Results 11 to 20 of about 213,698 (268)

GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread

Grain & Oil Science and Technology, 2020
Jiaozi Steamed Bread (JSB) has a unique aroma as a traditional staple food in China. The volatile compounds in JSB were extracted by simultaneous distillation and extraction (SDE) and headspace solid-phase microextraction (HS-SPME).
Yuanhui Wang, Jingwen Zhao, Fei Xu, Xiaoyun Wu, Wenxuan Hu, Yongfeng Chang, Lanlan Zhang, Jie Chen, Changhong Liu   +8 more
doaj   +2 more sources

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. In the first part, the aims and possibilities of Gas chromatography-olfactometry (GC-O) as odour-screening and aroma profiling technique are ...
de-la-Fuente-Blanco A, Ferreira V.
europepmc   +7 more sources

Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study. [PDF]

Molecules, 2020
Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spectrometry of the chocolates’ headspace. The purpose of the study was to identify the most discriminant odor-active compounds that should characterize the four sensory ...
Deuscher Z, Gourrat K, Repoux M, Boulanger R, Labouré H, Le Quéré JL.   +5 more
europepmc   +8 more sources

Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments. [PDF]

Food Chem X, 2023
Smoked duck is a popular meat product in China. The aroma profile and key aroma compounds in smoked ducks were elucidated using solvent-assisted flavor evaporation-gas chromatography-olfactometry-mass spectrometry (SAFE-GC-O-MS), odor activity values (OAVs), aroma recombination and omission experiments, and sensory evaluation.
Liu H, Li J, Hamid N, Li J, Sun X, Wang F, Liu D, Ma Q, Sun S, Gong H.   +9 more
europepmc   +5 more sources

Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS. [PDF]

RSC Adv, 2020
84 volatile aroma components were determined in 9 samples of sugarcane to non-centrifugal sugar (NCS), including 15 alcohols, 12 aldehydes, 10 ketones, 17 carboxylic acids, 11 pyrazines, 7 phenols, 3 esters, 3 hydrocarbons, and 2 sulfur compounds.
Chen E, Song H, Li Y, Chen H, Wang B, Che X, Zhang Y, Zhao S.   +7 more
europepmc   +4 more sources

Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS. [PDF]

Molecules, 2022
Guangdong, Guangxi and Yunnan are the three provinces in China that yield the most brown sugar, a brown-red colored solid or powdered sugar product made from sugar cane. In the present study, the differences between odor compounds of brown sugar from Guangdong, Guangxi, and Yunnan provinces in China were compared and analyzed by gas chromatography ...
Chen E, Zhao S, Song H, Zhang Y, Lu W.
europepmc   +4 more sources

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

Molecules, 2021
Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds found in fruits. The odor-producing compounds of fruit aroma are derived from carbohydrates, lipids, phenolic compounds, and mono- and sesquiterpenes, among others.
Egea MB, Bertolo MRV, Oliveira Filho JG, Lemes AC.   +3 more
europepmc   +6 more sources

Characterization of odor-active compounds of various pea preparations by GC-MS, GC-O, and their correlation with sensory attributes

Future Foods, 2023
Pea preparations (flours, concentrates, and isolates) are increasingly used in plant-based products, but their characteristic odor is often causing problems.
Aleksandra Zhogoleva, Maria Alas, Sirli Rosenvald   +2 more
doaj   +1 more source

Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA and OAV Analysis. [PDF]

Foods
In this study, we systematically characterize the volatile and non-volatile flavor profiles of coffee beans. Sensory evaluation demonstrated unique aromatic profiles for each coffee, with Colombia excelling in chocolate and nutty notes, while Bench Maji exhibited pronounced fruity characteristics.
Chen X, Wu P, Wang S, Sun J, Chen H.
europepmc   +2 more sources

Fixed points of non-linear set-valued $ \left(\alpha _{\ast }, \phi _{M}\right) $-contraction mappings and related applications

AIMS Mathematics, 2022
The aim of this manuscript is to prove some fixed point results for non-linear set-valued maps with new approach of (α∗,ϕM)-contraction in complete M-metric space. Also, we prove some fixed point results in ordered M-metric space.
Muhammad Tariq, Mujahid Abbas , Aftab Hussain , Muhammad Arshad , Amjad Ali , Hamid Al-Sulami   +5 more
doaj   +1 more source