Results 11 to 20 of about 209,064 (234)

Identification of Odor Active Compounds in Physalis peruviana L.

Molecules, 2020
The volatiles of cape gooseberry fruit (Physalis peruviana L.) were isolated by solvent-assisted flavor evaporation (SAFE), odor active compounds identified by gas chromatography−olfactometry (GC-O) and gas chromatography−mass spectrometry ...
Małgorzata A. Majcher, Magdalena Scheibe, Henryk H. Jeleń   +2 more
doaj   +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

Molecules, 2021
Sorghum is the major raw material for the production of Chinese Baijiu (Chinese liquor) and has a great effect on the flavor of Baijiu. Volatiles in cooked glutinous and non-glutinous sorghum samples were extracted using solid-phase microextraction (SPME)
Shuang Chen, Li Wang, Derang Ni, Lin Lin, Heyu Wang, Yan Xu   +5 more
doaj   +1 more source

Some Bounds on Zeroth-Order General Randić Index

Mathematics, 2020
For a graph G without isolated vertices, the inverse degree of a graph G is defined as I D ( G ) = ∑ u ∈ V ( G ) d ( u ) − 1 where d ( u ) is the number of vertices adjacent to the vertex u in G. By replacing
Muhammad Kamran Jamil, Ioan Tomescu, Muhammad Imran, Aisha Javed   +3 more
doaj   +1 more source

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

Comparison of Three Extraction Techniques for the Determination of Volatile Flavor Components in Broccoli

Foods, 2020
To analyze aroma active components in a food product, the crucial step is to select a suitable extraction technique. It should provide isolation of all components responsible for aroma creation, without the formation of any artifacts during the procedure.
Martyna Natalia Wieczorek, Małgorzata Majcher, Henryk Jeleń   +2 more
doaj   +1 more source

Formation and Analysis of Volatile and Odor Compounds in Meat—A Review

Molecules, 2022
The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type).
Julian Bleicher, Elmar E. Ebner, Kathrine H. Bak   +2 more
doaj   +1 more source

Discrimination of different varieties of rice in Wuchang area based on <i>E</i>-nose and HS-SPME-GC-O-MS. [PDF]

Food Chem X
This study aimed to discriminate between different varieties of rice from the Wuchang region using a combination of electronic nose (E-nose), headspace solid-phase microextraction-gas chromatography-olfactometry-mass spectrometry (HS-SPME-GC-O-MS), and chemometric analysis. Six rice varieties (Wuyoudao No. 4 (WC54), Longyang No. 11 (LY11), ZhongKefa No.
Qian L, Chen M, Song Y, Zhang T, Liu X, Zhou G, Liu H, Zuo F.   +7 more
europepmc   +5 more sources

Characterization of Basil Volatile Fraction and Study of Its Agronomic Variation by ASCA

Molecules, 2021
Basil is a plant known worldwide for its culinary and health attributes. It counts more than a hundred and fifty species and many more chemo-types due to its easy cross-breeds.
Alessandro D’Alessandro, Daniele Ballestrieri, Lorenzo Strani, Marina Cocchi, Caterina Durante   +4 more
doaj   +1 more source

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

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