Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2020.103761
Abstract: Abstract Smen is a fermented Moroccan butter highly regarded for its unique flavor characteristics. For the first time, this study aimed to evaluate the suitability and complementary performance of purge-and-trap extraction (PTE) and solvent-assisted flavor… read more here.
Keywords: activity values; active compounds; odor activity; olfactometry ... See more keywords
Characterization of odor components of Pixian Douban (broad bean paste) by aroma extract dilute analysis and odor activity values
Sign Up to like & getrecommendations! Published in 2019 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2019.1636816
Abstract: ABSTRACT The odor-active compounds of Pixian Douban (PXDB) were identified by means of gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS), and then the key odor components were figured out by odor activity values (OAVs)… read more here.
Keywords: odor components; activity values; pixian douban; aroma extract ... See more keywords
Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11142106
Abstract: Guangxi fermented bamboo shoots (GFBS) are widely appreciated by consumers in China because of their unique aroma. In this study, the dominant aroma compounds of GFBS were investigated using gas chromatography-olfactometry-mass spectrometry, odor-activity values, and… read more here.
Keywords: activity values; aroma; aroma compounds; aroma recombination ... See more keywords