Results 111 to 120 of about 6,540 (200)

Characterization of Volatile Compounds of Rosa roxburghii Tratt by Gas Chromatography-Olfactometry, Quantitative Measurements, Odor Activity Value, and Aroma Intensity. [PDF]

Molecules, 2021
Niu Y, Wang R, Xiao Z, Sun X, Wang P, Zhu J, Cao X.   +6 more
europepmc   +1 more source

Compostos voláteis do sabor de pseudofrutos de cajueiro-anão precoce (Anacardium occidentale L.) CCP 76. [PDF]

, 2011
bitstream/CNPAT/7834/1/pd_4 ...
ALVES, G. L., FRANCO, M. R. B., GARRUTI, D. dos S., JANZANTTI, N. S., SILVA, M. A. A. P. da   +4 more
core   +1 more source

Aroma analysis of coffee brew by gas chromatography-olfactometry

, 1998
Abstract During the study of coffee flavor, the processes of brewing, extraction and sampling cause losses of the aroma compounds present in coffee grounds. In this study, coffees from two brewing methods were extracted, serially diluted and each dilution sniffed twice using the gas chromatography-olfactometry (GCO) technique called CharmAnalysis ...
openaire   +1 more source

Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments. [PDF]

Foods, 2022
Li S, Tian Y, Sun M, Liu J, Bai Y, Liu X, Guo Y.   +6 more
europepmc   +1 more source

Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts

Food Chemistry: X
This study identified key volatile off-flavor compounds in chicken meat. Flavor compounds were analyzed using headspace solid-phase microextraction (HS-SPME), two-dimensional gas chromatography–mass spectrometry (GC × GC–MS) and gas chromatography–mass ...
Houqi Ning, Aiping Yang, Wenjing Zhou, Songling Li, Yifang Tang, Wenbo Ma, Ping Liu   +6 more
doaj   +1 more source

Exploring the Characteristic Aroma of Beef from Japanese Black Cattle (Japanese Wagyu) via Sensory Evaluation and Gas Chromatography-Olfactometry. [PDF]

Metabolites, 2021
Ueda S, Yamanoue M, Sirai Y, Iwamoto E.
europepmc   +1 more source

Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry

Food Chemistry: X
This study analyzed the flavor of six types of hemp seed oil (HSO) extracted with roasted hemp seed (RHS) under various conditions (Raw, 140 °C_9 min, 140 °C_12 min, 160 °C_12 min, 180 °C_6 min). Electronic tongue (E-tongue), electronic nose (E-nose), GC–
Hyangyeon Jeong, Sojeong Yoon, Seong Min Jo, Seong Jun Hong, Younglan Ban, Hyeonjin Park, Moon Yeon Youn, Eui-Cheol Shin   +7 more
doaj   +1 more source

Artificial olfaction system for on-site odour measurement [PDF]

, 2016
Odour impacts and concerns are an impediment to the growth of the Australian chicken meat industry. To manage these, the industry has to be able to demonstrate the efficacy of its odour reduction strategies scientifically and defensibly; however, it ...
Atzeni, M., Lobsey, C., Mayer, D.G., Parcsi, G.   +3 more
core   +1 more source

HS–SPME combined with GC–MS and GC–O for characterization of key aroma-active compounds in fruity and grassy peppers (Capsicum chinense Jacq.)

Food Chemistry: X
Pepper (Capsicum spp.) is highly popular due to its unique flavor. However, there was limited research on the primary volatiles that influence the different flavors of fresh peppers.
Qingyun Shan, Yu Wan, Jude Liang, Wanjuan He, Jing Zeng, Wenhui Liang, Siwei Xiong, Meiling Zhang, Bing Wang, Xuexiao Zou, Cheng Xiong, Feng Liu   +11 more
doaj   +1 more source

Analysis of volatile components of Petite Arvine wine [PDF]

, 2018
Petite Arvine is a white grape variety that grows exclusively in the canton of Valais in Switzerland and is used to produce a typical regional wine. In order to elucidate the nature of the flavour compounds that contribute to the characteristic aroma of ...
Amadò, Renato, Fretz, Claudia, Känel, Susanne, Luisier, Jean-Luc   +3 more
core