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154 related items for PubMed ID: 18616263

  • 21. The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.
    Campo E, Cacho J, Ferreira V.
    J Agric Food Chem; 2008 Apr 09; 56(7):2477-84. PubMed ID: 18338867
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  • 22. Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
    Poisson L, Schieberle P.
    J Agric Food Chem; 2008 Jul 23; 56(14):5813-9. PubMed ID: 18570373
    [Abstract] [Full Text] [Related]

  • 23. Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma.
    Martí MP, Mestres M, Sala C, Busto O, Guasch J.
    J Agric Food Chem; 2003 Dec 31; 51(27):7861-5. PubMed ID: 14690365
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  • 24. Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey.
    Zhou Q, Wintersteen CL, Cadwallader KR.
    J Agric Food Chem; 2002 Mar 27; 50(7):2016-21. PubMed ID: 11902950
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  • 25. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
    Culleré L, Escudero A, Cacho J, Ferreira V.
    J Agric Food Chem; 2004 Mar 24; 52(6):1653-60. PubMed ID: 15030226
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  • 26. Chemical and sensorial aroma characterization of freshly distilled Calvados. 1. Evaluation of quality and defects on the basis of key odorants by olfactometry and sensory analysis.
    Guichard H, Lemesle S, Ledauphin J, Barillier D, Picoche B.
    J Agric Food Chem; 2003 Jan 15; 51(2):424-32. PubMed ID: 12517106
    [Abstract] [Full Text] [Related]

  • 27. Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
    Frauendorfer F, Schieberle P.
    J Agric Food Chem; 2006 Jul 26; 54(15):5521-9. PubMed ID: 16848541
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  • 28. Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis.
    Wang Y, Finn C, Qian MC.
    J Agric Food Chem; 2005 May 04; 53(9):3563-71. PubMed ID: 15853402
    [Abstract] [Full Text] [Related]

  • 29. 3-Hydroxy-4,5-dimethyl-2(5H)-furanone: a key odorant of the typical aroma of oxidative aged Port wine.
    Silva Ferreira AC, Barbe JC, Bertrand A.
    J Agric Food Chem; 2003 Jul 16; 51(15):4356-63. PubMed ID: 12848510
    [Abstract] [Full Text] [Related]

  • 30. Key odorants of Oscypek, a traditional Polish ewe's milk cheese.
    Majcher MA, Jeleń HH.
    J Agric Food Chem; 2011 May 11; 59(9):4932-7. PubMed ID: 21456615
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  • 35. 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
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  • 37. Evaluation of aroma compounds contributing to muskmelon flavor in Porapak Q extracts by aroma extract dilution analysis.
    Hayata Y, Sakamoto T, Maneerat C, Li X, Kozuka H, Sakamoto K.
    J Agric Food Chem; 2003 May 21; 51(11):3415-8. PubMed ID: 12744676
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  • 38. 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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  • 40. Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA).
    Kaneko S, Kumazawa K, Nishimura O.
    J Agric Food Chem; 2012 Apr 18; 60(15):3831-6. PubMed ID: 22463595
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