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Journal articles on the topic 'Volatile fatty acids'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Chughtai, Muhammad Farhan Jahangir, Imran Pasha, Faqir Muhammad Anjum, and Muhammad Adnan Nasir. "Characterization of Sorghum and Millet with Special Reference to Fatty Acid and Volatile Profile." Turkish Journal of Agriculture - Food Science and Technology 3, no. 7 (2015): 515. http://dx.doi.org/10.24925/turjaf.v3i7.515-521.283.

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Sorghum and millet are important food staples in semi-arid tropics of Asia and Africa. Sorghum and millet are cereal grains that have prospective to be used as substitute to wheat flour for celiac patients. These are considered as the good source of many important and essential fatty acids. The volatile profiling of these two important crops is comparable to other cereals as well. The present study was an effort to explore biochemical composition of commercially available sorghum and millet varieties with special reference to their fatty acid and volatile profiling. Chemical composition of sor

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Khrisanapant, Kebede, Leong, and Oey. "A Comprehensive Characterisation of Volatile and Fatty Acid Profiles of Legume Seeds." Foods 8, no. 12 (2019): 651. http://dx.doi.org/10.3390/foods8120651.

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Legumes are rich in unsaturated fatty acids, which make them susceptible to (non) enzymatic oxidations leading to undesirable odour formation. This study aimed to characterise the volatile and fatty acid profiles of eleven types of legumes using headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) and GC coupled with a flame ionisation detector (GC-FID), respectively. Volatile aldehydes, alcohols, ketones, esters, terpenes and hydrocarbons were the chemical groups identified across all the legumes. The lipids comprised palmitic, stearic, oleic, linoleic an

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Wang, Zhiwei, Weiwu Wang, Ping Li, Yaping Leng, and Jinhua Wu. "Continuous Production of Volatile Fatty Acids (VFAs) from Swine Manure: Determination of Process Conditions, VFAs Composition Distribution and Fermentation Broth Availability Analysis." Water 14, no. 12 (2022): 1935. http://dx.doi.org/10.3390/w14121935.

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For pollution control and waste utilization, a promising future direction is to obtain high-value carbon sources from organic waste. In this experiment, swine manure was efficiently converted into high concentration volatile fatty acids through continuous hydrolysis-acidification bioreactors. This study determined the process conditions, the composition distribution of volatile fatty acids and the availability of fermentation broth. The results showed that the reactor with a hydraulic retention time of 1.5 days had the optimal production performance of volatile fatty acids. The highest hydroly

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van der Wielen, Paul W. J. J., Steef Biesterveld, Len J. A. Lipman, and Frans van Knapen. "Inhibition of a Glucose-Limited Sequencing Fed-Batch Culture ofSalmonella enterica Serovar Enteritidis by Volatile Fatty Acids Representative of the Ceca of Broiler Chickens." Applied and Environmental Microbiology 67, no. 4 (2001): 1979–82. http://dx.doi.org/10.1128/aem.67.4.1979-1982.2001.

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ABSTRACT The effects of concentrations of volatile fatty acids on an anaerobic, glucose-limited, and pH-controlled growing culture ofSalmonella enterica serovar Enteritidis were studied. Suddenly increasing volatile fatty acids to the concentrations representative of the ceca of 15-day-old broiler chickens caused washout of serovar Enteritidis. In contrast, a sudden increase to the volatile fatty acid concentrations representative of the ceca of younger broiler chickens caused a reduction in the biomass but not washout. Gradually increasing volatile fatty acids caused a gradual decrease in the

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5

Rahim, Ahmad Fitri Abd, Shamsul Rahman Mohamed Kutty, and Ezerie Henry Ezechi. "Volatile Fatty Acids Production through Degradation of Biomass by Anaerobic Digestion (Mesophilic and Thermophilic)." Applied Mechanics and Materials 567 (June 2014): 172–76. http://dx.doi.org/10.4028/www.scientific.net/amm.567.172.

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Volatile fatty acids (VFAs) are fatty acids with a carbon chain of six carbons or fewer and usually referred to as short-chain fatty acids (SCFA). Degradation of biomass through anaerobic digestion will produce volatile fatty acid (VFAs) through anaerobic digestion process. The volatile fatty acids obtained can be recovered and used to produce methyl or ethyl esters which, could be advantageously used as additive for biodiesel [1]. Anaerobic digestion is a biological process that can degrade waste organic material by concerted action of a wide range of microorganisms in the absence of oxygen.

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Kim, J. O., I. Somiya, E. B. Shin, W. Bae, S. K. Kim, and R. H. Kim. "Application of membrane-coupled anaerobic volatile fatty acids fermentor for dissolved organics recovery from coagulated raw sludge." Water Science and Technology 45, no. 12 (2002): 167–74. http://dx.doi.org/10.2166/wst.2002.0423.

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To investigate the treatment performance of membrane-coupled anaerobic volatile fatty acids fermentor system, the effects of operational parameters for volatile fatty acids production were evaluated through experiments and a mathematical model. The volatile fatty acids recovery ratio was largely affected by the change of hydraulic retention time, reaching its maximum value at 12 hrs. Over the range of hydraulic retention time 8 to 96 hrs, the volatile fatty acids recovery ratio decreased with the increase of hydraulic retention time above 12 hrs, while the ratio of mineralization and gasificat

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7

Hu, Xianqiao, Changyun Fang, Lin Lu, Zhanqiang Hu, Weixing Zhang, and Mingxue Chen. "Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking." Foods 12, no. 8 (2023): 1700. http://dx.doi.org/10.3390/foods12081700.

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Cooking is an important process before rice is consumed and constitutes the key process for rice flavor formation. In this paper, dynamic changes in aroma- and sweetness-related compounds were tracked during the entire cooking process (including washing with water, presoaking, and hydrothermal cooking). The volatiles, fatty acids, and soluble sugars in raw rice, washed rice, presoaked rice, and cooked rice were compared. After being washed with water, the total volatiles decreased while aldehydes and unsaturated fatty acids increased. Meanwhile, oligosaccharides decreased and monosaccharides i

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Borowski, Sebastian, and Marcin Kucner. "The use of sugar beet pulp stillage for co-digestion with sewage sludge and poultry manure." Waste Management & Research 37, no. 10 (2019): 1025–32. http://dx.doi.org/10.1177/0734242x19838610.

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The anaerobic mesophilic co-digestion of sugar beet pulp stillage with poultry manure and municipal sewage sludge was investigated in this study. The sugar beet pulp stillage (SBPS) mono-digestion failed owing to an accumulation of volatile fatty acids, leading to a pH value lower than 5.5. A 20% addition of poultry manure to stillage allowed for stable digestion performance despite high volatile fatty acid (total volatile fatty acids) concentrations of 5500–8500 g m−3 with propionic acid being the predominant one and constituting 72%–76% total volatile fatty acids. For this mixture, the maxim

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Wajs-Bonikowska, Anna, Karol Olejnik, Radosław Bonikowski, and Piotr Banaszczak. "Analysis of Volatile Components, Fatty Acids, and Phytosterols of Abies Koreana growing in Poland." Natural Product Communications 8, no. 9 (2013): 1934578X1300800. http://dx.doi.org/10.1177/1934578x1300800928.

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Extracts and essential oils from seeds as well as essential oils from cone scales and needles with twigs of the Abies koreana population were studied. An analysis of Korean fir essential oils allowed us to determine 147 volatile compounds. The identified compounds constituted 97–99% of the seed, cone and needle oils. The main volatile in the seed and needle oils was limonene (56.6% and 23.4%, respectively), while the predominant volatile in cone oils was α-pinene (51.2%). Korean fir seeds provided a rich source of both essential oil (3.8–8.5%) and extract, which was isolated with a 24.5% yield

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Najdoska-Bogdanov, Menče, Jane B. Bogdanov, and Marina Stefova. "Simultaneous Determination of Essential Oil Components and Fatty Acids in Fennel using Gas Chromatography with a Polar Capillary Column." Natural Product Communications 10, no. 9 (2015): 1934578X1501000. http://dx.doi.org/10.1177/1934578x1501000933.

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Cultivated and wild growing samples of fennel ( Foeniculum vulgare Mill., Apiaceae) from R. Macedonia were studied for their volatiles and fatty acid composition. The main essential oil components isolated via hydrodistillation were: trans-anethole (>80%), estragole (<6%), limonene (<6%), anisaldehyde (<1%) and 0.5 % fenchone. An alternative method for characterization of both the non-polar volatile and non volatile fractions was developed using n-hexane and dichloromethane (3:1, v/v) in a Soxhlet extraction followed by transesterification. The obtained extracts were then character

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Akayzin, E. S., A. S. Metelev, and A. E. Akayzina. "INDICATORS OF VOLATILE FATTY ACIDS IN DIFFERENTIAL DIAGNOSTICS OF INFECTED AND STERILE PANCREONECROSIS." Russian Clinical Laboratory Diagnostics 64, no. 11 (2019): 644–48. http://dx.doi.org/10.18821/0869-2084-2019-64-11-644-648.

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The aim of the study was to assess the information content of volatile fatty acid parameters for the differential diagnosis of infected and sterile pancreatic necrosis. The work is based on the results of examination and treatment of 34 patients with pancreatic necrosis. The analysis of concentrations of volatile fatty acids: acetic, propionic, butyric and isovaleric was carried out on an automated gas chromatograph «Crystallux-4000» with a capillary column «HP-FFAP» and flame ionization detector. The indicators of acetic, propionic, butyric, isovaleric acid and the sum of volatile fatty acids

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12

van der Wielen, Paul W. J. J., Steef Biesterveld, Servé Notermans, Harm Hofstra, Bert A. P. Urlings, and Frans van Knapen. "Role of Volatile Fatty Acids in Development of the Cecal Microflora in Broiler Chickens during Growth." Applied and Environmental Microbiology 66, no. 6 (2000): 2536–40. http://dx.doi.org/10.1128/aem.66.6.2536-2540.2000.

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ABSTRACT It is known that volatile fatty acids can inhibit growth of species of the family Enterobacteriaceae in vitro. However, whether these volatile fatty acids affect bacterial populations in the ceca of chickens is unknown. Therefore, a study was conducted to investigate if changes in volatile fatty acids in ceca of broiler chickens during growth affect bacterial populations. Results showed that members of theEnterobacteriaceae and enterococci are present in large numbers in 3-day-old broilers and start to decrease when broilers grow older. Lactobacilli are present in large numbers as wel

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13

Swiatkiewicz, Justyna, Radoslaw Slezak, Liliana Krzystek, and Stanislaw Ledakowicz. "Production of Volatile Fatty Acids in a Semi-Continuous Dark Fermentation of Kitchen Waste: Impact of Organic Loading Rate and Hydraulic Retention Time." Energies 14, no. 11 (2021): 2993. http://dx.doi.org/10.3390/en14112993.

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The aim of the study was to evaluate the possibility of using the process of dark fermentation to convert kitchen waste into valuable volatile fatty acids in a semi-continuous process at different values of the organic loading rate (2.5 and 5.0 gVS/(L × d)) and hydraulic retention time (5 and 10 d) using anaerobic mixed microbial consortia. The experiments were performed in a bioreactor of working volume 8L with pH control. The maximum volatile fatty acids yield in a steady state (22.3 g/L) was achieved at the organic loading rate of 5.0 gVS/(L × d) and HRT of 10 days. The main products of dar

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14

Pavan, Enrique, Yangfan Ye, Graham T. Eyres, et al. "Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins." Foods 10, no. 5 (2021): 1143. http://dx.doi.org/10.3390/foods10051143.

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Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (n = 160) evaluated tenderness, juiciness, flavor liking, and overall liking of the different types of lamb loins. Consumer scores differed among the types of lamb meat for all the evaluated attributes (p < 0.05). Further segmentation based on overall liking scores showed two consumer clusters with distinct ratings. Correl

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15

Hines, Abbigail R., Diva N. Rigney, Haley Lowrey, et al. "97 Can Fecal Volatile Fatty Acids be Used as an Indicator of Ruminal Volatile Fatty Acids?" Journal of Animal Science 101, Supplement_1 (2023): 75. http://dx.doi.org/10.1093/jas/skad068.088.

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Abstract For in vitro digestibility experiments addressing both horses and cattle, feces have long been thought to be an equivalent surrogate for ruminal or cecal inoculum that would eliminate the need for fistulated animals. However, this assumption requires similar microbial and chemical properties among inoculum sources. Validation of the relationship of fecal to ruminal metabolic properties would allow for more readily accessible information on fermentation across nutrition experiments. Thus, the purpose of this study was to compare ruminal and fecal VFA production from heifers fed four be

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Hassan, Gamal K., Jaime Massanet-Nicolau, Richard Dinsdale, et al. "A novel method for increasing biohydrogen production from food waste using electrodialysis." International Journal of Hydrogen Energy 44 (May 11, 2019): 14715–20. https://doi.org/10.1016/j.ijhydene.2019.04.176.

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The impact of continuous removal of volatile fatty acids on fermentative hydrogen production from food waste (FW) in a Continuously Stirred Tank Reactor (CSTR) was evaluated. Two experimental phases were conducted, a control phase and one in which volatile fatty acids were removed continuously from the reactor for the first time by electrodialysis (ED). Hydrogen yields were 64.7 cm<sup>3</sup> H<sub>2</sub>/g VS and 227.3 cm<sup>3</sup> H<sub>2</sub>/g VS for control phase, and ED phase respectively. Continuous removal of volatile fatty acids during fermentation not only in

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17

Righetti, Edoardo, Simone Nortilli, Francesco Fatone, Nicola Frison, and David Bolzonella. "A Multiproduct Biorefinery Approach for the Production of Hydrogen, Methane and Volatile Fatty Acids from Agricultural Waste." Waste and Biomass Valorization 11, no. 10 (2020): 5239–46. http://dx.doi.org/10.1007/s12649-020-01023-3.

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Abstract A pilot scale biorefinery platform for the treatment of agro-waste and the production of hydrogen, methane and volatile fatty acids was studied in real environment. The system adopted was a two stage anaerobic process where hydrogen and volatile fatty acids were produced in the first phase (fermentation) and methane in the second one (digestion). The study demonstrated the possibility to produce a biogas composed by hydrogen and methane (10% and 55%, respectively) while recovering volatile fatty acids. The yield for acids production was equivalent to 0.13 gVFA/gTVS (as COD) with aceta

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Akayzin, E. S., and A. E. Akayzina. "Indicators of volatile fatty acids for differential diagnostics of nfected of pancreatic necrosis complicated by retroperitoneal phlegmon." Russian Clinical Laboratory Diagnostics 66, no. 5 (2021): 310–14. http://dx.doi.org/10.51620/0869-2084-2021-66-5-310-314.

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The aim of the study was to assess the informative value of volatile fatty acid parameters for the differential diagnosis of infected pancreatic necrosis (IPN), complicated by retroperitoneal cellulitis. The work was based on the results of examination and treatment of 44 patients with infected pancreatic necrosis. The analysis of concentrations of volatile fatty acids: acetic, propionic, butyric and isovalerianic was carried out on a Kristallux-4000 automated gas chromatograph with an HP-FFAP capillary column and a flame ionization detector. The indicators of acetic acid and the amount of vol

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Oliveira, J. M., P. Oliveira, R. L. Baumes, and M. O. Maia. "Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines." Food Science and Technology International 14, no. 4 (2008): 341–53. http://dx.doi.org/10.1177/1082013208097442.

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Composition of Loureiro and Alvarinho wines from the Vinhos Verdes region, regarding free volatile compounds as well as glycosidically bound aroma precursors, was exhaustively determined by gas chromatography—mass spectrometry after adsorption on XAD-2 resin. On the whole, were identified and quantified 120 volatile compounds in the free fraction and 77 glycosidically bound compounds, belonging to C6-compounds, alcohols, fatty acids ethyl esters, esters of organic acids, acetates, monoterpenic alcohols, monoterpenic oxides and diols, C13-norisoprenoids, volatile phenols, volatile fatty acids,

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Harmawati, Lilis, Wismalinda Rita, and Sunaryadi. "PENGARUH PEMBERIAN TEPUNG UMBI GADUNG ( Dioscorea hispida Dennst ) DALAM RANSUM TERHADAP pH, NH3 DAN PRODUKSI VFA ( Volatille Fatty Acids ) SECARA IN- VITRO." Jurnal Inspirasi Peternakan 3, no. 3 (2023): 137–45. http://dx.doi.org/10.36085/jinak.v3i3.5849.

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Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan tepung umbi gadung padaransum terhadap produksi pH, NH3 dan VFA (volatile fatty acids ) pada ternak secara in vitro.Penelitian ini telah dilaksanakan pada 11 Mei sampai 7 Juli 2018 di Bukit Peninjauan 1, KecamatanSukaraja Kabupaten Seluma. Analisa kecernaan ransum akan di lakukan di laboraturium Ilmu danTeknologi Pakan serta Laboraturium Institusi Pertanian Bogor ( IPB). Penelitian ini menggunakanRancangan Acak Lengkap (RAL) dengan 4 perlakuan (0%, 10%, 20%, 30%) dan 3 kelompokulangan. Materi yang digunakan adalah ransum yang te

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SOLTANBEIGI, Amir, Harun DIRAMAN, and Mohammad Bagher HASSANPOURAGHDAM. "Chemical components of volatile oil and fatty acids of wild Bunium persicum (Boiss.) B. Fedtsch. and cultivated Cuminum cyminum L. populations." Acta agriculturae Slovenica 117, no. 2 (2021): 1. http://dx.doi.org/10.14720/aas.2021.117.2.1335.

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<p>Volatile oil and fatty acids components of six various populations of wild Bunium persicum Boiss. (Bam and Zirkuh/Iran) and cultivated Cuminum cyminum L. (Rayen/Iran; Cukurcak, Taskopru and Asagialicomak/Turkey) species were investigated. The volatile oil content of Bam and Zirkuh populations were 3.9 and 4.7 %, respectively. The analysis of volatile oils by the GC/FID-MSD showed that γ-terpinene (33.62-39.62 %), cuminal (17.9-19.3 %), o-cymene (5.3-11.1 %), benzenemethanol, α-methyl- (7.4-9.5 %), 1-phenyl-1-butanol (6.4-8.4 %) and limonene (6.4-8.6 %) were the major components of B.

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Guo, Li, Mingjie Chen, Yaling Guo, and Zhi Lin. "Variations in Fatty Acids Affected Their Derivative Volatiles during Tieguanyin Tea Processing." Foods 11, no. 11 (2022): 1563. http://dx.doi.org/10.3390/foods11111563.

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Fatty acids (FAs) are important precursors of oolong tea volatile substances, and their famous derivatives have been shown to be the key aroma components. However, the relationship between fatty acids and their derivatives during oolong tea production remains unclear. In this study, fresh Tieguanyin leaves were manufactured into oolong tea and green tea (control), and fatty acids and fatty acid-derived volatiles (FADV) were extracted from processed samples by the sulfuric acid–methanol method and solvent-assisted flavor evaporation (SAFE), respectively. The results showed that unsaturated fatt

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Wang, Dong, Hafiz Umer Javed, Ying Shi, Safina Naz, Sajid Ali, and Chang-Qing Duan. "Impact of Drying Method on the Evaluation of Fatty Acids and Their Derived Volatile Compounds in ‘Thompson Seedless’ Raisins." Molecules 25, no. 3 (2020): 608. http://dx.doi.org/10.3390/molecules25030608.

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Air- and sun-dried raisins from Thompson Seedless (TS) grapes were analyzed under GC/MS to evaluate fatty acids (FAs) and their derived volatile compounds, coming from unsaturated fatty acids oxidation. A total of 16 FAs were identified in TS raisins, including 10 saturated fatty acids (SFAs) and 6 unsaturated fatty acids (USFAs). The contents of C18:0, C15:0, and C16:0 among SFAs and C18:3, C18:2 and C18:1 in USFAs were significantly higher. Furthermore, USFAs such as C16:1 and C20:1 were only identified in air-dried raisins. The principal component analysis showed the increased content of FA

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Aznury, Martha, Tjandra Setiadi, and Adi Pancoro. "Pengaruh sumber karbon terhadap produksi bioplastik polihidroksialkanoat (PHA) dengan ralstonia eutropha." Jurnal Teknik Kimia Indonesia 9, no. 1 (2018): 28. http://dx.doi.org/10.5614/jtki.2010.9.1.4.

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Bioplastic Polyhidroxyalknoate (PHA) is a polyester type bioplastic with physicochemical properties resemble to those of polypropilen from petroleum. PHA production was investigated to determine the effect of carbon source on the fermentation process by Ralstonia eutropha. Specifically, Ralstonia eutropha was cultivated in a batch bioreactor to show the dynamics of P(3HB-co-3HV) copolymer production from glucose or fructose as C source. In adition, the effect of volatile fatty acids addition, as stimulator to the copolymer production, was also studied. The operating conditions in a 7 L bioreac

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Nickavar, Bahman, Faraz Mojab, Katayoun Javidnia, and Mohammad Ali Roodgar Amoli. "Chemical Composition of the Fixed and Volatile Oils of Nigella sativa L. from Iran." Zeitschrift für Naturforschung C 58, no. 9-10 (2003): 629–31. http://dx.doi.org/10.1515/znc-2003-9-1004.

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AbstractThe chemical composition of the extracted fixed oil (total fatty acid composition) and volatile oil of Nigella sativa L. seeds grown in Iran were determined by GC and GC/MS. Eight fatty acids (99.5%) and thirty- two compounds (86.7%) have been identified in the fixed and volatile oils, respectively. The main fatty acids of the fixed oil were linoleic acid (55.6%), oleic acid (23.4%), and palmitic acid (12.5%). The major compounds of the volatile oil were trans-anethole (38.3%), p-cymene (14.8%), limonene (4.3%), and carvone (4.0%).

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Dippong, Thomas, Lacrimioara Senila, and Laura Elena Muresan. "Preparation and Characterization of the Composition of Volatile Compounds, Fatty Acids and Thermal Behavior of Paprika." Foods 12, no. 10 (2023): 2041. http://dx.doi.org/10.3390/foods12102041.

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This study aimed to investigate the thermal behavior and composition of volatile compounds, fatty acids and polyphenols in paprika obtained from peppers of different countries. The thermal analysis revealed various transformations in the paprika composition, namely drying, water loss and decomposition of volatile compounds, fatty acids, amino acids, cellulose, hemicellulose and lignin. The main fatty acids found in all paprika oils were linoleic (20.3–64.8%), palmitic (10.6–16.0%) and oleic acid (10.4–18.1%). A notable amount of omega-3 was found in spicy paprika powder varieties. The volatile

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Bvenura, Callistus, and Learnmore Kambizi. "Chemical Profile and Potential Applications of Sclerocarya birrea (A.Rich.) Hochst. subsp. caffra (Sond.) Kokwaro Kernel Oils: Analysis of Volatile Compounds and Fatty Acids." Molecules 29, no. 16 (2024): 3815. http://dx.doi.org/10.3390/molecules29163815.

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Sclerocarya birrea kernel volatile compounds and fatty acid methyl esters (FAMEs) from the Bubi district in Matabeleland North province of Zimbabwe were characterised by GC–MS. The volatile compounds of the oil include 65 different compounds from 24 distinct classes, dominated by 13 alcohols and 14 aldehydes (42%). Other classes include carboxylic acids, phenols, sesquiterpenes, lactones, pyridines, saturated fatty acids, ketones, and various hydrocarbons. The kernel oils revealed essential fatty acids such as polyunsaturated (α-linolenic and linoleic acids) and monounsaturated fatty acids (pa

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Yang, Yukyoung, Kiyeon Park, and Honggu Lee. "Effects of Centella asiatica Extracts on Rumen In Vitro Fermentation Characteristics and Digestibility." Animals 14, no. 13 (2024): 1956. http://dx.doi.org/10.3390/ani14131956.

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Two in vitro experiments were conducted to evaluate the effects of Centella asiatica extract (CAE) supplementation on the rumen’s in vitro fermentation characteristics. In the first experiment, CAE with five concentrations (C: 0%; T1: 3.05%; T2: 6.1%; T3: 12.2%; and T4: 24.4% CAE in diet) was supplemented in the rumen fluid and incubated for 6, 24, and 48 h to determine the optimal dosage. The total gas and methane production increased in all incubation times, and the total volatile fatty acids increased at 6 and 48 h. Ammonia nitrogen, branched chain volatile fatty acids, acetate, and butyrat

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Martínez-Castro, Isabel, Jesus Sanz, Lourdes Amigo, Mercedes Ramos, and Pedro Martín-Alvarez. "Volatile components of Manchego cheese." Journal of Dairy Research 58, no. 2 (1991): 239–46. http://dx.doi.org/10.1017/s0022029900029782.

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SummaryVolatile components of four batches of Manchego cheese were studied throughout their ripening process. Samples were submitted to a micro simultaneous distillation-extraction procedure, and then analysed by capillary gas chromatography (GC) and combined GC and mass spectrometry. Among other components, four homologous series of compounds were found: free fatty acids, methyl ketones, ethyl and methyl esters of even fatty acids. Ripening stage can be approximately estimated from the concentrations of some components.

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Bettencourt, Sara, Catarina Miranda, Tatiana A. Pozdniakova, Paula Sampaio, Ricardo Franco-Duarte, and Célia Pais. "Single Cell Oil Production by Oleaginous Yeasts Grown in Synthetic and Waste-Derived Volatile Fatty Acids." Microorganisms 8, no. 11 (2020): 1809. http://dx.doi.org/10.3390/microorganisms8111809.

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Four yeast isolates from the species—Apiotrichum brassicae, Candida tropicalis, Metschnikowia pulcherrima, and Pichia kudriavzevii—previously selected by their oleaginous character and growth flexibility in different carbon sources, were tested for their capacity to convert volatile fatty acids into lipids, in the form of single cell oils. Growth, lipid yields, volatile fatty acids consumption, and long-chain fatty acid profiles were evaluated in media supplemented with seven different volatile fatty acids (acetic, butyric, propionic, isobutyric, valeric, isovaleric, and caproic), and also in

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ATALAY, Aysun, Filiz YILDIZ-AKGÜL, and Özer KINIK. "Şarap Üretim Atıklarından Elde Edilen Farklı Üzüm Posalarının İzmir Tulum Peynirinin Olgunlaşmasına Etkisi: Yağ Asidi Bileşimi, Serbest Yağ Asitleri ve Uçucu Bileşikler Üzerine Bir Araştırma." Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 20, no. 2 (2023): 311–25. http://dx.doi.org/10.25308/aduziraat.1406041.

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This research aimed to examine the fatty acids, free fatty acids, and volatile compounds of İzmir Tulum cheeses ripened in brines prepared using different grape pomaces from wine production waste. For this purpose, four groups of Izmir Tulum cheese were produced: white wine waste: sultaniye grape pomace (W), red wine waste: petit-verdot grape pomace (R), red and white wine mixture waste: 1:1 mixture of sultaniye and petit-verdot (RW) and control: pomace-free group (C). Among the short chain fatty acids, butyric (C4), caproic (C6), caprylic (C8) and capric (C10) acids were determined in all che

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PROCHÁZKA, L., F. KVASNIČKA, and A. ŠTECHOVÁ. "Determination of volatile fatty acids in molasses." Kvasny Prumysl 32, no. 2 (1986): 33–36. http://dx.doi.org/10.18832/kp1986008.

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Fufachev, Egor V., Bert M. Weckhuysen, and Pieter C. A. Bruijnincx. "Tandem catalytic aromatization of volatile fatty acids." Green Chemistry 22, no. 10 (2020): 3229–38. http://dx.doi.org/10.1039/d0gc00964d.

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Legako, Jerrad F. "114 Effect of altering fatty acid profile on fresh meat palatability." Journal of Animal Science 97, Supplement_3 (2019): 108–9. http://dx.doi.org/10.1093/jas/skz258.223.

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Abstract Fatty acids in fresh meat contribute to palatability in many ways. However, fatty acids primarily influence flavor and juiciness. Perceived juiciness is impacted through lubrication by fatty acids and stimulation of saliva during mastication. Therefore, the content of fatty acids primarily impacts juiciness. However, for flavor, fatty acid content and composition are each important. Volatile flavor compounds have been demonstrated to have greater expression as overall fatty acid content increases. This may be through the retention of fat-soluble volatile compounds leading up to consum

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M., Hasmadi, Nor Qhairul Izzreen M.N., A. H. Mansoor, M. H. A. Jahurul, and M. K. Zainol. "Chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.)." Food Research 5, no. 2 (2021): 379–85. http://dx.doi.org/10.26656/fr.2017.5(2).545.

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The objective of this present work is to determine the chemical compositions and volatile compounds of Sabah indigenous durian (Durio dulcis Becc.). The results obtained showed that durian had 56.1% moisture, 3.5% protein, 2.8% fat, 1.4% ash, 36.26% carbohydrate, 6.6% dietary fiber and 7.0 µg of vitamin A. The mineral analysis results indicated that Durio dulcis is a good source of potassium, magnesium and phosphorus. Protein analysis found a total of sixteen major amino acids present in durian namely aspartame, serine, glutamin acid, glycine, histidine, arginine, threonine, alanine, proline,

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Khrisanapant, Prit, Biniam Kebede, Sze Ying Leong, and Indrawati Oey. "Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (Vigna unguiculata), Chickpeas (Cicer arietinum) and Kidney Beans (Phaseolus vulgaris)." Molecules 27, no. 23 (2022): 8204. http://dx.doi.org/10.3390/molecules27238204.

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Legumes are an economical source of protein, starch, dietary fibre, fatty acids, vitamins and minerals. However, they are not as fully utilised, due to volatile compounds contributing to their undesirable odour. The purpose of this work was to understand the processing time’s effect on the legumes’ volatile profile. Hence, this study investigated the effects of hydrothermal processing times on the volatile and fatty acids profiles of cowpeas, chickpeas and kidney beans. All legumes were pre-soaked (16 h) and then hydrothermally processed at 95 °C for 15 to 120 min, using an open system to appr

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Lambert, Hélène, Claude Willemot, John E. Thompson, and Joseph Makhlouf. "Identification of Isolated Membrane Major Volatiles of Fresh Tomato." HortScience 30, no. 4 (1995): 814D—814. http://dx.doi.org/10.21273/hortsci.30.4.814d.

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This research is aimed at the identification of volatile compounds from the isolated membranes fractions, microsomes, and deteriosomes. Fractions were isolated from tomato pericarp by ultracentrifugation at 252,000x g during 1 hour, followed by 362,000x g during 12 hours. The supernatant was infiltrated through a membrane of 300,000 D cut off to concentrate the deteriosomes. The volatiles from the fractions were analyzed by dynamic headspace and GC-MS. Our results suggest that the isolated fractions contained most tomato volatiles. Analysis by GC-MS identified two groups: compounds originating

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Dijkstra, J., J. France, H. D. St C. Neal, A. G. Assis, L. J. M. Aroeira, and O. F. Campos. "Simulation of digestion in cattle fed sugarcane: model development." Journal of Agricultural Science 127, no. 2 (1996): 231–46. http://dx.doi.org/10.1017/s0021859600078011.

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SUMMARYA dynamic model of digestion and absorption of nutrients in cattle fed sugarcane-based diets is described. There are 11 rumen state variables, and four zero pools representing absorbed nutrients. The rumen state variables represent nitrogen, carbohydrate, long chain fatty acid, microbial and volatile fatty acid pools. The zero pools relate to absorbed amino acids, glucose, long chain fatty acids, and volatile fatty acids. The flux equations are described by mass-action and Michaelis-Menten forms. Wherever possible, data derived from trials with cattle fed sugarcane-based diets were used

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Ye, Yangfan, Graham T. Eyres, Mariza G. Reis, et al. "Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems." Foods 9, no. 12 (2020): 1885. http://dx.doi.org/10.3390/foods9121885.

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Animal production factors can affect the fatty acid and volatile profile of lamb meat. The fatty acid and volatile composition of the M. longissimus thoracis was evaluated from 150 lambs from 10 groups of commercial lambs that differed in age, sex, diet and breed, from three farms, which represent typical forage lamb production systems in New Zealand. The meat from 4-month-old composite lambs slaughtered at weaning had a similar polyunsaturated to saturated fatty acid ratio compared to 6- to 8-month-old composite lambs, but a greater ratio than that of 12-month-old Merino lambs (p < 0.05),

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Radonis, Ani, and Marina Zekic. "Volatile compounds identified in traditional croatian cow’s and goat’s cheeses matured in lambskin sack determined by GC-MS analysis." Chemistry Journal of Moldova 18, no. 1 (2023): 61–69. http://dx.doi.org/10.19261/cjm.2023.1076.

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Cheeses ripened in animal skin sacks belong to traditional cheeses that are strongly connected to the culture and history of the country from which they originate. Their main specificity is anaerobic ripening in an animal skin sack. The aim of this study was to determine the volatile compounds of Croatian cheeses in a sack of lamb skin produced from either raw cow’s or goat’s milk and relate them to the aroma of these traditional cheeses. Volatile compounds were extracted by headspace solid-phase microextraction (HS-SPME) and ultrasonic solvent extraction (USE) and analysed by gas chromatograp

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Pitman, A. R., L. H. Lötter, W. V. Alexander, and S. L. Deacon. "Fermentation of Raw Sludge and Elutriation of Resultant Fatty Acids to Promote Excess Biological Phosphorus Removal." Water Science and Technology 25, no. 4-5 (1992): 185–94. http://dx.doi.org/10.2166/wst.1992.0494.

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Research in South Africa has highlighted the dependence of biological phosphate removal mechanisms on the presence of certain minimum concentrations of some readily biodegradable materials including interalia volatile fatty acids. Generation of these compounds was achieved on an experimental basis at the Johannesburg Northern Works by the fermentation of primary sludge either in primary settling tanks or off-line in high rate “acid” digesters. Elutriation of the volatile fatty acids from the sludge was achieved by recycling the sludge to the influent sewage stream. Significant improvements in

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Bangerth, Fritz K., Jun Song, and Josef Streif. "Physiological Impacts of Fruit Ripening and Storage Conditions on Aroma Volatile Formation in Apple and Strawberry Fruit: A Review." HortScience 47, no. 1 (2012): 4–10. http://dx.doi.org/10.21273/hortsci.47.1.4.

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After a brief description of the “history of research” of aroma volatiles of apple and strawberry fruit, possible reasons for the reduced production of these important quality attributes by particular pre- and postharvest procedures are given. Among the possible physiological factors in association with reduced aroma volatile production, a reduced ethylene sensitivity, a decline in the rate of respiration as well as the content of adenine nucleotides and limited free fatty acids as precursors for aroma volatiles biosynthesis are proposed. A hypothesis about how this sequence of events leads to

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Dopieralska, Patrycja, Joanna Barłowska, Anna Teter, Jolanta Król, Aneta Brodziak, and Piotr Domaradzki. "Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids." Animals 10, no. 11 (2020): 2103. http://dx.doi.org/10.3390/ani10112103.

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This study investigated changes in the proximate chemical composition and profiles of fatty acids and volatile compounds of 12 smoked cheeses made from the milk of native Polish cow breeds used in Beskid Niski. Analyses were performed during the shelf life i.e., in the 1st, 21st, 42nd and 69th day of storage. Studies have shown that thanks to smoking and vacuum-packing, the chemical composition of cheese remained stable throughout the whole shelf-life. Up until the 21st day of storage, there were no statistically significant changes in the profile of fatty acids as well as volatile compounds.

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Chen, Jia, Ruipeng Nan, Rufu Wang, Lixin Zhang, and Junfeng Shi. "Ester-Producing Mechanism of Ethanol O-acyltransferaseEHT1Gene inPichia pastorisfrom Shanxi Aged Vinegar." BioMed Research International 2019 (January 3, 2019): 1–9. http://dx.doi.org/10.1155/2019/4862647.

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The ethanol O-acyltransferaseEHT1is an important element of key signaling pathways and is widely expressed in yeast strains. In this study, we investigated the expression ofEHT1 in the overexpression lines or knockout system ofPichia pastorisusing qRT-PCR and western blotting. The amount of total protein was determined using the Bradford method; the esterase activity was determined using p-nitrophenyl acetate as a substrate, and the production of volatile fatty acids in wild-type, knockout, and over-expression systems was detected using SPME GC-MS. The esterase activity ofEHT1-knockoutP. pasto

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Salsali, H. R., W. J. Parker, and S. A. Sattar. "Impact of concentration, temperature, and pH on inactivation of Salmonella spp. by volatile fatty acids in anaerobic digestion." Canadian Journal of Microbiology 52, no. 4 (2006): 279–86. http://dx.doi.org/10.1139/w05-125.

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It is known that the presence of volatile fatty acids may play a role in the inactivation of pathogens for systems that employ an acid phase reactor. This study was conducted to investigate the influence of volatile fatty acids on the inactivation of Salmonella spp. over a range of digestion temperatures. In this study, digesters that were treating municipal wastewater treatment plant sludges were operated at temperatures that ranged from 35 to 49 °C and had a solids residence time of 15 days. Samples collected from the effluent of the digesters were dosed with solutions containing acetic, pro

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Katarína, Furdíková, Makyšová Katarína, and Špánik Ivan. "Effect of indigenous S. cerevisiae strains on higher alcohols, volatile acids and esters in wine." Czech Journal of Food Sciences 35, No. 2 (2017): 131–42. http://dx.doi.org/10.17221/79/2016-cjfs.

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Higher alcohols, volatile fatty acids, and esters are the most important volatiles and their formation is closely related to yeast strains employed during fermentation. In the present work, the effect of indigenous yeast strains on selected wine volatiles was examined using a highly sophisticated analytical method – comprehensive two-dimensional gas chromatography. Results of the statistical analysis revealed that each strain could be characterised and differentiated according to its volatile composition: strain Y2 was characterised by 2-phenylethanol and 1-hexanol, strain Y1 was in close rela

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Yao, Yanqiang, Rong Zhang, Ruixue Jia, Zhufang Yao, Yake Qiao, and Zhangying Wang. "Exploration of Raw Pigmented-Fleshed Sweet Potatoes Volatile Organic Compounds and the Precursors." Molecules 29, no. 3 (2024): 606. http://dx.doi.org/10.3390/molecules29030606.

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Sweet potato provides rich nutrients and bioactive substances for the human diet. In this study, the volatile organic compounds of five pigmented-fleshed sweet potato cultivars were determined, the characteristic aroma compounds were screened, and a correlation analysis was carried out with the aroma precursors. In total, 66 volatile organic compounds were identified. Terpenoids and aldehydes were the main volatile compounds, accounting for 59% and 17%, respectively. Fifteen compounds, including seven aldehydes, six terpenes, one furan, and phenol, were identified as key aromatic compounds for

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Genovese, Alessandro, Andrea Marrazzo, Lucia De Luca, et al. "Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage." Molecules 24, no. 8 (2019): 1616. http://dx.doi.org/10.3390/molecules24081616.

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Seed inoculation of forage crops by arbuscular mycorrhizal fungi (AMF) generally results in higher profitability, but also modifies the chemical composition of silage in terms of increased biomass, protein, and dry matter. Raw milk aroma is affected by the type of feed. This work investigated the influence of ensiled forage obtained by seed inoculation with AMF on the volatile fractions and fatty acid composition of milk. Two experiments were carried out: in the first, buffaloes were fed maize silage, and in the second, cows were fed sorghum silage. The volatile fractions of milk were quantifi

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Zagklis, Dimitris, Marina Papadionysiou, Konstantina Tsigkou, Panagiota Tsafrakidou, Constantina Zafiri, and Michael Kornaros. "Effect of pH on the Economic Potential of Dark Fermentation Products from Used Disposable Nappies and Expired Food Products." Applied Sciences 11, no. 9 (2021): 4099. http://dx.doi.org/10.3390/app11094099.

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Used disposable nappies constitute a waste stream that has no established treatment method. The purpose of this study was the assessment of the dark fermentation of used disposable nappies and expired food products under different pH values. The biodegradable part of the used disposable nappies was recovered and co-fermented with expired food products originating from supermarkets. The recoverable economic potential of the process was examined for different volatile fatty acids exploitation schemes and process pH values. The process pH strongly affected the products, with optimum hydrogen prod

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Angelina, Chalima, Hatzidaki Angeliki, Karnaouri Anthi, and Topakas Evangelos. "Integration of a dark fermentation effluent in a microalgal-based biorefinery T for the production of high-added value omega-3 fatty acids." Applied Energy 241 (March 11, 2019): 130–38. https://doi.org/10.1016/j.apenergy.2019.03.058.

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Dark fermentation is an anaerobic digestion process of biowaste, used to produce hydrogen- for generation of energy- that however releases high amounts of polluting volatile fatty acids, such as acetic acid, in the en- vironment. In order for this biohydrogen production process to become more competitive, the volatile fatty acids stream can be utilized through conversion to high added-value metabolites, such as omega-3 fatty acids. The docosahexaenoic acid is one of the two most known omega-3 fatty acids and has been found to be necessary for a healthy brain and proper cardiovascular function.

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