101 related articles for article (PubMed ID: 31253273)
21. Characterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis.
Wang Z; Wang Y; Zhu T; Wang J; Huang M; Wei J; Ye H; Wu J; Zhang J; Meng N
Food Chem; 2021 Dec; 376():131851. PubMed ID: 34973637
[TBL] [Abstract][Full Text] [Related]
22. Multiomics integrated with sensory evaluations to identify characteristic aromas and key genes in a novel brown navel orange (Citrus sinensis).
Hu Z; Chen M; Zhu K; Liu Y; Wen H; Kong J; Chen M; Cao L; Ye J; Zhang H; Deng X; Chen J; Xu J
Food Chem; 2024 Jun; 444():138613. PubMed ID: 38325085
[TBL] [Abstract][Full Text] [Related]
23. Effects of phytase/ethanol treatment on aroma characteristics of rapeseed protein isolates.
Chen Y; Tao X; Hu S; He R; Ju X; Wang Z; Aluko RE
Food Chem; 2024 Jan; 431():137119. PubMed ID: 37572486
[TBL] [Abstract][Full Text] [Related]
24. Uncovering the secrets of agarwood aroma according to regions and grades using a comprehensive analytical strategy.
Xie Y; Shen C; Yin G; Zhang S; Chen Y; Fan W; Chen K; Wang Z; Li L; Yang L
Chem Commun (Camb); 2024 Mar; 60(27):3709-3712. PubMed ID: 38477204
[TBL] [Abstract][Full Text] [Related]
25. Fungal Community Succession and Volatile Compound Changes during Fermentation of Laobaigan
Yang X; Yao J; Hu Y; Qin Z; Li J
Foods; 2024 Feb; 13(4):. PubMed ID: 38397546
[TBL] [Abstract][Full Text] [Related]
26. A review on flavor of Baijiu and other world-renowned distilled liquors.
Qiao L; Wang J; Wang R; Zhang N; Zheng F
Food Chem X; 2023 Dec; 20():100870. PubMed ID: 38144822
[TBL] [Abstract][Full Text] [Related]
27. GC/MS-based untargeted metabolomics reveals the differential metabolites for discriminating vintage of Chenxiang-type baijiu.
Wang N; Zhang L; Fu L; Wang M; Zhang H; Jiang X; Liu X; Zhang Z; Ren X
Food Res Int; 2024 Jun; 186():114319. PubMed ID: 38729690
[TBL] [Abstract][Full Text] [Related]
28. Enhanced characterization of the smell of death by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GCxGC-TOFMS).
Dekeirsschieter J; Stefanuto PH; Brasseur C; Haubruge E; Focant JF
PLoS One; 2012; 7(6):e39005. PubMed ID: 22723918
[TBL] [Abstract][Full Text] [Related]
29. Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics.
Li X; Zhang B; Li W; Zhao Y; Lyu X; You X; Lin L; Zhang C
Food Chem; 2024 May; 441():138274. PubMed ID: 38181665
[TBL] [Abstract][Full Text] [Related]
30. Aroma determination in alcoholic beverages: Green MS-based sample preparation approaches.
Piergiovanni M; Gosetti F; Rocío-Bautista P; Termopoli V
Mass Spectrom Rev; 2024; 43(4):660-682. PubMed ID: 35980114
[TBL] [Abstract][Full Text] [Related]
31. Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis.
Pu D; Shi Y; Meng R; Yong Q; Shi Z; Shao D; Sun B; Zhang Y
Foods; 2023 Oct; 12(19):. PubMed ID: 37835346
[TBL] [Abstract][Full Text] [Related]
32. Identification of Key Odorants in Used Disposable Absorbent Incontinence Products.
Hall G; Alenljung S; Forsgren-Brusk U
J Wound Ostomy Continence Nurs; 2017; 44(3):269-276. PubMed ID: 28328644
[TBL] [Abstract][Full Text] [Related]
33. Determining Ultra-Low Organic Molecular Odor Thresholds in Air Helps Identify the Most Potent Fungal Aroma Compound.
Brescia FF; Passinger J; Wende RC; Schreiner PR; Zorn H; Fraatz MA
J Agric Food Chem; 2024 Apr; 72(13):7511-7516. PubMed ID: 38517735
[TBL] [Abstract][Full Text] [Related]
34. Effects of polyols at low concentration on the release of sweet aroma compounds in model soda beverages.
Barba C; Angós I; Maté JI; Cornejo A
Food Chem X; 2024 Jun; 22():101440. PubMed ID: 38756467
[TBL] [Abstract][Full Text] [Related]
35. Flavor precursors identification and thermal degradation mechanisms of glucoerucin in fragrant rapeseed oil.
Zhou Q; Zheng C; Wei F; Yang Y
Food Chem; 2024 Mar; 435():137484. PubMed ID: 37778265
[TBL] [Abstract][Full Text] [Related]
36. Dynamic Changes in Qidan Aroma during Roasting: Characterization of Aroma Compounds and Their Kinetic Fitting.
Wang Y; Duan Y; Song H
Foods; 2024 May; 13(11):. PubMed ID: 38890840
[TBL] [Abstract][Full Text] [Related]
37. Using in situ untargeted flavoromics analysis to unravel the empty cup aroma of Jiangxiang-type Baijiu: A novel strategy for geographical origin traceability.
Zhang B; Lin L; Zheng C; Liu X; Cui W; Li X; Lyu X; Zhang C
Food Chem; 2024 Apr; 438():137932. PubMed ID: 37979271
[TBL] [Abstract][Full Text] [Related]
38. A novel organic acids-targeted colorimetric sensor array for the rapid discrimination of origins of Baijiu with three main aroma types.
Wu M; Fan Y; Zhang J; Chen H; Wang S; Shen C; Fu H; She Y
Food Chem; 2024 Jul; 447():138968. PubMed ID: 38489877
[TBL] [Abstract][Full Text] [Related]
39. Key Aroma Differences in Volatile Compounds of Aged Feng-Flavored Baijiu Determined Using Sensory Descriptive Analysis and GC×GC-TOFMS.
Ren J; Li Z; Jia W
Foods; 2024 May; 13(10):. PubMed ID: 38790804
[TBL] [Abstract][Full Text] [Related]
40. Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis.
Wang Z; Hao W; Wei J; Huang M; Zeng X; Wang Y; Wu J; Chen B
Food Chem X; 2023 Oct; 19():100852. PubMed ID: 37780286
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]