Characterization of volatile and odor‐active compounds of the essential oil from Bidens graveolens Mart. (Asteraceae)
Sign Up to like & getrecommendations! Published in 2019 at "Flavour and Fragrance Journal"
DOI: 10.1002/ffj.3538
Abstract: The Cerrado is the second major Brazilian biome, covering near 25% of the country's national territory. It is considered a biodiversity hotspot, that is, presenting high concentrations of endemic species under strong anthropic pressure.1,2 Although… read more here.
Keywords: essential oil; characterization volatile; odor active; active compounds ... See more keywords
Characterization of odor-active compounds in mango ‘Ataulfo’ (Mangifera indica L.) fruit
Sign Up to like & getrecommendations! Published in 2020 at "Chemical Papers"
DOI: 10.1007/s11696-020-01217-y
Abstract: Volatile constituents in mango ‘Ataulfo’ (Mangifera indica L.) fruit were isolated by HS–SPME and solvent-assisted flavor evaporation (SAFE). Analyses were performed by GC–FID, GC–MS and GC–O. Aroma extract dilution analysis (AEDA) and odor activity value… read more here.
Keywords: mangifera indica; indica fruit; odor active; active compounds ... See more keywords
Characterization of Odor-Active Compounds of Ichang Lemon (Citrus wilsonii Tan.) and Identification of Its Genetic Interspecific Origin by DNA Genotyping.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.0c07894
Abstract: Ichang lemon is a citrus fruit whose rind gives off a delicious and much appreciated fragrance and flavor. The volatile components of the fruit peel of Ichang lemon were investigated by GC-MS and GC-O (AEDA… read more here.
Keywords: lemon citrus; odor active; origin; citrus ... See more keywords
Characterization of Key Odor-Active Off-Flavor Compounds in Aged Pasteurized Yogurt by Sensory-Directed Flavor Analysis.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c03409
Abstract: The purpose of this study was to determine the key odor-active compounds contributing to the off-flavor of aged pasteurized yogurt (APY) using sensory-directed flavor analysis. Additionally, different extraction methods were compared to determine their effects… read more here.
Keywords: analysis; key odor; flavor; odor active ... See more keywords
Identification of Rotundone as a Potent Odor-Active Compound of Several Kinds of Fruits.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.7b00929
Abstract: An investigation of the aromas of grapefruit, orange, apple, and mango revealed the presence of an odor-active compound that gave off a strong woody odor when assessed by gas chromatography-olfactometry. We isolated the compound from… read more here.
Keywords: active compound; rotundone; odor active; identification rotundone ... See more keywords
Molecular background of the undesired odor of polypropylene materials and insights into the sources of key odorants.
Sign Up to like & getrecommendations! Published in 2021 at "Indoor air"
DOI: 10.1111/ina.12821
Abstract: Screening the volatiles isolated from a standard polypropylene material consisting of a polypropylene homopolymer, the filler talcum, and a mixture of antioxidants, for odor-active compounds by application of an aroma extract dilution analysis revealed 30… read more here.
Keywords: background undesired; odor active; polypropylene materials; molecular background ... See more keywords
Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11121740
Abstract: The aroma profile of sun-dried black tea (SBT) was identified by headspace solid–phase microextraction (HS–SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). A total of 37 scents were captured by using the… read more here.
Keywords: black tea; active compounds; sun dried; key odor ... See more keywords
Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin
Sign Up to like & getrecommendations! Published in 2020 at "Molecules"
DOI: 10.3390/molecules25132993
Abstract: For the first time the volatile fraction of coffee silverskin has been studied focusing on odor-active compounds detected by gas chromatography-olfactometry/flame ionization detector (GC-O/FID) system. Two approaches, namely headspace (HS) analysis by solid-phase microextraction-gas chromatography-mass… read more here.
Keywords: chromatography; coffee silverskin; odor active; active compounds ... See more keywords