olfactometry

Summary

Summary: Procedures for measuring a response to odorants.

Top Publications

  1. Elsharif S, Buettner A. Structure-Odor Relationship Study on Geraniol, Nerol, and Their Synthesized Oxygenated Derivatives. J Agric Food Chem. 2018;66:2324-2333 pubmed publisher
    ..Overall, we observed that oxygenation on C-8 affects mainly the odor quality, whereas the E/ Z position of the functional group on C-1 affects the odor potency. ..
  2. Pang X, Cao J, Wang D, Qiu J, Kong F. Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC-Olfactometry. J Agric Food Chem. 2017;65:4140-4145 pubmed publisher
    ..Aroma-impact components were identified by gas chromatography-olfactometry-mass spectrometry, and the most potent odorants were further screened by aroma extract dilution analysis (AEDA) ..
  3. Wei X, Handoko D, Pather L, Methven L, Elmore J. Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour. Food Chem. 2017;232:531-544 pubmed publisher
    ..The analysis of 2-AP by instrumental techniques, particularly gas chromatography-mass spectrometry and gas chromatography-olfactometry, alongside the use of sensory studies, is also discussed.
  4. Sun X, Zhang X, Wu G, Li X, Liu F, Xin Z, et al. n-Pentacosane Acts as both Contact and Volatile Pheromone in the tea Weevil, Myllocerinus aurolineatus. J Chem Ecol. 2017;43:557-562 pubmed publisher
    ..aurolineatus. Further results from the Y-tube olfactometer bioassays showed that n-pentacosane also acts as a volatile attractant. Our results greatly improve our understanding of the chemical ecology of M. aurolineatus. ..
  5. Schriever V, Han P, Weise S, Hösel F, Pellegrino R, Hummel T. Time frequency analysis of olfactory induced EEG-power change. PLoS ONE. 2017;12:e0185596 pubmed publisher
    ..Central processing of olfactory stimuli analyzed by TFA reliably distinguishes patients with olfactory impairment from healthy individuals at a high degree of accuracy. Importantly this can be achieved with a simple olfactometer. ..
  6. Tu H, Qin Y. Repellent Effects of Different Celery Varieties in Bemisia tabaci (Hemiptera: Aleyrodidae) Biotype Q. J Econ Entomol. 2017;110:1307-1316 pubmed publisher
    ..tabaci; however, the two Chinese celery varieties that showed repellent effects had relatively higher volatilization quantities of β-myrcene than of D-limonene. ..
  7. Pons A, Allamy L, Lavigne V, Dubourdieu D, Darriet P. Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines. Food Chem. 2017;232:229-236 pubmed publisher
    ..and red wines marked by dried fruit and cooked fruit aromas were analyzed by gas chromatography coupled to olfactometry and mass spectrometry...
  8. Kroener E, Buettner A. Unravelling important odorants in horseradish (Armoracia rusticana). Food Chem. 2017;232:455-465 pubmed publisher
    ..Odorants were characterised by means of gas chromatography-olfactometry and identified via their mass spectra, retention indices on two columns with different polarity, and their ..
  9. Niu Y, Yao Z, Xiao Q, Xiao Z, Ma N, Zhu J. Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination. Food Chem. 2017;233:204-215 pubmed publisher
    The aroma profiles of five Chinese light aroma-type liquors were investigated in this study. Gas chromatography-olfactometry (GC-O) and GC-flame photometric detection (FPD) were employed to investigate aroma-active compounds...

More Information

Publications16

  1. 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...
  2. 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 ..
  3. 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 ..
  4. 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...
  5. 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...
  6. 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 ..
  7. 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...