Results 21 to 30 of about 6,540 (200)

Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate

Fermentation, 2023
The characteristic aromas at each stage of chocolate processing change in quantity and quality depending on the cocoa variety, the chemical composition of the beans, the specific protein storage content, and the polysaccharides and polyphenols ...
Orlando Meneses Quelal, David Pilamunga Hurtado, Andrés Arroyo Benavides, Pamela Vidaurre Alanes, Norka Vidaurre Alanes   +4 more
doaj   +1 more source

Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O

Data in Brief, 2019
This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic ...
Angélique Villière, Ronan Symoneaux, Alice Roche, Aïda Eslami, Nathalie Perrot, Yves Le Fur, Carole Prost, Philippe Courcoux, Evelyne Vigneau, Thierry Thomas-Danguin, Laurence Guérin   +10 more
doaj   +1 more source

Conversion of chemical scrubbers to biotrickling filters for VOCs and H2S treatment at low contact times [PDF]

, 2015
The purpose of this work was to evaluate the technical and economical feasibility of converting three chemical scrubbers in series to biotrickling filters (BTFs) for the simultaneous removal of H2S and volatile organic compounds (VOCs). The conversion of
Dorado Castaño, Antonio David, Gabriel Buguña, David, Gamisans Noguera, Javier, Guimerà Villalba, Xavier, Santos, Alfredo   +4 more
core   +2 more sources

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

Sensors, 2013
The gas chromatography-olfactometry (GC-O) technique couples traditional gas chromatographic analysis with sensory detection in order to study complex mixtures of odorous substances and to identify odor active compounds.
Magda Brattoli, Ezia Cisternino, Paolo Rosario Dambruoso, Gianluigi de Gennaro, Pasquale Giungato, Antonio Mazzone, Jolanda Palmisani, Maria Tutino   +7 more
doaj   +1 more source

Characterization and Quantification of Livestock Odorants using Sorbent Tube Sampling and Thermal Desorption coupled with Multidimensional Gas Chromatography–Mass Spectrometry–Olfactometry (TD-MDGC-MS-O) [PDF]

, 2008
Characterization and quantification of livestock odorants is one of the most challenging analytical tasks because odor-causing gases are very reactive, polar and often present at very low concentrations in a complex matrix of less important or irrelevant
Anderson-Bereznicki, Sarah, Cai, Lingshuang, Caraway, Edward, Celen, Ipek, Clanton, Charles, Heathcote, Katherine, Heber, Albert, Hetchler, Brian, Hoff, Steven, Hoff, Steven, Jacobson, Larry, Koziel, Jacek, Koziel, Jacek, Parker, David, Schmidt, David, Zhang, Shicheng   +15 more
core   +3 more sources

Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

Food Chemistry: X, 2022
The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type,
Ao Liu, Qiqi Liu, Yushan Bu, Haining Hao, Tongjie Liu, Pimin Gong, Lanwei Zhang, Chen Chen, Huaixiang Tian, Huaxi Yi   +9 more
doaj   +1 more source

Assessment of a Two-Stage Wood Chip-Based Biofilter Using Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry [PDF]

, 2008
A mobile pilot-scale biofilter testing laboratory, which consisted of one- and two-stage biofilter reactor barrels, was developed where two types of wood chips (western cedar and hard wood) were examined to treat odor emissions from a deep-pit swine ...
Cai, Lingshuang, Chen, Lide, Hoff, Steven, Hoff, Steven, Koziel, Jacek, Koziel, Jacek   +5 more
core   +4 more sources

Contribution to characterisation of young Cognac aroma

OENO One, 1999
This work relates our first result about the aroma description of new distilled Cognac spirits (without the ageing step in oak barrels) in terms of matching the sensory assessment, gas chromatography (GC) chemical analysis and GC-olfactometry.
Elise Leclaire, Roger Cantagrel, Laurent Maignial, Guillaume Snakkers, Gérald Ferrari   +4 more
doaj   +1 more source

Treatment of Livestock Odor and Pathogens with Ultraviolet Light [PDF]

, 2008
Livestock production systems are associated with aerial emissions of odor, volatile organic compounds (VOCs), other gases, and particular matter including airborne pathogens.
Cutler, Timothy, Hoff, Steven, Hoff, Steven, Jenks, William, Jenks, William, Koziel, Jacek, Koziel, Jacek, van Leeuwen, Johannes, van Leeuwen, Johannes, Yang, Xiuyan, Zhang, Shicheng, Zimmerman, Jeffrey   +11 more
core   +3 more sources

Effects of the Sniffing Port Air Makeup in Gas Chromatography−Olfactometry [PDF]

Journal of Agricultural and Food Chemistry, 2000
A time-intensity gas chromatography-olfactometry (GCO) apparatus was developed to study some aerodynamic parameters that may influence odor detection and intensity measurements by the subjects. The addition of humidified air at the elution place of the compounds is generally recommended for several reasons (essentially to prevent nasal mucosa ...
, Hanaoka, , Sieffermann, , Giampaoli
openaire   +3 more sources