Results 211 to 220 of about 20,525 (251)
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Decoding the Secrets of Odor‐Active Compounds in Dark Tea
Comprehensive Reviews in Food Science and Food SafetyABSTRACT Dark tea has received growing attention in recent years due to its distinctive aroma and potential health benefits. The overall aroma profile of dark tea is determined by the combined effects of diverse odor‐active compounds (OACs). However, comprehensive studies on these compounds remain limited.
Lianqing Wang +3 more
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Odor Active Compounds Content in Spices and Their Microencapsulated Powders Measured by SPME
Journal of Food Science, 2010Abstract: Within this study, main odorants of marjoram and thyme (linalool and thymol) were determined in spices and microencapsulated powders using solid‐phase microextraction (SPME). Analyses were conducted on selected batches of spices before and after decontamination and on microencapsulated powders ...
Elżbieta, Wojtowicz +5 more
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Identification of Rotundone as a Potent Odor-Active Compound of Several Kinds of Fruits
Journal of Agricultural and Food Chemistry, 2017An investigation of the aromas of grapefruit, orange, apple, and mango revealed the presence of an odor-active compound that gave off a strong woody odor when assessed by gas chromatography-olfactometry. We isolated the compound from a high-boiling fraction of an orange essential oil, and subsequent nuclear magnetic resonance analyses of the isolated ...
Akira Nakanishi +5 more
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Odor-Active Compounds in the Special Flavor Hops Huell Melon and Polaris
Journal of Agricultural and Food Chemistry, 2018The volatiles isolated from samples of the special flavor hop varieties, Huell Melon and Polaris, and from the aroma hop variety, Hallertau Tradition, by solvent extraction and solvent-assisted flavor evaporation (SAFE) were subjected to a comparative aroma extract dilution analysis (cAEDA), which resulted in 46 odor-active compounds in the flavor ...
Silva D. Neiens, Martin Steinhaus
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Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME
Food Science and Technology International, 2013The volatile compounds and the most odor-active compounds of dry-cured Iberian ham were investigated by extracting them using a solid phase microextraction technique with a 2 cm Carboxen/PDMS/DVB fiber. The detection frequency method was applied to estimate the potential contribution of each compound to the odor of hams.
José Sánchez, del Pulgar +3 more
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Characterization of odor-active volatile compounds of jambolan [Syzgium cumini (L.) Skeels] wine
Journal of Food Science and Technology, 2021Volatile constituents in jambolan [Syzgium cumini (L.) Skeels] wine were isolated by headspace-solid phase microextraction (HS-SPME) and analyzed by gas chromatography-flame ionization detector (GC-FID), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O).
Jorge A. Pino +2 more
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Environmental Science and Pollution Research, 2022
Being one of the most common wood in furniture and decoration, Fraxinus mandshurica Rupr. (F. mandshurica) is a frequently used material for wood products. However, the resulting odor problem has not yet been solved so far. Thus, this study focused on exploring odor-active compounds and investigating the effect of environmental conditions on emission ...
Qifan, Wang +4 more
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Being one of the most common wood in furniture and decoration, Fraxinus mandshurica Rupr. (F. mandshurica) is a frequently used material for wood products. However, the resulting odor problem has not yet been solved so far. Thus, this study focused on exploring odor-active compounds and investigating the effect of environmental conditions on emission ...
Qifan, Wang +4 more
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Journal of Agricultural and Food Chemistry, 2004
Packagings often carry odors due to the support and printing inks. The aim of the investigation was to define a representative solvent-free extract of paper-based packaging materials printed by the offset process, for the identification of the odor-causing volatile compounds.
Landy, P. +4 more
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Packagings often carry odors due to the support and printing inks. The aim of the investigation was to define a representative solvent-free extract of paper-based packaging materials printed by the offset process, for the identification of the odor-causing volatile compounds.
Landy, P. +4 more
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Comparison of Odor-Active Compounds from Six Distinctly Different Rice Flavor Types
Journal of Agricultural and Food Chemistry, 2008Using a dynamic headspace system with Tenax trap, GC-MS, GC-olfactometry (GC-O), and multivariate analysis, the aroma chemistry of six distinctly different rice flavor types (basmati, jasmine, two Korean japonica cultivars, black rice, and a nonaromatic rice) was analyzed.
Dong Sik Yang, Robert L Shewfelt
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Identification of Odor‐Active Organic Sulfur Compounds in Gypsum Products
CLEAN – Soil, Air, Water, 2009AbstractGypsum is widely used in building products, e. g., as drywall, stucco or constituent in mortar, because it is easy to handle and it is assigned creating a good indoor air quality. Odor analysis of a gypsum product with a sulfurous off‐odor by means of gas chromatography‐olfactometry compared to two unobtrusive commercial gypsum products ...
Andrea Burdack‐Freitag +2 more
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