scholarly journals Identification of Distinctive Odor Compounds Generated from Garlic Infected by Potato Rot Nematode Using Gas Chromatography-olfactometry

2021 ◽  
Vol 70 (7.8) ◽  
pp. 427-434
Author(s):  
Yuki KOGA ◽  
Toyoshi YOSHIGA ◽  
Junichi SHINDO ◽  
Rie AOYAMA ◽  
Hideaki MATSUMOTO ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Gas Chromatography Olfactometry ◽  
Odor Compounds

scholarly journals Detection of Odor Compounds in Deep-sea Sediment Cores from Sagami Bay and Izu-Bonin Trench using Gas Chromatography-olfactometry (GC-O)

2020 ◽  
Vol 30 (0) ◽  
pp. 94-99
Author(s):  
Misato MATSUMOTO ◽  
Hidetaka NOMAKI ◽  
Shinsuke KAWAGUCCI ◽  
Yuki KOGA ◽  
Taiki HIGUCHI ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Deep Sea ◽  
Sediment Cores ◽  
Sagami Bay ◽  
Deep Sea Sediment ◽  
Gas Chromatography Olfactometry ◽  
Odor Compounds

Analysis of Key Odor Compounds in Steamed Chinese Mitten Crab (Eriocheir sinensis)

2014 ◽  
Vol 941-944 ◽  
pp. 1026-1035
Author(s):  
Sai Qi Gu ◽  
Na Wu ◽  
Xi Chang Wang ◽  
Jing Jing Zhang ◽  
Si Ru Ji
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Eriocheir Sinensis ◽  
Gas Chromatography Mass Spectrometry ◽  
Chinese Mitten Crab ◽  
Mitten Crab ◽  
Gas Chromatography Olfactometry ◽  
Odor Compounds ◽  
New Type ◽  
Edible Parts

Key odor compounds in different edible parts (abdomen, claw, leg meat and gonad) of steamed female Chinese mitten crab (Eriocheir sinensis) were extracted by a new type of adsorbent (MonoTrap), identified by gas chromatography-mass spectrometry (GC-MS) and determined by gas chromatography-olfactometry (GC-O). Ninteen key odor compounds (odor intensity value≥3) were obtained in Chinese mitten crab, among which trimethylamine (fishy), (Z)-4-heptenal (fishy) and 2-ethylpyridine (roasted potato) were found in all four edible parts of Eriocheir sinensis. In addition, 8 KOCs (2-ethylfuran, benzaldehyde, 1-octen-3-ol, 6-methyl-2-heptanone, 2-pentylfuran, (E,E)-3,5-octadien-2-one, nonanal and decanal) were also identified in the abdomen meat, 5 KOCs (toluene, 2,5-dimethylpyrazine, 1-octen-3-ol, (E,E)-3,5-octadien-2-one and 2-methylnaphthalene) in the claw meat, 3 KOCs (toluene, 2-nonanone and nonanal) in the leg meat, and 12 KOCs (1-penten-3-ol, toluene, hexanal, 1,3,5-octatriene, benzaldehyde, 1-octen-3-ol, 6-methyl-2-heptanone, 2-pentylfuran, (E,E)-3,5-octadien-2-one, nonanal, (E,Z)-2,6-nonadienal and decanal) in the gonad part.

Study on the Flavors of Barley Tea Using the Flavor Wheel and Gas Chromatography-Olfactometry

2019 ◽  
Vol 66 (9) ◽  
pp. 351-359 ◽  
Author(s):  
Yuka Goto ◽  
Kento Mio ◽  
Tsubasa Matsuoka ◽  
Moe Izue ◽  
Nobumasa Ayuzawa ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Gas Chromatography Olfactometry
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