Analysis of odour compounds from scented consumer products using gas chromatography-mass spectrometry and gas chromatography-olfactometry

2016 ◽  
Vol 904 ◽  
pp. 98-106 ◽  
Author(s):  
Jennifer Bartsch ◽  
Erik Uhde ◽  
Tunga Salthammer
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Consumer Products ◽  
Gas Chromatography Mass Spectrometry ◽  
Chromatography Mass Spectrometry ◽  
Gas Chromatography Olfactometry

Gas-chromatography–mass spectrometry analysis of dimethyl fumarate in consumer products

2009 ◽  
Vol 1216 (39) ◽  
pp. 6762-6766 ◽  
Author(s):  
Riccardo Narizzano ◽  
Fulvia Risso ◽  
Gloria Venturelli ◽  
Carla Devia ◽  
Eugenio Carlini ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Dimethyl Fumarate ◽  
Consumer Products ◽  
Mass Spectrometry Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Spectrometry Analysis ◽  
Chromatography Mass Spectrometry

scholarly journals Characterization of aroma-active compounds in delicious apples juices by gas chromatography-mass spectrometry (GC-MS), gas chromatography–olfactometry (GC-O) and odor activity value (OAV)

2019 ◽  
Author(s):  
Mao deshou ◽  
Hong liu ◽  
Li zhengfeng ◽  
Niu yunwei ◽  
Xiao zuobing ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Apple Juice ◽  
Gas Chromatography Mass Spectrometry ◽  
Active Compounds ◽  
Ethyl Hexanoate ◽  
Photometric Detection ◽  
Ethyl Butanoate ◽  
Chromatography Mass Spectrometry ◽  
Gas Chromatography Olfactometry

AbstractVolatile aroma compounds of delicious apple juice in three cultivars were obtained by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and GC-flame photometric detection (FPD). Quantitatively, the major volatiles of the delicious apple juice were detected by GC-MS, such as esters, alcohols, aldehydes. In addition, GC-O and OAV were used to determine the aroma-active compounds in fruit. Amongst these compounds, ethyl 2-methylbutanoate (47-229), butyl 2-methylbutanoate (8-208), (E)-2-hexenal (25-120), butyl propanoate (14-54), methyl 2-methylbutanoate (28-41), ethyl hexanoate (4-32), ethyl butanoate (5-17) showed high OAVs in three delicious apple juices, which contributed greatly to the aroma of delicious apple juice. Beside those compounds, methanethiol (OAV: 1.1-1.6), dimethyl sulfide (OAV: 2.5-3.6), methional (OAV: 4.2-11.7) and 2-(methylthio)ethanol (OAV: 1.2-1.9) also presented relatively high OAVs. Finally, four compounds (ethyl 2-methylbutanoate, ethyl octanoate, ethyl butanoate and ethyl hexanoate) were selected to investigate the possible interactions occurring in the delicious apple juice. The resultants demonstrated that those aroma volatile compounds can decrease threshold of the solution to dissimilar degrees before and after their addition.

Sign in / Sign up

Export Citation Format

Share Document