Results 161 to 170 of about 6,540 (200)

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 ...
ZELLNER BD, DUGO, Paola, DUGO G, MONDELLO, Luigi   +3 more
openaire   +2 more sources

First Attempt of Odorant Quantitation Using Gas Chromatography−Olfactometry

Analytical Chemistry, 1999
An 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, L B, Fay, M, Baumgartner, A, Chaintreau   +3 more
openaire   +2 more sources

Representative Champagne Wine Extracts for Gas Chromatography Olfactometry Analysis

Journal of Agricultural and Food Chemistry, 1997
Gas 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., Etiévant, P.X., Nicklaus, Sophie, Brun, O.   +3 more
openaire   +2 more sources

Investigation of Beer Flavor by Gas Chromatography-Olfactometry

Journal of the American Society of Brewing Chemists, 2003
Gas chromatography-olfactometry (GCO) is an analytical technique for evaluating the aroma characteristics of volatile constituents separated by gas chromatography (GC).
A. A. Murakami, H. Goldstein, A. Navarro, J. R. Seabrooks, D. S. Ryder   +4 more
openaire   +1 more source

Methods for gas chromatography-olfactometry: a review

Biomolecular Engineering, 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.
openaire   +2 more sources

Solid Phase Microextraction Application in Gas Chromatography/Olfactometry Dilution Analysis

Journal of Agricultural and Food Chemistry, 1999
Gas 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
openaire   +2 more sources

Odor Intensity Evaluation in Gas Chromatography−Olfactometry by Finger Span Method

Journal of Agricultural and Food Chemistry, 1999
This 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., Callement, G., Langlois, D., Issanchou, Sylvie, Coquibus, N.   +4 more
openaire   +3 more sources

Gas Chromatography—Olfactometry (GC/O) of Vapor Phases

1999
Aroma is a perception of a response to certain chemicals when they are present above their detection threshold in the vapor phase as they come in contact with receptors in the olfactory epithelium. The response to odor active volatiles (odorants) that enter through the nostrils (orthonasal sensation) from a food is often different from the perception ...
K. D. Deibler, T. E. Acree, E. H. Lavin
openaire   +1 more source

Gas Chromatography—Olfactometry of Aroma Compounds

2007
The aroma of foods is caused by volatile compounds which are perceived by the human nose. Many studies (reviews in [1], [2]) have indicated that only a small fraction of the hundreds of volatiles occurring in a food sample contribute to its aroma. To detect these compounds, a method proposed by Fuller et al. [3] is used.
openaire   +1 more source

Calibration of gas chromatography inlet splitting for gas chromatography olfactometry dilution analysis

Flavour and Fragrance Journal, 2004
AbstractThe application of solid phase microextraction (SPME) to gas chromatography–olfactometry (GC–O) dilution analysis has previously been achieved by varying the thickness of the fibre phase and the length of exposure. In this study, eight steps of dilution by a factor of 2 were achieved by splitting of the injected sample in different ratios in the
Kathryn D. Deibler, Fabien Martin Llesca, Edward H. Lavin, Terry E. Acree   +3 more
openaire   +1 more source