Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values

2020 ◽  
Vol 137 ◽  
pp. 109349
Author(s):  
Shanshan Fan ◽  
Ke Tang ◽  
Yan Xu ◽  
Shuang Chen
Keyword(s):  
Quantitative Analysis ◽  
Sensory Analysis ◽  
Aroma Extract Dilution Analysis ◽  
Potent Odorants

scholarly journals Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 413
Author(s):  
Dandan Pu ◽  
Yuyu Zhang ◽  
Huiying Zhang ◽  
Baoguo Sun ◽  
Fazheng Ren ◽  
...  
Keyword(s):  
Active Regions ◽  
Aroma Compounds ◽  
Aroma Extract Dilution Analysis ◽  
Sensory Qualities ◽  
Key Odorants ◽  
Potent Odorants ◽  
Odor Activity Value ◽  
First Time ◽  
Ranking Analysis

The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed that pork leg smoke-cured for 18 days had the best sensory qualities, with strong meaty, smoky, roasty, woody, and greasy attributes. Thirty-nine aroma-active regions with flavor dilution (FD) factors ranging from 9 to 6561 were detected. Overall, 3-ethylphenol had the highest FD factor of 6561, followed by 2,6-dimethoxyphenol, 3,4-dimethylphenol, 4-ethylguaiacol, 4-methylguaiacol, 3-methylphenol, and 2-acetyl-1-pyrroline, with FD ≥243. Among 39 aroma compounds, 27 compounds with OAVs ≥1 and were potent odorants. A similarity of 90.73% between the recombination model and traditional Hunan Smoke-cured Pork Leg (THSL) sample was obtained. Omission tests further confirmed that (E)-2-nonenal, 2-methoxy-4-vinylphenol, guaiacol, 3-ethylphenol, 2,6-dimethylphenol, 2-acetyl-1-pyrroline, and methional were key odorants in smoke-cured pork leg. Additionally, 2-acetyl-1-pyrroline (38.88 μg/kg), which contributes to a roasty aroma, was characterized here as a key odorant of smoke-cured pork leg for the first time.

Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques

2019 ◽  
Vol 282 ◽  
pp. 153-163 ◽  
Author(s):  
Wenxi Yang ◽  
Keith R. Cadwallader ◽  
Yuping Liu ◽  
Mingquan Huang ◽  
Baoguo Sun
Keyword(s):  
Sensory Analysis ◽  
Analysis Techniques ◽  
Toona Sinensis ◽  
Potent Odorants

scholarly journals Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments

RSC Advances ◽  
2018 ◽  
Vol 8 (42) ◽  
pp. 23757-23767 ◽  
Author(s):  
Jinyuan Sun ◽  
Qinya Li ◽  
Siqi Luo ◽  
Jinglin Zhang ◽  
Mingquan Huang ◽  
...  
Keyword(s):  
Quantitative Analysis ◽  
Active Compound ◽  
Aroma Compounds ◽  
Aroma Extract Dilution Analysis ◽  
Quantitative Measurements ◽  
Aroma Components ◽  
Aroma Recombination

The aroma components in Meilanchun sesame flavor style baijiu were identified by aroma extract dilution analysis (AEDA), quantitative analysis, aroma active compound recombination, and omission/addition experiments.

scholarly journals Complexity Analysis of Escher’s Art

Entropy ◽  
2019 ◽  
Vol 21 (6) ◽  
pp. 553 ◽  
Author(s):  
António M. Lopes ◽  
J. A. Tenreiro Machado
Keyword(s):  
Complex System ◽  
Quantitative Analysis ◽  
Complexity Analysis ◽  
Quantitative Characterization ◽  
Cultural Economic ◽  
Scaling Technique ◽  
Artistic Production ◽  
Formidable Challenge ◽  
Visualization Techniques

Art is the output of a complex system based on the human spirit and driven by several inputs that embed social, cultural, economic and technological aspects of a given epoch. A solid quantitative analysis of art poses considerable difficulties and reaching assertive conclusions is a formidable challenge. In this paper, we adopt complexity indices, dimensionality-reduction and visualization techniques for studying the evolution of Escher’s art. Grayscale versions of 457 artworks are analyzed by means of complexity indices and represented using the multidimensional scaling technique. The results are correlated with the distinct periods of Escher’s artistic production. The time evolution of the complexity and the emergent patterns demonstrate the effectiveness of the approach for a quantitative characterization of art.

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