Results 11 to 20 of about 3,824 (95)
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 +8 more
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Food Chemistry, 2022 The present study sought to characterize the composition of volatile aroma compounds and key aroma-active compounds of dried Hanyuan Zanthoxylum bungeanum. The volatile aroma compounds were analyzed by the solid-phase microextraction (SPME) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and two-dimensional comprehensive gas ...
Mu, Zhao +6 more
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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 ...
Arancha de-la-Fuente-Blanco +1 more
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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, Zoé +5 more
openaire +6 more sources
Plants, 2019 The fresh leaves of Coreopsis triloba S.F. Blake, collected at Cerro Villonaco in Loja, Ecuador, were investigated with respect to their essential oil (EO).
Sandra Espinosa +6 more
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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 +6 more
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Gas Chromatography Olfactometry (GC/O) of Dairy Products
International Dairy Journal, 1998 Abstract Analysis of the aroma of dairy products is a complex problem due to the heterogeneous nature of milk. Several analytical methods have been used to study the aroma of dairy products; gas chromatography–mass spectrometry (GC/MS) and gas chromatography– olfactometry (GC/O) are most commonly used.
Jane E. Friedrich, Terry E. Acree
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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 +5 more
doaj +1 more source
Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines
Molecules, 2022 The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives.
Huiqi Yeo +3 more
doaj +1 more source
Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds [PDF]
Sensors, 2013 The gas chromatography-olfactometry (GC-O) technique couples traditional gas chromatographic analysis with sensory detection in order to study complex mixtures of odorous substances and to identify odor active compounds. The GC-O technique is already widely used for the evaluation of food aromas and its application in environmental fields is increasing,
Magda Brattoli +7 more
openaire +4 more sources