320 related articles for article (PubMed ID: 30722913)
1. Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS-SPME-GC-MS and HS-SPME-GC-O/FID.
Aisala H; Sola J; Hopia A; Linderborg KM; Sandell M
Food Chem; 2019 Jun; 283():566-578. PubMed ID: 30722913
[TBL] [Abstract][Full Text] [Related]
2. Analytical strategies based on multiple headspace extraction for the quantitative analysis of aroma components in mushrooms.
San Román I; Alonso ML; Bartolomé L; Alonso RM; Fañanás R
Talanta; 2014 Jun; 123():207-17. PubMed ID: 24725884
[TBL] [Abstract][Full Text] [Related]
3. Characterization of Aronia melanocarpa volatiles by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation/extraction (SDE), and gas chromatography-olfactometry (GC-O) methods.
Kraujalytė V; Leitner E; Venskutonis PR
J Agric Food Chem; 2013 May; 61(20):4728-36. PubMed ID: 23662795
[TBL] [Abstract][Full Text] [Related]
4. Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms.
de Pinho PG; Ribeiro B; Gonçalves RF; Baptista P; Valentão P; Seabra RM; Andrade PB
J Agric Food Chem; 2008 Mar; 56(5):1704-12. PubMed ID: 18266318
[TBL] [Abstract][Full Text] [Related]
5. Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O).
Kang W; Li Y; Xu Y; Jiang W; Tao Y
J Food Sci; 2012 Oct; 77(10):C1030-5. PubMed ID: 23009608
[TBL] [Abstract][Full Text] [Related]
6. Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.
Chen S; Xu Y; Qian MC
J Agric Food Chem; 2013 Nov; 61(47):11295-302. PubMed ID: 24099139
[TBL] [Abstract][Full Text] [Related]
7. Chemical-sensory characterization of dairy manure odor using headspace solid-phase microextraction and multidimensional gas chromatography mass spectrometry-olfactometry.
Laor Y; Koziel JA; Cai L; Ravid U
J Air Waste Manag Assoc; 2008 Sep; 58(9):1187-97. PubMed ID: 18817111
[TBL] [Abstract][Full Text] [Related]
8. Screening for gamma-nonalactone in the headspace of freshly cooked non-scented rice using SPME/GC-O and SPME/GC-MS.
Zeng Z; Zhang H; Zhang T; Tamogami S; Chen JY
Molecules; 2009 Aug; 14(8):2927-34. PubMed ID: 19701135
[TBL] [Abstract][Full Text] [Related]
9. Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction-gas chromatography, solid-phase microextraction-gas chromatography-mass spectrometry and olfactometry.
Jirovetz L; Buchbauer G; Ngassoum MB; Geissler M
J Chromatogr A; 2002 Nov; 976(1-2):265-75. PubMed ID: 12462618
[TBL] [Abstract][Full Text] [Related]
10. Characterization of volatile organic compounds and odors by in-vivo sampling of beef cattle rumen gas, by solid-phase microextraction, and gas chromatography-mass spectrometry-olfactometry.
Cai L; Koziel JA; Davis J; Lo YC; Xin H
Anal Bioanal Chem; 2006 Nov; 386(6):1791-802. PubMed ID: 17009001
[TBL] [Abstract][Full Text] [Related]
11. Aroma active volatiles in four southern highbush blueberry cultivars determined by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).
Du X; Rouseff R
J Agric Food Chem; 2014 May; 62(20):4537-43. PubMed ID: 24758568
[TBL] [Abstract][Full Text] [Related]
12. Discrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPME-GC-MS and multivariate analysis.
Xiao Z; Liu S; Gu Y; Xu N; Shang Y; Zhu J
J Food Sci; 2014 Mar; 79(3):C284-94. PubMed ID: 24611827
[TBL] [Abstract][Full Text] [Related]
13. Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography-olfactometry (GC-O).
Gan S; Chen Y; Zhao L; Zhao X; Qiu T; Zhai X; Dai Q
Food Res Int; 2024 Jul; 187():114359. PubMed ID: 38763643
[TBL] [Abstract][Full Text] [Related]
14. Determination of characteristic odorants from Harmonia axyridis beetles using in vivo solid-phase microextraction and multidimensional gas chromatography-mass spectrometry-olfactometry.
Cai L; Koziel JA; O'Neal ME
J Chromatogr A; 2007 Apr; 1147(1):66-78. PubMed ID: 17359983
[TBL] [Abstract][Full Text] [Related]
15. Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography.
Maikhunthod B; Marriott PJ
Food Chem; 2013 Dec; 141(4):4324-32. PubMed ID: 23993622
[TBL] [Abstract][Full Text] [Related]
16. Characterization of volatile components and odor-active compounds in the oil of edible mushroom Boletopsis leucomelas.
Nosaka S; Miyazawa M
J Oleo Sci; 2014; 63(6):577-83. PubMed ID: 24881770
[TBL] [Abstract][Full Text] [Related]
17. Discrimination of Chinese vinegars based on headspace solid-phase microextraction-gas chromatography mass spectrometry of volatile compounds and multivariate analysis.
Xiao Z; Dai S; Niu Y; Yu H; Zhu J; Tian H; Gu Y
J Food Sci; 2011 Oct; 76(8):C1125-35. PubMed ID: 22417575
[TBL] [Abstract][Full Text] [Related]
18. Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O).
Rega B; Fournier N; Guichard E
J Agric Food Chem; 2003 Nov; 51(24):7092-9. PubMed ID: 14611177
[TBL] [Abstract][Full Text] [Related]
19. Non-targeted and targeted analysis of wild toxic and edible mushrooms using gas chromatography-ion trap mass spectrometry.
Carvalho LM; Carvalho F; de Lourdes Bastos M; Baptista P; Moreira N; Monforte AR; da Silva Ferreira AC; de Pinho PG
Talanta; 2014 Jan; 118():292-303. PubMed ID: 24274300
[TBL] [Abstract][Full Text] [Related]
20. Characterisation of the aroma profiles of different honeys and corresponding flowers using solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry.
Seisonen S; Kivima E; Vene K
Food Chem; 2015 Feb; 169():34-40. PubMed ID: 25236195
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
