Results 221 to 230 of about 37,390 (257)

Odor and Odorous Chemical Emissions from Animal Buildings: Part 6. Odor Activity Value

Transactions of the ASABE, 2012
There is a growing concern with air and odor emissions from agricultural facilities. A supplementary research project was conducted to complement the U.S. National Air Emissions Monitoring Study (NAEMS). The overall goal of the project was to establish odor and chemical emission factors for animal feeding operations.
null D. B. Parker, null J. A. Koziel, null L. Cai, null L. D. Jacobson, null N. Akdeniz, null S. D. Bereznicki, null T. T. Lim, null E. A. Caraway, null S. Zhang, null S. J. Hoff, null A. J. Heber, null K. Y. Heathcote, null B. P. Hetchler   +12 more
openaire   +1 more source

Prioritisation of odorants emitted from sewers using odour activity values

Water Research, 2016
Volatile sulfur and volatile organic compound (VSC and VOC, respectively) emissions were measured over a 3.5 year period from 21 field monitoring sites across Australia to determine their potential contribution to sewer odours and support the evaluation of odour abatement processes used to treat sewer emissions.
Eric C, Sivret, Bei, Wang, Gavin, Parcsi, Richard M, Stuetz   +3 more
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Assessment of the Aroma Impact of Major Odor-Active Thiols in Pan-Roasted White Sesame Seeds by Calculation of Odor Activity Values

Journal of Agricultural and Food Chemistry, 2011
Eleven odor-active thiols, namely, 2-methyl-1-propene-1-thiol, (Z)-3-methyl-1-butene-1-thiol, (E)-3-methyl-1-butene-1-thiol, (Z)-2-methyl-1-butene-1-thiol, (E)-2-methyl-1-butene-1-thiol, 2-methyl-3-furanthiol, 3-mercapto-2-pentanone, 2-mercapto-3-pentanone, 4-mercapto-3-hexanone, 3-mercapto-3-methylbutyl formate, and 2-methyl-3-thiophenethiol, recently
Hitoshi, Tamura, Akira, Fujita, Martin, Steinhaus, Eisuke, Takahisa, Hiroyuki, Watanabe, Peter, Schieberle   +5 more
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Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice

Food Chemistry, 2019
Predominant contributors to thermally-induced off-notes in muskmelon juice were investigated by combination of sensory evaluation, GC-olfactometry (GC-O), multidimensional GC, odor activity value (OAV) calculation and addition experiments. "Fermented" and "sulfurous" were revealed as the dominant heat-induced offensive off-notes, and fundamental heat ...
Xueli, Pang, Yizhi, Zhang, Jun, Qiu, Jianmin, Cao, Yuqing, Sun, Hehe, Li, Fanyu, Kong   +6 more
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Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values

Food Research International, 2020
Tibetan Qingke Jiu is the most important alcoholic beverage in the daily life of Tibetan people due to its unique flavor and rich nutrients. In this study, the aromatic characteristics of Qingke Jiu were studied by sensory analysis, aroma extract dilution analysis (AEDA), quantitative analysis, and odor activity values (OAVs).
Shanshan Fan, Ke Tang, Yan Xu, Shuang Chen   +3 more
openaire   +2 more sources

Quantification of potent odorants in camembert cheese and calculation of their odour activity values

International Dairy Journal, 1998
Abstract Sixteen neutral compounds, which had been screened in preceding dilution experiments as potent odorants of Camembert cheese, were quantified by stable isotope dilution assays in two samples of this cheese. In addition, seven volatile acids were determined by using conventional methods.
J Kubı́cková, W Grosch
openaire   +1 more source

Investigation of Lactone Chiral Enantiomers and Their Contribution to the Aroma of Longjing Tea by Odor Activity Value and S-Curve

Journal of Agricultural and Food Chemistry, 2023
Odor activity value (OAV) and S-curve were used to study the content, proportion, and contribution of lactone chiral enantiomers in Longjing tea. A total of 10 enantiomers were identified in this study, among which (S)-(-)-δ-decalactone (45.4-84.4 μg/L), (S)-(-)-γ-decalactone (31.5-109 μg/L), (S)-(-)-γ-nonanolactone (23.4-72.8 μg/L), and (S)-(-)-γ ...
JianCai Zhu, Xueying Cao, YunWei Niu, ZuoBing Xiao   +3 more
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Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography–Olfactometry, Quantitative Analysis, and Odor Activity Value

Journal of Agricultural and Food Chemistry, 2018
Beijing douzhi (BD) is a traditional snack in Beijing, China, and it has been listed as a part of Beijing's intangible cultural heritage. The potent odorants that contribute to the characteristic aroma of BD were investigated by analyzing the isolates from solvent-assisted flavor evaporation (SAFE) and simultaneous distillation-extraction.
Jia Huang, Yuping Liu, Wenxi Yang, Yingqiao Liu, Yu Zhang, Mingquan Huang, Baoguo Sun   +6 more
openaire   +2 more sources

Characterization of the potent odorants in Zanthoxylum armatum DC Prodr. pericarp oil by application of gas chromatography–mass spectrometry–olfactometry and odor activity value

Food Chemistry, 2020
Zanthoxylum armatum DC Prodr. pericarp (ZAP) is an important spice because of its unique odor and taste. ZAP oil was obtained by supercritical carbon dioxide extraction. To characterize potent odorants in ZAP oil, volatiles were isolated by headspace solid-phase microextraction and solvent-assisted flavor evaporation.
Yuping Liu, Qingru Li, Wenxi Yang, Baoguo Sun, Ying Zhou, Yang Zheng, Mingquan Huang, Wenjie Yang   +7 more
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Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis

Food Chemistry, 2023
Aging is an indispensable process to endow Huangjiu with harmonious and pleasant fragrances. To elucidate the effects of aging time on aroma characteristics of Xiecun Huangjius, 5 samples aged for different years (3 to 9 years) were investigated by sensory evaluation, gas chromatography-mass spectrometry-olfactometry/detection frequency (GC-MS-O/DF ...
Min, Li, Ping, Zhan, Peng, Wang, Honglei, Tian, Jingzhang, Geng, Lixia, Wang   +5 more
openaire   +2 more sources