Results 71 to 80 of about 1,692 (170)

Comparison of Volatile Compounds Contributing to Flavor of Wild Lowbush (Vaccinium augustifolium) and Cultivated Highbush (Vaccinium corymbosum) Blueberry Fruit Using Gas Chromatography-Olfactometry. [PDF]

Foods, 2022
Forney CF, Qiu S, Jordan MA, McCarthy D, Fillmore S.   +4 more
europepmc   +1 more source

Characterisation of the key aroma compounds in alcohol- free beer base by gas chromatography-olfactometry

, 2017
Flavour ...
Piornos, José, Balagiannis, Dimitris, Koussissi, Elisabeth, Brouwer, Eric, Parker, Jane   +4 more
openaire   +3 more sources

A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis. [PDF]

Molecules, 2021
Egea MB, Bertolo MRV, Oliveira Filho JG, Lemes AC.   +3 more
europepmc   +1 more source

Aroma analysis of coffee brew by gas chromatography-olfactometry

, 1998
Abstract During the study of coffee flavor, the processes of brewing, extraction and sampling cause losses of the aroma compounds present in coffee grounds. In this study, coffees from two brewing methods were extracted, serially diluted and each dilution sniffed twice using the gas chromatography-olfactometry (GCO) technique called CharmAnalysis ...
openaire   +1 more source

Characterization of Volatile Compounds of Rosa roxburghii Tratt by Gas Chromatography-Olfactometry, Quantitative Measurements, Odor Activity Value, and Aroma Intensity. [PDF]

Molecules, 2021
Niu Y, Wang R, Xiao Z, Sun X, Wang P, Zhu J, Cao X.   +6 more
europepmc   +1 more source

Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains

Food Chemistry: X
The Chinese proverb “One mountain, one flavor” reflects that raw pu-erh tea (RPT) from different tea-producing mountains (TPMs) possesses distinct flavor profiles.
Xinyi Zhang, Hongyu Chen, Yang Liu, Xingchang Ou, Lun Liu, Jian Ouyang, Ronggang Jiang, Xiaoqin Yi, Ligui Xiong, Jianan Huang, Zhonghua Liu   +10 more
doaj   +1 more source

Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments. [PDF]

Foods, 2022
Li S, Tian Y, Sun M, Liu J, Bai Y, Liu X, Guo Y.   +6 more
europepmc   +1 more source

Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF

Food Chemistry: X
To investigate the effects of different drying methods on the flavor of scallops, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with gas chromatography-olfactometry-quadrupole time-of-flight (GC-O-QTOF) was used to analyze ...
Pengfei Jiang, Xiaoqing Miao, Jing Li, Hang Qi, Shan Shang, Xiuping Dong   +5 more
doaj   +1 more source

Exploring the Characteristic Aroma of Beef from Japanese Black Cattle (Japanese Wagyu) via Sensory Evaluation and Gas Chromatography-Olfactometry. [PDF]

Metabolites, 2021
Ueda S, Yamanoue M, Sirai Y, Iwamoto E.
europepmc   +1 more source

Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry. [PDF]

Molecules, 2021
Chen S, Wang L, Ni D, Lin L, Wang H, Xu Y.   +5 more
europepmc   +1 more source