Results 61 to 70 of about 6,540 (200)
Rapid continuous chemical analysis of meat chicken shed emissions by SIFT–MS [PDF]
, 2016 Assessing and addressing odour impacts from poultry production is extremely difficult and subjective because the odorants involved and their dynamics over time and space are poorly understood.
Atzeni, M. +3 more
core +1 more source
Qualitative Characterization of Volatile Compound Emissions during Biological Decomposition of Plant Materials using SPME-GC-MS [PDF]
, 2007 Composting is an alternative method of animal mortality disposal suitable for on-farm emergency containment of infectious diseases. Mortality composting can produce a complex variety of gases and some of them are known to be odorous.
Ahn, Heekwon +6 more
core +2 more sources
Food Chemistry International, Volume 1, Issue 4, Page 375-383, December 2025.Nanchuan tea: a novel tea resource with a unique flavor profile. ABSTRACT Camellia nanchuanica, a unique tea species endemic to the mountainous regions of Nanchuan (Chongqing, China), represents a valuable germplasm resource with distinctive flavor characteristics and physiological adaptations.
Yan Liu, Liyong Luo, Liang Zeng
wiley +1 more source
The impact of the skim milk powder manufacturing process on the flavor of model white chocolate [PDF]
, 2017 Milk powder is an important ingredient in the confectionary industry but its variable nature has consequences for the quality of the final confectionary product.
Festring, Daniel +5 more
core +2 more sources
Journal of the Science of Food and Agriculture, Volume 105, Issue 15, Page 8315-8329, December 2025.Abstract Premature aging of red wines (PremOx) is an emerging defect in red wines, related to the onset of cooked fruit, plum and dried figs nuances, as well as the loss of aging potential. This review is focussed on the contribute of lipid‐derived compounds, mainly originating from fatty acids oxidation, to this defect.
Ilaria Prezioso +5 more
wiley +1 more source
Odor reduction during biofiltration as affected by air flow rate and media moisture content [PDF]
, 2008 A mobile biofilter testing laboratory was developed where two types of wood chips (western cedar and hardwood) were examined to treat odor emissions from a deep-pit swine finishing facility in central Iowa.
Cai, Lingshuang +5 more
core +3 more sources
Journal of Applied Polymer Science, Volume 142, Issue 43, November 15, 2025.Schematic representation of the formulation and processing of polypropylene (PP)‐based wood plastic composites (WPCs) incorporating halloysite nanotubes (HNT), beta‐cyclodextrin (β‐CD), and commercial odor additives, followed by headspace GC‐MS analysis to evaluate volatile organic compound (VOC) reduction efficiency.
Gizem Kurtulmus, Yusuf Ziya Menceloglu
wiley +1 more source
SeparationsJapanese mandarins are becoming increasingly popular due to their pleasant aroma. The volatiles in four varieties of Japanese mandarins (Iyokan, Ponkan, Shiranui, and Unshiu mikan) were extracted by headspace solid-phase microextraction (HS-SPME) and ...
Lingyi Li +9 more
doaj +1 more source
Aroma-active secondary oxidation products of butter [PDF]
, 2007 Butter contains vitamins, minerals and unsaturated lipids, such as polyunsaturated fatty acids (PUFA) and conjugated linoleic acids (CLAs). However the oxidative stability and consequently the shelf-life of milk products are inversely correlated with ...
Escher, Felix +3 more
core
Animal Research and One Health, Volume 3, Issue 4, Page 420-431, November 2025.The graphical abstract shows the principal results of this study. Eight major aroma‐contributing compounds (nonanal, octanal, dimethyl tetrasulfide, hexanal, 1‐octen‐3‐ol, (E)‐2‐nonenal, heptanal, and (E,E)‐2,4‐decadienal) were identified by electronic nose and GC‐O‐MS analysis, and their content increased with age.
Yanke Wang +6 more
wiley +1 more source