Results 221 to 230 of about 209,064 (234)

SAFE and SBSE combined with GC‐MS and GC‐O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor

Journal of Food Science, 2022
Abstract Volatile compounds in Chinese Zhizhonghe Wujiapi (WJP) medicinal liquor were extracted by solvent‐assisted flavor evaporation extraction (SAFE) and stir bar sorptive extraction (SBSE), respectively, and identified by gas chromatography‐mass spectrometry.
Longhua Ma, Qingran Meng, Feng Chen, Wenjie Gao   +3 more
openaire   +2 more sources

Comparative flavor precursors and volatile compounds of Wenchang chickens fed with copra meal based on GC–O–MS

Food Research International, 2023
In the Wenchang chicken (WC) feeding process, copra meal is often added to improve chicken quality. To determine the effect of feeding with copra meal on the flavor formation of WCs, the experimental subjects were fed with 4.5 % and 7.5 % copra meal, and the control group was fed without copra meal.
Zihan Zhang, Yucan Wu, Quanwei Liu, Guiping Zhao, Limin Wei, Chunhui Zhang, Feng Huang   +6 more
openaire   +2 more sources

Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Journal of Agricultural and Food Chemistry
Gas chromatography-olfactometry (GC-O) has made significant advancements in recent years, with breakthroughs in its applications and the identification of its limitations. This technology is widely used for analyzing complex odor patterns. The review begins by explaining the principles of GC-O, including sample preparation, separation methods, and ...
Mohamed A. A. Mahmoud, Yanyan Zhang
openaire   +2 more sources

Determination of Key Odorant Compounds in Freshly Distilled Cognac Using GC-O, GC-MS, and Sensory Evaluation

Journal of Agricultural and Food Chemistry, 2004
This aim of this work was to identify the odorant compounds responsible for the typical sensory descriptors attributed to freshly distilled Cognac spirits, not matured in barrels. Panelists were first selected and trained for gas chromatography-olfactometry.
Ferrari, Gérald, Lablanquie, Odile, Cantagrel, Roger, Ledauphin, Jérôme, Payot, Thierry, Fournier, Nicole, Guichard, Elisabeth   +6 more
openaire   +3 more sources

The effect of free fatty acids on the odour of pork investigated by sensory profiling and GC-O-MS

European Food Research and Technology, 2007
The precursors for fried flavour in pork include fatty acids, carbohydrates and amino acids. The aim of this study was to investigate the effect of free fatty acids on the odour of a pork model system and to identify important aroma compounds detected by GC-O.
Margit D. Aaslyng, Annette Schäfer
openaire   +1 more source

Application of gas chromatography–olfactometry (GC–O) in analysis and quality assessment of alcoholic beverages – A review

Food Chemistry, 2008
Abstract In recent years, intensive studies have been carried out regarding the sensory activity of the individual components of the odours of various alcoholic beverages and the dependence between the odour and the chemical composition of the volatile fraction of these products, using gas chromatography with olfactometric detection (GC–O). GC–O is a
Beata Plutowska, Waldemar Wardencki
openaire   +1 more source

GC-MS and GC-O reveal the differences in aroma quality of three typical varieties of Fenghuang Dancong tea

Food Chemistry
Fenghuang Dancong (FHDC) is an oolong tea known for its aroma. Due to the wide variety of FHDC varieties, it difficult to identify the main flavor types and key aroma compounds. In this study, the differences in aroma quality among three typical varieties of FHDC (Baiye (BY), Dawuye (DW) and Yashixiang (YS)) were analyzed using sensory review, gas ...
Junxian, Shi, Lingli, Sun, Suwan, Zhang, Qiuhua, Li, Xingfei, Lai, Mengjiao, Hao, Ruohong, Chen, Zhenbiao, Zhang, Zhongzheng, Chen, Shili, Sun   +9 more
openaire   +2 more sources

Decoding the odor profile of pea protein isolate: A multidimensional exploration based on GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS

Food Bioscience
Xuejie Li, Taiju Di, Wentao Zhang, Xiangquan Zeng, Yu Xi, Jian Li   +5 more
openaire   +1 more source

Olfactometric Perception by GC-O of Chiral Compounds

2005
ZELLNER B.D., MONDELLO, Luigi, VAN EGMOND W.   +2 more
openaire   +1 more source

GC/O studies on the volatile components of shadberry (amelanchier arborea nutt.) fruit

2007
openaire   +1 more source