Results 251 to 260 of about 136,676 (293)

Characterization of the Major Odor-Active Compounds in Dry Jujube Cultivars by Application of Gas Chromatography–Olfactometry and Odor Activity Value

Journal of Agricultural and Food Chemistry, 2018
The volatile compounds of jujube ( Ziziphus jujube Mill.) puree obtained from three cultivars, 'Jinsixiaozao' (Y1), 'Youzao' (Y2), and 'Yuzao' (Y3), were analyzed by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry, gas chromatography-flame photometric detection, and a nitrogen phosphorus detector.
Jiancai Zhu, Zuobing Xiao
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Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation

Journal of Agricultural and Food Chemistry, 2019
Infusions prepared from raw pu-erh tea (RAPT) and ripened pu-erh tea (RIPT) showed remarkable aroma differences. Predominant odorants in RAPT and RIPT infusions were identified and compared by the combined use of gas chromatography-olfactometry, aroma extract dilution analysis, odor activity values (OAVs), and multivariate analysis.
Xueli Pang, Weisong Yu, Changdai Cao, Xiaoxiang Yuan, Jun Qiu, Fanyu Kong, Jihong Wu   +6 more
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Identification of aroma‐active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography–mass spectrometry/olfactometry, odor activity value, and chemometrics

Journal of the Science of Food and Agriculture, 2022
AbstractBACKGROUNDFloral and sweet odors are two typical characteristic aromas of Congou black tea, but their aroma‐active compounds are still unclear. Characterizing the key aroma‐active compounds can provide a theoretical foundation for the practical aroma quality evaluation of Congou black tea and directional processing technology of high‐quality ...
Jinjin Xue, Guiyi Guo, Panpan Liu, Lin Chen, Weiwei Wang, Jianyong Zhang, Junfeng Yin, Dejiang Ni, Ulrich H. Engelhardt, Heyuan Jiang   +9 more
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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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Investigation of volatile thiol contributions to rapeseed oil by odor active value measurement and perceptual interactions

Food Chemistry, 2022
Volatile thiols are important aroma components of rapeseed oil. This study established an identification and quantification method of volatile thiols via headspace solid-phase microextraction and gas chromatography-sulfur chemiluminescence detection.
Yini, Yang, Pei, Yu, Jinyuan, Sun, Yimin, Jia, Chuyun, Wan, Qi, Zhou, Fenghong, Huang   +6 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
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Concentrations of Aroma Compounds and Odor Activity Values of Odorant Series in Different Olive Cultivars and Their Oils

Journal of Agricultural and Food Chemistry, 2013
Olives from Picual, Arbequina, Manzanilla de Sevilla, and Local cultivars together with their corresponding oils were analyzed in terms of odor activity values (OAVs) to establish the relationship between the aromatic profile of both olives and oils. The OAVs for the different compounds were classified in nine odorant series: grass, leaf, wood, bitter,
Patricia, Reboredo-Rodríguez, Carmen, González-Barreiro, Beatriz, Cancho-Grande, Jesús, Simal-Gándara   +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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Key Odorant Differences in Fragrant Brassica napus and Brassica juncea Oils Revealed by Gas Chromatography–Olfactometry, Odor Activity Values, and Aroma Recombination

Journal of Agricultural and Food Chemistry, 2020
Fragrant Brassica species seed oils (FBO) produced in China are mainly obtained from rapeseed (Brassica napus: B. napus) and mustard seeds (Brassica juncea: B. juncea). The characterization and differences of aroma profiles between those two species remain unclear.
Xiao Jia, Lifeng Wang, Chang Zheng, Yini Yang, Xiangyu Wang, Ju Hui, Qi Zhou   +6 more
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