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Journal Abstract Search

351 related items for PubMed ID: 14690365

  • 1.
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  • 2. Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
    Aceña L, Vera L, Guasch J, Busto O, Mestres M.
    J Agric Food Chem; 2011 Apr 27; 59(8):4062-70. PubMed ID: 21410171
    [Abstract] [Full Text] [Related]

  • 3. 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 27; 61(47):11295-302. PubMed ID: 24099139
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  • 6. Characterization of the key aroma compounds in a commercial Amontillado sherry wine by means of the sensomics approach.
    Marcq P, Schieberle P.
    J Agric Food Chem; 2015 May 20; 63(19):4761-70. PubMed ID: 25921555
    [Abstract] [Full Text] [Related]

  • 7. Determination of roasted pistachio (Pistacia vera L.) key odorants by headspace solid-phase microextraction and gas chromatography-olfactometry.
    Aceña L, Vera L, Guasch J, Busto O, Mestres M.
    J Agric Food Chem; 2011 Mar 23; 59(6):2518-23. PubMed ID: 21329356
    [Abstract] [Full Text] [Related]

  • 8. Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction.
    Mo X, Xu Y, Fan W.
    J Agric Food Chem; 2010 Feb 24; 58(4):2462-9. PubMed ID: 20088505
    [Abstract] [Full Text] [Related]

  • 9. 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 16; 24(16):. PubMed ID: 31426361
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  • 11. Comparison of the sensitivity of different aroma extraction techniques in combination with gas chromatography-mass spectrometry to detect minor aroma compounds in wine.
    Gamero A, Wesselink W, de Jong C.
    J Chromatogr A; 2013 Jan 11; 1272():1-7. PubMed ID: 23245586
    [Abstract] [Full Text] [Related]

  • 12. Aroma evaluation of an aquatic herb, Changpo (Acorus calamus Var. angustatus Bess), by AEDA and SPME.
    Choi HS.
    J Agric Food Chem; 2004 Dec 29; 52(26):8099-104. PubMed ID: 15612802
    [Abstract] [Full Text] [Related]

  • 13. Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction-gas chromatography-olfactometry.
    Kang KM, Baek HH.
    Food Chem; 2014 Feb 15; 145():488-95. PubMed ID: 24128505
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  • 14. Odorant Screening and Quantitation of Thiols in Carmenere Red Wine by Gas Chromatography-Olfactometry and Stable Isotope Dilution Assays.
    Pavez C, Agosin E, Steinhaus M.
    J Agric Food Chem; 2016 May 04; 64(17):3417-21. PubMed ID: 27070203
    [Abstract] [Full Text] [Related]

  • 15. Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method.
    Arcari SG, Caliari V, Sganzerla M, Godoy HT.
    Talanta; 2017 Nov 01; 174():752-766. PubMed ID: 28738652
    [Abstract] [Full Text] [Related]

  • 16. Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies.
    Ferreira V, Ortín N, Escudero A, López R, Cacho J.
    J Agric Food Chem; 2002 Jul 03; 50(14):4048-54. PubMed ID: 12083881
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  • 17. 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 05; 53(20):7931-8. PubMed ID: 16190652
    [Abstract] [Full Text] [Related]

  • 18. Comparative study of two extraction techniques to obtain representative aroma extracts for being analysed by gas chromatography-olfactometry: application to roasted pistachio aroma.
    Aceña L, Vera L, Guasch J, Busto O, Mestres M.
    J Chromatogr A; 2010 Dec 03; 1217(49):7781-7. PubMed ID: 21035808
    [Abstract] [Full Text] [Related]

  • 19. [Determination of flavor compounds in foxtail millet wine by gas chromatography-mass spectrometry coupled with headspace solid phase microextraction].
    Liu J, Zhang A, Li S, Zhao W, Zhang Y, Xing G.
    Se Pu; 2017 Nov 08; 35(11):1184-1191. PubMed ID: 29372765
    [Abstract] [Full Text] [Related]

  • 20. Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.
    Fan H, Fan W, Xu Y.
    J Agric Food Chem; 2015 Apr 15; 63(14):3660-8. PubMed ID: 25797496
    [Abstract] [Full Text] [Related]

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