Results 211 to 220 of about 209,064 (234)

Identification by GC‐O and GC‐MS of new odorous compounds in natural rubber [PDF]

Journal of Applied Polymer Science, 2013
ABSTRACTNatural rubber products emit malodourous compounds, which can contaminate the air and water of the inhabited surroundings of the production factories. Analytical methods such as SPME coupled with GC‐MS and GC‐O‐FID were used to elucidate the composition and olfactory impact of volatile compounds released from two various grades of natural ...
Juntarachat, Niramol, Bouvier, Nicolas, Lepoutre, Jean-Paul, Roland, Aurélie, Sainte-Beuve, Jérôme, Granet, Françoise, Salmon, Jean-Michel, Rigou, Peggy, Chalier, Pascale   +8 more
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Characterization of the odor compounds in human milk by DHS/GC × GC-O-MS: A feasible and efficient method

Food Research International, 2023
Odor analysis of human milk (HM) is often challenging. Here, a new strategy for the analysis of odorants in HM using dynamic headspace sampling combined with comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry (DHS/GC × GC-O-MS) was established based on the comparison of different extraction methods and instrument modes ...
Mingguang Yu, Qinggang Xie, Huanlu Song, Lijin Wang, Han Sun, Shilong Jiang, Yongjiu Zhang, Chengdong Zheng   +7 more
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ANALYSIS OF AROMA COMPONENTS OF JAPANESE STRAWBERRY CULTIVARS BY GC-O

Acta Horticulturae, 2009
We try to identify odor volatile compounds in the fruit of 7 strawberry (Fragaria × ananassa) cultivars including 'Toyonoka,' 'Tochiotome,' 'Kurume 58,' 'Kurume IH1,' 'Kitanokagayaki,' 'Bell Rouge,' and 'Pechika'. The odor descriptions of aroma compounds in those extracts were evaluated by GC-O and identified by GC-MS.
N. Tsukamoto, K. Fukuhara, X.X. Li, S. Yamashita, S. Yui, Y. Inaba, M. Okimura, H. Ikeura, Y. Hayata   +8 more
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Gas Chromatography—Olfactometry (GC/O) of Vapor Phases

1999
Aroma is a perception of a response to certain chemicals when they are present above their detection threshold in the vapor phase as they come in contact with receptors in the olfactory epithelium. The response to odor active volatiles (odorants) that enter through the nostrils (orthonasal sensation) from a food is often different from the perception ...
K. D. Deibler, T. E. Acree, E. H. Lavin
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Characterisation of free and glycosidically bound odourant compounds of Aragonez clonal musts by GC-O

Analytica Chimica Acta, 2010
To evaluate the potential aroma of Aragonez clonal red musts, several free and glycosidically bound odourant compounds were extracted. Then, the gas chromatography-olfactometry (GC-O) posterior intensity method was used to evaluate their odour intensity and the compounds were identified by gas chromatography-mass spectrometry (GC-MS).
Botelho, Goreti, Mendes-Faia, Arlete, Clímaco, Maria Cristina   +2 more
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Odor-Active Compounds in Cooked Rice Cultivars from Camargue (France) Analyzed by GC−O and GC−MS [PDF]

Journal of Agricultural and Food Chemistry, 2008
Volatile compounds of cooked rice from scented (Aychade, Fidji) and nonscented (Ruille) cultivars grown in the Camargue area in France were compared to that of a marketed Asian scented one (Thai) by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).
Maraval, Isabelle, Mestres, Christian, Pernin, Karine, Ribeyre, Fabienne, Boulanger, Renaud, Guichard, Elisabeth, Gunata, Ziya   +6 more
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Characterization of aged champagne wine aroma by GC-O and descriptive profile analyses

Sciences des Aliments, 2000
Le but du travail est de caracteriser l'evolution de l'arome du champagne au cours du vieillissement et de comparer sous ce rapport le vieillissement accelere a 40 °C au vieillissement normal. Les methodes mises en oeuvre a cet effet sont l'analyse sensorielle, et les techniques GC-O et GC-MS. La representativite des extraits a ete etudiee au prealable
Escudero, A., Charpentier, M., Etiévant, Patrick   +2 more
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Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation

Journal of Agricultural and Food Chemistry, 2012
To identify aromatic compounds in Jiashi melon juice, gas chromatography-mass spectrometry-olfactometry (GC-MS-O) analysis was used. Odor activity values (OAVs) were also calculated on the basis of the qualitative and quantitative analysis of volatile compounds.
Xueli, Pang, Xingfeng, Guo, Zihan, Qin, Yubo, Yao, Xiaosong, Hu, Jihong, Wu   +5 more
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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 goods. From an analytical point of view, GC‐0 is the method of choice and it is an important tool for
L. Müller, M. Reindanz, T. J. Simat
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Odor changes in breast milk during different storage temperatures and times using GC × GC-O-MS

Food Research International, 2023
Breastfeeding is generally the preferred way that most mothers will choose. It is common to store expressed breast milk in the refrigerator in many families. However, there is a phenomenon that infants may refuse to consume stored breast milk, presumably due to changes in odor. Thus, the odor changes in breast milk stored at 4 °C for 72 h and at -20 °C
Kunlun, Guo, Yu, Zhang, Hao, Zhang, Lijin, Wang, Huanlu, Song, Zhenghong, Li   +5 more
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