Results 151 to 160 of about 1,964 (165)

Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography–Olfactometry (GC-O) and Odor Activity Value (OAV)

Journal of Agricultural and Food Chemistry, 2016
The volatile compounds of cranberries obtained from four cultivars (Early Black, Y1; Howes, Y2; Searles, Y3; and McFarlin, Y4) were analyzed by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and GC-flame photometric detection (FPD).
JianCai, Zhu, Feng, Chen, LingYing, Wang, YunWei, Niu, HeXing, Chen, HongLin, Wang, ZuoBing, Xiao   +6 more
openaire   +2 more sources

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

Polymers
Wood, as the oldest natural polymer composite material on Earth, holds significant importance in the era of carbon neutrality and serves as an irreplaceable core material in the furniture and construction industries.
Liming Zhu, Lina Tang, Yuejin Fu, Xiaorui Liu, Xianwu Zou, Qian Chen, Bo Liu   +6 more
exaly   +2 more sources

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

Food Chemistry, 2021
Jiancai Zhu, Yunwei Niu, Zuobing Xiao
exaly  

Evaluation of the Interaction Between Esters and Sulfur Compounds in Pineapple Using Feller’s Additive Model, OAV, and Odor Activity Coefficient

Food Analytical Methods, 2021
Zuobing Xiao, Yunwei Niu, Jiancai Zhu
exaly  

Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements

Journal of Food Composition and Analysis, 2022
Huanlu Song, Wenqing Pan
exaly  

Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

Food Chemistry, 2021
Xiangyang Guo, Chi-Tang Ho, Xiaochun Wan   +2 more
exaly  

Comparison of Flavor Profiles of Honey Peach Cultivars by Gas Chromatography–Mass Spectrometry (GC–MS) with Odor Activity Values (OAVs), E-Tongue, and Sensory Evaluation Combined with Chemometrics

Analytical Letters
Man Zhang, Fan Fang, Mengfei Chen, Juan Kan, Chunlu Qian, Jun Liu, Changhai Jin   +6 more
openaire   +1 more source

Identification of key odor-active compounds and development of odor wheels in rubber product industries using TD/GC-O-MS, OAV, and statistical analysis

Atmospheric Pollution Research, 2023
exaly  

Comparative characterization of volatile organic compounds and aroma profiles in 10 Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics

Journal of Food Composition and Analysis
Heran Xu, Song Pan, Jiabao Wang, Tiancheng Ye, Miao Yan, Xiaoman Liang, Guanlin Qian, Tingcai Yan, Guang Xin   +8 more
openaire   +1 more source

Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography–Olfactometry (GC-O) and Odor Activity Value (OAV)

Journal of Agricultural and Food Chemistry, 2016
Jiancai Zhu, Feng Chen, Yunwei Niu
exaly