The Active Aroma of “Cerrado” Cashew and Cagaita Fruits: Comparison between Two Extraction Methods
Applied Sciences, 2022 The objective of the present work is to characterize the aroma of “Cerrado” cashew (Anacardium othonianum Rizz.) and cagaita (Eugenia dysenterica) pulps.
Nathalia Horrana Santos +6 more
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Gas chromatography‐olfactometry [PDF]
Journal of Separation Science, 2006 AbstractGC‐olfactometry (GC‐O) refers to the use of human assessors as a sensitive and selective detector for odour‐active compounds. The aim of this technique is to determine the odour activity of volatile compounds in a sample extract, and assign a relative importance to each compound.
Conor M, Delahunty +2 more
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Characteristic Aroma and Molecular Sensory Analysis of Black Teas from Different Regions by Gas Chromatography-Mass Spectrometry and Gas Chromatography-Olfactometry [PDF]
Shipin Kexue, 2023 In order to investigate the differences in the characteristic aroma of black teas from different regions, the volatile aroma compounds of Keemun black tea, Yichang black tea, Dianhong black tea and Yingde black tea were identified by solid phase ...
ZHENG Fangling, GAN Shiya, ZHAO Lei, CHEN Yingqi, ZHAO Xiaoyi, JIANG Qing, QIU Tong, ZHANG Ying, ZHENG Pengcheng, XIA Tao, DAI Qianying
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Molecules, 2022 This study was conducted to analyze volatile odor compounds and key odor-active compounds in the fish soup using fish scarp and bone. Five extraction methods, including solid-phase microextraction (SPME), dynamic headspace sampling (DHS), solvent ...
Yuanyuan Zhang +7 more
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Honey volatiles as a fingerprint for botanical origin: a review on their occurrence on monofloral honeys [PDF]
, 2020 Honeys have specific organoleptic characteristics, with nutritional and health benefits, being highly appreciated by consumers, not only in food but also in the pharmaceutical and cosmetic industries. Honey composition varies between regions according to
Figueiredo, Ana Cristina +3 more
core +1 more source
Beverages, 2020 Lambic beer is produced using spontaneous fermentation. Gueuze is a style of lambic beer that blends “young” (1 year old) and “aged” (2+ years old) beers.
Katherine Witrick +2 more
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Information measuring system for training assessors to determine the odour threshold using the dynamic olfactometry method [PDF]
E3S Web of Conferences, 2023 This article presents the results of training, selection and control of a group of assessors to determine the odour threshold. General recommendations of the European standard EN 13725: 2003 “Air quality － Determination of odour concentration by dynamic ...
Meshalkina Marina +2 more
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Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin
Molecules, 2020 For the first time the volatile fraction of coffee silverskin has been studied focusing on odor-active compounds detected by gas chromatography-olfactometry/flame ionization detector (GC-O/FID) system.
Simone Angeloni +9 more
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Analysis of Key Flavor Compounds in Dairy Fat Products Using Relative Odor Activity Value and Olfactometry [PDF]
Shipin Kexue, 2023 In this study, solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to investigate the volatile compound profiles of eight dairy fat products (including four butters, two creams and two cultured butters ...
LI Yang, LI Yan, LI Dong, ZHANG Liebing, WANG Bei, SUN Yanfang, DU Xuexian, WU Yingle, LU Jian
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Perceptual characterization and analysis of aroma mixtures using gas chromatography recomposition-olfactometry. [PDF]
PLoS ONE, 2012 This paper describes the design of a new instrumental technique, Gas Chromatography Recomposition-Olfactometry (GC-R), that adapts the reconstitution technique used in flavor chemistry studies by extracting volatiles from a sample by headspace solid ...
Arielle J Johnson +2 more
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