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Journal Abstract Search

391 related items for PubMed ID: 23993622

  • 1. Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography.
    Maikhunthod B, Marriott PJ.
    Food Chem; 2013 Dec 15; 141(4):4324-32. PubMed ID: 23993622
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  • 2. Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection.
    Capobiango M, Mastello RB, Chin ST, Oliveira Ede S, Cardeal Zde L, Marriott PJ.
    J Chromatogr A; 2015 Apr 03; 1388():227-35. PubMed ID: 25728661
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  • 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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  • 5. Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography.
    Chin ST, Eyres GT, Marriott PJ.
    J Chromatogr A; 2011 Oct 21; 1218(42):7487-98. PubMed ID: 21741655
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  • 9. Characterization of aroma compounds in Chinese bayberry (Myrica rubra Sieb. et Zucc.) by gas chromatography mass spectrometry (GC-MS) and olfactometry (GC-O).
    Kang W, Li Y, Xu Y, Jiang W, Tao Y.
    J Food Sci; 2012 Oct 21; 77(10):C1030-5. PubMed ID: 23009608
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  • 10. Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction-gas chromatography, solid-phase microextraction-gas chromatography-mass spectrometry and olfactometry.
    Jirovetz L, Buchbauer G, Ngassoum MB, Geissler M.
    J Chromatogr A; 2002 Nov 08; 976(1-2):265-75. PubMed ID: 12462618
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  • 12. Characterisation of the aroma profiles of different honeys and corresponding flowers using solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry.
    Seisonen S, Kivima E, Vene K.
    Food Chem; 2015 Feb 15; 169():34-40. PubMed ID: 25236195
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  • 13. Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS.
    Zhao M, Li T, Yang F, Cui X, Zou T, Song H, Liu Y.
    Food Chem; 2022 Aug 15; 385():132659. PubMed ID: 35279498
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  • 14. Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species.
    Wang J, Zhu Y, Shi J, Yan H, Wang M, Ma W, Zhang Y, Peng Q, Chen Y, Lin Z.
    Molecules; 2020 Sep 14; 25(18):. PubMed ID: 32937894
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  • 15. Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection.
    Song X, Zhu L, Wang X, Zheng F, Zhao M, Liu Y, Li H, Zhang F, Zhang Y, Chen F.
    Food Chem; 2019 Nov 01; 297():124959. PubMed ID: 31253273
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  • 18. [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 01; 26(4):509-14. PubMed ID: 18959252
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  • 20. Identification of odorants in frankincense (Boswellia sacra Flueck.) by aroma extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.
    Niebler J, Buettner A.
    Phytochemistry; 2015 Jan 01; 109():66-75. PubMed ID: 25468535
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