321 related articles for article (PubMed ID: 35122437)
1. SAFE and SBSE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor.
Ma L; Meng Q; Chen F; Gao W
J Food Sci; 2022 Mar; 87(3):939-956. PubMed ID: 35122437
[TBL] [Abstract][Full Text] [Related]
2. HS-SPME and SDE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor.
Ma L; Gao W; Chen F; Meng Q
Food Res Int; 2020 Nov; 137():109590. PubMed ID: 33233196
[TBL] [Abstract][Full Text] [Related]
3. Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.
Fan W; Shen H; Xu Y
J Sci Food Agric; 2011 May; 91(7):1187-98. PubMed ID: 21384368
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests.
Wang C; Yue Y; Yuan B; Deng Q; Liu Y; Zhou Q
Food Chem; 2024 Jul; 446():138782. PubMed ID: 38402765
[TBL] [Abstract][Full Text] [Related]
7. Solvent-assisted stir bar sorptive extraction and gas chromatography-mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake.
Sasaki T; Ochiai N; Yamazaki Y; Sasamoto K
Food Chem; 2023 Mar; 405(Pt A):134640. PubMed ID: 36334457
[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 key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
Lan Y; Guo J; Qian X; Zhu B; Shi Y; Wu G; Duan C
J Food Sci; 2021 Apr; 86(4):1258-1272. PubMed ID: 33733488
[TBL] [Abstract][Full Text] [Related]
10. Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.
Chen S; Xu Y; Qian MC
J Agric Food Chem; 2013 Nov; 61(47):11295-302. PubMed ID: 24099139
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Comparison of Different Volatile Extraction Methods for the Identification of Fishy Off-Odor in Fish By-Products.
Zhang Y; Tang L; Zhang Y; Song H; Raza A; Pan W; Gong L; Jiang C
Molecules; 2022 Sep; 27(19):. PubMed ID: 36234714
[TBL] [Abstract][Full Text] [Related]
13. Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
Xiao Z; Yu D; Niu Y; Chen F; Song S; Zhu J; Zhu G
J Chromatogr B Analyt Technol Biomed Life Sci; 2014 Jan; 945-946():92-100. PubMed ID: 24333641
[TBL] [Abstract][Full Text] [Related]
14. Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
Ma Y; Tang K; Xu Y; Li JM
J Agric Food Chem; 2017 Jan; 65(2):394-401. PubMed ID: 28025882
[TBL] [Abstract][Full Text] [Related]
15. Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose.
Li C; Al-Dalali S; Wang Z; Xu B; Zhou H
Food Chem; 2022 Aug; 386():132728. PubMed ID: 35509168
[TBL] [Abstract][Full Text] [Related]
16. Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach.
Zhu Y; Yan H; Zhang ZF; Zeng JM; Zhang Y; Wang JT; Ma WJ; Wang MQ; Peng QH; Lv HP; Lin Z
Food Chem; 2021 Dec; 365():130615. PubMed ID: 34329877
[TBL] [Abstract][Full Text] [Related]
17. Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation.
Zhou Q; Liu S; Liu Y; Song H
Molecules; 2019 Apr; 24(8):. PubMed ID: 30999650
[TBL] [Abstract][Full Text] [Related]
18. Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography-olfactometry (GC-O).
Gan S; Chen Y; Zhao L; Zhao X; Qiu T; Zhai X; Dai Q
Food Res Int; 2024 Jul; 187():114359. PubMed ID: 38763643
[TBL] [Abstract][Full Text] [Related]
19. Identification of dihydro-β-ionone as a key aroma compound in addition to C8 ketones and alcohols in Volvariella volvacea mushroom.
Xu X; Xu R; Jia Q; Feng T; Huang Q; Ho CT; Song S
Food Chem; 2019 Sep; 293():333-339. PubMed ID: 31151620
[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]
