Results 251 to 260 of about 10,778,616 (275)

Enhancing Odor Analysis with Gas Chromatography-Olfactometry (GC-O): Recent Breakthroughs and Challenges.

Journal of Agricultural and Food Chemistry
Gas chromatography-olfactometry (GC-O) has made significant advancements in recent years, with breakthroughs in its applications and the identification of its limitations. This technology is widely used for analyzing complex odor patterns.
M. Mahmoud, Yanyan Zhang
semanticscholar   +1 more source

Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis.

Food Chemistry, 2022
Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma profile of high-grade DHT have been studied using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) combined with headspace ...
Lijuan Ma, Manman Gao, Linqi Zhang, Yang Qiao, Jianxun Li, L. Du, Huiling Zhang, Hong Wang   +7 more
semanticscholar   +1 more source

Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis.

Food Chemistry
The present study comprehensively characterized the flavor differences between different varieties of douchis from different origins using headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) coupled with gas chromatography-olfactometry ...
Xiao-qing Miao, Rui Zhang, Shan Jiang, Zhiyuan Song, Ming Du, Aidong Liu   +5 more
semanticscholar   +1 more source

The characteristic of the key aroma-active components in White tea using GC-TOF/MS and GC-O combined with sensory-directed flavor analysis.

The Journal of the Science of Food and Agriculture, 2023
BACKGROUND White tea has been more and more popular with consumers due to its health benefits and unique flavor. However, the key aroma-active compounds of white tea during aging process is still unclear. Thus, the key aroma-active compounds of white tea
Lijuan Ma, Yangyang Sun, Xuejiao Wang, Heyun Zhang, Linqi Zhang, Yage Yin, Yumeng Wu, L. Du, Ziping Du   +8 more
semanticscholar   +1 more source

Signature aroma compounds and precursors in Chinese indigenous pork: Characterization via OAV-weighted GC-O-MS and lipidomic profiling.

Food Chemistry
Chinese indigenous pigs exhibit distinct aroma characteristics compared to commercial pig breeds due to their unique fatty acid composition and lipid properties.
Yiyu Yin, Kehan Ma, Pingyang Li, Yingsen Liu, Liyuan Zhao, Chaohua Tang, Qingyu Zhao, Jun-min Zhang, Yanan Yu, Yuchang Qin   +9 more
semanticscholar   +1 more source

Phenomena of GC‐O Analysis ‐ Training and Validation of a Sensory Panel

Lebensmittelchemie
The GC‐Olfactometry (GC‐O) method is not just relevant for the analysis of odour active substances (olfactory active volatile organic substances, oVOC) in food, but also for the analysis of odours and off‐odours from food contact materials and consumer ...
L. Müller, M. Reindanz, T. Simat
semanticscholar   +1 more source

Molecular insights into the contribution of oak barrel aging to the aroma of beer with high alcohol content using SAFE-GC-O/AEDA and OAV calculation.

Food Chemistry
Wooden barrel aging has currently been used to increase the flavour complexity of beers. To investigate the aroma evolution of beer with high alcohol content after bourbon barrel aging, the aroma of beer before and after aging (BBA and BAA) was ...
Xueli Pang, Hua Yin, Jing Li, Yaqi Shi, Zhaoxia Yang   +4 more
semanticscholar   +1 more source

Unveiling aroma evolution in Chinese Te-flavor baijiu with ageing times using GC-IMS, GC-O-QTOF and electronic sensory techniques.

Food Chemistry
Te-flavor Baijiu is renowned for its complex sensory profile, which evolves significantly during ageing, though the aroma-active compounds driving these changes remain underexplored. To systematically evaluate the effects of ageing duration on its flavor
Jinying Zhou, Wenjun Rao, Shuai Hu, Xin Li, L. Ouyang, Shuilan Zhu   +5 more
semanticscholar   +1 more source

Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments.

Food Research International
To clarify the characteristic aroma compounds and flavor discrepancies of five Chinese typical pig species, headspace-solid phase microextraction gas chromatography-olfactometry-mass spectrometry (HS-SPME/GC-O-MS), electronic nose (E-nose), aroma ...
Xueli Chen, Haoyue Liu, Cong Li, Yujuan Xu, Bao-cai Xu   +4 more
semanticscholar   +1 more source

Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study.

Food Chemistry
The UHPLCHRMS and Gas Chromatography-Olfactometry-Mass Spectrometry (GC-O-MS) techniques were applied to investigate effects of lipid molecules and heat transfer on the generation of aroma compounds in roasted chicken skin.
Ruotong Nie, Zhenyu Wang, Huan Liu, Xiangru Wei, Chunjiang Zhang, Dequan Zhang   +5 more
semanticscholar   +1 more source