Results 101 to 110 of about 6,540 (200)

Sensory Evaluation and Volatile Compounds Changes of Almonds before and after Baking

Shipin gongye ke-ji
To explore the changes of flavor characteristics and volatile components of different varieties of almond before and after baking, sensory evaluation combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O ...
Chen CHEN, Jie ZHOU, Qi ZHOU, Haibin YUAN, Huaixiang TIAN   +4 more
doaj   +1 more source

Field Air Sampling with SPME for Ranking and Prioritization of Downwind Livestock Odors with MDGC‐MS‐Olfactometry [PDF]

, 2009
Air sampling and characterization of odorous livestock gases is one of the most challenging analytical tasks. This is due to low concentrations, physicochemical properties, and problems with sample recoveries for typical odorants.
Cai, Lingshuang, Hoff, Steven, Hoff, Steven, Koziel, Jacek, Koziel, Jacek, Wright, Donald   +5 more
core   +2 more sources

Insights into Characteristic Volatiles in Wuyi Rock Teas with Different Cultivars by Chemometrics and Gas Chromatography Olfactometry/Mass Spectrometry. [PDF]

Foods, 2022
Zhang Y, Kang S, Yan H, Xie D, Chen Q, Lv H, Lin Z, Zhu Y.   +7 more
europepmc   +1 more source

Characterization of aroma compounds in Rosa roxburghii Tratt using solvent-assisted flavor evaporation headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry. [PDF]

Food Chem X, 2023
Sheng X, Huang M, Li T, Li X, Cen S, Li Q, Huang Q, Tang W.   +7 more
europepmc   +1 more source

Characterization of aroma-active compounds in Dongli by quantitative descriptive analysis, gas chromatography-triple quadrupole tandem mass spectrometry, and gas chromatography-olfactometry. [PDF]

J Food Sci Technol, 2022
Chen JN, Han HT, Liu CJ, Gao Q, Wang XW, Zhang JW, Tanokura M, Xue YL.   +7 more
europepmc   +1 more source

Improving odour management and abatement performance using Olfactory GC-MS [PDF]

, 2007
[Abstract] The measurement of odorous emissions is usually assessed either as odour concentrations (OC) by dilution olfactometry or by the chemical analysis of the odorous compounds such as hydrogen sulphide or the separation of complex gas mixture using
Parcsi, Gavin, Stuetz, Richard M.
core  

Comparison of Volatile Compounds Contributing to Flavor of Wild Lowbush (Vaccinium augustifolium) and Cultivated Highbush (Vaccinium corymbosum) Blueberry Fruit Using Gas Chromatography-Olfactometry. [PDF]

Foods, 2022
Forney CF, Qiu S, Jordan MA, McCarthy D, Fillmore S.   +4 more
europepmc   +1 more source

Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains

Food Chemistry: X
The Chinese proverb “One mountain, one flavor” reflects that raw pu-erh tea (RPT) from different tea-producing mountains (TPMs) possesses distinct flavor profiles.
Xinyi Zhang, Hongyu Chen, Yang Liu, Xingchang Ou, Lun Liu, Jian Ouyang, Ronggang Jiang, Xiaoqin Yi, Ligui Xiong, Jianan Huang, Zhonghua Liu   +10 more
doaj   +1 more source

A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis. [PDF]

Molecules, 2021
Egea MB, Bertolo MRV, Oliveira Filho JG, Lemes AC.   +3 more
europepmc   +1 more source

Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF

Food Chemistry: X
To investigate the effects of different drying methods on the flavor of scallops, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with gas chromatography-olfactometry-quadrupole time-of-flight (GC-O-QTOF) was used to analyze ...
Pengfei Jiang, Xiaoqing Miao, Jing Li, Hang Qi, Shan Shang, Xiuping Dong   +5 more
doaj   +1 more source