134 related articles for article (PubMed ID: 34958210)
1. Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller's Additive Model.
Chen C; Liu Z; Yu H; Lou X; Huang J; Yuan H; Wang B; Xu Z; Tian H
J Agric Food Chem; 2022 Jan; 70(1):301-308. PubMed ID: 34958210
[TBL] [Abstract][Full Text] [Related]
2. Flavoromic determination of lactones in cheddar cheese by GC-MS-olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis.
Chen C; Liu Z; Yu H; Xu Z; Tian H
Food Chem; 2022 Jan; 368():130736. PubMed ID: 34399179
[TBL] [Abstract][Full Text] [Related]
3. Investigation of the Interaction Between Lactones and Ketones in a Cheddar Cheese Matrix Using Feller's Additive Model, σ-τ Plots, U-Models, and Aroma Addition Experiments.
Tian H; Zheng G; Yu H; Yuan H; Lou X; Sun Y; Wang M; Chen C
J Dairy Sci; 2024 Feb; ():. PubMed ID: 38428493
[TBL] [Abstract][Full Text] [Related]
4. Evaluation of the perceptual interaction among key aroma compounds in milk fan by gas chromatography-olfactometry, odor threshold, and sensory analyses.
Tian H; Xu X; Sun X; Chen C; Yu H
J Dairy Sci; 2020 Jul; 103(7):5863-5873. PubMed ID: 32448580
[TBL] [Abstract][Full Text] [Related]
5. Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission.
Wang J; Yang ZJ; Xu LY; Wang B; Zhang JH; Li BZ; Cao YP; Tan L
J Dairy Sci; 2021 Feb; 104(2):1576-1590. PubMed ID: 33358170
[TBL] [Abstract][Full Text] [Related]
6. Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity.
Chen C; Zhou W; Yu H; Yuan J; Tian H
Molecules; 2020 Sep; 25(18):. PubMed ID: 32961821
[TBL] [Abstract][Full Text] [Related]
7. Evaluation of the Perceptual Interaction among Sulfur Compounds in Mango by Feller's Additive Model, Odor Activity Value, and Vector Model.
Xiao Z; Xiang P; Zhu J; Zhu Q; Liu Y; Niu Y
J Agric Food Chem; 2019 Aug; 67(32):8926-8937. PubMed ID: 31352781
[TBL] [Abstract][Full Text] [Related]
8. The key aroma compounds and sensory characteristics of commercial Cheddar cheeses.
Wang J; Yang ZJ; Wang YD; Cao YP; Wang B; Liu Y
J Dairy Sci; 2021 Jul; 104(7):7555-7571. PubMed ID: 33814151
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke.
Rizzo PV; Del Toro-Gipson RS; Cadwallader DC; Drake MA
J Dairy Sci; 2022 Jul; 105(7):5622-5640. PubMed ID: 35570037
[TBL] [Abstract][Full Text] [Related]
11. Characterization of Odor-Active Volatiles and Odor Contribution Based on Binary Interaction Effects in Mango and Vodka Cocktail.
Niu Y; Wang P; Xiao Q; Xiao Z; Mao H; Zhang J
Molecules; 2020 Feb; 25(5):. PubMed ID: 32121112
[TBL] [Abstract][Full Text] [Related]
12. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
Drake MA; Miracle RE; McMahon DJ
J Dairy Sci; 2010 Nov; 93(11):5069-81. PubMed ID: 20965321
[TBL] [Abstract][Full Text] [Related]
13. Characterization of the key odorants in kurut with aroma recombination and omission studies.
Wang B; Wang J; Xu LY; Zhang JH; Ai NS; Cao YP
J Dairy Sci; 2020 May; 103(5):4164-4173. PubMed ID: 32173016
[TBL] [Abstract][Full Text] [Related]
14. Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.
Liaw IW; Evan Miracle R; Jervis SM; Listiyani MA; Drake MA
J Food Sci; 2011 Oct; 76(8):C1188-94. PubMed ID: 22417583
[TBL] [Abstract][Full Text] [Related]
15. Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography-olfactometry and Olfactoscan.
Ma Y; Béno N; Tang K; Li Y; Simon M; Xu Y; Thomas-Danguin T
Food Chem; 2022 Sep; 388():132991. PubMed ID: 35460965
[TBL] [Abstract][Full Text] [Related]
16. Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese.
Carunchia Whetstine ME; Cadwallader KR; Drake M
J Agric Food Chem; 2005 Apr; 53(8):3126-32. PubMed ID: 15826069
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography-olfactometry, flame photometric detection and molecular sensory science approaches.
Niu Y; Deng J; Xiao Z; Zhu J
Food Res Int; 2021 Sep; 147():110457. PubMed ID: 34399457
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Identification of odorous compounds in oak wood using odor extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.
Ghadiriasli R; Wagenstaller M; Buettner A
Anal Bioanal Chem; 2018 Oct; 410(25):6595-6607. PubMed ID: 30062512
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]