Results 121 to 130 of about 6,540 (200)

IDENTIFIKASI CHARACTER IMPACT ODORANTS BUAH KAWISTA (Feronia Limonia) [Identification of Character Impact Odorants of Wood Apple Fruit (Feronia Limonia)]

Jurnal Teknologi dan Industri Pangan, 2004
The volatiles of the kawista fruit (wood apple) were analyzed by gas chromatography (GC) and a combined gas chromatography-mass spectrometer (GC-MS).
Anton Apriyantono1), Bakti Kumara2)
doaj  

Free-Choice Profiling of OR-I7 Agonists and Homologues Using GCO [PDF]

, 2018
Straight chain aldehydes C-7 to C-10 excite olfactory receptor I-7 (OR-I7), while aldehydes C-6, C-11, and C-12 do not. Odorants C-6 to C-12 were analyzed using free-choice profiling to determine differences in olfactory perceptions.
Acree, Terry, Barnard, John, Kittel, Katherine, Kurtz, Anne   +3 more
core  

Characterization and comparison of flavor compounds in different specialty chicken meat after stewing

Food Chemistry: X
To explore the flavor changes in specialty chicken meat after stewing, gas chromatography-olfactometry mass spectrometry (GC-O-MS) and gas chromatography ion mobility spectroscopy (GC-IMS) were used to analyze the flavor compound differences among Yellow
Wenqian Lei, Zhaowei Cui, Wanqi Hu, Mengxuan Wang, Xuhua Chen, Xiaojia Hu, Prince Chisoro, Dong Han, Jianchuan Zhou, Chunhui Zhang   +9 more
doaj   +1 more source

Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography-Olfactometry-Mass Spectrometry, Aroma Recombination, and Omission Experiments. [PDF]

Foods, 2020
Yang X, Yang F, Liu Y, Li J, Song HL.
europepmc   +1 more source

Influences of Non-Volatile Components on the Aroma of Strong-Aroma Baijiu by Gas Chromatography-Olfactometry and Recombination-Omission Test. [PDF]

Foods
Zhou Y, Wang Y, Zheng J, Pan S, Xu X, Yuan F.   +5 more
europepmc   +1 more source

Characterization of <i>Xiaoqu Qingxiangxing</i> Baijiu by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission experiments. [PDF]

Food Chem X
Li C, Yin L, Zhu W, Luo M, Zou M, Song Y, Zhang Y, Qiu S, Zeng X, Yan Y.   +9 more
europepmc   +1 more source

Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography-mass spectrometry and gas chromatography-olfactometry. [PDF]

Food Sci Biotechnol
Lee M, Kim YS.
europepmc   +1 more source

Sensomics combined with Chemometrics approaches of enzymatically hydrolyzed animal by-product proteins using biomimetic sensory-based machine perception techniques and gas chromatography-Olfactometry-mass spectrometry (GC-O-MS). [PDF]

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

Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests. [PDF]

Molecules, 2019
Lyu J, Ma Y, Xu Y, Nie Y, Tang K.
europepmc   +1 more source

A Comparative Analysis of Cold Brew Coffee Aroma Using the Gas Chromatography-Olfactometry-Mass Spectrometry Technique: Headspace-Solid-Phase Extraction and Headspace Solid-Phase Microextraction Methods for the Extraction of Sensory-Active Compounds. [PDF]

Molecules
Narváez E, Zapata E, Dereix JD, Lopez C, Torijano-Gutiérrez S, Zapata J.   +5 more
europepmc   +1 more source