Odor concentration (OC) prediction based on odor activity values (OAVs) during composting of solid wastes and digestates
Sign Up to like & getrecommendations! Published in 2019 at "Atmospheric Environment"
DOI: 10.1016/j.atmosenv.2018.12.030
Abstract: Abstract Odor monitoring plays a crucial role in implementing suitable odor mitigation strategies at composting plants. Odor activity value (OAV) analysis is an instrumental-based approach that could simplify and reduce costs of odor monitoring by… read more here.
Keywords: odor activity; odor concentration; pls model; concentration ... See more keywords
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
Investigation of Lactone Chiral Enantiomers and Their Contribution to the Aroma of Longjing Tea by Odor Activity Value and S-Curve.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.3c00860
Abstract: Odor activity value (OAV) and S-curve were used to study the content, proportion, and contribution of lactone chiral enantiomers in Longjing tea. A total of 10 enantiomers were identified in this study, among which (S)-(-)-δ-decalactone… read more here.
Keywords: chiral enantiomers; longjing tea; decalactone; oav ... See more keywords
Evaluation of the Perceptual Interaction among Sulfur Compounds in Mango by Feller's Additive Model, Odor Activity Value and Vector Model.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b03156
Abstract: 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 spectrometry (GC-MS),… read more here.
Keywords: vector model; odor activity; feller additive; model ... 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
Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11182767
Abstract: During this study, the physicochemical properties, color, and volatile aroma compounds of the original wines produced from the grape varieties ‘Hassan’, ‘Zuoshaner’, ‘Beibinghong’, ‘Zuoyouhong’, ‘Beta’, ‘Shuanghong’, ‘Zijingganlu’, ‘Cabernet Sauvignon’, and ‘Syrah’ were determined and sensory… read more here.
Keywords: odor activity; analysis; volatile compounds; grape varieties ... See more keywords