Results 11 to 20 of about 135,642 (294)

Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography-ion mobility spectrometry, gas chromatography-mass spectrometry, and relative odor activity value. [PDF]

Front Nutr, 2022
Sun P, Xu B, Wang Y, Lin X, Chen C, Zhu J, Jia H, Wang X, Shen J, Feng T.   +9 more
europepmc   +3 more sources

HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea. [PDF]

Food Chem X
Ma C, Wang Q, Tian D, Yuan W, Tang X, Deng X, Liu Y, Gao C, Fan G, Xiao X, Wang B, Li Y, Zhou H.   +12 more
europepmc   +2 more sources

Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil. [PDF]

Foods, 2016
Guclu G, Sevindik O, Kelebek H, Selli S.
europepmc   +3 more sources

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments. [PDF]

Foods, 2020
Pu D, Zhang Y, Zhang H, Sun B, Ren F, Chen H, Tang Y.   +6 more
europepmc   +3 more sources

Investigation of odor emissions from coating products: Key factors and key odorants

Frontiers in Environmental Science, 2022
Coating products are widely used for the interior decoration of residential property. However, there is growing concern regarding their odor emissions and their impact on indoor air quality (IAQ).
Yipu Pei, Ning Liu, Shihua Liu, Hongyan Guan, Zhongbao Guo, Qiannan Li, Wei Han, Hanmei Cai   +7 more
doaj   +1 more source

Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea

Food Chemistry: X, 2023
Processing is extremely important for the formation of aroma characteristic of tea leaves. In this study, the effects of processing on the content of volatile compounds, aroma intensity and odor characteristic of Shuixian tea were analyzed.
Jianghua Ye, Yuhua Wang, Shaoxiong Lin, Lei Hong, Jiaqian Kang, Yiling Chen, Mingzhe Li, Yun Jia, Xiaoli Jia, Zeyan Wu, Haibin Wang   +10 more
doaj   +1 more source

Effect of Maillard reaction with xylose, yeast extract and methionine on volatile components and potent odorants of tuna viscera hydrolysate

Fisheries and Aquatic Sciences, 2023
The aim of this research was to enhance the flavor of visceral extracts from skipjack tuna. Flavor precursors and the optimum condition for the Maillard reaction were determined.
Sumitra Boonbumrung, Nantipa Pansawat, Pramvadee Tepwong, Juta Mookdasanit   +3 more
doaj   +1 more source

The Potential Contribution of VOCs on Ambient Air Odor

Asian Journal of Atmospheric Environment, 2021
In order to evaluate the potential contribution of VOCs on ambient air odor in roadside, urban, suburban and mountainous environments, the odor activity values (OAVs) of 66 VOCs were calculated using the environmental concentrations and the odor ...
Hiroyuki Ueno
doaj   +1 more source

Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method

Foods, 2022
Aroma is one of the most important quality indicators of tea. However, this evaluation method is a subjective one. In this study, the volatiles of tea with 5 types were determined by headspace solid-phase micro-extraction (HS-SPME) combined with gas ...
Wenwen Hu, Gege Wang, Shunxian Lin, Zhijun Liu, Peng Wang, Jiayu Li, Qi Zhang, Haibin He   +7 more
doaj   +1 more source

Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate

Fermentation, 2023
The characteristic aromas at each stage of chocolate processing change in quantity and quality depending on the cocoa variety, the chemical composition of the beans, the specific protein storage content, and the polysaccharides and polyphenols ...
Orlando Meneses Quelal, David Pilamunga Hurtado, Andrés Arroyo Benavides, Pamela Vidaurre Alanes, Norka Vidaurre Alanes   +4 more
doaj   +1 more source