Results 251 to 260 of about 213,698 (268)

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
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

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
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

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

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
openaire   +1 more source

Solid Phase Microextraction (SPME) of Orange Juice Flavor:  Odor Representativeness by Direct Gas Chromatography Olfactometry (D-GC-O)

Journal of Agricultural and Food Chemistry, 2003
The sensorial quality of solid phase microextraction (SPME) flavor extracts from orange juice was measured by direct gas chromatogrphy-olfactometry (D-GC-O), a novel instrumental tool for evaluating odors from headspace extracts. In general, odor impressions emerging from SPME extracts poorly resembled that of the original orange juice.
Rega, Barbara, Fournier, N., Guichard, E.   +2 more
openaire   +3 more sources

Aromatic profiles of Thymus hyemalis and Spanish T. vulgaris essential oils by GC–MS/GC–O

Industrial Crops and Products, 2006
Abstract Thymus hyemalis L. and Spanish T. vulgaris subsp. vulgaris shrubs are characterized by a great chemical intraspecific variability among plants. This fact makes it difficult to detect real changes occurring in their essential oil composition during the vegetative cycle. Because of this, clones of T. hyemalis and T.
K.L. Goodner, K. Mahattanatawee, A. Plotto, J.A. Sotomayor, M.J. Jordán   +4 more
openaire   +1 more source

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

Uogólniony model matematyczny przetworników jednoczesnych zmian dwóch parametrów dwójników RC / GC o wyjściu częstotliwościowym

Zeszyty Naukowe Wydziału Elektrotechniki i Automatyki Politechniki Gdańskiej, 2018
TOPÓR-KAMIŃSKI, Lesław, PILŚNIAK, Adam, GUZIK, Janusz   +2 more
openaire   +1 more source