A few works have studied the aroma active compounds in dry fermented sausages (Stahnke 1994 Schmidt and Berger 1998b Meynier and others 1999 Marco and others 2007 Olivares and others 2011) However only Croizet and others (1992) Schmidt Berger (1998a) and Sllner and Schieberle (2009) have studied aroma compounds in naturally fermented sausages Nevertheless the relationship CHARACTERIZATION OF VOLATILE COMPOUNDS IN FIVE BLUEBERRY VARIETIES USING PURGE AND TRAP COUPLED TO GAS CHROMATOGRAPHY-MASS SPECTROMETRY Z XINYU 1 W YI 1 H XUE 1 Y ZIXI 1 Y WEIQIONG 1 and L ZHAOLIN* 2 3 1College of Biological Sciences and Biotechnology Beijing Forestry University Beijing 100083 P R China 2Analysis and Testing Center Beijing Forestry

Characterization of Aroma Active Compounds in Fruit Juice

Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L ) Osbeck) by GC-MS and GC-O Yu Qiao Bi Jun Xie Yan Zhang Yun Zhang Gang Fan Xiao Lin Yao and Si Yi Pan * College of Food Science and Technologhy Huazhong Agricultural University Shizhishan Street No 1 Wuhan Hubei 430070 P R China * Author to whom correspondence

Five aroma-active compounds (nos u1 u2 u3 aromagram presenting the FD-value u4 and u5) were not identified because they were probably present at trace levels or because of a higher MS back- ground at the higher temperature of GC separation Results and discussion According to the results of odor characteristics 38 compounds can be categorized into 4 groups The largest Volatile

Characterization of the aroma‐active compounds in five sweet cherry cultivars grown in Yantai (China) Shu Yang Sun Corresponding Author E-mail address: sysun81yahoo cn School of Food Engineering Ludong University Yantai Shandong 264025 People's Republic of China School of Food Engineering Ludong University Yantai Shandong 264025 People's Republic of ChinaSearch for more

Informacin del artculo Brettanomyces bruxellensis Aroma-Active Compounds Determined by SPME GC-MS Olfactory Analysis A survey of 95 Brettanomyces strains was undertaken to identify strains that consistently give positive aroma characteristics (e g spicy fruity and floral) These strains were grown in a defined medium and five human evaluators rated each strain according to aroma

Of the volatile compounds identified in roasted bulgogi reaction flavor 33 aroma-active compounds were detected using GC-O 2 3-Butanedione and furfural were the most intense aroma-active compounds detected Other relatively intense odorants included hexanal octanal nonanal undecanal phenylacetaldehyde 5-methyl furfural 2 6-dimethyl

Aroma characterization of tangerine hybrids by gas

Volatile compounds were classified into monoterpenes (seven volatiles) aldehydes (12) esters (three) alcohols (four) ketones (seven) phenols (one) ethers (one) and unknowns (14) (Table 1 ) 1 Consensus of aroma‐active compounds in five tangerine hybrids determined by GC‐O using Osme analysis Odor Intensity (0 to 10 point scale) Published RI † RI ‡ Compound Descriptors 8–9 8

the characterization of these strains and the identi- and a large number of aroma-active compounds were identified5 (summarized in Table 1) All B bruxellensis strains studied could make the compounds 4EP and 4EG which are considered to be the hallmark of Brett-anomyces spoilage under low-oxygen conditions when the two cinnamic acids coumaric and ferulic acid are present However in

Amanpour A Kelebek H Selli S Characterization of aroma aroma-active compounds and fatty acids profiles of cv Nizip Yaglik oils as affected by three maturity periods of olives JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE vol 99 pp 726-740 2019

01/04/2018Forty-five aroma-active compounds were detected by SPME and SAFE with 11 of them reported for the first time as aroma compounds in dry fermented sausages: ethyl 3-hydroxy butanoate trimethyl pyrazine D-pantolactone isobutyl hexanoate ethyl benzoate -terpineol ethyl 3-pyridinecarboxylate benzothiazole 2 3-dihydrothiophene methyl eugenol -nonalactone

Characterization of the aroma‐active compounds in five sweet cherry cultivars grown in Yantai (China) Shu Yang Sun Corresponding Author E-mail address: sysun81yahoo cn School of Food Engineering Ludong University Yantai Shandong 264025 People's Republic of China School of Food Engineering Ludong University Yantai Shandong 264025 People's Republic of China Search for more

Project Methods 1 Identification of flavor compounds will be performed by a combination of analytical and sensory techniques For the aroma compounds isolates will be collected via headspace distillation extraction methods and subjected to the gas chromatography-olfactometry technique (i e Aroma Extract Dilution Analysis) for the characterization of individual odorants (Acree 1993 Grosh

Kili Bykkurt Gl G Kelebek H Selli S Characterization of phenolic compounds in sweet lime (Citrus limetta) peel and freshly squeezed juices by LC-DAD-ESI-MS/MS and their antioxidant activity JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION vol 13 pp 3242-3249 2019

Characterization of aroma-active compounds sensory properties and proteolysis in Ezine cheese Aroma-active compounds were determined by thermal desorption gas chromatography olfactometry To evaluate the proteolytic activity casein and nitrogen fractions were determined The results indicated that compounds identified at high intensities were dimethyl sulfide ethyl butyrate hexanal

Assessment of aroma active compounds in chosen fruit

Assessment of aroma active compounds in chosen fruit types By Vendula Frechov Download PDF (5 ) Abstract Tato diplomov prce se zabv stanovenm aromaticky aktivnch ltek ve vybranch druzch mně znmho ovoce (rakytnk řešetlkov dřn obecn mišpule obecn jeřb obecn kdoulovec japonsk a arnie) Teoretick čst je zaměřena na popis těchto

This study was conducted to determine the aroma-active compounds of five sweet cherry cultivars grown in Yantai region China viz 'Lapins' 'Rainier' 'Stella' 'Hongdeng' and 'Zhifuhong' The samples were extracted by headspace solid phase microextraction (HS-SPME) and analysed by gas chromatography-mass spectrometry (GC-MS) on DB-wax and DB-5 columns

Get this from a library! Aroma active compounds in foods : chemistry and sensory properties [Gary R Takeoka Matthias Gntert Karl-Heinz Engel American Chemical Society Division of Agricultural and Food Chemistry American Chemical Society Meeting ] -- Annotation This book examines the analytical and sensory characterization of important flavor constituents the formation and synthesis

Characterization and comparison of key aroma-active compounds of cocoa liquors from five different areas Mengya Liu a Jianbin Liu Congcong He Huanlu Song Ye Liu a Yu Zhang Ye Wangb Jia Guo b Haiying Yang and Xiaoxia Sub aBeijing Advanced Innovation Center for Food Nutrition and Human Health Laboratory of Molecular Sensory Science College of Food and Chemical Engineering

Characterization of Aroma‑Active Compounds in Iranian cv Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS‑Olfactometry Journal of the American Oil Chemists' Society 27 Eyll 2016 Aroma aroma-active compounds and fatty acid profiles of Iranian olive oil obtained from the cv Mari were investigated for the first time in the current study Aroma extracts were isolated from

Analysis of aroma compounds in trapping solvents of smoke from Tian Op a traditional Thai scented candle Published on Jan 1 2009 in Kasetsart Journal Natural Sciences W Watcharananun (King Mongkut's Institute of Technology Ladkrabang) K Haungrak Find in Lib Add to Collection Abstract To study the composition of "Tian Op" smoke gas chromatography-olfactometry aroma extract

compounds were absent in its progenies issued from the cross with 8-9 9-4 Blood4x and two unknown samples were grouped in the same cluster due to their peculiar terpene profiles In addition aroma active compounds in five selected samples were evaluated by three

CHARACTERIZATION OF VOLATILES IN COMMERCIAL AND SELF-PREPARED RUM ETHERS AND COMPARISON WITH KEY AROMA COMPOUNDS OF RUM BY ERIN E BURNSIDE THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Human Nutrition with a concentration in Food Science in the Graduate College of the University of Illinois at