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 15 of 15 for “"stable isotope dilution analysis"”.
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Identification and quantitation of predominant odorants in roasted chicory
… (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 combined results of AEDA and OAVs rotundone was …
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Aroma characterization of American rye whiskey by chemical and sensory assays
… American rye whiskey have not 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 …
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Analysis of potent odorants in spearmint oils
… 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 spearmint oils. Eugenol, ethyl-2-methyl butyrate, β-damacenone, and …
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Flavor Chemistry of Regional Hops (Humulus lupulus L.) and Novel Aroma Application of Hop-derived Products
… spectrometry-olfactometry was used with stable isotope dilution analysis and standard addition method for accurate quantitation of aroma-active compounds. A total of 33 and 36 aroma-active compounds were identified in all fresh and dried hops, respectively. Geraniol, β-myrcene, linalool, …
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Identification and characterization of potent odorants responsible for typical and storage-induced flavors of cola-flavored carbonated beverages
… components of these flavorings, however, are not stable under acidic conditions due to acid-catalyzed 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 …
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Physicochemical and flavor characterization of Tupelo honey
… (rosy) and nonanal (citrus). Further analysis was carried out on honey 5 from the 2013 and 2014 seasons due to its consistently high Tupelo pollen content across seasons and the inability of sensory panelists to distinguish between the two samples. The most potent odorants were …
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Identification of rotundone as an important contributor to the flavor of oak aged spirits
… of this trace level target compound was done by stable isotope dilution analysis (SIDA). The presence of rotundone in different aged spirits including bourbons, rye, scotch, whiskey, rum, and tequila was demonstrated. Trends in aging were established, showing that rotundone increases with aging …
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Impact of roasting on the physicochemical characteristics of cacao beans and dark chocolate flavor profile
… roasted and unroasted dark chocolate samples for analysis. Instrumental methods for physicochemical analyses included color evaluation, texture profile analysis (TPA), melting characteristics (DSC), rheology (Casson yield value and viscosity), and particle size. For flavor (aroma) analysis, the …
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Comprehensive aroma characterization of silver (blanco) tequila
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2025-08-01
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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
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Identification and characterization of potent odorants in selected beet root (Beta vulgaris) products
… gaps in our understanding, a complete aroma analysis of the beet 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 …
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Sensory directed determination of odor important components of natural (raw) and roasted pecan oil
… and roasted pecan oil using sensory descriptive analysis followed by instrumental aroma analysis to determine how the perceived aroma profile of pecan oil transforms with roasting of the kernel (prior to oil extraction). Sensory descriptive analysis was conducted to determine the predominant …
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Understanding the complex aroma chemistry of premium aged rums
… (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 rum ordorants, although not necessasarily present in every rum, were …
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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