Odor intensity measurements in gas chromatography-olfactometry using cross modality matching: Evaluation of training effects

被引:0
|
作者
Callement, G. [1 ]
Bouchet, M. [1 ]
Langlois, D. [1 ]
Etievant, P. [1 ]
Salles, C. [1 ]
机构
[1] Lab. de Rech. sur les Armas, INRA, 17 rue Sully, 21034 Dijon Cédex, France
来源
ACS Symposium Series | 2001年 / 782卷
关键词
D O I
暂无
中图分类号
学科分类号
摘要
引用
收藏
页码:172 / 186
相关论文
共 50 条
  • [21] Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation
    Sun, Jinyuan
    Zhao, Dongrui
    Shi, Dongmei
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2018, 255
  • [22] Identification of characteristic aroma compounds in chicken meat and their metabolic mechanisms using gas chromatography-olfactometry, odor activity values, and metabolomics
    Wang, Yanke
    Liu, Li
    Liu, Xiaojing
    Wang, Yidong
    Yang, Weifang
    Zhao, Wenjuan
    Zhao, Guiping
    Cui, Huanxian
    Wen, Jie
    FOOD RESEARCH INTERNATIONAL, 2024, 175
  • [23] Analyzing carotenoid-derived aroma compounds using gas chromatography-olfactometry
    Friedrich, Jane E.
    Acree, Terry E.
    ACS Symposium Series, 2002, 802 : 67 - 74
  • [24] CHARACTERIZATION OF THE CHANGES THAT OCCUR WITH AGING IN THE ODOR-ACTIVE COMPOUNDS FOUND IN VIDAL BLANC WINE USING GAS CHROMATOGRAPHY-OLFACTOMETRY
    CHISHOLM, MG
    GUIHER, LA
    ZACZKIEWICZ, SM
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1993, 206 : 39 - AGFD
  • [25] Aroma characterization of Sichuan and Cantonese sausages using electronic nose, gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity values and metagenomic
    Chen, Xiaohua
    Yan, Fei
    Qu, Dong
    Wan, Tian
    Xi, Linjie
    Hu, Ching Yuan
    FOOD CHEMISTRY-X, 2024, 24
  • [26] Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography-mass spectrometry and gas chromatography-olfactometry
    Lee, Minjoo
    Kim, Young-Suk
    FOOD SCIENCE AND BIOTECHNOLOGY, 2025, 34 (06) : 1339 - 1349
  • [27] Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose
    Niu, Yunwei
    Wang, Ruolin
    Xiao, Zuobing
    Zhu, Jiancai
    Sun, Xiaoxin
    Wang, Pinpin
    FOOD RESEARCH INTERNATIONAL, 2019, 120 : 92 - 101
  • [28] Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value
    Niu, Yunwei
    Zhu, Quan
    Xiao, Zuobing
    FOOD RESEARCH INTERNATIONAL, 2020, 131
  • [29] Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography-mass spectrometry and gas chromatography-olfactometry
    Lee, Minjoo
    Kim, Young-Suk
    FOOD SCIENCE AND BIOTECHNOLOGY, 2025,
  • [30] Identification of Characteristic Aroma Compounds in Prunes Using Gas Chromatography-Olfactometry,Odor Activity Value and S-curve Method
    Zhang Y.
    Liao T.
    He B.
    Niu Y.
    Zhu J.
    Wang M.
    Shipin Kexue/Food Science, 2020, 41 (22): : 271 - 278