237 related articles for article (PubMed ID: 26179003)
21. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
Lan Y; Guo J; Qian X; Zhu B; Shi Y; Wu G; Duan C
J Food Sci; 2021 Apr; 86(4):1258-1272. PubMed ID: 33733488
[TBL] [Abstract][Full Text] [Related]
22. Characterization of Key Odorants in Cumberland Rosemary,
Gorman C; Murray AF; Dein M; Munafo JP
J Agric Food Chem; 2022 Oct; 70(40):12916-12924. PubMed ID: 36174191
[No Abstract] [Full Text] [Related]
23. Evaluation of the Key Odorants in Volatile Oils from Tubers of Apios americana Medikus.
Nakahashi H; Nishino Y; Nakagawa H; Hara N; Usami A; Miyazawa M
J Oleo Sci; 2015; 64(11):1235-42. PubMed ID: 26521814
[TBL] [Abstract][Full Text] [Related]
24. Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics.
Xue J; Guo G; Liu P; Chen L; Wang W; Zhang J; Yin J; Ni D; Engelhardt UH; Jiang H
J Sci Food Agric; 2022 Sep; 102(12):5399-5410. PubMed ID: 35332546
[TBL] [Abstract][Full Text] [Related]
25. Profiling of Aroma-Active Compounds in Ylang-Ylang Essential Oils by Aroma Extract Dilution Analysis (AEDA) and Chemometric Methods.
Ng F; Thong A; Basri N; Wu W; Chew W; Dharmawan J
J Agric Food Chem; 2022 Jan; 70(1):260-266. PubMed ID: 34931852
[TBL] [Abstract][Full Text] [Related]
26. Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV).
Zhu J; Chen F; Wang L; Niu Y; Chen H; Wang H; Xiao Z
J Agric Food Chem; 2016 Jun; 64(24):4990-9. PubMed ID: 27265519
[TBL] [Abstract][Full Text] [Related]
27. Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography-mass spectrometry and olfactometry and sensory analysis.
Chen X; Chen D; Jiang H; Sun H; Zhang C; Zhao H; Li X; Yan F; Chen C; Xu Z
Food Chem; 2019 Feb; 274():130-136. PubMed ID: 30372917
[TBL] [Abstract][Full Text] [Related]
28. Characteristic odor components of essential oil from Scutellaria laeteviolacea.
Miyazawa M; Nomura M; Marumoto S; Mori K
J Oleo Sci; 2013; 62(1):51-6. PubMed ID: 23357818
[TBL] [Abstract][Full Text] [Related]
29. Evaluation of volatiles from Ampelopsis brevipedunculata var. heterophylla using GC-olfactometry, GC-MS and GC-pulsed flame photometric detector.
Nakamura A; Miyazawa M
J Oleo Sci; 2013; 62(9):645-55. PubMed ID: 24005009
[TBL] [Abstract][Full Text] [Related]
30. Identification of odor impact compounds of Tagetes minuta L. essential oil: comparison of two GC-olfactometry methods.
Breme K; Tournayre P; Fernandez X; Meierhenrich UJ; Brevard H; Joulain D; Berdagué JL
J Agric Food Chem; 2009 Sep; 57(18):8572-80. PubMed ID: 19694437
[TBL] [Abstract][Full Text] [Related]
31. Chemical composition and aroma evaluation of essential oils from Evolvulus alsinoides L.
Kashima Y; Miyazawa M
Chem Biodivers; 2014 Mar; 11(3):396-407. PubMed ID: 24634069
[TBL] [Abstract][Full Text] [Related]
32. Evaluation of aroma-active compounds in Pontianak orange peel oil ( Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test.
Dharmawan J; Kasapis S; Sriramula P; Lear MJ; Curran P
J Agric Food Chem; 2009 Jan; 57(1):239-44. PubMed ID: 19061307
[TBL] [Abstract][Full Text] [Related]
33. Characterization of Aroma-Active Compounds in Northern Highbush Blueberries "Bluecrop" (
Qian YL; Zhang D; An Y; Zhou Q; Qian MC
J Agric Food Chem; 2021 May; 69(20):5691-5701. PubMed ID: 33973767
[TBL] [Abstract][Full Text] [Related]
34. Characteristic Changes in the Aroma Profile of Patchouli Depending on Manufacturing Process.
Hasegawa T; Yoshitome K; Fujihara T; Santoso M; Aziz MA
J Oleo Sci; 2017 Aug; 66(8):863-869. PubMed ID: 28701650
[TBL] [Abstract][Full Text] [Related]
35. Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil.
Choi HS
J Agric Food Chem; 2005 Mar; 53(5):1642-7. PubMed ID: 15740053
[TBL] [Abstract][Full Text] [Related]
36. Determination of the threshold odor concentration of main odorants in essential oils using gas chromatography-olfactometry incremental dilution technique.
Benzo M; Gilardoni G; Gandini C; Caccialanza G; Vita Finzi P; Vidari G; Abdo S; Layedra P
J Chromatogr A; 2007 May; 1150(1-2):131-5. PubMed ID: 17339042
[TBL] [Abstract][Full Text] [Related]
37. Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS.
Zhao M; Li T; Yang F; Cui X; Zou T; Song H; Liu Y
Food Chem; 2022 Aug; 385():132659. PubMed ID: 35279498
[TBL] [Abstract][Full Text] [Related]
38. Formation of aroma characteristics driven by volatile components during long-term storage of An tea.
Shen S; Wu H; Li T; Sun H; Wang Y; Ning J
Food Chem; 2023 Jun; 411():135487. PubMed ID: 36669341
[TBL] [Abstract][Full Text] [Related]
39. Gas chromatography/mass spectrometry analysis of Laurus nobilis essential oil composition of northern Cyprus.
Yalçin H; Anik M; Sanda MA; Cakir A
J Med Food; 2007 Dec; 10(4):715-9. PubMed ID: 18158847
[TBL] [Abstract][Full Text] [Related]
40. Chemical composition and aroma evaluation of volatile oils from edible mushrooms (Pleurotus salmoneostramineus and Pleurotus sajor-caju).
Usami A; Nakaya S; Nakahashi H; Miyazawa M
J Oleo Sci; 2014; 63(12):1323-32. PubMed ID: 25409690
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]