Results 201 to 210 of about 20,525 (251)
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Biocatalytic Methods for the Synthesis of Enantioenriched Odor Active Compounds
Chemical Reviews, 2011Elisabetta Brenna +2 more
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Characterization of Odor-Active Compounds in Guava Wine
Journal of Agricultural and Food Chemistry, 2011The volatile compounds of guava wine were isolated by continuous solvent extraction and analyzed by GC-FID and GC-MS. A total of 124 volatile constituents were detected, and 102 of them were positively identified. The composition of guava wine included 52 esters, 24 alcohols, 11 ketones, 7 acids, 6 aldehydes, 6 terpenes, 4 phenols and derivatives, 4 ...
Jorge A, Pino, Oscar, Queris
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Mango by‐products as a natural source of valuable odor‐active compounds
Journal of the Science of Food and Agriculture, 2020AbstractBACKGROUNDThe aromatic potential of mango by‐products was evaluated to seek natural and cheap sources of odor‐active compounds. Volatile compounds in mango peel and seed were chemically characterized and compared with those in mango pulp using headspace solid‐phase microextraction coupled to gas chromatography–mass spectrometry (HS‐SPME/GC–MS ...
Rodrigo Oliver‐Simancas +4 more
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Characterization of the Major Odor-Active Compounds in Jackfruit Pulp
Journal of Agricultural and Food Chemistry, 2019An aroma extract dilution analysis applied to the volatiles isolated from jackfruit ( Artocarpus heterophyllus Lam.) pulp by solvent extraction and solvent-assisted flavor evaporation resulted in the detection of 48 odorants with flavor dilution (FD) factors between 1 and ≥8192. Application of gas chromatography-olfactometry to static headspace samples
Johanna E. Grimm, Martin Steinhaus
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Odor-active compounds of Tahitian vanilla flavor
Food Research International, 2012Abstract Gas Chromatography–Olfactometry was performed on Tahitian vanilla extracts in order to highlight its flavor specificity. The results stressed that Tahitian vanilla flavor was very rich. 61 odorant zones were identified, 38 of them were attributed to an odor-active component.
C. Brunschwig +6 more
exaly +2 more sources
Comparison of Odor-Active Volatile Compounds of Fresh and Smoked Salmon
Journal of Agricultural and Food Chemistry, 2006The odorant volatile compounds of raw salmon and smoked salmon have been investigated by two gas chromatography-olfactometry methods (frequency detection and odorant intensity) and gas chromatography-mass spectrometry. After simultaneous steam distillation-solvent extraction with diethyl ether and the recovery of the aromatic extract in ethanol ...
Vincent, Varlet +3 more
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Characterization of the Most Odor-Active Compounds of Iberian Ham Headspace
Journal of Agricultural and Food Chemistry, 2002Gas chromatography-olfactometry (GC-O) based on detection frequency (DF) was used to characterize the most odor-active compounds from the headspace of Iberian ham. Twenty-eight odorants were identified by GC-O on two capillary columns, including aldehydes (11), sulfur-containing compounds (7), ketones (5), nitrogen-containing compounds (2), esters (2),
Ana I, Carrapiso +2 more
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Characterization of volatiles and identification of odor-active compounds of rocket leaves
Food Chemistry, 2018The volatile profile of crushed rocket leaves (Eruca sativa and Diplotaxis tenuifolia) was investigated by applying Headspace Solid-Phase MicroExtraction (HS-SPME), combined with GC-MS, to an aqueous extract obtained by homogenization of rocket leaves, and stabilized by addition of CaCl2.
Antonio Raffo +5 more
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Odor-Active Compounds of Iberian Hams with Different Aroma Characteristics
Journal of Agricultural and Food Chemistry, 2002The odor-active compounds of different commercial types of Iberian hams (Montanera and Pienso) were researched by gas chromatography-olfactometry based on a detection frequency method. The hams (long- and short-Montanera and Pienso Iberian hams) showed different sensory profiles, differences being significant for Montanera ham typical odor, aroma ...
Ana I, Carrapiso +3 more
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Desorption of odor‐active compounds by microwaves, ultrasound, and water
AIChE Journal, 2005AbstractThe tolerance against malodors in industrialized societies decreases. Thus, it is necessary to develop new and more powerful technologies for exhaust air purification. To reduce concentrations below the odor threshold, selective adsorption processes with on‐site regeneration of the adsorbents are very promising. To regenerate adsorbents new and
A. Robers +3 more
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