odp-3 olfactory detection port (Gerstel GmbH)
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odp-3 olfactory detection port
Odp 3 Olfactory Detection Port, supplied by Gerstel GmbH, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/olfactory+detection+port+odp+3/odp+3+olfactory+detector+port/pm38823846-72-19-23
Average 90 stars, based on 1 article reviews
Odp 3 Olfactory Detection Port, supplied by Gerstel GmbH, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/olfactory+detection+port+odp+3/odp+3+olfactory+detector+port/pm38823846-72-19-23
Average 90 stars, based on 1 article reviews
odp-3 olfactory detection port - by Bioz Stars,
2026-09
90/100 stars
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Olfactory:Article Title: Unraveling the key cooked off-flavor compounds in thermally sterilized green tea beverages, and masking effect of tea raw material baking. Article Snippet: The occurrence of the cooked off-flavor during the thermal sterilization of green tea beverages negatively impacts their quality.. This study aimed to identify the key cooked off-flavor compounds by molecular sensory science.. The increase of 12 compounds, including malty (e.g., 3-methylbutanal), floral (e.g., linalool), sweet (e.g., methional), and smoky (2-methoxy-4-vinylphenol) compounds, contributed to the development of the cooked off-flavor. Article Title: Molecular sensory basis of the smoky aroma in sesame oil elucidated by combining SAFE-GC-O-MS, σ-τ plot, and computational simulations Article Snippet: A moderate smoky aroma effectively balances the aroma of sesame oil; however, its specific molecular basis and the interaction mechanisms underlying its recognition by olfactory receptors (ORs) remain unclear.. Herein, this study employed SAFE-GC-O-MS to identify key smoky aroma compounds in sesame oil produced from seeds roasted at 180 C–260 C. Based on the molecular basis of the smoky aroma of sesame oil produced from moderately roasted seeds (220 C for 20 min; SO220), the σ-τ plot was used to evaluate the contribution of smoky aroma compounds, while computational simulations were applied to explore their interactions with human ORs.. Guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, and 4-methylphenol were identified as key smoky aroma compounds in SO220. Article Title: A novel approach to sesame oil aroma generation: Synergy of enzyme-modified lipids and the Maillard reaction. Article Snippet: This study aimed to develop a novel method for creating roasted sesame oil (SO) flavoring under mild conditions.. Fresh SO (FSO) was hydrolyzed by lipase to obtain ESO1, which was further oxidized by lipoxygenase to obtain ESO2.. Compared with ESO1 or FSO, adding ESO2 to the Maillard reaction (MR) model comprising arginine, lysine, cysteine, serine, and glucose enhanced the consumption of glucose and amino acids, browning intensity, and formation of aroma-active alkylpyrazines, alkylfurans, thiazoles, thiophenes, MR-induced ketones and acids, while reducing lipid-derived ketones, aldehydes, and acids (p < 0.05). Article Title: Identification of key aroma compounds of faba beans (Vicia faba) and their development during germination - a SENSOMICS approach. Article Snippet: .. The ISQ OD mass spectrometer (Thermo Scientific, Waltham, Massachusetts, USA) coupled to the GC was set to EI mode and detected in full scan (m/z 35–350), setting the dwell time to 0.2 s. The transfer line to the Article Title: Rt-to-RI: A Python Tool for Automated Conversion of Retention Time (Rt) to Retention Index (RI) in Gas Chromatography and Instrumental Aroma Analysis Article Snippet: .. Flame Ionization Detection (GC‐ODP/FID) Odour-active substances were analysed by a Hewlett-Packard 5890 gas chromatograph equipped with Article Title: Identification of key aroma compounds of faba beans (Vicia faba) and their development during germination - a SENSOMICS approach. Article Snippet: .. An Article Title: An enzymatic tandem reaction to produce odor-active fatty aldehydes Article Snippet: Detection was performed with an Agilent 7000B triple quadrupole tandem mass spectrometer with the following parameters applied: electron ionization energy, 70 eV; ion source temp., 230 °C; scan range, m / z 33–300; quadrupoles temp., 150 °C. .. The GC system was equipped with a Article Title: An enzymatic tandem reaction to produce odor-active fatty aldehydes. Article Snippet: Detection was performed with an Agilent 7000B triple quadrupole tandem mass spectrometer with the following parameters applied: electron ionization energy, 70 eV; ion source temp., 230 °C; scan range, m/z 33–300; quadrupoles temp., 150 °C. .. The GC system was equipped with a Food & Beverages:Article Title: Unraveling the key cooked off-flavor compounds in thermally sterilized green tea beverages, and masking effect of tea raw material baking. Article Snippet: The occurrence of the cooked off-flavor during the thermal sterilization of green tea beverages negatively impacts their quality.. This study aimed to identify the key cooked off-flavor compounds by molecular sensory science.. The increase of 12 compounds, including malty (e.g., 3-methylbutanal), floral (e.g., linalool), sweet (e.g., methional), and smoky (2-methoxy-4-vinylphenol) compounds, contributed to the development of the cooked off-flavor. Flavor:Article Title: A novel approach to sesame oil aroma generation: Synergy of enzyme-modified lipids and the Maillard reaction. Article Snippet: This study aimed to develop a novel method for creating roasted sesame oil (SO) flavoring under mild conditions.. Fresh SO (FSO) was hydrolyzed by lipase to obtain ESO1, which was further oxidized by lipoxygenase to obtain ESO2.. Compared with ESO1 or FSO, adding ESO2 to the Maillard reaction (MR) model comprising arginine, lysine, cysteine, serine, and glucose enhanced the consumption of glucose and amino acids, browning intensity, and formation of aroma-active alkylpyrazines, alkylfurans, thiazoles, thiophenes, MR-induced ketones and acids, while reducing lipid-derived ketones, aldehydes, and acids (p < 0.05). Mass Spectrometry:Article Title: Identification of key aroma compounds of faba beans (Vicia faba) and their development during germination - a SENSOMICS approach. Article Snippet: .. The ISQ OD mass spectrometer (Thermo Scientific, Waltham, Massachusetts, USA) coupled to the GC was set to EI mode and detected in full scan (m/z 35–350), setting the dwell time to 0.2 s. The transfer line to the Article Title: Identification of key aroma compounds of faba beans (Vicia faba) and their development during germination - a SENSOMICS approach. Article Snippet: .. An |