Results 91 to 100 of about 1,964 (165)

Odor and Odorous Chemical Emissions from Animal Buildings: Part 5. Simultaneous Chemical and Sensory Analysis with Gas Chromatography-Mass Spectrometry-Olfactometry

, 2015
Simultaneous chemical and sensory analyses using gas chromatography-mass spectrometry-olfactometry (GC-MS-O) for air samples collected at barn exhaust fans were used for quantification and ranking of the odor impacts of target odorous gases.
Hoff, Steven, Hetchler, Brian, Parker, David, Heber, Albert, Zhang, Shicheng, Cai, Lingshuang, Akdeniz, Neslihan, Koziel, Jacek, Jacobson, Larry, Heathcote, Katie, Chen, Lijun, Caraway, Edward, Bereznicki, Sarah   +12 more
core  

Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine

, 2015
The volatile compounds in gingko wine, a novel functional wine, were extracted by head-space solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) coupled with odor activity value (OAV) and relative odor ...
Fang, Zhongxiang, Xu Wang, Zhuang, H., Kelin Xie, Wang, X., Feng, T., Ran Ye, Tao Feng, Haining Zhuang, Zhongxiang Fang, Xie, K., Ye, R.   +11 more
core   +1 more source

An insight into specific flavor sensation in fermented milk: Linalool and mushroom alcohol

Journal of Dairy Science
: Flavor perception plays a decisive role in consumer choice of dairy products. For overall flavor formation, far less is known about the specific sensory aspects of critical flavor compounds, particularly for fermentation aroma and off-flavor perception.
Xuelu Chi, Yating Zhang, Qingyu Yang, Jian Zhang, Baoguo Sun, Nasi Ai   +5 more
doaj   +1 more source

Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine. [PDF]

, 2018
The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-GC × GC/TOFMS along with the determination of odor activity value (OAV) and relative odor contribution (ROC) of volatiles are reported for the first time.
ZANUS, M., WELKE, J. E., LAZZAROTTO, M., ZINI, C. A.   +3 more
core  

대가축(젖소, 한우)과 가금류(산란계, 육계)에서 발생하는 악취성분 평가 [PDF]

학위논문(석사) -- 서울대학교대학원 : 보건대학원 환경보건학과, 2024. 2. 윤충식.Objective Odor is the main source of air pollution. Odors emitted from livestock farming have resulted in increased protestations, a problem that needs to be urgently resolved.
서시영
core  

Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine. [PDF]

, 2019
The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-GC × GC/TOFMS along with the determination of odor activity value (OAV) and relative odor contribution (ROC) of volatiles are reported for the first time.
ZANUS, M. C., WELKE, J. E., LAZZAROTTO, M., ZINI, C. A.   +3 more
core  

Sensory-guided and statistical characterization of key odorants driving floral differentiation in three Anhui green teas. [PDF]

Food Chem X
Yu J, Yang T, Chen Q, Wang G, Huang D, Starowicz M, Wan X, Zhai X.   +7 more
europepmc   +1 more source

Interaction and Flavor Metabolic Function of Microbiota During Fermentation of Pigskin Through Bioaugmentation with <i>Latilactobacillus sakei</i>. [PDF]

Molecules
Wang Q, Ji L, Dong X, Zhang S, Liu K, Zheng J.   +5 more
europepmc   +1 more source

Effects of Exogenous Tannase and Papain on the Flavor Quality of Black Tea During Fermentation. [PDF]

Foods
Lei X, Li C, Wang LX, Huang SN, Jiang XF.   +4 more
europepmc   +1 more source

Exploring the origin of off-flavor compounds in bacterial-type shuidouchi using molecular sensory science techniques. [PDF]

Food Chem X
Chen M, Ren A, Yao Y, Wu Y, Tong S, Zhang L, Jin J, Li C, Shen X, Zhou W.   +9 more
europepmc   +1 more source