Results 31 to 40 of about 1,692 (170)

Typical Aroma of Merlot Dry Red Wine from Eastern Foothill of Helan Mountain in Ningxia, China

Molecules, 2023
Aroma is an important aspect of wine quality and consumer appreciation. The volatile organic compounds (VOCs) and olfactory profiles of Merlot dry red wines from the Eastern Foothill of Helan Mountain (EFHM) were analyzed using gas chromatography-mass ...
Lijun Sun, Zhong Zhang, Hongchuan Xia, Qingchen Zhang, Junxiang Zhang   +4 more
doaj   +1 more source

Attraction of Phoracantha mastersi (Coloeptera: Cerambycidae) to copulation‐associated olfactory stimuli

Agricultural and Forest Entomology, EarlyView.
Damage caused by Phoracantha mastersi larvae are the primary cause of forest decline in Australia's subalpine forests. Behaviour of male adult beetles was tested in response to a suite of commercial semiochemicals and conspecifics engaged in active copulation within a Y‐maze.
Matthew Theodore Brookhouse, Ishbel Heather Burns, Anna Kell, Jozef Meyer   +3 more
wiley   +1 more source

The Aroma Profiles of Thai Green Teas Derived from Two Varieties, Chinese and Assam

Natural Product Communications, 2017
Camellia sinensis cultivated for tea has two varieties: Camellia sinensis var. sinensis (Chinese variety) and Camellia sinensis var. assamica (Assam variety).
Toshio Hasegawa, Yuka Hayakawa, Piyaporn Chueamchaitrakun, Atsushi Takahashi, Kenta Nakajima, Takashi Fujihara   +5 more
doaj   +1 more source

Identification of Odor Active Compounds in Physalis peruviana L.

Molecules, 2020
The volatiles of cape gooseberry fruit (Physalis peruviana L.) were isolated by solvent-assisted flavor evaporation (SAFE), odor active compounds identified by gas chromatography−olfactometry (GC-O) and gas chromatography−mass spectrometry ...
Małgorzata A. Majcher, Magdalena Scheibe, Henryk H. Jeleń   +2 more
doaj   +1 more source

Essential aroma substances and release pattern of Xinhui Chenpi

Beverage Plant Research, 2022
This study focuses on analyzing aqueous solutions of aroma-active compounds in Xinhui Chenpi distilled after being heated with headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC/MS).
Doudou Yang, Xuejiao Wu, Heyun Shi, Jun Zhang, Chao Wang   +4 more
doaj   +1 more source

Gas Chromatography‐Based Methods for Profiling Volatile Off‐Aroma Compounds in Grain Legumes: A Review

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Instrumental characterisation of the volatile organic compounds (VOCs), responsible for off‐aroma, is mainly centred on gas chromatography‐based techniques. Despite previous reviews that have addressed the chemical compounds and biosynthetic pathways of off‐aroma generation, to date, there is a lack of a comprehensive review that critically ...
Piyumi Chathurangi Wanniarachchi, K. G. Upul Kumarasinghe, Mauro Mocerino, Ranil Coorey   +3 more
wiley   +1 more source

Phylogenetic history shapes the composition of floral scents in a specialized pollination mutualism

New Phytologist, Volume 250, Issue 5, Page 3428-3443, June 2026.
Summary Most studies of the chemical ecology of plant–pollinator interactions emphasize the role of pollinator‐mediated selection in shaping floral scent composition. Nevertheless, phylogeny may constrain the metabolic pathways underlying these profiles, thereby influencing the evolutionary trajectory of the emitted signals.
Li Cao, Nina Joffard, Simon T. Segar, Daniel Souto‐Vilarós, Steven D. Johnson, Bruno Buatois, Anne‐Geneviève Bagnères, Martine Hossaert‐McKey, Magali Proffit   +8 more
wiley   +1 more source

Analysis of Sensory Characteristics and Aroma-Active Substances of Milk from Different Farms Using Check-All-That-Apply and Gas Chromatography-Mass Spectrometry-Olfactometry [PDF]

Shipin Kexue
In this study, the check-all-that-apply (CATA) method, headspace solid phase microextraction (HS-SPME)-Arrow combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-mass spectrometry-olfactometry (GC-MS-O) were used to analyze ...
HAN Haoying, WANG Yadong, HAN Zhaosheng, WANG Bei, FU Cuixia, ZHAO Shuang, QIAO Linya, YAO Huan
doaj   +1 more source

Evaluation of Perceptual Interactions between Ester Aroma Components in Langjiu by GC-MS, GC-O, Sensory Analysis, and Vector Model

Foods, 2020
The volatile compounds of three Langjiu (“Honghualangshi, HHL”, “Zhenpinlang, ZPL”, and “Langpailangjiu, LPLJ”) were studied by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS ...
Yunwei Niu, Ying Liu, Zuobing Xiao
doaj   +1 more source

Machine Learning Approaches for GC–MS Data Interpretation in Flavour and Fragrance Analysis

Flavour and Fragrance Journal, Volume 41, Issue 3, Page 437-448, May 2026.
The review explores machine learning integration in GC‐MS data analysis for the fragrance and flavour industry, highlighting recent advances and techniques in a context constrained by data scarcity and intellectual property concerns. ABSTRACT This review explores the integration of machine learning (ML) in the analysis of mass spectrometry data ...
Jean‐Baptiste Coffin, Romain Krafft, Sylvain Antoniotti, Sébastien Fiorucci   +3 more
wiley   +1 more source