Results 221 to 230 of about 20,525 (251)

Simulation of Pilsner-type beer aroma using 76 odor-active compounds

Journal of Bioscience and Bioengineering, 2018
Gas chromatography-olfactometry (GC-O) analyses of the aroma components extracted from Pilsner-type beer were performed. The concentrations of all 76 components, that were identified after the GC-O analyses, were accurately quantitated. The aroma compounds were then used in the following aroma simulation experiments, with ethanol and water as matrices.
Toru Kishimoto, Shigekuni Noba, Nana Yako, Minoru Kobayashi, Tetsuya Watanabe   +4 more
openaire   +2 more sources

Identification of odor-active compounds resulting from thermal oxidation of polyethylene

Journal of Agricultural and Food Chemistry, 1992
Thermal processing of synthetic polymers in the presence of oxygen into food-packaging materials can result in the formation of by products which impart off-odors or raise toxicological questions. Volatiles from the thermal oxidation of polyethylene were collected and anlyzed by gas chromatography/olfactometry (GCO; CharmAnalysis). Fourteen odor-active
Ana. Bravo, Joseph H. Hotchkiss, Terry E. Acree   +2 more
openaire   +1 more source

The Formation and Release of Odor Active Compounds During Oxidation of Vegetable Oils

1999
Autoxidation of unsaturated fatty acids causes deterioration of the quality of edible oils and lipid-containing foods. An important problem is the formation of volatile secondary lipid oxidation products during storage and/or processing (Mistry and Min, 1992).
Roozen, J.P., Luning, P.A., Posthumus, M.A.   +2 more
openaire   +2 more sources

ChemInform Abstract: Biocatalytic Methods for the Synthesis of Enantioenriched Odor Active Compounds

ChemInform, 2011
AbstractReview: 251 refs.
Elisabetta Brenna, Claudio Fuganti, Francesco G. Gatti, Stefano Serra   +3 more
openaire   +1 more source

Effect of Bentonite Fining on Odor-Active Compounds in Two Different White Wine Styles

American Journal of Enology and Viticulture, 2010
Bentonite fining is commonly used in the wine industry as a clarifying technique to remove proteins that are a potential source of haze in wines. Because of mutual flocculation with positively charged hydrocolloids and adsorption, bentonite interacts not only with proteins, but also with other molecules.
Lambri, Milena, Dordoni, Roberta, Silva, Angela, De Faveri, Dante Marco   +3 more
openaire   +2 more sources

Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties

Journal of Agricultural and Food Chemistry, 2006
Odorants comprising the hop aromas of beers were examined. Strongly hopped beers with Saazer, Hersbrucker, and Cascade hops were compared with unhopped beer by gas chromatography-olfactometry (CharmAnalysis) and sensory evaluation. Twenty-seven odorants were revealed as hop-derived, which derived either directly from hops or via metabolization, and 19 ...
Toru, Kishimoto, Akira, Wanikawa, Katsunori, Kono, Kazunori, Shibata   +3 more
openaire   +2 more sources

Characterization of odor-active compounds in post-consumer polyolefins

2021
Various political measures as well as social and economic rethinking in the use of natural resources call for the establishment of circular economy concepts for post-consumer plastics. The aim of these sustainability strategies is, in particular, to increase the content of recycled polyolefins in consumer goods.
openaire   +1 more source

Differences in Odor-Active Compounds of Trincadeira Wines Obtained from Five Different Clones

Journal of Agricultural and Food Chemistry, 2008
Odorant compounds of five young clonal red wines made from cv. Trincadeira, a native grape variety of Vitis vinifera L. grown in Portugal, were studied using 2001 and 2003 vintages. The study was carried out using gas chromatography-mass spectrometry (GC-MS) for compound identification and the gas chromatography-olfactometry (GC-O) posterior intensity ...
Goreti, Botelho, Arlete, Mendes-Faia, Maria Cristina, Clímaco   +2 more
openaire   +2 more sources

Identification of odor-active trace compounds in Damask rose (Rosa damascena)

2018
Flavour ...
Ohashi, Teruhisa, Miyazawa, Yamato, Shibuya, Tetsuro, Ishizaki, Susumu, Kurobayashi, Yoshiko, Saito, Tsukasa   +5 more
openaire   +1 more source

Sensory-directed characterization of key odor-active compounds in fermented milk

Journal of Food Composition and Analysis, 2023
Yuan Tang, Mingguang Yu, Chen Liu, Xing Gao, Huanlu Song   +4 more
openaire   +1 more source