Insights into the molecular triggers of parosmia based on gas chromatography olfactometry [PDF]
Communications Medicine, 2022 Plain language summary During the recovery from smell loss, caused by infection or injury, sometimes certain smells can become revolting – a condition called parosmia. We used a technique that separates out the chemicals that make up the smell of instant
Jane K. Parker +2 more
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Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma [PDF]
Foods, 2020 This review discusses the different approaches developed by researchers in the last 40 years for the qualitative and semi-quantitative screening of odorants, with special emphasis in wine aroma profiling.
Arancha de-la-Fuente-Blanco +1 more
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Assessment of Odor Removal in Rigid Polypropylene Waste: Comprehensive Characterization and Washing Comparison [PDF]
Global ChallengesControl of odor‐active compounds in polymers is fundamental for both recycling and the circular economy. Among deodorization strategies for post‐consumer plastics, washing plays a central role.
Tiago G. A. Belé +4 more
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Classification of chinese fragrant rapeseed oil based on sensory evaluation and gas chromatography-olfactometry [PDF]
Frontiers in Nutrition, 2022 Fragrant rapeseed oils and traditional pressed oils are increasingly popular in China owing to their sensory advantages. Many fragrant rapeseed oils are labeled by different fragrance types; however, the scientific basis for these differences is lacking.
Fei Guo +21 more
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Aromatic characterization of brazilian sparkling wines using olfactometry and a sensory panel [PDF]
BIO Web of Conferences, 2016 Brazilian sparkling wines, which currently account for 30% of the national production of fine wines, have been traditionally produced in the southern region since the 1910s.
Gabbardo Marcos +4 more
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Effect of puffing treatment on volatile components of green tea explored by gas chromatography–mass spectrometry and gas chromatography-olfactometry [PDF]
Food Chemistry: XThe effect of puffing treatment on the volatile components of green tea has been studied. A total of 155 volatile compounds were identified by using HS-SPME and SPE extraction methods, combined with gas chromatography–mass spectrometry (GC–MS). The total
Leyin Cui +4 more
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Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry [PDF]
Molecules, 2021 Sorghum is the major raw material for the production of Chinese Baijiu (Chinese liquor) and has a great effect on the flavor of Baijiu. Volatiles in cooked glutinous and non-glutinous sorghum samples were extracted using solid-phase microextraction (SPME)
Shuang Chen +5 more
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Aroma characterization of Sichuan and Cantonese sausages using electronic nose, gas chromatography–mass spectrometry, gas chromatography-olfactometry, odor activity values and metagenomic [PDF]
Food Chemistry: XThe interest of Chinese consumers in meat-free sausages has increased considerably due to their health benefits, but the aroma quality is far from reaching the traditional fermented meat sausages.
Xiaohua Chen +5 more
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Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Gas Chromatography-Olfactometry Analysis of Volatile Compounds in Pineapple Breads [PDF]
Molecules, 2012 Sensorial analysis of pineapple breads (conventionally baked, Cpb; fully baked frozen, Fpb and partially baked, Ppb) showed no significant differences in terms of aroma and taste.
Seye Lasekan +3 more
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Characterization of Odors of Wood by Gas Chromatography-Olfactometry with Removal of Extractives as Attempt to Control Indoor Air Quality [PDF]
Molecules, 2018 Indoor air quality problems are usually revealed by occupants’ complaints. In this study, the odors of two types of hardwood species, namely, Cathy poplar (Populus cathayana Rehd.) and rubberwood (Hevea brasiliensis) were selected and extracted with ...
Ru Liu, Chen Wang, Anmin Huang, Bin Lv
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