Results 11 to 20 of about 1,964 (165)

Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation. [PDF]

Front Nutr, 2023
IntroductionPu-erh tea is a geographical indication product of China. The characteristic flavor compounds produced during the fermentation of ripened Pu-erh tea have an important impact on its quality.MethodsHeadspace solid-phase microextraction coupled ...
Zheng Y, Zhang C, Ren D, Bai R, Li W, Wang J, Shan Z, Dong W, Yi L.   +8 more
europepmc   +5 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
The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests.
Pu D, Zhang Y, Zhang H, Sun B, Ren F, Chen H, Tang Y.   +6 more
europepmc   +6 more sources

Use of a Modified Vector Model for Odor Intensity Prediction of Odorant Mixtures

Sensors, 2015
Odor intensity (OI) indicates the perceived intensity of an odor by the human nose, and it is usually rated by specialized assessors. In order to avoid restrictions on assessor participation in OI evaluations, the Vector Model which calculates the OI of ...
Luchun Yan, Jiemin Liu, Di Fang
doaj   +2 more sources

Correlation of chemical composition and odor concentration for emissions from pig slaughterhouse sludge composting and storage

Atmospheric Environment, 2015
[Departement_IRSTEA]Ecotechnologies [TR1_IRSTEA]TED [Axe_IRSTEA]TED-PANDORInternational audienceThe objective of this study was to correlate the chem. compn. and the odor concn.
Lemasle, Marguerite, De-Guardia, Amaury, Guiziou, Fabrice, Daumoin, Mylène, Barrington, Suzelle, Benoist, Jean Claude, Blazy, Vincent, Wolbert, Dominique   +7 more
core   +4 more sources

ODOR ACTIVITY VALUE IN RED WINES AROMA FROM THREE WINE REGIONS IN ROMANIA [PDF]

Agricultura, 2019
Four monovarietal red wines from three wine regions in Romania were analysed (Cabernet Sauvignon, Fetească neagră and Pinot noir from two areas in Satu Mare and Fetească neagră and Merlot from Constanța) in a liquid-liquid extraction with dichloromethane
Mihail Manolache, Anamaria Călugăr, Nastasia Pop, Emese Gal, Tiberia Ioana Pop   +4 more
doaj   +2 more sources

Effects of the Photovoltaic Fishery Breeding on Hepatopancreas and Gonad Odor of Chinese Mitten Crab (Eriocheir sinensis)

Progress in Fishery Sciences, 2023
The photovoltaic fishery breeding is a new environmentally friendly breeding method that combines pond aquaculture and photovoltaic power generation. Combining Chinese mitten crab (Eriocheir sinensis) farming with photovoltaic power generation is a new ...
Caining XIAN, Licheng FAN, Xueqian GUO, Xichang WANG   +3 more
doaj   +2 more sources

Aromatic profile of Canaiolo nero wines in Santa Catarina highlands, Brazil [PDF]

Revista de Ciências Agroveterinárias, 2018
Highlands are a new frontier to produce fine wines in the Southern region of Brazil (27º 12' 24" S, 51º 06' 96" W, 1211 m altitude) and has presented specific oenological characteristics with a good adaptation of some varieties, among them, Canaiolo nero.
André Luiz Kulkamp de Souza, Edson Luiz de Souza, Stefany Grutzmann Arcari, Alberto Fontanella Brighenti, Duilio Porro, Marco Stefanini, Vinicius Caliari   +6 more
doaj   +2 more sources

Comprehensive Characterization of Key Flavor‐Active Compounds in Chestnut Liquors Using Complementary HS–SPME–GC–MS and HS–GC–IMS Approaches

Food Frontiers
The flavor profile and characteristic flavor substances of nine chestnut liquors and three traditional Chinese liquors (Baijiu) were investigated using headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS), headspace–solid phase ...
Tingting Qi, Zhenlin Han, Xuemei Yang, Zihan Liu, Guangning Shen, Zhicong Su, Liming Sun, Kunpeng Zhang, Cheng Liu   +8 more
doaj   +2 more sources

Relationships between Shanghai Five Different Home-Brewed Wines Sensory Properties and Their Volatile Composition Assessed by GC-MS

Journal of Food Quality, 2022
In order to determine the key aroma components of home-brewed wines made from different local grapes in Shanghai. In the work, the identification and quantification of 63 aroma compounds of five home-brewed wines characterized by gas chromatography-mass ...
Xin Dang, Tao Feng, LingYun Yao, Da Chen
doaj   +2 more sources

An Odor Interaction Model of Binary Odorant Mixtures by a Partial Differential Equation Method

Sensors, 2014
A novel odor interaction model was proposed for binary mixtures of benzene and substituted benzenes by a partial differential equation (PDE) method. Based on the measurement method (tangent-intercept method) of partial molar volume, original parameters ...
Luchun Yan, Jiemin Liu, Guihua Wang, Chuandong Wu   +3 more
doaj   +2 more sources