compounds were identified in chokeberry juice, 3-penten-2-one, 3,9-epoxy-p-menth-1-ene, and benzaldehyde being the most abundant constituents; however, their percentage concentrations were remarkably different in the HS-SPME and SDE profiles. Twenty two aroma-active compounds were detected and characterized by the trained panelists in HS-SPME using GC-O detection frequency analysis. Olfactometry revealed that Ethyl-2-mEthyl butanoate, Ethyl-3-mEthyl butanoate, Ethyl Decanoate (“fruity” aroma notes), nonanal (“green” notes), unidentified compound possessing “moldy” odor, and some other volatiles may be very important constituents in formation of chokeberry aroma of both analyzed plant cultivars.
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chemical and sensory characterisation of aroma of viburnum opulus fruits by solid phase microextraction gas chromatography olfactometry
Food Chemistry, 2012Co-Authors: Vilma Kraujalytė, Erich Leitner, Petras Rimantas VenskutonisAbstract:The aroma profile of four cultivars of Viburnum opulus and one cultivar of V. opulus var. sargentii fruits was studied by solid phase microextraction of headspace volatiles and subsequent analysis by gas chromatography, mass spectrometry and olfactometry (SPME-HS-GC–MS–O). In total, 41 compounds were identified, 3-mEthyl-butanoic acid (63.0–71.8% of identified volatile organic compounds) being the major constituent in the three V. opulus cultivars, while 2-octanone was dominant in one cultivar of V. opulus and in V. opulus var. sargentii, amounting to 28.1% and 25.6% of identified volatile compounds, respectively. Ten odour active compounds were detected and characterised by the trained panel of judges in the course of GC–O by using detection frequency analysis (DFA). 3-MEthyl-butanoic and 2-mEthyl-butanoic acids as well as linalool and Ethyl Decanoate were found to be the main odour active components for V. opulus aroma.
M F Dagostino - One of the best experts on this subject based on the ideXlab platform.
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optimization of a solid phase microextraction method for the gas chromatography mass spectrometry analysis of blackberry rubus ulmifolius schott fruit volatiles
Food Chemistry, 2015Co-Authors: M F Dagostino, J Sanz, Maria Luz Sanz, A M Giuffre, Vincenzo Sicari, Ana C SoriaAbstract:Abstract A Solid-Phase Microextraction method for the Gas Chromatography–Mass Spectrometry analysis of blackberry (Rubus sp.) volatiles has been fully optimized by means of a Box–Behnken experimental design. The optimized operating conditions (Carboxen/PolydimEthylsiloxane fiber coating, 66 °C, 20 min equilibrium time and 16 min extraction time) have been applied to the characterization for the first time of the volatile composition of Rubus ulmifolius Schott blackberries collected in Italy and Spain. A total of 74 volatiles of different functionality were identified; esters and aliphatic alcohols were the predominant classes in both sample types. MEthylbutanal (2.02–25.70%), ethanol (9.84–68.21%), 2,3-butanedione (2.31–14.71%), trans-2-hexenal (0.49–17.49%), 3-hydroxy-2-butanone (0.08–7.39%), 1-hexanol (0.56–16.39%), 1-octanol (0.49–10.86%) and mEthylbutanoic acid (0.53–21.48%) were the major compounds in most blackberries analyzed. Stepwise multiple regression analysis of semiquantitative data showed that only two variables (Ethyl Decanoate and Ethyl acetate) were necessary for a successful differentiation of blackberries according to their harvest location.
Douglas Wagner Franco - One of the best experts on this subject based on the ideXlab platform.
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Quantitative ester analysis in cachaca and distilled spirits by gas chromatography-mass spectrometry (GC-MS).
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Eduardo Sanches Pereira Do Nascimento, Daniel R. Cardoso, Douglas Wagner FrancoAbstract:An analytical procedure for the separation and quantification of Ethyl acetate, Ethyl butyrate, Ethyl hexanoate, Ethyl lactate, Ethyl octanoate, Ethyl nonanoate, Ethyl Decanoate, isoamyl octanoate, and Ethyl laurate in cachaca, rum, and whisky by direct injection gas chromatography−mass spectrometry was developed. The analytical method is simple, selective, and appropriated for the determination of esters in distilled spirits. The limit of detection ranged from 29 (Ethyl hexanoate) to 530 (Ethyl acetate) μg L−1, whereas the standard deviation for repeatability was between 0.774% (Ethyl hexanoate) and 5.05% (isoamyl octanoate). Relative standard deviation values for accuracy vary from 90.3 to 98.5% for Ethyl butyrate and Ethyl acetate, respectively. Ethyl acetate was shown to be the major ester in cachaca (median content of 22.6 mg 100 mL−1 anhydrous alcohol), followed by Ethyl lactate (median content of 8.32 mg 100 mL−1 anhydrous alcohol). Cachaca produced in copper and hybrid alembic present a higher con...