190 related articles for article (PubMed ID: 34931852)
1. Profiling of Aroma-Active Compounds in Ylang-Ylang Essential Oils by Aroma Extract Dilution Analysis (AEDA) and Chemometric Methods.
Ng F; Thong A; Basri N; Wu W; Chew W; Dharmawan J
J Agric Food Chem; 2022 Jan; 70(1):260-266. PubMed ID: 34931852
[TBL] [Abstract][Full Text] [Related]
2. Extended aroma extract dilution analysis profile of Shiikuwasha (Citrus depressa Hayata) pulp essential oil.
Asikin Y; Kawahira S; Goki M; Hirose N; Kyoda S; Wada K
J Food Drug Anal; 2018 Jan; 26(1):268-276. PubMed ID: 29389564
[TBL] [Abstract][Full Text] [Related]
3. Characterization of the key aroma compounds in Turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA).
Kesen S; Kelebek H; Selli S
J Agric Food Chem; 2014 Jan; 62(2):391-401. PubMed ID: 24387707
[TBL] [Abstract][Full Text] [Related]
4. Radical scavenging activity and metabolomic profiling study of ylang-ylang essential oils based on high-performance thin-layer chromatography and multivariate statistical analysis.
Lebanov L; Chung Lam S; Tedone L; Sostaric T; Smith JA; Ghiasvand A; Paull B
J Chromatogr B Analyt Technol Biomed Life Sci; 2021 Aug; 1179():122861. PubMed ID: 34339956
[TBL] [Abstract][Full Text] [Related]
5. Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC-Olfactometry.
Pang X; Cao J; Wang D; Qiu J; Kong F
J Agric Food Chem; 2017 May; 65(20):4140-4145. PubMed ID: 28393526
[TBL] [Abstract][Full Text] [Related]
6. Characterization of aroma-active compounds in dry flower of Malva sylvestris L. by GC-MS-O analysis and OAV calculations.
Usami A; Kashima Y; Marumoto S; Miyazawa M
J Oleo Sci; 2013; 62(8):563-70. PubMed ID: 23985485
[TBL] [Abstract][Full Text] [Related]
7. Comparison of chemometric assisted targeted and untargeted approaches for the prediction of radical scavenging activity of ylang-ylang essential oils.
Lebanov L; Paull B
J Chromatogr B Analyt Technol Biomed Life Sci; 2022 Feb; 1191():123093. PubMed ID: 35065387
[TBL] [Abstract][Full Text] [Related]
8. Identification of Aroma-active Compounds in Essential Oil from Uncaria Hook by Gas Chromatography- Mass Spectrometry and Gas Chromatography-Olfactometry.
Iwasa M; Nakaya S; Maki Y; Marumoto S; Usami A; Miyazawa M
J Oleo Sci; 2015; 64(8):825-33. PubMed ID: 26179003
[TBL] [Abstract][Full Text] [Related]
9. Identification and Quantitation of Potent Odorants in Spearmint Oils.
Kelley LE; Cadwallader KR
J Agric Food Chem; 2018 Mar; 66(10):2414-2421. PubMed ID: 28058842
[TBL] [Abstract][Full Text] [Related]
10. Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis.
Ma L; Gao M; Zhang L; Qiao Y; Li J; Du L; Zhang H; Wang H
Food Chem; 2022 Jun; 378():132058. PubMed ID: 35032805
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
Lyu J; Ma Y; Xu Y; Nie Y; Tang K
Molecules; 2019 Aug; 24(16):. PubMed ID: 31426361
[TBL] [Abstract][Full Text] [Related]
13. Aroma characterization of regional Cascade and Chinook hops (Humulus lupulus L.).
Su X; Yin Y
Food Chem; 2021 Dec; 364():130410. PubMed ID: 34237617
[TBL] [Abstract][Full Text] [Related]
14. Chemical composition and aroma evaluation of essential oils from Evolvulus alsinoides L.
Kashima Y; Miyazawa M
Chem Biodivers; 2014 Mar; 11(3):396-407. PubMed ID: 24634069
[TBL] [Abstract][Full Text] [Related]
15. Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS.
Zhao M; Li T; Yang F; Cui X; Zou T; Song H; Liu Y
Food Chem; 2022 Aug; 385():132659. PubMed ID: 35279498
[TBL] [Abstract][Full Text] [Related]
16. Aroma evaluation of gamazumi (Viburnum dilatatum) by aroma extract dilution analysis and odour activity value.
Miyazawa M; Hashidume S; Takahashi T; Kikuchi T
Phytochem Anal; 2012; 23(3):208-13. PubMed ID: 21858881
[TBL] [Abstract][Full Text] [Related]
17. Characterization of the key odorants of fennel essential oils of different regions using GC-MS and GC-O combined with partial least squares regression.
Xiao Z; Chen J; Niu Y; Chen F
J Chromatogr B Analyt Technol Biomed Life Sci; 2017 Sep; 1063():226-234. PubMed ID: 28892803
[TBL] [Abstract][Full Text] [Related]
18. Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (
Sun J; Sun B; Ren F; Chen H; Zhang N; Zhang Y
J Agric Food Chem; 2020 Jun; 68(23):6403-6411. PubMed ID: 32423215
[TBL] [Abstract][Full Text] [Related]
19. Evaluation of the Key Odorants in Volatile Oils from Tubers of Apios americana Medikus.
Nakahashi H; Nishino Y; Nakagawa H; Hara N; Usami A; Miyazawa M
J Oleo Sci; 2015; 64(11):1235-42. PubMed ID: 26521814
[TBL] [Abstract][Full Text] [Related]
20. Characteristic Chemical Components and Aroma-active Compounds of the Essential Oils from Ranunculus nipponicus var. submersus Used in Japanese Traditional Food.
Nakaya S; Usami A; Yorimoto T; Miyazawa M
J Oleo Sci; 2015; 64(6):595-601. PubMed ID: 25891110
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]