These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
400 related articles for article (PubMed ID: 31816535)
21. Characterization of the key odorants in light aroma type chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies. Gao W; Fan W; Xu Y J Agric Food Chem; 2014 Jun; 62(25):5796-804. PubMed ID: 24909925 [TBL] [Abstract][Full Text] [Related]
22. 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]
23. 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]
24. Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation. Zhao D; Shi D; Sun J; Li A; Sun B; Zhao M; Chen F; Sun X; Li H; Huang M; Zheng F Food Res Int; 2018 Mar; 105():616-627. PubMed ID: 29433255 [TBL] [Abstract][Full Text] [Related]
25. Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept. Willner B; Granvogl M; Schieberle P J Agric Food Chem; 2013 Oct; 61(40):9583-93. PubMed ID: 24004345 [TBL] [Abstract][Full Text] [Related]
26. Optimization and Validation of a Headspace Solid-Phase Microextraction with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometric Detection for Quantification of Trace Aroma Compounds in Chinese Liquor (Baijiu). Mu X; Lu J; Gao M; Li C; Chen S Molecules; 2021 Nov; 26(22):. PubMed ID: 34834003 [TBL] [Abstract][Full Text] [Related]
27. Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach. Lin L; Fan W; Xu Y; Zhu D; Yang T; Li J J Agric Food Chem; 2024 Jan; 72(2):1256-1265. PubMed ID: 38169436 [TBL] [Abstract][Full Text] [Related]
28. 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]
29. Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies. Zhao P; Gao J; Qian M; Li H Molecules; 2017 Jun; 22(7):. PubMed ID: 28672781 [TBL] [Abstract][Full Text] [Related]
30. Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis. Antón MJ; Suárez Valles B; García Hevia A; Picinelli Lobo A J Food Sci; 2014 Jan; 79(1):S92-9. PubMed ID: 24313985 [TBL] [Abstract][Full Text] [Related]
31. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. Feng Y; Cai Y; Su G; Zhao H; Wang C; Zhao M Food Chem; 2014 Feb; 145():126-34. PubMed ID: 24128458 [TBL] [Abstract][Full Text] [Related]
32. 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]
33. Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol-gel fibre. Wang PP; Li Z; Qi TT; Li XJ; Pan SY Food Chem; 2015 Feb; 169():230-40. PubMed ID: 25236221 [TBL] [Abstract][Full Text] [Related]
34. Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation. Niu Y; Chen X; Xiao Z; Ma N; Zhu J Nat Prod Res; 2017 Apr; 31(8):938-944. PubMed ID: 27834102 [TBL] [Abstract][Full Text] [Related]
35. Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations. Wei J; Zhang Y; Qiu Y; Guo H; Ju H; Wang Y; Yuan Y; Yue T Food Chem; 2020 Feb; 306():125623. PubMed ID: 31606633 [TBL] [Abstract][Full Text] [Related]
36. 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]
37. Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach. Franitza L; Granvogl M; Schieberle P J Agric Food Chem; 2016 Jan; 64(3):637-45. PubMed ID: 26715051 [TBL] [Abstract][Full Text] [Related]
38. Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values. Fan S; Tang K; Xu Y; Chen S Food Res Int; 2020 Nov; 137():109349. PubMed ID: 33233054 [TBL] [Abstract][Full Text] [Related]
39. Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies. Wang L; Fan S; Yan Y; Yang L; Chen S; Xu Y J Agric Food Chem; 2020 Feb; 68(6):1666-1677. PubMed ID: 31957444 [TBL] [Abstract][Full Text] [Related]
40. Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. Song X; Jing S; Zhu L; Ma C; Song T; Wu J; Zhao Q; Zheng F; Zhao M; Chen F Food Chem; 2020 Jun; 314():126098. PubMed ID: 31954940 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]