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 20 of 43 for “"Olfactometry"”.
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Profile of Missouri Norton wine aroma using solid phase microextraction of headspace, gas chromatography-olfactometry, mass spectrometry
… using gas chromatography/mass spectrometry/olfactometry (GC/MS/O) in order to catalog common volatile compounds. Extraction of volatile compounds was performed using headspace solid-phase microextraction (HS-SPME) and identified by a trained panel. The samples were then diluted to determine …
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Evaluation of Initial Flavor Fade in Fresh Roasted Peanuts using Gas Chromatography-Flame Ionization Detection, Gas Chromatography-Olfactometry, Sensory Analysis, and Chemosensory Techniques
… through sensory work, Gas Chromatography-Olfactometry, and chemical analysis. The fresh roasted volatiles produced from roasted peanuts and the aldehydes resulting from oxidation were also evaluated using GC-FID to quantify and identify the pyrazines and hexanal over a 21 day storage …
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Host-Parasitoid Interactions of Two Invasive Drosophilids in Virginia Fruit Crops
… but also increased pupal fly mortality. 3.) Olfactometry was used to ascertain if L. boulardi and P. vindemiae are selective about the type of fruit their hosts feed in. Results showed that among cherry, raspberry, blueberry, grape, and banana, L. boulardi preferred raspberry and banana to …
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Decoding the Flavor of Kentucky's Native Pawpaw Fruit
… 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, and solvent …
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Sensorial, cultural and volatile properties of dairy powders, yoghurt and butter from pasture and non-pasture cow diets
… 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 milk powder, whole …
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Analysis of potent odorants in spearmint oils
… 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 in all three …
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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
… compounds were identified by gas chromatography-olfactometry (GCO) and aroma extract dilutions analysis (AEDA), 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 …
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Identification of Volatile Compounds Contributing to the Aroma of Pennycress and Camelina Seeds and Protein Extracts
… flavor extraction method. Gas chromatography-olfactometry- mass spectrometry analysis was used to identify volatile compounds and address their potential impact on overall aroma of the products during selected processing steps. Compounds were identified based on mass spectra, retention …
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Characterization of Fava Bean Hydrolysates for Future Use in Protein Enriched Beverages
… gas chromatography–mass spectrometry, and olfactometry (SPME-GCMS, SPME-GCO) was used to identify key volatile compounds, including aldehydes (hexanal, nonanal), alcohols (1-octen-3-ol), and furans (2-pentylfuran). Hexanal was present in all samples, while 2-pentylfuran produced the most …
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Physicochemical and flavor characterization of Tupelo honey
… 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 compounds detected, …
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Impact of roasting on the physicochemical characteristics of cacao beans and dark chocolate flavor profile
… 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). Additionally, …
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Exploring Aethina tumida Biology and the Impacts of Environmental Factors to Generate Novel Management Strategies
… as they seek out A. mellifera colonies. Through olfactometry and electroantennography, key volatiles in A. tumida attraction and repulsion were tested and sensitivity of A. tumida to several attractants and repellents was quantified on behavioral and physiological levels. An additional source of …
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Changes in Aromatic Chemistry and Sensory Quality of Milk Due to Light Wavelength
Gas chromatography (GC) and gas chromatography olfactometry (GCO) was used to determine the effect of specific light wavelengths on light oxidation in milk. The most damaging wavelengths to milk quality appear to be the UV (200-400 and 395 nm) and short visible (463 nm) wavelengths. However, …
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Effect of Starch Substitution and Fermentation Time on Volatile and Sensorial Properties in Vegan Cashew Cheese Spreads
… using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Sensory evaluation, primarily overall liking and Just-About-Right (JAR), was used for cheese samples with two levels of starch replacement and showed no significant difference in overall liking between treatments. Penalty …
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Identification and quantitation of predominant odorants in roasted chicory
… 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 (OAVs). Based on the …
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Aroma characterization of American rye whiskey by chemical and sensory assays
… dilution analysis methods for Gas Chromatography-Olfactometry (GCO) were used to identify the potent odorants in rye whiskey: Sample Dilution Analysis (SDA) – a novel, nonextractive, direct method of analyzing alcoholic distillates – and Aroma Extract Dilution Analysis (AEDA) – a widely used and …
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Characterization of volatiles in commercial and self-prepared rum ethers and comparison with key aroma compounds of rum
… analyzed by direct injection gas chromatography-olfactometry (GCO) in order to establish an understanding of traits common to most or all commercial rum ethers. These served as a guide when using scaled-down industrial methods for distillation of two rum ethers. In both, the feasibility was …
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Flavor chemistry of lemon-lime carbonated beverages
… compounds were detected by gas chromatography-olfactometry (GCO) with linalool (floral, lavender), octanal (pungent orange) and 2,3-dehydro-1,8-cineole (minty) determined to be predominant aroma compounds based on their high flavor dilution (FD) factors by aroma extract dilution analysis …
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Identification and generation pattern of odor-causing compounds in dewatered biosolids during long-term storage and effect of digestion and dewatering techniques on odors
… in biosolids during long-term storage using olfactometry measurements and to determine their generation pattern with regard to time of appearance and decline using gas chromatography-mass spectrometry (GC-MS). Another objective of this study was to investigate the effect of various digestion …
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Impact of fungal fermentation on plant-based protein ingredients and pasta production waste
… factors were reduced, with a few exceptions. Olfactometry showed changes in the aromatic profile of the fermented ingredients, with predominantly “fruity” characteristics present in the fermented quinoa flour, while fermented fava bean flour contained “savoury” sensory traits. Overall, SSF of …
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