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 26 for “"gas chromatography-olfactometry"”.
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Profile of Missouri Norton wine aroma using solid phase microextraction of headspace, gas chromatography-olfactometry, mass spectrometry
… across the state of Missouri were analyzed 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 …
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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
… flavor notes were explored 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 …
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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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Characterization of aroma components of raw and roasted almonds and the effect of the oxidative state of the nut on roasted flavor formation
… aroma-active 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 …
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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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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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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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Aroma characterization of American rye whiskey by chemical and sensory assays
… been reported. Two 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) – …
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Characterization of volatiles in commercial and self-prepared rum ethers and comparison with key aroma compounds of rum
… companies were 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 …
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Flavor chemistry of lemon-lime carbonated beverages
… Twenty eight 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 …
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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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Identification of Volatile Compounds Contributing to the Aroma of Pennycress and Camelina Seeds and Protein Extracts
… using a purge and trap 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 …
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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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Identification of key odorants in fresh-cut watermelon aroma and structure-odor relationships of cis,cis-3,6-nonadienal and ester analogs with cis,cis-3,6-nonadiene, cis-3-nonene and cis-6-nonene backbone structures
… odorants in the headspace were determined by gas chromatography-olfactometry of decreasing headspace volumes (GCO-H) with confirmation achieved by application of a complimentary method based on GCO and aroma extract dilution analysis (AEDA) of fresh-cut watermelon aroma extracts prepared by …
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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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Identification and characterization of potent odorants responsible for typical and storage-induced flavors of cola-flavored carbonated beverages
… by aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry (GCO), and GC-mass spectrometry (GC-MS). Among the numerous odorants, eugenol and coumarin were predominant in all regular colas. Guaiacol and linalool were predominant odorants in at least one brand, while 1,8-cineol …
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Identification and characterization of potent odorants in selected beet root (Beta vulgaris) products
… 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 performed on four different types of beets: boiled, oven-roasted, canned, and colorant. …
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