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- W2971796790 abstract "Foods and drinks emit many volatile compounds, some of which are key odorants producing characteristic odor of each food and drink. All of volatile compounds do not contribute to the formation of odor. Thus, it is very important to identify key odorants from each food and drink for developments of flavor and fragrance. The omission method is useful to identify key odorants. In the method, a standard sample consisted of all volatile compounds and test samples, which are omitted one or some volatiles, are reconstructed by mixing authentic chemicals. Then, odor qualities are compared between the standard and the test samples by sniffing; if odor qualities are different between two samples, the omitted compounds are key odorants. However, it is not easy to prepare omission samples, because we have to identify chemical structures of compounds consisting of target odors, obtain authentic compounds, and reconstruct target odors that may be consisted of several compounds. To overcome these problems, we developed a high-throughput GC-MS system to prepare the omission samples automatically. The developed system is not necessary to identify chemical structures of candidate compounds, and to prepare authentic compounds for the reconstruction of target odors. The system innovatively improves analytical methods for identification of key odorants from foods and drinks." @default.
- W2971796790 created "2019-09-12" @default.
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- W2971796790 date "2019-05-01" @default.
- W2971796790 modified "2023-09-24" @default.
- W2971796790 title "An innovative technology to identify key odorants from mixtures of volatile compounds" @default.
- W2971796790 cites W2032151481 @default.
- W2971796790 doi "https://doi.org/10.1109/isoen.2019.8823512" @default.
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