Results 71 to 80 of about 3,824 (95)

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
openaire   +2 more sources

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

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
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

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
openaire   +3 more sources

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
openaire   +3 more sources

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

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

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