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-Active Volatiles in Hawthorn Puree Using Thermal Desorption System Coupled to Gas Chromatography-Mass Spectrometry-Olfactometry and GC-Flame Photometric Detector.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.8b04636
Abstract: The volatile compounds in hawthorn puree obtained from three cultivars (Y1, Crataegus pinnatifida Bunge cv. "Waibahong", Y2, Crataegus pinnatifida Bunge cv. "Damianqiu", and Y3, Crataegus pinnatifida Bunge cv. "Dajinxing") were analyzed by the thermal desorption… read more here.
Keywords: thermal desorption; oav; hawthorn puree; olfactometry ... See more keywords