713 related articles for article (PubMed ID: 31000266)
1. Aroma characterization of a wild plant (Sanguisorba albanica) from Kosovo using multiple headspace solid phase microextraction combined with gas chromatography-mass spectrometry-olfactometry.
Sabbatini A; Jurnatan Y; Fraatz MA; Govori S; Haziri A; Millaku F; Zorn H; Zhang Y
Food Res Int; 2019 Jun; 120():514-522. PubMed ID: 31000266
[TBL] [Abstract][Full Text] [Related]
2. Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments.
Zhang X; Gao P; Xia W; Jiang Q; Liu S; Xu Y
Food Chem; 2022 Dec; 397():133773. PubMed ID: 35908468
[TBL] [Abstract][Full Text] [Related]
3. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
Wang MQ; Ma WJ; Shi J; Zhu Y; Lin Z; Lv HP
Food Res Int; 2020 Apr; 130():108908. PubMed ID: 32156355
[TBL] [Abstract][Full Text] [Related]
4. Sensory approach and chiral analysis for determination of odour active compounds from feijoa (Acca sellowiana).
Sinuco León DC; Rubio Ortíz DK; Jaimes González DF
Food Chem; 2020 Jul; 317():126383. PubMed ID: 32078992
[TBL] [Abstract][Full Text] [Related]
5. Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis.
Zheng X; Hu T; Xie H; Ou X; Huang J; Wang C; Liu Z; Li Q
Food Chem; 2023 Nov; 426():136527. PubMed ID: 37336100
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Characterization of volatiles and identification of odor-active compounds of rocket leaves.
Raffo A; Masci M; Moneta E; Nicoli S; Sánchez Del Pulgar J; Paoletti F
Food Chem; 2018 Feb; 240():1161-1170. PubMed ID: 28946238
[TBL] [Abstract][Full Text] [Related]
8. Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis.
Yan Y; Chen S; Nie Y; Xu Y
Food Res Int; 2020 May; 131():109043. PubMed ID: 32247503
[TBL] [Abstract][Full Text] [Related]
9. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC-MS coupled with E-nose.
Chen Q; Song J; Bi J; Meng X; Wu X
Food Res Int; 2018 Mar; 105():605-615. PubMed ID: 29433254
[TBL] [Abstract][Full Text] [Related]
10. Identification of key odorants responsible for chestnut-like aroma quality of green teas.
Zhu Y; Lv HP; Shao CY; Kang S; Zhang Y; Guo L; Dai WD; Tan JF; Peng QH; Lin Z
Food Res Int; 2018 Jun; 108():74-82. PubMed ID: 29735103
[TBL] [Abstract][Full Text] [Related]
11. Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: In comparison with natural aged and fresh white tea.
Qi D; Miao A; Cao J; Wang W; Chen W; Pang S; He X; Ma C
Food Chem; 2018 Nov; 265():189-199. PubMed ID: 29884372
[TBL] [Abstract][Full Text] [Related]
12. Characterization of the potent odorants in Zanthoxylum armatum DC Prodr. pericarp oil by application of gas chromatography-mass spectrometry-olfactometry and odor activity value.
Liu Y; Li Q; Yang W; Sun B; Zhou Y; Zheng Y; Huang M; Yang W
Food Chem; 2020 Jul; 319():126564. PubMed ID: 32163841
[TBL] [Abstract][Full Text] [Related]
13. Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value.
Zhang Y; Liu Y; Yang W; Huang J; Liu Y; Huang M; Sun B; Li C
J Agric Food Chem; 2018 Jun; 66(24):6132-6141. PubMed ID: 29790747
[TBL] [Abstract][Full Text] [Related]
14. Volatilome study of the feijoa fruit [Acca sellowiana (O. Berg) Burret.] with headspace solid phase microextraction and gas chromatography coupled with mass spectrometry.
Baena-Pedroza A; Londoño-Giraldo LM; Taborda-Ocampo G
Food Chem; 2020 Oct; 328():127109. PubMed ID: 32454261
[TBL] [Abstract][Full Text] [Related]
15. Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection.
Song X; Zhu L; Wang X; Zheng F; Zhao M; Liu Y; Li H; Zhang F; Zhang Y; Chen F
Food Chem; 2019 Nov; 297():124959. PubMed ID: 31253273
[TBL] [Abstract][Full Text] [Related]
16. Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants.
Sha S; Chen S; Qian M; Wang C; Xu Y
J Agric Food Chem; 2017 Jan; 65(1):123-131. PubMed ID: 27989125
[TBL] [Abstract][Full Text] [Related]
17. Quantitation of pyrazines in roasted green tea by infrared-assisted extraction coupled to headspace solid-phase microextraction in combination with GC-QqQ-MS/MS.
Yang Y; Zhang M; Hua J; Deng Y; Jiang Y; Li J; Wang J; Yuan H; Dong C
Food Res Int; 2020 Aug; 134():109167. PubMed ID: 32517930
[TBL] [Abstract][Full Text] [Related]
18. Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses.
Choi JY; Lee SM; Lee HJ; Kim YS
Food Res Int; 2018 Mar; 105():828-835. PubMed ID: 29433279
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Comprehensive investigation on volatile and non-volatile metabolites in broccoli juices fermented by animal- and plant-derived Pediococcus pentosaceus.
Xu X; Bi S; Lao F; Chen F; Liao X; Wu J
Food Chem; 2021 Mar; 341(Pt 1):128118. PubMed ID: 33022577
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]