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Carlos Calderón-Vázquez, Mary L. Durbin, Vanessa E.T.M. Ashworth, Livia Tommasini, Kapua K.T. Meyer, and Michael T. Clegg

LHPKDF 60A 200 μM TLC plate (GE Healthcare Life Sciences, Piscataway, NJ). The plate was developed in hexane:ethyl acetate (9:1). Varying amounts of α-tocopherol (T3251; Sigma-Aldrich) were also applied to the plate to generate a standard curve for

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Monrudee Kittikorn, Katsuya Okawa, Hitoshi Ohara, Satoru Kondo, Nobuhiro Kotoda, Masato Wada, Mineyuki Yokoyama, Ohji Ifuku, Ariake Murata, and Naoharu Watanabe

hypochlorite solution (active chlorine 8.5% to 13.5%; Nacalai Tesque, Kyoto, Japan)] and vigorously mixed. The conversion rate of CKODA from KODA was more than 60%. CKODA was extracted by ethyl acetate and isolated by HPLC (NANOSPACE SI-1; Shiseido) using an

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Luís Carlos Cunha Júnior, Ângelo Pedro Jacomino, Marcos José Trevisan, and Gustavo Henrique de Almeida Teixeira

disruption and lead to increased levels of acetaldehyde, ethanol, ethyl acetate, and ethyl lactate, which confer undesirable aromas to the fruit ( Kader, 2003b ). In an attempt to reduce the risks caused by CAs with high levels of CO 2 , other gases have been

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Xianzhi Zhou, Yufen Wu, Sheng Chen, Yang Chen, Weiguang Zhang, Xintao Sun, and Yijie Zhao

-C 18 column with a 5-μm particle size (Agilent Technologies) and was operated at 30 °C. The mobile phase consisted of acetonitrile/dichloromethane/ethyl acetate 40:25:35 v/v/v (eluent A) and acetonitrile (eluent B) using a gradient program with the

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James M. Meyers, Gavin L. Sacks, and Justine E. Vanden Heuvel

(4 mL) followed by a 2:1 v/v mixture of pentane and DCM (7.7 mL). The analytes were eluted with a 9:1 v/v mixture of ethyl acetate and methanol (4 mL) and dried under nitrogen to complete dryness. Samples were reconstituted with 10 mL of 0.2 M citric

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Qin Shi, Yunlong Yin, Zhiquan Wang, Wencai Fan, Jinbo Guo, and Jianfeng Hua

.5% TTC in 0.06 mol·L −1 phosphatic buffer, pH 7.4) for 3 h at 37 °C in the dark. Then 2 mL of 1 mol·L −1 H 2 SO 4 was added to the tube to stop the reaction. The TTC solution was drained. Roots were ground and extracted with 10 mL of ethyl acetate and

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Nancy Ruiz-Lau, Fátima Medina-Lara, Yereni Minero-García, Enid Zamudio-Moreno, Adolfo Guzmán-Antonio, Ileana Echevarría-Machado, and Manuel Martínez-Estévez

for 2 h and stopped with 98% cold ethanol. Formed capsaicin was extracted four times successively with 500 μL of ethyl acetate. After evaporation, the samples were re-suspended in 500 μL of HPLC-grade absolute ethanol and filtered using 0.45-μm Millex

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Nancy Ruiz-Lau, Fátima Medina-Lara, Yereni Minero-García, Luis W. Torres-Tapia, Sergio R. Peraza-Sánchez, and Manuel Martínez-Estévez

capsaicinoids was carried out with 2 mL of ethyl acetate and the sample was then dried. The sample was redissolved in 500 μL of absolute ethanol (HPLC-grade) and filtered through PVDF filters (Millex-HV, 0.45 μm) in a 3-mL syringe for quantification

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Pimjai Seehanam, Danai Boonyakiat, and Nithiya Rattanapanone

). Baldwin et al. (1995) reported marked increases in flavor volatiles, especially ethanol, ethyl butyrate, and ethyl acetate, in ‘Valencia’ oranges coated with a shellac-based citrus coating and stored at 16 to 21 °C. A high negative correlation between

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Paemika Promkaew, Varit Srilaong, Chalermchai Wongs-Aree, Nutthachai Pongprasert, Samak Kaewsuksaeng, and Satoru Kondo

to 2.5 with 0.1 m phosphoric acid and extracted three times with 20 mL 100% v/v ethyl acetate to concentrate it to dryness and then dissolved in 1 mL of 25% acetonitrile containing 20 m m acetic acid. The solution was filtered and then subjected to