Results 241 to 250 of about 213,698 (268)

Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS

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, Ting, Li, Fan, Yang, Xinyue, Cui, Tingting, Zou, Huanlu, Song, Ye, Liu   +6 more
openaire   +4 more sources

Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS

Food Chemistry, 2023
GC × GC-O-TOF-MS and GC-IMS have attracted increasing attention in complex food flavor analysis due to their high resolution and sensitivity. However, very few studies have attempted to identify the aroma components of tomato pastes through these techniques.
Xuejie, Li, Xiangquan, Zeng, Huanlu, Song, Yu, Xi, Yan, Li, Bowen, Hui, He, Li, Jian, Li   +7 more
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Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation

Food & Function, 2021
Roasting, an important process to refine Wuyi Rock tea, could impart different types of aroma to the final products.
Ping Yang, Huanlu Song, Yanping Lin, Tianyang Guo, Lijin Wang, Michael Granvogl, Yongquan Xu   +6 more
openaire   +2 more sources

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
openaire   +3 more sources

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
openaire   +2 more sources

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
openaire   +1 more source

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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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
openaire   +1 more source