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 9 of 9 for “"Odor Activity Values (oavs)"”.
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Identification and quantitation of predominant odorants in roasted chicory
… evaporation (SAFE). Identification 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) …
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Flavor chemistry of lemon-lime carbonated beverages
… In contrast to FD factors, the calculated odor-activity values (OAVs) indicated that decanal was the most potent aroma compound, followed by octanal and dehydrocineole; with linalool and nonanal being moderately important to the aroma of lemon-lime carbonated beverages. Possible errors in …
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Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation
… and by GC-mass spectrometry determination of odor-activity values (OAVs). Results demonstrated the importance of lipid-derived volatile compounds such as ketones and aldehydes in raw almond aroma. Meanwhile, volatile compounds derived via the Maillard reaction, lipid degradation/oxidation and …
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Identification of rotundone as an important contributor to the flavor of oak aged spirits
… ways, all which contribute to a wide range of odor descriptions, creating the complex flavor with which we are familiar. Extensive research has been performed on oak wood and oak aged spirits; however, the identity of the component(s) responsible for the “woody/incense” flavor attribute of age …
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Identification and characterization of potent odorants responsible for typical and storage-induced flavors of cola-flavored carbonated beverages
… reactions. Degradation of typical potent odorants and formation of storage-induced odorants by these reactions leading to flavor changes in cola-flavored carbonated beverages were evaluated in the present study. The potent odorants in the top three US brands of regular colas were …
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Identification and characterization of potent odorants in selected beet root (Beta vulgaris) products
… root was performed in the present study. Potent odorants were characterized by the use of aroma extract dilution analysis (AEDA) coupled with gas chromatography-olfactometry (GCO), as well as supported analytically by the use of gas chromatography-mass spectrometry (GC-MS). Initial analyses were …
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Sensory directed determination of odor important components of natural (raw) and roasted pecan oil
… solvent-assisted flavor evaporation (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] …
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Understanding the complex aroma chemistry of premium aged rums
… XO Insolent [DX]). Identification of the odor-active compounds in the nine rums by gas chromatography-olfactometry (GCO) and GC-mass spectrometry (GC-MS) analysis yielded 59 odor-active regions containing 64 odor-active compounds. Aroma extract dilution analysis (AEDA) provided a ranking …
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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