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Showing 1 to 10 of 10 for “"gas chromatography-olfactometry (GCO)"”.
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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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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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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 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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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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Understanding the complex aroma chemistry of premium aged rums
… 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 of the potency of odorants. The most potent …
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Comparison of key odorants and sensory properties of peanut butter and sunflower seed butter
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-08-01