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Nathalie Cayot - One of the best experts on this subject based on the ideXlab platform.
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Analytical comparison and sensory Representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour
Food Chemistry, 2012Co-Authors: Chloé Murat, Karine Gourrat, Heike Jerosch, Nathalie CayotAbstract:Pisum sativum is of great economic and nutritional interest due to its protein content. Nevertheless, pea products are underused as a protein source in human food because of their strong beany flavour. Therefore, the objective of this study was to select an efficient and representative method to extract volatile molecules of pea flour. In the first step, three extraction methods were chosen: solid phase micro extraction (SPME); Purge and Trap extraction and solvent assisted flavour evaporation (SAFE). The corresponding extracts were analysed by gas chromatography coupled with mass spectrometry. In the second step, the sensory Representativity of the extracts was assessed either by direct gas chromatography-olfactometry for SPME and for Purge and Trap extracts, or by sniffing for the aqueous SAFE extract. It appeared that SAFE extraction was the most suitable method because of its good extraction capacities and its high sensory Representativity of the global odour of pea flour.
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Analytical comparison and sensory Representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour
Food Chemistry, 2012Co-Authors: Chloé Murat, Karine Gourrat, Heike Jerosch, Nathalie CayotAbstract:Pisum sativum is of great economic and nutritional interest due to its protein content. Nevertheless, pea products are underused as a protein source in human food because of their strong beany flavour. Therefore, the objective of this study was to select an efficient and representative method to extract volatile molecules of pea flour. In the first step, three extraction methods were chosen: solid phase micro extraction (SPME); Purge and Trap extraction and solvent assisted flavour evaporation (SAFE). The corresponding extracts were analysed by gas chromatography coupled with mass spectrometry. In the second step, the sensory Representativity of the extracts was assessed either by direct gas chromatography-olfactometry for SPME and for Purge and Trap extracts, or by sniffing for the aqueous SAFE extract. It appeared that SAFE extraction was the most suitable method because of its good extraction capacities and its high sensory Representativity of the global odour of pea flour. (C) 2012 Elsevier Ltd. All rights reserved.
Chloé Murat - One of the best experts on this subject based on the ideXlab platform.
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Analytical comparison and sensory Representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour
Food Chemistry, 2012Co-Authors: Chloé Murat, Karine Gourrat, Heike Jerosch, Nathalie CayotAbstract:Pisum sativum is of great economic and nutritional interest due to its protein content. Nevertheless, pea products are underused as a protein source in human food because of their strong beany flavour. Therefore, the objective of this study was to select an efficient and representative method to extract volatile molecules of pea flour. In the first step, three extraction methods were chosen: solid phase micro extraction (SPME); Purge and Trap extraction and solvent assisted flavour evaporation (SAFE). The corresponding extracts were analysed by gas chromatography coupled with mass spectrometry. In the second step, the sensory Representativity of the extracts was assessed either by direct gas chromatography-olfactometry for SPME and for Purge and Trap extracts, or by sniffing for the aqueous SAFE extract. It appeared that SAFE extraction was the most suitable method because of its good extraction capacities and its high sensory Representativity of the global odour of pea flour.
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Analytical comparison and sensory Representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour
Food Chemistry, 2012Co-Authors: Chloé Murat, Karine Gourrat, Heike Jerosch, Nathalie CayotAbstract:Pisum sativum is of great economic and nutritional interest due to its protein content. Nevertheless, pea products are underused as a protein source in human food because of their strong beany flavour. Therefore, the objective of this study was to select an efficient and representative method to extract volatile molecules of pea flour. In the first step, three extraction methods were chosen: solid phase micro extraction (SPME); Purge and Trap extraction and solvent assisted flavour evaporation (SAFE). The corresponding extracts were analysed by gas chromatography coupled with mass spectrometry. In the second step, the sensory Representativity of the extracts was assessed either by direct gas chromatography-olfactometry for SPME and for Purge and Trap extracts, or by sniffing for the aqueous SAFE extract. It appeared that SAFE extraction was the most suitable method because of its good extraction capacities and its high sensory Representativity of the global odour of pea flour. (C) 2012 Elsevier Ltd. All rights reserved.
Karine Gourrat - One of the best experts on this subject based on the ideXlab platform.
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Analytical comparison and sensory Representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour
Food Chemistry, 2012Co-Authors: Chloé Murat, Karine Gourrat, Heike Jerosch, Nathalie CayotAbstract:Pisum sativum is of great economic and nutritional interest due to its protein content. Nevertheless, pea products are underused as a protein source in human food because of their strong beany flavour. Therefore, the objective of this study was to select an efficient and representative method to extract volatile molecules of pea flour. In the first step, three extraction methods were chosen: solid phase micro extraction (SPME); Purge and Trap extraction and solvent assisted flavour evaporation (SAFE). The corresponding extracts were analysed by gas chromatography coupled with mass spectrometry. In the second step, the sensory Representativity of the extracts was assessed either by direct gas chromatography-olfactometry for SPME and for Purge and Trap extracts, or by sniffing for the aqueous SAFE extract. It appeared that SAFE extraction was the most suitable method because of its good extraction capacities and its high sensory Representativity of the global odour of pea flour.
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Analytical comparison and sensory Representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour
Food Chemistry, 2012Co-Authors: Chloé Murat, Karine Gourrat, Heike Jerosch, Nathalie CayotAbstract:Pisum sativum is of great economic and nutritional interest due to its protein content. Nevertheless, pea products are underused as a protein source in human food because of their strong beany flavour. Therefore, the objective of this study was to select an efficient and representative method to extract volatile molecules of pea flour. In the first step, three extraction methods were chosen: solid phase micro extraction (SPME); Purge and Trap extraction and solvent assisted flavour evaporation (SAFE). The corresponding extracts were analysed by gas chromatography coupled with mass spectrometry. In the second step, the sensory Representativity of the extracts was assessed either by direct gas chromatography-olfactometry for SPME and for Purge and Trap extracts, or by sniffing for the aqueous SAFE extract. It appeared that SAFE extraction was the most suitable method because of its good extraction capacities and its high sensory Representativity of the global odour of pea flour. (C) 2012 Elsevier Ltd. All rights reserved.
Heike Jerosch - One of the best experts on this subject based on the ideXlab platform.
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Analytical comparison and sensory Representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour
Food Chemistry, 2012Co-Authors: Chloé Murat, Karine Gourrat, Heike Jerosch, Nathalie CayotAbstract:Pisum sativum is of great economic and nutritional interest due to its protein content. Nevertheless, pea products are underused as a protein source in human food because of their strong beany flavour. Therefore, the objective of this study was to select an efficient and representative method to extract volatile molecules of pea flour. In the first step, three extraction methods were chosen: solid phase micro extraction (SPME); Purge and Trap extraction and solvent assisted flavour evaporation (SAFE). The corresponding extracts were analysed by gas chromatography coupled with mass spectrometry. In the second step, the sensory Representativity of the extracts was assessed either by direct gas chromatography-olfactometry for SPME and for Purge and Trap extracts, or by sniffing for the aqueous SAFE extract. It appeared that SAFE extraction was the most suitable method because of its good extraction capacities and its high sensory Representativity of the global odour of pea flour.
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Analytical comparison and sensory Representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour
Food Chemistry, 2012Co-Authors: Chloé Murat, Karine Gourrat, Heike Jerosch, Nathalie CayotAbstract:Pisum sativum is of great economic and nutritional interest due to its protein content. Nevertheless, pea products are underused as a protein source in human food because of their strong beany flavour. Therefore, the objective of this study was to select an efficient and representative method to extract volatile molecules of pea flour. In the first step, three extraction methods were chosen: solid phase micro extraction (SPME); Purge and Trap extraction and solvent assisted flavour evaporation (SAFE). The corresponding extracts were analysed by gas chromatography coupled with mass spectrometry. In the second step, the sensory Representativity of the extracts was assessed either by direct gas chromatography-olfactometry for SPME and for Purge and Trap extracts, or by sniffing for the aqueous SAFE extract. It appeared that SAFE extraction was the most suitable method because of its good extraction capacities and its high sensory Representativity of the global odour of pea flour. (C) 2012 Elsevier Ltd. All rights reserved.
Hamid Taheri Shahraiyni - One of the best experts on this subject based on the ideXlab platform.
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new technique for ranking of air pollution monitoring stations in the urban areas based upon spatial Representativity case study pm monitoring stations in berlin
Aerosol and Air Quality Research, 2015Co-Authors: Hamid Taheri Shahraiyni, Sahar Sodoudi, Andreas Kerschbaumer, Ulrich CubaschAbstract:The spatial Representativity of monitoring stations plays a major role for the reasonable estimation of air pollutants. The ranking of air pollution monitoring stations based upon their spatial Representativity identifies the level of representativeness of the stations and is very useful for developing optimum monitoring networks. In this study, a new ranking method, named RTFI (Ranking Technique based upon Fuzzy Interpolation) is introduced. This ranking method is able to rank air pollution monitoring stations in the urban areas based upon their spatial Representativity. Although spatial correlation techniques are often used in the ranking techniques in order to consider spatial Representativity, in this ranking technique, the spatial Representativity of a station is not limited to its surroundings and is measured independently of its location. RTFI was applied to airborne Particulate Matter (PM) at seven stations in Berlin, and ranked them according to their spatial Representativity. The results showed that the Neukolln-Nanenstr station (MC 42) is the most spatially representative station among the studied stations.