Results 1 to 10 of about 1,692 (170)

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, Vicente Ferreira   +1 more
doaj   +9 more sources

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, Christine E. Kelly, Simon B. Gane   +2 more
doaj   +5 more sources

Assessment of Odor Removal in Rigid Polypropylene Waste: Comprehensive Characterization and Washing Comparison [PDF]

Global Challenges
Control 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, Martijn Roosen, Helene M. Loos, Steven De Meester, Andrea Buettner   +4 more
doaj   +3 more sources

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, Fei Guo, Mingjuan Ma, Mingjuan Ma, Mingjuan Ma, Miao Yu, Miao Yu, Miao Yu, Qi Bian, Qi Bian, Qi Bian, Ju Hui, Ju Hui, Ju Hui, Xin Pan, Xiaoxia Su, Xiaoxia Su, Xiaoxia Su, Jihong Wu, Jihong Wu, Jihong Wu, Jihong Wu   +21 more
doaj   +2 more sources

Effect of puffing treatment on volatile components of green tea explored by gas chromatography–mass spectrometry and gas chromatography-olfactometry [PDF]

Food Chemistry: X
The 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, Xin Wang, Changxu He, Zhengquan Liu, Jin Liang   +4 more
doaj   +2 more sources

Analysis of Lambic Beer Volatiles during Aging Using Gas Chromatography–Mass Spectrometry (GCMS) and Gas Chromatography–Olfactometry (GCO)

Beverages, 2020
Lambic beer is produced using spontaneous fermentation. Gueuze is a style of lambic beer that blends “young” (1 year old) and “aged” (2+ years old) beers.
Katherine Witrick, Eric R. Pitts, Sean F. O’Keefe   +2 more
doaj   +3 more sources

Odor Modification in Rigid Polyethylene Waste: Impact of Different Washing on Sensory Analysis and Characterization. [PDF]

Glob Chall
Post‐consumer rigid polyethylene waste was characterized for odor‐active compounds using sensory analysis, comparative odor extract dilution analysis, and 2D‐GC‐MS/O. Twenty‐eight odorants were identified, with four reported for the first time. A direct comparison with polypropylene suggests polymer‐specific adsorption–desorption dynamics governed by ...
Belé TGA, Roosen M, Loos HM, De Meester S, Buettner A.   +4 more
europepmc   +2 more sources

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: X
The 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, Fei Yan, Dong Qu, Tian Wan, Linjie Xi, Ching Yuan Hu   +5 more
doaj   +2 more sources

Sensory Properties and Aroma Compound Profiles of Pea Protein Isolates in Relation to High Hydrostatic Pressure and High-Pressure Homogenization Treatments. [PDF]

Food Sci Nutr
Flavor profiles of untreated pea protein isolate (light green, solid line) compared to High Pressure Homogenization (HPH) treated (dark blue, dash‐dot line) and High Hydrostatic Pressure (HHP) treated pea protein isolates (dark green, dashed line). Samples were described as mainly pea‐like/bean‐like, flour‐like/cereal‐like, bitter, fatty, and sour ...
Friedrich L, Hopf C, Scheuer L, Fauquet P, Zeh G.   +4 more
europepmc   +2 more sources

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, Kalla Reddi Mohan Naidu, Ola Lasekan, Saw Ying   +3 more
doaj   +2 more sources