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Odor, G.

, 2016
Odor, G.
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Investigation on the interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu by Feller Additive Model, Odor Activity Value and Partition Coefficient

Food Chemistry, 2023
The interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu was evaluated by Feller's additive model and Odor Activity Value Approach, and the reason for the interaction can promote the release of fruity and caramel ...
Jin-Yuan Sun, Hehe LI, Guihu Zhang
exaly   +2 more sources

Assessment of odor activity value coefficient and odor contribution based on binary interaction effects in waste disposal plant

Atmospheric Environment, 2015
Jiemin Liu, Luchun Yan, Chuandong Wu
exaly   +2 more sources

Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis.

Journal of Agricultural and Food Chemistry, 2022
By applying the aroma extract dilution analysis, 13 esters were found to have high FD factors in the Laobaigan flavor type of Baijiu. These were then quantified using GC-MS.
Guangnan Wang, Si Jing, Xin-Lei Wang, Fu-Ping Zheng, He-He Li, Bao-Guo Sun, Zexia Li   +6 more
semanticscholar   +1 more source

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.

The Journal of the Science of Food and Agriculture, 2022
BACKGROUND Floral 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 ...
Jin-Jin Xue, Guiyi Guo, Pan-Pan Liu, Lin Chen, Weiwei Wang, Jian-Yong Zhang, Jun-Feng Yin, D. Ni, U. Engelhardt, He-Yuan Jiang   +9 more
semanticscholar   +1 more source

Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC-MS, GC-O, odor threshold and sensory analysis: An insight at the molecular level.

Food Chemistry, 2019
The ester aroma profiles of five Chinese cherry wines and the perceptual interaction among esters were investigated in this study. 24 esters were identified by Gas chromatography-olfactometry (GC-O) and Gas Chromatography-Mass Spectrometer (GC-MS ...
Yun-Wei Niu, Pinpin Wang, Zuobing Xiao, Jian-Cai Zhu, Xiaoxin Sun, Ruolin Wang   +5 more
semanticscholar   +1 more source

Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller's Additive Model.

Journal of Agricultural and Food Chemistry, 2021
To evaluate the perceptual interactions among important lactone compounds in cheddar cheese, a molecular-level flavoromic approach, in combination with perceptual interaction analysis, was applied.
Chen Chen, Zheng Liu, Hai-Yan Yu, Xinman Lou, Juan Huang, Haibin Yuan, Bei Wang, Zhiyuan Xu, Huaixiang Tian   +8 more
semanticscholar   +1 more source

Evaluation of the Perceptual Interaction among Sulfur Compounds in Mango by Feller's Additive Model, Odor Activity Value and Vector Model.

Journal of Agricultural and Food Chemistry, 2019
The volatile compounds found in mangoes (Mangifera indica L.) obtained from three cultivars (TN, Tainong No.1; KT, Keitt and ZL, Zill) grown in China, were comprehensively analyzed by gas chromatography-olfactometry (GC-O), gas chromatography-mass ...
Zuobing Xiao, Pan Xiang, Jian-Cai Zhu, Quan Zhu, Ying Liu, Yun-Wei Niu   +5 more
semanticscholar   +1 more source

Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value.

Food Research International, 2020
Ester aroma compounds in Chinese Moutai Baijiu were extracted by liquid-liquid extraction (LLE) or headspace solid-phase microextraction (HS-SPME) and identified and quantified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass ...
Yun-Wei Niu, Quan Zhu, Zuobing Xiao
semanticscholar   +1 more source