Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarponAit.) Using Gas Chromatography–Olfactometry (GC-O) and Odor Activity Value (OAV)

JianCai Zhu; Feng Chen; LingYing Wang; YunWei Niu; HeXing Chen; HongLin Wang; ZuoBing Xiao

doi:10.1021/acs.jafc.6b01150

Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarponAit.) Using Gas Chromatography–Olfactometry (GC-O) and Odor Activity Value (OAV)

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.6b01150 ◽

2016 ◽

Vol 64 (24) ◽

pp. 4990-4999 ◽

Cited By ~ 56

Author(s):

JianCai Zhu ◽

Feng Chen ◽

LingYing Wang ◽

YunWei Niu ◽

HeXing Chen ◽

...

Keyword(s):

Gas Chromatography ◽

Volatile Compounds ◽

Gas Chromatography Olfactometry ◽

Odor Activity Value

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Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

Food Chemistry ◽

10.1016/j.foodchem.2017.11.112 ◽

2018 ◽

Vol 245 ◽

pp. 775-785 ◽

Cited By ~ 34

Author(s):

JianCai Zhu ◽

LingYing Wang ◽

ZuoBing Xiao ◽

YunWei Niu

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Aroma Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Photometric Detection ◽

Gas Chromatography Olfactometry ◽

Flame Photometric Detection ◽

Odor Activity Value ◽

Mulberry Fruits

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Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography–Olfactometry, Quantitative Analysis, and Odor Activity Value

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.7b04839 ◽

2018 ◽

Vol 66 (3) ◽

pp. 689-694 ◽

Cited By ~ 6

Author(s):

Jia Huang ◽

Yuping Liu ◽

Wenxi Yang ◽

Yingqiao Liu ◽

Yu Zhang ◽

...

Keyword(s):

Gas Chromatography ◽

Quantitative Analysis ◽

Gas Chromatography Olfactometry ◽

Potent Odorants ◽

Odor Activity Value

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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

Food Research International ◽

10.1016/j.foodres.2020.108986 ◽

2020 ◽

Vol 131 ◽

pp. 108986 ◽

Cited By ~ 4

Author(s):

Yunwei Niu ◽

Quan Zhu ◽

Zuobing Xiao

Keyword(s):

Gas Chromatography ◽

Aroma Compounds ◽

Odor Intensity ◽

Olfactory Threshold ◽

Gas Chromatography Olfactometry ◽

Odor Activity Value

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Characterization of the Major Odor-Active Compounds in Dry Jujube Cultivars by Application of Gas Chromatography–Olfactometry and Odor Activity Value

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.8b01366 ◽

2018 ◽

Vol 66 (29) ◽

pp. 7722-7734 ◽

Cited By ~ 17

Author(s):

Jiancai Zhu ◽

Zuobing Xiao

Keyword(s):

Gas Chromatography ◽

Active Compounds ◽

Gas Chromatography Olfactometry ◽

Odor Activity Value

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Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography–Olfactometry, Quantitative Measurements, and Odor Activity Value

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.8b01378 ◽

2018 ◽

Vol 66 (24) ◽

pp. 6132-6141 ◽

Cited By ~ 11

Author(s):

Yu Zhang ◽

Yuping Liu ◽

Wenxi Yang ◽

Jia Huang ◽

Yingqiao Liu ◽

...

Keyword(s):

Gas Chromatography ◽

Egg Yolk ◽

Aroma Compounds ◽

Quantitative Measurements ◽

Gas Chromatography Olfactometry ◽

Odor Activity Value

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Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value

Food Research International ◽

10.1016/j.foodres.2020.109001 ◽

2020 ◽

Vol 131 ◽

pp. 109001 ◽

Cited By ~ 2

Author(s):

JianCai Zhu ◽

YunWei Niu ◽

ZuoBing Xiao

Keyword(s):

Gas Chromatography ◽

Nitrogen Compounds ◽

Photometric Detection ◽

Gas Chromatography Olfactometry ◽

Flame Photometric Detection ◽

Sulfur And Nitrogen Compounds ◽

Odor Activity Value ◽

Nitrogen Phosphorus Detector ◽

Nitrogen Phosphorus

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Characterization of Aroma-Active Compounds in Northern Highbush Blueberries “Bluecrop” (Vaccinium corymbosum “Bluecrop”) and “Elliott” (Vaccinium corymbosum “Elliott”) by Gas Chromatography–Olfactometry Dilution Analysis and Odor Activity Value

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.1c01044 ◽

2021 ◽

Author(s):

Yanping L. Qian ◽

Danni Zhang ◽

Yueqi An ◽

Qin Zhou ◽

Michael C. Qian

Keyword(s):

Gas Chromatography ◽

Vaccinium Corymbosum ◽

Active Compounds ◽

Gas Chromatography Olfactometry ◽

Highbush Blueberries ◽

Odor Activity Value

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Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

Food Research International ◽

10.1016/j.foodres.2019.108908 ◽

2020 ◽

Vol 130 ◽

pp. 108908 ◽

Cited By ~ 8

Author(s):

Meng-Qi Wang ◽

Wan-Jun Ma ◽

Jiang Shi ◽

Yin Zhu ◽

Zhi Lin ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Aroma Compounds ◽

Stir Bar Sorptive Extraction ◽

Gas Chromatography Mass Spectrometry ◽

Sorptive Extraction ◽

Gas Chromatography Olfactometry ◽

Odor Activity Value ◽

Aroma Recombination

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Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry

Food Science and Technology International ◽

10.1177/1082013213515500 ◽

2013 ◽

Vol 21 (2) ◽

pp. 110-123 ◽

Cited By ~ 8

Author(s):

Alicia Olivares ◽

José Luis Navarro ◽

Mónica Flores

Keyword(s):

Gas Chromatography ◽

Volatile Compounds ◽

Fermented Sausages ◽

Gas Chromatography Olfactometry

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Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

Journal of Agricultural and Food Chemistry ◽

10.1021/jf4030536 ◽

2013 ◽

Vol 61 (47) ◽

pp. 11295-11302 ◽

Cited By ~ 83

Author(s):

Shuang Chen ◽

Yan Xu ◽

Michael C. Qian

Keyword(s):

Gas Chromatography ◽

Quantitative Analysis ◽

Rice Wine ◽

Chinese Rice Wine ◽

Gas Chromatography Olfactometry

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