197 related articles for article (PubMed ID: 33063315)
1. Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis.
Tian H; Sun X; Yu H; Ai L; Chen C
J Food Sci; 2020 Nov; 85(11):3981-3997. PubMed ID: 33063315
[TBL] [Abstract][Full Text] [Related]
2. Quantification of volatile compounds in goat milk Jack cheese using static headspace gas chromatography.
Attaie R
J Dairy Sci; 2009 Jun; 92(6):2435-43. PubMed ID: 19447975
[TBL] [Abstract][Full Text] [Related]
3. Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry.
Yu H; Xie T; Xie J; Ai L; Tian H
Food Chem; 2019 Sep; 293():8-14. PubMed ID: 31151652
[TBL] [Abstract][Full Text] [Related]
4. Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach.
Duensing PW; Hinrichs J; Schieberle P
J Agric Food Chem; 2024 May; 72(19):11062-11071. PubMed ID: 38700435
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Key Odorants of Lazur, a Polish Mold-Ripened Cheese.
Majcher MA; Myszka K; Gracka A; Grygier A; Jeleń HH
J Agric Food Chem; 2018 Mar; 66(10):2443-2448. PubMed ID: 28145120
[TBL] [Abstract][Full Text] [Related]
7. Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis.
Yang P; Song H; Wang L; Jing H
J Agric Food Chem; 2019 Jul; 67(28):7926-7934. PubMed ID: 31250635
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. The aroma of goat milk: seasonal effects and changes through heat treatment.
Siefarth C; Buettner A
J Agric Food Chem; 2014 Dec; 62(49):11805-17. PubMed ID: 25405703
[TBL] [Abstract][Full Text] [Related]
10. Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.
Mao S; Lu C; Li M; Ye Y; Wei X; Tong H
J Sci Food Agric; 2018 Nov; 98(14):5278-5286. PubMed ID: 29652443
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
Niu Y; Zhang X; Xiao Z; Song S; Eric K; Jia C; Yu H; Zhu J
J Chromatogr B Analyt Technol Biomed Life Sci; 2011 Aug; 879(23):2287-93. PubMed ID: 21727038
[TBL] [Abstract][Full Text] [Related]
14. Characterization of key aroma compounds from different rose essential oils using gas chromatography-mass spectrometry, gas chromatography-olfactometry and partial least squares regression.
Xiao Z; Luo J; Niu Y; Wu M
Nat Prod Res; 2018 Jul; 32(13):1567-1572. PubMed ID: 29067827
[TBL] [Abstract][Full Text] [Related]
15. From milk to cheese: Evolution of flavor fingerprint of milk, cream, curd, whey, ricotta, scotta, and ripened cheese obtained during summer Alpine pasture.
Bergamaschi M; Bittante G
J Dairy Sci; 2018 May; 101(5):3918-3934. PubMed ID: 29454692
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS.
Delgado FJ; González-Crespo J; Cava R; Ramírez R
Food Chem; 2011 Dec; 129(3):1156-63. PubMed ID: 25212351
[TBL] [Abstract][Full Text] [Related]
19. Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis.
Shiota M; Iwasawa A; Suzuki-Iwashima A; Iida F
J Food Sci; 2015 Dec; 80(12):C2740-50. PubMed ID: 26551333
[TBL] [Abstract][Full Text] [Related]
20. Characterization of odor profiles of pea milk varieties and identification of key odor-active compounds by molecular sensory science approaches using soybean milk as a reference.
Yan L; Xu Y; Yang F; Shi C; Liu Y; Bi S
Food Chem; 2024 Jul; 445():138696. PubMed ID: 38354643
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]