Summary: Procedures for measuring a response to odorants.
- Kreissl J, Schieberle P. Characterization of Aroma-Active Compounds in Italian Tomatoes with Emphasis on New Odorants. J Agric Food Chem. 2017;65:5198-5208 pubmed publisher..Application of gc/olfactometry and the aroma extract dilution analysis revealed 44 odor-active compounds, 42 of which could be identified...
- Sonmezdag A, Kelebek H, Selli S. Pistachio oil (Pistacia vera L. cv. Uzun): Characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS. Food Chem. 2018;240:24-31 pubmed publisher..Applying GC-MS-olfactometry and aroma extract dilution analysis (AEDA) resulted in a total of 14 aroma-active areas being detected in the ..
- Schranz M, Lorber K, Klos K, Kerschbaumer J, Buettner A. Influence of the chemical structure on the odor qualities and odor thresholds of guaiacol-derived odorants, Part 1: Alkylated, alkenylated and methoxylated derivatives. Food Chem. 2017;232:808-819 pubmed publisher..and its alkylated, alkenylated, and methoxylated derivatives were determined by means of gas chromatography-olfactometry. All compounds elicited characteristic smoky/smoked ham-like, vanilla-like/sweet and/or clove-like smell ..
- Hasegawa T, Yoshitome K, Fujihara T, Santoso M, Aziz M. Characteristic Changes in the Aroma Profile of Patchouli Depending on Manufacturing Process. J Oleo Sci. 2017;66:863-869 pubmed publisher..Fourteen constituents were identified as characteristic of dried patchouli extract odor by gas chromatography-olfactometry analysis...
- Asakawa Y, Tomiyama K, Sakurai K, Kawakami Y, Yaguchi Y. Volatile Compounds from the Different Organs of Houttuynia cordata and Litsea cubeba (L. citriodora). J Oleo Sci. 2017;66:889-895 pubmed publisher..GC/MS), Headspace Solid Phase Micro Extraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS), and GC/olfactometry (GC/O). The major component of all parts of H. cordata is assigned as 4-tridecanone...
- Raffo A, Masci M, Moneta E, Nicoli S, Sánchez Del Pulgar J, Paoletti F. Characterization of volatiles and identification of odor-active compounds of rocket leaves. Food Chem. 2018;240:1161-1170 pubmed publisher..Odor-active compounds of leaves were characterized by GC-Olfactometry (GC-O) and Aroma Extract Dilution Analysis (AEDA): volatile isolates obtained by HS-SPME from an aqueous ..
- İşleten Hoşoğlu M. Aroma characterization of five microalgae species using solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry. Food Chem. 2018;240:1210-1218 pubmed publisher..identified by means of solid-phase microextraction followed by gas chromatography-mass spectrometry (GC-MS), GC-olfactometry (GCO) and a sensory panel...