Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

Continuous odour measurement from fattening pig units

(2013) Anne-Claude Romain et al.   ATMOSPHERIC ENVIRONMENT

The influence of thermal reaction and microbial transformation on the odour of human urine

(2013) Myriam Troccaz et al.   FLAVOUR AND FRAGRANCE JOURNAL

Effect of nitrite on the odourant volatile fraction of cooked ham

(2013) Caroline Thomas et al.   FOOD CHEMISTRY

Determination of compounds responsible for tempeh aroma

(2013) Henryk Jeleń et al.   FOOD CHEMISTRY

Odour-active compounds in banana fruit cv. Giant Cavendish

(2013) Jorge A. Pino et al.   FOOD CHEMISTRY

Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC–olfactometry and GC–MS

(2013) Victoria Márquez et al.   FOOD RESEARCH INTERNATIONAL

Characteristic Odor Components of Essential Oil from Scutellaria laeteviolacea

(2013) Mitsuo Miyazawa et al.   Journal of Oleo Science

Characteristic chemical components of the essential oil from white kwao krua (Pueraria mirifica)

(2013) Nobuo Yagi et al.   Journal of Oleo Science

Odour-active compounds in guava (Psidium guajavaL. cv. Red Suprema)

(2013) Jorge A Pino et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of addition of commercial rosemary extracts on potent odorants in cooked beef

(2013) Hun Kim et al.   MEAT SCIENCE

Identification and quantification of odorous compounds from adhesives used in food packaging materials by headspace solid phase extraction and headspace solid phase microextraction coupled to gas chromatography–olfactometry–mass spectrometry

(2012) Paula Vera et al.   ANALYTICA CHIMICA ACTA

Study of the volatile compounds from plum (Prunus domestica L. cv. Horvin) and estimation of their contribution to the fruit aroma

(2012) Jorge Antonio Pino et al.   Food Science and Technology

Identification of compounds responsible for the odorant properties of aromatic caramel

(2012) Laurianne Paravisini et al.   FLAVOUR AND FRAGRANCE JOURNAL

Changes in the bound aroma profiles of ‘Hayward’ and ‘Hort16A’ kiwifruit (Actinidia spp.) during ripening and GC-olfactometry analysis

(2012) Coralia V. Garcia et al.   FOOD CHEMISTRY

Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data

(2012) Maiken Thomsen et al.   INTERNATIONAL DAIRY JOURNAL

Volatile organic compounds in landfill odorant emissions on the island of Mallorca

(2012) Carlos Rodríguez-Navas González et al.   INTERNATIONAL JOURNAL OF ENVIRONMENTAL ANALYTICAL CHEMISTRY

Effect ofkojifermentation on generation of volatile compounds in soy sauce production

(2012) Yunzi Feng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Odour-active compounds in pineapple (Ananas comosus[L.] Merril cv. Red Spanish)

(2012) Jorge A. Pino   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Investigating the coffee flavour in South African Pinotage wine using novel offline olfactometry and comprehensive gas chromatography with time of flight mass spectrometry

(2012) Yvette Naudé et al.   JOURNAL OF CHROMATOGRAPHY A

Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography–olfactometry and partial least squares regression

(2012) Xiaoxia Shi et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Analysis of Volatile Compounds of Cacao Maraco (Theobroma bicolorHumb. et Bonpl.) Fruit

(2012) Clara E. Quijano et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Characterization of odorants in human urine using a combined chemo-analytical and human-sensory approach: a potential diagnostic strategy

(2012) Maria Wagenstaller et al.   Metabolomics

Characterization of wood plastic composites made from landfill-derived plastic and sawdust: Volatile compounds and olfactometric analysis

(2012) Juliana S. Félix et al.   WASTE MANAGEMENT

A framework for identifying characteristic odor compounds in municipal wastewater effluent

(2012) Eva Agus et al.   WATER RESEARCH

Impact assessment of odours emitted by a wastewater treatment plant

(2012) Sandra P. Beghi et al.   WATER SCIENCE AND TECHNOLOGY

Identifying and tracking key odorants from cattle feedlots

(2011) Steven Trabue et al.   ATMOSPHERIC ENVIRONMENT

The Influence of Molecular Structure on Odor Qualities and Odor Detection Thresholds of Volatile Alkylated Phenols

(2011) M. Czerny et al.   CHEMICAL SENSES

Odorous Compounds in Municipal Wastewater Effluent and Potable Water Reuse Systems

(2011) Eva Agus et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

Analysis of human male armpit sweat after fenugreek ingestion: Characterisation of odour active compounds by gas chromatography coupled to mass spectrometry and olfactometry

(2011) Riadh Mebazaa et al.   FOOD CHEMISTRY

Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

(2011) Mónica Bueno et al.   FOOD CHEMISTRY

Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean

(2011) Yin-Soon Moy et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography

(2011) Sung-Tong Chin et al.   JOURNAL OF CHROMATOGRAPHY A

Dissecting the role of climacteric ethylene in kiwifruit (Actinidia chinensis) ripening using a 1-aminocyclopropane-1-carboxylic acid oxidase knockdown line

(2011) Ross G. Atkinson et al.   JOURNAL OF EXPERIMENTAL BOTANY

Character Impact Odorants of Wild Edible Plant-Cacalia hastata L. var. orientalis-Used in Japanese Traditional Food

(2011) Mitsuo Miyazawa et al.   Journal of Oleo Science

Aroma volatile compositions of high- and low-aromatic guava varieties

(2011) Ron Porat et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Red meat and colon cancer: Should we become vegetarians, or can we make meat safer?

(2011) Denis E. Corpet   MEAT SCIENCE

Odour Detection Methods: Olfactometry and Chemical Sensors

(2011) Magda Brattoli et al.   SENSORS

Odour annoyance and physical symptoms among residents living near waste treatment centres

(2010) Marjaleena Aatamila et al.   ENVIRONMENTAL RESEARCH

High-impact odorants in essential oils

(2010) Robin Clery   FLAVOUR AND FRAGRANCE JOURNAL

Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

(2010) Laura Culleré et al.   FOOD CHEMISTRY

Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow

(2010) Shiqing Song et al.   FOOD CHEMISTRY

Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment

(2010) Xian-Li Gao et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression

(2010) Shiqing Song et al.   JOURNAL OF CHROMATOGRAPHY A

Protection of HT22 neuronal cells against glutamate toxicity mediated by the antioxidant activity of Pueraria candollei var. mirifica extracts

(2010) Apirada Sucontphunt et al.   Journal of Natural Medicines

Odour Monitoring by Combined TD–GC–MS–Sniff Technique and Dynamic Olfactometry at the Wastewater Treatment Plant of Low H2S Concentration

(2010) Jenni Lehtinen et al.   WATER AIR AND SOIL POLLUTION

Chemical causes of the typical burnt smell after accidental fires

(2009) Katharina Heitmann et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Dimethyl Trisulfide as a Characteristic Odor Associated with Fungating Cancer Wounds

(2009) Mika SHIRASU et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Investigation of indoor chemical pollutants and perceived odor in an area with complaints of unpleasant odors

(2009) Chiung-Yu Peng et al.   BUILDING AND ENVIRONMENT

Estimation of odour intensity of indoor air pollutants from building materials with a multi-gas sensor system

(2009) Frank Bitter et al.   BUILDING AND ENVIRONMENT

Investigation of odors in the fragrance industry

(2009) Boris Schilling et al.   CHEMOECOLOGY

Characterization of the Key Aroma Compounds in Beef and Pork Vegetable Gravies á la Chef by Application of the Aroma Extract Dilution Analysis

(2009) Monika Christlbauer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of 14 Raspberry Cultivars by Solid-Phase Microextraction and Relationship with Gray Mold Susceptibility

(2009) Eugenio Aprea et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

PHYSICOCHEMICAL AND FLAVOR CHANGES OF FRAGRANT BANANA (MUSA ACUMINATA AAA GROUP “GROSS MICHEL”) DURING RIPENING

(2009) SOMRUEDEE THAIPHANIT et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterisation of flavour compounds formed by γ-irradiation of polypropylene

(2009) Oxana Tyapkova et al.   POLYMER DEGRADATION AND STABILITY

Field air sampling and simultaneous chemical and sensory analysis of livestock odorants with sorbent tubes and GC–MS/olfactometry

(2009) Shicheng Zhang et al.   SENSORS AND ACTUATORS B-CHEMICAL

Assessment and regulation of odour impacts

(2008) Jim A. Nicell   ATMOSPHERIC ENVIRONMENT

Performance evaluation of a wood-chip based biofilter using solid-phase microextraction and gas chromatography–mass spectroscopy–olfactometry

(2008) Lide Chen et al.   BIORESOURCE TECHNOLOGY

Aroma-active compounds of American, French, Hungarian and Russian oak woods, studied by GC–MS and GC–O

(2008) M. Consuelo Díaz-Maroto et al.   FLAVOUR AND FRAGRANCE JOURNAL

GC–MS, GC–O and enantio–GC investigation of the essential oil ofTarchonanthus camphoratus L.

(2008) Rosaria Costa et al.   FLAVOUR AND FRAGRANCE JOURNAL

Linear retention indices in gas chromatographic analysis: a review

(2008) Barbara d'Acampora Zellner et al.   FLAVOUR AND FRAGRANCE JOURNAL

Comparative study of the aromatic profile of different kinds of wine cork stoppers

(2008) L. Culleré et al.   FOOD CHEMISTRY

Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods

(2008) S. Mallia et al.   INTERNATIONAL DAIRY JOURNAL

Characterization of the Aroma-Active Compounds in Pink Guava (Psidium guajava, L.) by Application of the Aroma Extract Dilution Analysis

(2008) Martin Steinhaus et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Chemical Characterization of the Aroma of Dessert and Sparkling White Wines (Pedro Ximénez, Fino, Sauternes, and Cava) by Gas Chromatography−Olfactometry and Chemical Quantitative Analysis

(2008) Eva Campo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of nitrogen application on malt modification and dimethyl sulfide precursor production in two Japanese barley cultivars

(2008) Masahito Nanamori et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The World Cancer Research Fund report 2007: A challenge for the meat processing industry

(2008) Daniël Demeyer et al.   MEAT SCIENCE

Application of gas chromatography–olfactometry (GC–O) in analysis and quality assessment of alcoholic beverages – A review

(2007) Beata Plutowska et al.   FOOD CHEMISTRY

Gas chromatography–olfactometry in food flavour analysis

(2007) Barbara d’Acampora Zellner et al.   JOURNAL OF CHROMATOGRAPHY A

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE