Results 151 to 160 of about 6,540 (200)

Evaluation of Freezing-Induced Changes in Aroma Profiles of Pomegranate Juice by Quantitative Descriptive Sensory Analysis, Gas Chromatography-Mass Spectrometry/Olfactometry, Odor Activity Values, Orthogonal Partial Least Squares-Discriminant Analysis, and Odorant Addition Experiment. [PDF]

Foods
Chen Y, Wang P, He W, Tian H, Geng J, Zhang R, Zhan P.   +6 more
europepmc   +1 more source

Gut Bacteria Mediate Aggregation Pheromone Release in the Borer Beetle <i>Trigonorhinus</i> sp. [PDF]

Insects
Dong J, Yao X, Zhang Y, Wu X, Liu X, Zhang H, Jiang H, Hou J, Yan J, Sun J.   +9 more
europepmc   +1 more source

Characterization of Odor-Active 2-Ethyldimethyl-1,3,6-trioxocane Isomers in Polyurethane Materials. [PDF]

Polymers (Basel)
Minig C, Meißner A, Steinhaus M.
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Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine. [PDF]

Molecules
Wang Y, Yu K, Xiao X, Tan J, Liao R, Li C, Li S, Liu N, Ma Y.   +8 more
europepmc   +1 more source

Intelligent Discrimination of Grain Aging Using Volatile Organic Compound Fingerprints and Machine Learning: A Comprehensive Review. [PDF]

Foods
Zhang L, Zhou J, Qian G, Liu S, Obadi M, Xu T, Xu B.   +6 more
europepmc   +1 more source

Discrimination Between Commercial Tomato Juices from Non-Concentrate and Concentrate Based on Their Volatile Profiles. [PDF]

Foods
Iijima Y, Saisho K, Maeoka T.
europepmc   +1 more source

Characterization of Changes in Key Odorants in Blueberries During Simulated Commercial Storage and Marketing by Sensory-Directed Flavor Analysis and Determination of Differences in Overall Perceived Aroma. [PDF]

Foods
Kulapichitr F, Cadwallader K, Obenland D.   +2 more
europepmc   +1 more source

Olfactometric and Chemical Characterisation of Gaseous Emission from Crude Oils. [PDF]

Molecules
Polvara E, Legnani V, Invernizzi M, Sironi S.   +3 more
europepmc   +1 more source

Advances in Analysis of Flavors and Fragrances: Chemistry, Properties and Applications in Food Quality Improvement. [PDF]

Foods
Leahu A, Moya MSP, Ghinea C.
europepmc   +1 more source

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Gas Chromatography/Olfactometry

Current Protocols in Food Analytical Chemistry, 2003
AbstractVolatile 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
openaire   +1 more source