193 related articles for article (PubMed ID: 32036935)
1. Characterization of aldehydes and hydroxy acids as the main contribution to the traditional Chinese rose vinegar by flavor and taste analyses.
Zhao G; Kuang G; Li J; Hadiatullah H; Chen Z; Wang X; Yao Y; Pan ZH; Wang Y
Food Res Int; 2020 Mar; 129():108879. PubMed ID: 32036935
[TBL] [Abstract][Full Text] [Related]
2. Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science.
Al-Dalali S; Zheng F; Sun B; Chen F
J Agric Food Chem; 2020 May; 68(18):5154-5167. PubMed ID: 32281377
[TBL] [Abstract][Full Text] [Related]
3. Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars.
Zhang X; Wang P; Xu D; Wang W; Zhao Y
Food Res Int; 2019 May; 119():398-410. PubMed ID: 30884670
[TBL] [Abstract][Full Text] [Related]
4. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis.
Xiao Z; Wu Q; Niu Y; Wu M; Zhu J; Zhou X; Chen X; Wang H; Li J; Kong J
J Agric Food Chem; 2017 Sep; 65(38):8392-8401. PubMed ID: 28885016
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Characterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry.
Yu H; Xie T; Qian X; Ai L; Chen C; Tian H
J Sci Food Agric; 2019 Sep; 99(12):5444-5456. PubMed ID: 31081146
[TBL] [Abstract][Full Text] [Related]
7. Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold
Szudera-Kończal K; Myszka K; Kubiak P; Majcher MA
Molecules; 2021 Oct; 26(20):. PubMed ID: 34684821
[TBL] [Abstract][Full Text] [Related]
8. Identification of Odor Active Compounds in
Majcher MA; Scheibe M; Jeleń HH
Molecules; 2020 Jan; 25(2):. PubMed ID: 31936132
[TBL] [Abstract][Full Text] [Related]
9. Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS.
Qi H; Ding S; Pan Z; Li X; Fu F
Molecules; 2020 Dec; 25(24):. PubMed ID: 33352716
[TBL] [Abstract][Full Text] [Related]
10. Quantitative structure-activity relationships (QSAR) of aroma compounds in different aged Huangjiu.
Feng T; Hu Z; Chen L; Chen D; Wang X; Yao L; Sun M; Song S; Wang H
J Food Sci; 2020 Oct; 85(10):3273-3281. PubMed ID: 32918279
[TBL] [Abstract][Full Text] [Related]
11. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value.
Huang J; Liu Y; Yang W; Liu Y; Zhang Y; Huang M; Sun B
J Agric Food Chem; 2018 Jan; 66(3):689-694. PubMed ID: 29260548
[TBL] [Abstract][Full Text] [Related]
12. 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]
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. Optimization of Jinhua Ham Classification Method Based on Volatile Flavor Substances and Determination of Key Odor Biomarkers.
Xu Y; Shui M; Chen D; Ma X; Feng T
Molecules; 2022 Oct; 27(20):. PubMed ID: 36296687
[TBL] [Abstract][Full Text] [Related]
15. 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]
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. Nuclear magnetic resonance- and gas chromatography/mass spectrometry-based metabolomic characterization of water-soluble and volatile compound profiles in cabbage vinegar.
Ishihara S; Inaoka T; Nakamura T; Kimura K; Sekiyama Y; Tomita S
J Biosci Bioeng; 2018 Jul; 126(1):53-62. PubMed ID: 29502941
[TBL] [Abstract][Full Text] [Related]
18. Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments.
Zhou Z; Jian D; Gong M; Zhu S; Li G; Zhang S; Zhong F; Mao J
Food Res Int; 2020 Oct; 136():109434. PubMed ID: 32846543
[TBL] [Abstract][Full Text] [Related]
19. Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments.
Liu H; Wang Z; Zhang D; Shen Q; Pan T; Hui T; Ma J
J Agric Food Chem; 2019 May; 67(20):5847-5856. PubMed ID: 31042865
[TBL] [Abstract][Full Text] [Related]
20. Verification of key odorants in rose oil by gas chromatography-olfactometry/aroma extract dilution analysis, odour activity value and aroma recombination.
Xiao Z; Li J; Niu Y; Liu Q; Liu J
Nat Prod Res; 2017 Oct; 31(19):2294-2302. PubMed ID: 28347181
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
