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Journal Abstract Search

423 related items for PubMed ID: 18078317

  • 1.
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  • 2. 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 27; 65(38):8392-8401. PubMed ID: 28885016
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  • 4. Evaluation of aroma-active compounds in Pontianak orange peel oil ( Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test.
    Dharmawan J, Kasapis S, Sriramula P, Lear MJ, Curran P.
    J Agric Food Chem; 2009 Jan 14; 57(1):239-44. PubMed ID: 19061307
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  • 5. Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O.
    Qiao Y, Xie BJ, Zhang Y, Zhang Y, Fan G, Yao XL, Pan SY.
    Molecules; 2008 Jun 12; 13(6):1333-44. PubMed ID: 18596659
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  • 6. Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
    Gürbüz O, Rouseff JM, Rouseff RL.
    J Agric Food Chem; 2006 May 31; 54(11):3990-6. PubMed ID: 16719525
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  • 7. Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata).
    Feng S, Suh JH, Gmitter FG, Wang Y.
    J Agric Food Chem; 2018 Jan 10; 66(1):203-211. PubMed ID: 29237265
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  • 8. Sensory and chemical characterization of the aroma of a white wine made with Devín grapes.
    Pectka J, Ferreira V, González-Viñas MA, Cacho J.
    J Agric Food Chem; 2006 Feb 08; 54(3):909-15. PubMed ID: 16448202
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  • 9. Identification of a new lactone contributing to overripe orange aroma in Bordeaux dessert wines via perceptual interaction phenomena.
    Stamatopoulos P, Frérot E, Tempère S, Pons A, Darriet P.
    J Agric Food Chem; 2014 Mar 26; 62(12):2469-78. PubMed ID: 24559261
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  • 10. Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis sonn.) fruit.
    Ong PK, Acree TE.
    J Agric Food Chem; 1999 Feb 26; 47(2):665-70. PubMed ID: 10563950
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  • 14. Aroma character impact compounds in Kinokuni mandarin orange (Citrus kinokuni) compared with Satsuma mandarin orange (Citrus unshiu).
    Miyazawa N, Fujita A, Kubota K.
    Biosci Biotechnol Biochem; 2010 Feb 26; 74(4):835-42. PubMed ID: 20378969
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  • 15. 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
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  • 16. [Characterization of aroma active compounds in blood orange juice by solid phase microextraction and gas chromatography-mass spectrometry-olfactometry].
    Qiao Y, Xie B, Zhang Y, Zhang Y, Pan S.
    Se Pu; 2008 Jul 20; 26(4):509-14. PubMed ID: 18959252
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  • 18. Volatile compounds responsible for aroma of Jutrzenka liquer wine.
    Jeleń HH, Majcher M, Dziadas M, Zawirska-Wojtasiak R, Czaczyk K, Wąsowicz E.
    J Chromatogr A; 2011 Oct 21; 1218(42):7566-73. PubMed ID: 21831389
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  • 19. Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS.
    Tetik MA, Sevindik O, Kelebek H, Selli S.
    J Mass Spectrom; 2018 May 21; 53(5):444-454. PubMed ID: 29469168
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  • 20. Further insights into the floral character of Touriga Nacional wines.
    De Pinho PG, Falqué E, Castro M, Oliveira E Silva H, Machado B, Ferreira AC.
    J Food Sci; 2007 Aug 21; 72(6):S396-401. PubMed ID: 17995696
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