Results 21 to 30 of about 10,778,616 (275)

Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma. [PDF]

Foods, 2020
This review discusses the different approaches developed by researchers in the last 40 years for the qualitative and semi-quantitative screening of odorants, with special emphasis in wine aroma profiling.
de-la-Fuente-Blanco A, Ferreira V.
europepmc   +2 more sources

GC-MS data

, 2022
GC-MS ...
Zhenan Chen (12474219)
core   +2 more sources

Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis

Molecules, 2023
Pet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets.
Hyangyeon Jeong, Moon Yeon Youn, Sojeong Yoon, Seong Jun Hong, Seong Min Jo, Kyeong Soo Kim, Eun Ju Jeong, Hyun-Wook Kim, Eui-Cheol Shin   +8 more
doaj   +1 more source

Characterization of Volatile Flavor Compounds in Dry-Rendered Beef Fat by Different Solvent-Assisted Flavor Evaporation (SAFE) Combined with GC-MS, GC-O, and OAV. [PDF]

Foods, 2023
To comprehensively understand the volatile flavor composition of dry-rendered beef fat, solvent-assisted flavor evaporation (SAFE) with four extraction solvents (dichloromethane, pentane, ethyl ether, and methanol) combined with gas chromatography–mass ...
Yang X, Pei Z, Du W, Xie J.
europepmc   +2 more sources

Synthesis, odor characteristics and thermal behaviors of pyrrole esters

Journal of Saudi Chemical Society, 2023
A novel approach for transesterification of methyl pyrrole-carboxylate with alcohols is reported. The transformation is performed with t-BuOK and a series of new pyrrole ester were obtained under the optimized conditions.
Jingyi Hu, Meng Zhou, Mengxiao Li, Zizhen Chen, Mingqin Zhao, Xiaoming Ji, Miao Lai   +6 more
doaj   +1 more source

HS-SPME combined with GC-MS and GC-O for characterization of key aroma-active compounds in fruity and grassy peppers (Capsicum chinense Jacq.). [PDF]

Food Chem X
Pepper (Capsicum spp.) is highly popular due to its unique flavor. However, there was limited research on the primary volatiles that influence the different flavors of fresh peppers.
Shan Q, Wan Y, Liang J, He W, Zeng J, Liang W, Xiong S, Zhang M, Wang B, Zou X, Xiong C, Liu F.   +11 more
europepmc   +2 more sources

Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS. [PDF]

Food Chem X
Graphical ...
Wang R, Wu LX, Guo BX, Zhao PH, Yin WT, Liu HM, Mei HX, Duan YH.   +7 more
europepmc   +2 more sources

Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC-MS, AEDA, OAV, recombination-omission tests, and sensory evaluation. [PDF]

Food Chem X
Graphical abstract:
Nie R, Zhang C, Liu H, Wei X, Gao R, Shi H, Zhang D, Wang Z.   +7 more
europepmc   +2 more sources

Removing GC Synchronisation [PDF]

, 2002
Garbage collection (GC) is a technique for automatically reclaiming unused blocks of application memory, thereby relieving the application programmer of this often error-prone task.
King, Andy C., Andy C. King
core   +1 more source

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach

Molecules, 2021
Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography ...
Shuqi Wang, Yuan Chang, Bing Liu, Haitao Chen, Baoguo Sun, Ning Zhang   +5 more
doaj   +1 more source