Results 1 to 10 of about 135,543 (195)

Characterization of Volatile Compounds of Rosa roxburghii Tratt by Gas Chromatography-Olfactometry, Quantitative Measurements, Odor Activity Value, and Aroma Intensity. [PDF]

Molecules, 2021
Niu Y, Wang R, Xiao Z, Sun X, Wang P, Zhu J, Cao X.   +6 more
europepmc   +3 more sources

Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis. [PDF]

Int J Anal Chem, 2020
Zhang L, Mi S, Liu RB, Sang YX, Wang XH.
europepmc   +3 more sources

Optimization of deodorization process and flavor mechanism of raw and cooked salted kelp based on microbial fermentation and GC-IMS technology [PDF]

Food Chemistry: X
The fishy odor of salted kelp, mainly derived from halogenated hydrocarbons, sulfur-containing compounds, and free fatty acids, limits its sensory quality and market value.
Fangjie Cao, Xinyi Che, Xingyu Liu, Tingmei Yan, Yutong Li, Shu Liu, Yichao Ma, Dandan Ren, Hui Zhou, Qiukuan Wang, Yunhai He, Han Zhang   +11 more
doaj   +2 more sources

Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques. [PDF]

Molecules, 2020
Zhang L, Mi S, Liu R, Sang Y, Wang X.
europepmc   +3 more sources

Aromatic Volatile Substances in Different Types of Guangnan Dixu Tea Based on HS-SPME-GC-MS Odor Activity Value. [PDF]

Metabolites
Feng Y, Tian D, Wang C, Huang Y, Luo Y, Zhang X, Li L.   +6 more
europepmc   +3 more sources

Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation. [PDF]

Front Nutr, 2023
Zheng Y, Zhang C, Ren D, Bai R, Li W, Wang J, Shan Z, Dong W, Yi L.   +8 more
europepmc   +3 more sources

The Characteristic Aroma Compounds of GABA Sun-Dried Green Tea and Raw Pu-Erh Tea Determined by Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Relative Odor Activity Value. [PDF]

Foods, 2023
Ma C, Gao C, Li Y, Zhou X, Fan G, Tian D, Huang Y, Li Y, Zhou H.   +8 more
europepmc   +3 more sources

Exploring the Characteristic Aroma Components of Traditional Fermented Koumiss of Kazakh Ethnicity in Different Regions of Xinjiang by Combining Modern Instrumental Detection Technology with Multivariate Statistical Analysis Methods for Odor Activity Value and Sensory Analysis. [PDF]

Foods, 2023
Gou Y, Ma X, Niu X, Ren X, Muhatai G, Xu Q.   +5 more
europepmc   +3 more sources

Determination of Odor Compounds in Lignocellulose-Based Panels Using DHS-GC/MS Combined with Odor Activity Value Analysis. [PDF]

Polymers (Basel)
Tang L, Chen Q, Zhu L, Liu X, Zou X, Fu Y, Liu B.   +6 more
europepmc   +3 more sources

Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value. [PDF]

Foods, 2023
Guo J, Yu Z, Liu M, Guan M, Shi A, Hu Y, Li S, Yi L, Ren D.   +8 more
europepmc   +3 more sources