277 related articles for article (PubMed ID: 32247502)
1. Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value.
Niu Y; Zhu Q; Xiao Z
Food Res Int; 2020 May; 131():108986. PubMed ID: 32247502
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis.
Wang G; Jing S; Wang X; Zheng F; Li H; Sun B; Li Z
J Agric Food Chem; 2022 Nov; 70(43):13987-13995. PubMed ID: 36268935
[TBL] [Abstract][Full Text] [Related]
4. Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value.
Zhu J; Niu Y; Xiao Z
Food Res Int; 2020 May; 131():109001. PubMed ID: 32247444
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. 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]
8. 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]
9. Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies.
Zheng Y; Sun B; Zhao M; Zheng F; Huang M; Sun J; Sun X; Li H
J Agric Food Chem; 2016 Jul; 64(26):5367-74. PubMed ID: 27263543
[TBL] [Abstract][Full Text] [Related]
10. Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese "Yanghe Daqu" liquors.
Fan W; Qian MC
J Agric Food Chem; 2005 Oct; 53(20):7931-8. PubMed ID: 16190652
[TBL] [Abstract][Full Text] [Related]
11. Characterization and comparative study of the key odorants in Caoyuanwang mild-flavor style Baijiu using gas chromatography-olfactometry and sensory approaches.
Wang J; Ming Y; Li Y; Huang M; Luo S; Li H; Li H; Wu J; Sun X; Luo X
Food Chem; 2021 Jun; 347():129028. PubMed ID: 33503572
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.
Li H; Qin D; Wu Z; Sun B; Sun X; Huang M; Sun J; Zheng F
Food Chem; 2019 Jun; 284():100-107. PubMed ID: 30744833
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC-MS, GC-O, odor threshold and sensory analysis: An insight at the molecular level.
Niu Y; Wang P; Xiao Z; Zhu J; Sun X; Wang R
Food Chem; 2019 Mar; 275():143-153. PubMed ID: 30724180
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of Perceptual Interactions between Ester Aroma Components in Langjiu by GC-MS, GC-O, Sensory Analysis, and Vector Model.
Niu Y; Liu Y; Xiao Z
Foods; 2020 Feb; 9(2):. PubMed ID: 32069959
[No Abstract] [Full Text] [Related]
17. Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value.
Chen S; Sha S; Qian M; Xu Y
J Food Sci; 2017 Dec; 82(12):2816-2822. PubMed ID: 29131338
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis.
He C; Li Z; Liu H; Zhang H; Wang L; Chen H
Food Res Int; 2020 May; 131():108948. PubMed ID: 32247491
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
