Results 21 to 30 of about 1,692 (170)

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

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

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

Aromatic characterization of brazilian sparkling wines using olfactometry and a sensory panel

BIO Web of Conferences, 2016
Brazilian sparkling wines, which currently account for 30% of the national production of fine wines, have been traditionally produced in the southern region since the 1910s.
Gabbardo Marcos, Battistutta Franco, Gabbardo Esther Theisen, Tat Lara, Celotti e Emilio   +4 more
doaj   +1 more source

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

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

Gas Chromatography-Olfactometry [PDF]

, 2001
Here are the latest applications and developments in the field for food and flavour chemists, food scientists, and aroma researchers in academia and industry. Topics in this volume include: application of GC-O to flavour creation, improving the reproducibility and qualitative accuracy of GC-O, coupling of GC-O with SPME, application of aroma extract ...
openaire   +1 more source

Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences

Food Chemistry: X, 2022
A systematic flavoromics-based analysis of samples of 12 commercially available Gouda cheeses was performed to determine their key volatile components, the contribution of these components to the aromas of the cheeses, and which aromas were preferred by ...
Chen Chen, Tonghui Tian, Haiyan Yu, Haibin Yuan, Bei Wang, Zhiyuan Xu, Huaixiang Tian   +6 more
doaj   +1 more source

Screening for γ-Nonalactone in the Headspace of Freshly Cooked Non-Scented Rice Using SPME/GC-O and SPME/GC-MS

Molecules, 2009
The determination of γ-nonalactone as one of the important odor-active compounds in freshly cooked non-scented rice is reported. It was evaluated by gas chromatography-olfactometry (GC-O) analysis and identified by gas chromatography-mass spectrometry ...
Jie Yu Chen, Shigeru Tamogami, Tao Zhang, Han Zhang, Zhi Zeng   +4 more
doaj   +1 more source

Synthesis, odor characteristics and thermal behaviors of pyrrole esters

Journal of Saudi Chemical Society, 2023
A novel approach for transesterification of methyl pyrrole-carboxylate with alcohols is reported. The transformation is performed with t-BuOK and a series of new pyrrole ester were obtained under the optimized conditions.
Jingyi Hu, Meng Zhou, Mengxiao Li, Zizhen Chen, Mingqin Zhao, Xiaoming Ji, Miao Lai   +6 more
doaj   +1 more source