Results 111 to 120 of about 1,692 (170)

Sensory-guided and statistical characterization of key odorants driving floral differentiation in three Anhui green teas. [PDF]

Food Chem X
Yu J, Yang T, Chen Q, Wang G, Huang D, Starowicz M, Wan X, Zhai X.   +7 more
europepmc   +1 more source

Formation of 5-methyl-2-furanmethanol which is a caramel flavor compound in the glutamic acid-glucose Maillard reaction: A ReaxFF-DFT study. [PDF]

Curr Res Food Sci
Pan X, Wei CK, Wang WL, Weng YN, Zheng AR, Sun LQ, Yang CM, Liu Y.   +7 more
europepmc   +1 more source

Effect of the <i>rs2590498</i> (A/G) Polymorphism of the <i>OBPIIa</i> Gene on the Olfactory Threshold and Perception Intensity of Fatty Acids. [PDF]

Foods
Diana D, Melis M, Tomassini Barbarossa I, Crnjar R, Sollai G.   +4 more
europepmc   +1 more source

A simplified system for the detection of antennal responses to host-borne volatile organic compounds in sand flies. [PDF]

Parasit Vectors
Pistillo OM, Farina P, Bezerra-Santos MA, D'Isita I, Volf P, Otranto D, Benelli G, Germinara GS.   +7 more
europepmc   +1 more source

4-Phenylbut-2-yl Esters from the Essential Oil of <i>Artemisia rutifolia</i> from Mongolia. [PDF]

Molecules
Irrera E, Ahn YJ, Sandui S, Shatar A, Baldovini N.   +4 more
europepmc   +1 more source

Acetic Acid-Treated Common Beans Attenuate the Host Plant Preference of Spider Mites. [PDF]

Plants (Basel)
Tamai K, Matsui K.
europepmc   +1 more source

Chemosensory approaches to enzymatically hydrolyzed pig intestine byproducts using electronic sensors and gas chromatography-mass spectrometry-olfactometry analysis. [PDF]

J Food Sci
Yu SY, Moon HS, Ban Y, Park H, Hong SJ, Kim KS, Kim HW, Jeong EJ, Shin EC.   +8 more
europepmc   +1 more source

Assessment of Odour Emission During the Composting Process by Using Olfactory Methods and Gas Sensor Array Measurements. [PDF]

Sensors (Basel)
Szyłak-Szydłowski M, Kos W, Tarakowski R, Tkaczyk M, Borowik P.   +4 more
europepmc   +1 more source

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Gas chromatography–olfactometry in food flavour analysis

Journal of Chromatography A, 2008
The application of gas chromatography-olfactometry (GC-O) in food flavour analysis represents to be a valuable technique to characterise odour-active, as well as character impact compounds, responsible for the characterizing odour of a food sample. The present article briefly reviews the use of GC-O in the flavour investigation of dairy products (milk ...
Barbara D'Acampora Zellner, Paola Dugo, Luigi Mondello   +2 more
exaly   +3 more sources

Methods for gas chromatography-olfactometry: a review

New Biotechnology, 2001
Gas chromatography-olfactometry methods are used in flavor research to determine the odor active compounds in foods. In this review, the four major methods for gas chromatography-olfactometry are described and their potentials and limitations discussed.
exaly   +3 more sources