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1481 related items for PubMed ID: 24099139

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  • 6. 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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  • 7. Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS.
    Zhu J, Chen F, Wang L, Niu Y, Yu D, Shu C, Chen H, Wang H, Xiao Z.
    J Agric Food Chem; 2015 Sep 02; 63(34):7499-510. PubMed ID: 26257073
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  • 8. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD).
    Zhu J, Wang L, Xiao Z, Niu Y.
    Food Chem; 2018 Apr 15; 245():775-785. PubMed ID: 29287440
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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 15; 77(10):C1030-5. PubMed ID: 23009608
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  • 10. 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
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  • 11. 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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  • 12. Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon.
    Chen S, Wang D, Xu Y.
    J Agric Food Chem; 2013 Oct 09; 61(40):9712-8. PubMed ID: 24028662
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  • 15. 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 09; 31(8):938-944. PubMed ID: 27834102
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  • 18. 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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