Results 41 to 50 of about 6,540 (200)
Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation [PDF]
, 2015 © 2015 Elsevier Ltd. All rights reserved. The identification of odor-active sulfur and nitrogen compounds formed during the processing of dry fermented sausages was the objective of this study.
Corral, Sara +3 more
core +2 more sources
Gas Chromatography Olfactometry (GC/O) of Dairy Products
International Dairy Journal, 1998 Abstract Analysis of the aroma of dairy products is a complex problem due to the heterogeneous nature of milk. Several analytical methods have been used to study the aroma of dairy products; gas chromatography–mass spectrometry (GC/MS) and gas chromatography– olfactometry (GC/O) are most commonly used.
Jane E. Friedrich, Terry E. Acree
openaire +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 +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 +4 more
doaj +1 more source
Fused silica capillary interferometer with a layer-by-layer functional coating for the analysis of chemicals content in aqueous solutions [PDF]
, 2010 A simple fused silica capillary interferometric (FSCI) sensor has been proposed and investigated for the detection and analysis of multiple chemical compounds content in aqueous solutions.
Brambilla, Gilberto +6 more
core +1 more source
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk +3 more
wiley +1 more source
GC-Recomposition-Olfactometry (GC-R) and multivariate study of three terpenoid compounds in the aroma profile of Angostura bitters. [PDF]
, 2019 Foods and beverage aroma results from multicomponent mixtures of volatile compounds present in the food that interact with olfactory receptors and produce a perceptual response in the brain.
Ebeler, Susan E +3 more
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Effects of Swine Dietary Treatment on Odor and VOCs Emitted from Swine Manure [PDF]
, 2007 Odor and VOCs emissions associated with swine production facilities is a major concern for the swine industry. Swine manure is one of the major sources of odor from swine operations.
Cai, Lingshuang +6 more
core +3 more sources
Journal of Applied Entomology, Volume 150, Issue 2, Page 168-178, March 2026.ABSTRACT Vine weevil (Otiorhynchus sulcatus Fabricius; Coleoptera: Curculionidae) is an economically important pest of soft fruit and ornamental crops worldwide. Despite extensive research over three decades, the development of an effective semiochemical lure to improve monitoring for this pest remains a challenge.
Eugenia Fezza +8 more
wiley +1 more source
, 2013 The objectives of the review are the collection, concise description and evaluation of the various chromatographic techniques used for the separation and quantitative determination of macro- and microcomponents present in ...
Cserháti, Tibor, Szőgyi, Mária
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