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Evaluation of Perceptual Interactions between Ester Aroma Components in Langjiu by GC-MS, GC-O, Sensory Analysis, and Vector Model

Foods, 2020
The volatile compounds of three Langjiu (“Honghualangshi, HHL”, “Zhenpinlang, ZPL”, and “Langpailangjiu, LPLJ”) were studied by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS ...
Yunwei Niu, Ying Liu, Zuobing Xiao
doaj +1 more source

A One‐Strength Dose Escalation Regimen for Birch Pollen Subcutaneous Immunotherapy Is Safe and Tolerable in Children, Adolescents, and Adults

Allergy, Volume 81, Issue 6, Page 2079-2088, June 2026.
This study evaluated safety and tolerability of birch pollen SCIT during dose escalation with a new One‐Strength regimen (3 injections, Strength B) compared to the Standard regimen (7 injections, Strengths A and B) in patients aged 5–65 years. Safety and tolerability were comparable between the two regimens in adults, adolescents, and adolescents, as ...
Marek Jutel +5 more
wiley +1 more source

Allergic Rhinitis and Its Impact on Asthma (ARIA)‐EAACI Guidelines—2024–2025 Revision: Part II—Guidelines on Oral and Ocular Treatments

Allergy, Volume 81, Issue 6, Page 1947-1970, June 2026.
ABSTRACT Background Oral and ocular medications are frequently used in the treatment of allergic rhinitis (AR). As part of the update of the Allergic Rhinitis and its Impact on Asthma (ARIA)‐EAACI guidelines, this manuscript presents the ARIA‐EAACI 2024–2025 recommendations for oral and ocular treatments.
Rafael José Vieira +230 more
wiley +1 more source

Characterization of potent odorant compounds in Turkish olive oils by GC-MS-olfactometric techniques

International Journal of Food Studies, 2014
The purpose of this study was to determine the most powerful aroma-active compounds of olive oils obtained from Ayvalik (AYV), Gemlik (GEM) and Memecik (MEM) cultivars harvested in 2011, using gas chromatography-mass spectrometry-olfactometry (GC-MS-O ...
Songul Kesen, Hasim Kelebek, Serkan Selli +2 more
doaj +1 more source

Descriptive Sensory Profiling and Aroma‐Focused Lexicon Development of Commercially Available Korean Soy Sauces

Journal of Sensory Studies, Volume 41, Issue 3, June 2026.
ABSTRACT This study aimed to develop an aroma lexicon and to characterize the sensory aroma profiles of commercially available Korean soy sauces according to their commercial categories: Jin‐Ganjang (JG), Yangjo‐Ganjang (YG), and Aged Ganjang (AG). Eleven soy sauce products were evaluated by a highly trained sensory panel using descriptive analysis ...
Tack Hyun Park, Jisun Hwang, Mina K. Kim
wiley +1 more source

Allergic Rhinitis and Its Impact on Asthma (ARIA)‐EAACI Guidelines—2024–2025 Revision: Part I—Guidelines on Intranasal Treatments

Allergy, Volume 81, Issue 4, Page 954-976, April 2026.
ABSTRACT Background Allergic rhinitis (AR) impacts quality of life, work and school productivity. Over the last years, an important body of evidence resulting from mHealth data has led to a better understanding of AR. Such advances have motivated an EAACI‐endorsed update of the Allergic Rhinitis and its Impact on Asthma (ARIA) guidelines (ARIA 2024 ...
Bernardo Sousa‐Pinto +252 more
wiley +1 more source

AeDA informiert [PDF]

Allergo Journal, 2021
openaire +2 more sources

Characterization of Key Aroma Compounds in Xiaoqu Liquor and Their Contributions to the Sensory Flavor

Beverages, 2020
The objective of this study was to investigate the aroma profile and major flavor compounds in Xiaoqu liquor by a combination of sensory profiling, GC-O/GC-MS analysis, and SBSE-GC-MS.
Zhe Wang, Xizhen Sun, Yuancai Liu, Hong Yang +3 more
doaj +1 more source

A Systematic Review and Meta‐Analysis on the Induction of Confirmed Eosinophilic Esophagitis as a Side Effect of Allergen Immunotherapy: An EAACI Task Force Report

Allergy, Volume 81, Issue 4, Page 1024-1038, April 2026.
ABSTRACT The European Academy of Allergy and Clinical Immunology (EAACI) established a Task Force to assess the existing data on the relationship between eosinophilic esophagitis (EoE) and allergen immunotherapy (AIT). This systematic review and meta‐analysis aimed to study the incidence of confirmed EoE, developing as a side effect of AIT to food or ...
Carlo Maria Rossi +14 more
wiley +1 more source

KOMPONEN VOTALIT DANKARAKTERISASI KOMPONEN KUNCI AROMA BUAH ANDALIMAN (Zanthoxylum acanthoodium DC.) [Colatile Aroma Constituents and Potent Odorant of Andaliman (Zanthoxylum acanthoodium DC.) Fruit]

Jurnal Teknologi dan Industri Pangan, 2001
Andaliman, a wild spice well known in Northem Sumatera, has a fresh citrusy and warm sweet peppery odor. This research was conducted to analyse pontent odorant from andaliman maceration extract using GC-MS, GC/O and aroma extract dilution analysis (AEDA)
Anton Apriyantono 1) +2 more
doaj

gc-o
aroma
aroma extract dilution analysis

gc-ms
safe
gas chromatography-olfactometry

odor activity value
biotechnology