Results 21 to 30 of about 209,064 (234)
Plants, 2019 The essential oils of Myrcianthes myrsinoides and Myrcia mollis, belonging to the Myrtaceae family, were obtained by steam distillation. They were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-flame ionization detector (GC ...
Mayra Montalván +7 more
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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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Characterization of aroma-active compounds in sesame hulls at different roasting temperatures by SAFE and GC-O-MS. [PDF]
Food Chem XThe study characterized the aroma-active compounds produced by sesame hulls at three roasting temperatures and analyzed the similarities and differences in the aroma profile of sesame hulls with whole seeds and kernels after roasting. Roasting hulls produced mainly furans, aldehydes, and ketones volatiles.
Wang R +7 more
europepmc +4 more sources
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
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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
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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
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CyTA - Journal of Food, 2019 Lucuma (Pouteria lucuma) is an important exportation fruit in Peru. In this work, the odour-active volatile changes during fruit ripening were studied by using a sensomics approach (GC-O in combination with GC-MS analyses). The volatile compound extracts
Marianela Inga +4 more
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Foods, 2023 The Dong Ding oolong tea (DDT), grown and produced in Taiwan, is widely appreciated for its unique flavor. Despite its popularity, research on the aroma components of DDT remains incomplete.
Daoliang Wang +7 more
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