Characterization of Volatile Compounds in Chilled Cod (Gadus morhua) Fillets by Gas Chromatography and Detection of Quality Indicators by an Electronic Nose

2005 ◽  
Vol 53 (26) ◽  
pp. 10140-10147 ◽  
Author(s):  
Gudrun Olafsdottir ◽  
Rosa Jonsdottir ◽  
Hélène L. Lauzon ◽  
Joop Luten ◽  
Kristberg Kristbergsson
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Quality Indicators ◽  
Electronic Nose ◽  
Gadus Morhua

Characterization of Volatile Compounds of Indian Cress Absolute by GC-Olfactometry/VIDEO-Sniff and Comprehensive Two-Dimensional Gas Chromatography

2010 ◽  
Vol 58 (1) ◽  
pp. 473-480 ◽  
Author(s):  
Katharina Breme ◽  
Pascal Tournayre ◽  
Xavier Fernandez ◽  
Uwe J. Meierhenrich ◽  
Hugues Brevard ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Two Dimensional

scholarly journals Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose

Biosensors ◽  
2019 ◽  
Vol 9 (2) ◽  
pp. 66 ◽  
Author(s):  
Ramasamy Ravi ◽  
Ali Taheri ◽  
Durga Khandekar ◽  
Reneth Millas
Keyword(s):  
Volatile Compounds ◽  
Electronic Nose ◽  
Chemical Characterization ◽  
Fast Gas Chromatography ◽  
Off Flavors ◽  
Glycine Max L ◽  
Livestock Feeding ◽  
Identification And Characterization

Soybean (Glycine max (L.)) is the world’s most important seed legume, which contributes to 25% of global edible oil, and about two-thirds of the world’s protein concentrate for livestock feeding. One of the factors that limit soybean’s utilization as a major source of protein for humans is its characteristic soy flavor. This off-flavor can be attributed to the presence of various chemicals such as phenols, aldehydes, ketones, furans, alcohols, and amines. In addition, these flavor compounds interact with protein and cause the formation of new off-flavors. Hence, studying the chemical profile of soybean seeds is an important step in understanding how different chemical classes interact and contribute to the overall flavor profile of the crop. In our study, we utilized the HERCALES Fast Gas Chromatography (GC) electronic nose for identification and characterization of different volatile compounds in five high-yielding soybean varieties, and studied their association with off-flavors. With aroma profiling and chemical characterization, we aim to determine the quantity and quality of volatile compounds in these soybean varieties and understand their effect on the flavor profiles. The study could help to understand soybean flavor characteristics, which in turn could increase soybean use and enhance profitability.

scholarly journals Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS

2018 ◽  
Vol 21 (1) ◽  
pp. 760-770 ◽  
Author(s):  
Ledan Huang ◽  
Zufang Wu ◽  
Xiaoqian Chen ◽  
Peifang Weng ◽  
Xin Zhang
Keyword(s):  
Volatile Compounds ◽  
Electronic Nose

scholarly journals Characterization of Fuji Apples from Different Harvest Dates and Storage Conditions from Measurements of Volatiles by Gas Chromatography and Electronic Nose

2004 ◽  
Vol 52 (10) ◽  
pp. 3069-3076 ◽  
Author(s):  
Gemma Echeverría ◽  
Eva Correa ◽  
Margarita Ruiz-Altisent ◽  
Jordi Graell ◽  
Jaume Puy ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Electronic Nose ◽  
Storage Conditions ◽  
Harvest Dates ◽  
And Storage
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