Volatile contribution

Hexachloroethane may biodegrade in soil, but abiotic degradation processes are not expected to be significant. Hexachloroethane is biotransformed in soil under both aerobic and anaerobic conditions, but proceeds more rapidly in anaerobic soils (Spanggord et al. 1985). Loss of 99% of hexachloroethane was reported after 4 days of incubation anaerobically and after 4 weeks under aerobic conditions. Volatilization contributed to aerobic losses. 

H.Van Langenhove, F.Van Wassenhove, J.Coppin, M.Van Acker, N.Schamp, GC-MS Identification of Organic Volatiles Contributing to Rendering Odors, Environ. Sci. Technol., 16(12), 1982, 883-886. 

A mouth simulator is a valuable tool when determining what volatiles contribute to the flavor sensation during consumption of a food. This includes determining potency (e.g., Char-mAnalysis), intensity (e.g., OSME Acree and Barnard, 1994), contribution (e.g., omission tests), and effect of a compound on the flavor. Sample preparation with a mouth simulator gives a close representation of the human experience, without the expense and variability of using humans. The limitations of headspace sampling and detection sensitivity define the limits of the use of mouth simulators. 

Sulfur compounds Sulfur-containing volatiles contribute to both pleasant and unpleasant overall flavors in many foods. 

It is obvious that many of these volatiles contribute to the aroma generated from milk fat by heating. In 1967, Kinsella et al. emphasized the flavor capabilities of milk fat and outlined a scheme for their utilization (7). The lactones and methyl ketones are... 

Owen T. and Bar-Nun A. (2000) Volatile contributions from icy planetesimals. In Origin of the Earth and Moon (eds. R. M. Canup and K. Righter). University of Arizona Press, Tucson, pp. 459-471. 

This concentration method basically offers a high measure of variability [10, 12-17]. The extractive concentration of citrus oils can proceed at low temperatures and, therefore, ensures minimal side reactions. Generally, citrus aroma concentrates of high quality can be produced by extraction. Such products reflect the entire complex aroma pattern even trace odour components or non-volatiles contributing to the stability of the flavour are selectively extracted. Special product characteristics are adjustable by process parameters and choice of solvent. 

The volatile fraction of wood is about 80% whereas with coal it is only 20-30%. The volatile fraction bums first leaving the residual carbon (charcoal). The volatiles contribute to air pollution if they are not completely burnt. Clean burning of volatiles is the key to efficient wood-burning. 

In addition to the six-carbon volatile compounds, l-penten-3-ol is also found in all freshwater fish. However, concentrations of l-penten-3-ol in fish remain below its recognition threshold (400 ppb 38), and therefore it is unlikely that this volatile contributes strongly to the characteristic aroma of freshly harvested fish. 

Morales and Aparicio (1999) studied the conditions of extraction and showed that a temperature of 25°C and a malaxing time of 30-45 min produce volatiles contributing to the best sensory quality. Higher temperatures (> 35°C) with minimum malaxing time (< 30 min) produce oils with pleasant green notes. 

Determining specific food volatiles contributing to PTR-MS ion profiles using GC-EI-MS. Journal of Agricultural and Food Chemistry, 56,5278-5284. 

Although fewer volatiles contribute to the entire scent profile of flowers, very little is known about their perception by insects and... 

Pozo-Bay6n, M.-A., Schirld-Keller, J.-R, Reineccius, G. A. (2008) Determining specific food volatiles contributing to PTR-MS ion profiles using GC-EI-MS. J. Agric. Food Chem. 56, 5278. 

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