Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 12 of 12 for “"Gas Chromatography-Olfactometry (GC-O)"”.
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Decoding the Flavor of Kentucky's Native Pawpaw Fruit
… the aroma-active compounds that are present. Gas chromatography – olfactometry (GC-O) was applied on capillary GC columns with various means of extraction. The volatile compounds present were extracted using both headspace solid phase micro-extraction (HS-SPME) for 30 minutes at 23°C and 50°C, …
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Analysis of potent odorants in spearmint oils
… mint oils were identified by application of gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Aroma extract dilution analysis was performed to determine the potency of the odorants. Of the 85 odorants detected, R-(-)-carvone was the most potent odorant …
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Identification and quantitation of predominant odorants in roasted chicory
… of potent odorants was achieved by gas chromatography-olfactometry (GC-O) combined with aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometry (GC-MS). Forty-six compounds were quantitated by stable isotope dilution analysis (SIDA) and odor-activity values …
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Identification of compounds responsible for the characteristic “soy sauce” flavor of traditional Chinese liquor
… potencies of the odorants were assessed by gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA). Based on the results of AEDA, the most potent odorants in MT were: acetal; ethyl 2-methylpropanoate; ethyl butanoate; ethyl 2-methylbutanoate; ethyl …
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Using Flavor Chemistry, Sensory, and Texture to Determine Domestic Edamame Quality
… was utilized for aroma extraction prior to gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) analyses to obtain (1) impactful volatile compounds present, (2) changes in these compounds by stink bug feeding injury, and (3) volatile contributions to …
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Physicochemical and aroma characterization of Arbutus pavarii honey
… The volatile aroma components were identified by gas chromatography olfactometry (GC-O) and gas chromatography mass spectrometry (GC-MS) analytical methods and confirmed by authentic standards. The potent odorants of the honey were determined by aroma extract dilution analysis (AEDA) of the …
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Sensorial, cultural and volatile properties of dairy powders, yoghurt and butter from pasture and non-pasture cow diets
… butter. This information was also utilised with gas chromatography olfactometry (GC-O) and sensory analysis to determine which specific compounds are most likely influencing sensory perception. In addition the impact of cow diet was assessed in terms of the volatile and sensory profile on skim …
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Physicochemical and flavor characterization of Tupelo honey
… compounds in Tupelo honey were identified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Initial analyses were performed on the same ten samples as described above by static headspace solid phase microextraction (H-SPME). Of the 40 …
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Impact of roasting on the physicochemical characteristics of cacao beans and dark chocolate flavor profile
… assisted flavor evaporation (DSE-SAFE), gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry-olfactometry (GC-MS-O), and stable isotope dilution analysis (SIDA) coupled with headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). …
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Sensory directed determination of odor important components of natural (raw) and roasted pecan oil
… (SAFE), and odor activity was determined by gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA). Selected odorants were subsequently identified and quantified by gas chromatography-triple quadrupole-mass spectrometry [GC-(TQ)MS] using stable isotope dilution …
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Impact of nixtamalization on flavor development in traditional Mexican tortillas: a comparative analysis of aroma impact compounds
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2027-08-01
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Peanut butter and sunflower seed butter cookies: characterization and comparison of key odorants
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-08-01