Results 121 to 130 of about 1,692 (170)
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Journal of Chromatography A, 2007
A research area of great interest to the flavour industry is the analysis of odour active compounds in essential oils. In this paper, a methodology is presented for the identification of character-impact odorants in essential oil samples using (a) gas chromatography-olfactometry (GC-O); (b) comprehensive two-dimensional gas chromatography (GC x GC ...
Graham T Eyres +2 more
exaly +3 more sources
A research area of great interest to the flavour industry is the analysis of odour active compounds in essential oils. In this paper, a methodology is presented for the identification of character-impact odorants in essential oil samples using (a) gas chromatography-olfactometry (GC-O); (b) comprehensive two-dimensional gas chromatography (GC x GC ...
Graham T Eyres +2 more
exaly +3 more sources
Key odorants in various cheese types as determined by gas chromatography-olfactometry
International Dairy Journal, 2002Cheese odour-active compounds identified by gas chromatography-olfactometry (GC-O) are compiled in nine tables dealing with alcohols, aldehydes, ketones, esters, lactones, furans, nitrogen-containing compounds together with pyrazines and sulphur-containing compounds, terpenes and miscellaneous compounds, and, finally, aromatic compounds and free fatty ...
J O Bosset
exaly +2 more sources
Gas Chromatography/Olfactometry
Current Protocols in Food Analytical Chemistry, 2003AbstractVolatile odorants can be analyzed by gas chromatography/olfactometry (GC/O), a collection of techniques that range from simple modifications of GC equipment to elaborate commercial GC‐olfactometers and protocols. This unit describes the direct column sniffing, dilution analysis, and time intensity protocols most commonly used in the food ...
Terry E. Acree, Saskia van Ruth
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Investigation of Beer Flavor by Gas Chromatography-Olfactometry
Journal of the American Society of Brewing Chemists, 2003Gas chromatography-olfactometry (GCO) is an analytical technique for evaluating the aroma characteristics of volatile constituents separated by gas chromatography (GC).
A. A. Murakami +4 more
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Theory and practice of a variable dome splitter for gas chromatography-olfactometry
Journal of Chromatography A, 2013For olfactometric measurements in combination with gas chromatography a device is needed to split the GC effluent between the detector and the sniffing port. Fixed split ratios are obtained by simple flow splitters with appropriate restrictions towards the two outlets. Variable split ratios are possible with additional control flows. One such device is
Peter, Boeker +2 more
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First Attempt of Odorant Quantitation Using Gas Chromatography−Olfactometry
Analytical Chemistry, 1999An aroma compound was quantitated for the first time by GC-olfactometry (GC-O) on the basis of the detection frequency of odorants by a panel of 8-12 persons. The method was previously optimized regarding the coincidence of olfactometric peak apexes and the repeatability of peak height and area over 4 months.
P, Pollien +3 more
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Representative Champagne Wine Extracts for Gas Chromatography Olfactometry Analysis
Journal of Agricultural and Food Chemistry, 1997Gas chromatography olfactometry (GCO) analysis has proved to be a powerful method to determine key compounds of food aroma, but up to now few papers involving this technique in wine aroma studies were published. An accurate representation of the olfactory quality of the extracts is necessary to ensure the reliability of the conclusions resulting from ...
Priser, C. +3 more
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Odor Intensity Evaluation in Gas Chromatography−Olfactometry by Finger Span Method
Journal of Agricultural and Food Chemistry, 1999This paper describes the potential of evaluating odor intensities in a gas chromatographic effluent by cross-modality matching with the finger span (GC-O-FSCM). A simple prototype is described that allows the precise measurement and acquisition of the distance between the thumb and another finger during the analysis. The stimulation of panelists at the
Etiévant, P.X. +4 more
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Solid Phase Microextraction Application in Gas Chromatography/Olfactometry Dilution Analysis
Journal of Agricultural and Food Chemistry, 1999Gas chromatography/olfactometry (GC/O) based on dilution analysis (e. g., CharmAnalysis or aroma extraction dilution analysis) gives an indication of what compounds are most important (most potent) to the aroma of foods. The application of solid phase microextraction to the preparation of samples for GC/O dilution analysis was shown to be feasible by ...
K D, Deibler, T E, Acree, E H, Lavin
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Journal of the Science of Food and Agriculture, 2011
AbstractBACKGROUND: Tangerines have a distinct flavor among citrus fruit. However, information on tangerine volatiles remains limited. Volatile compounds from a breeding population of tangerines were earlier identified by gas chromatography–mass spectrometry.
Takayuki, Miyazaki +4 more
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AbstractBACKGROUND: Tangerines have a distinct flavor among citrus fruit. However, information on tangerine volatiles remains limited. Volatile compounds from a breeding population of tangerines were earlier identified by gas chromatography–mass spectrometry.
Takayuki, Miyazaki +4 more
openaire +2 more sources