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Journal Abstract Search

456 related items for PubMed ID: 24313985

  • 1. Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis.
    Antón MJ, Suárez Valles B, García Hevia A, Picinelli Lobo A.
    J Food Sci; 2014 Jan; 79(1):S92-9. PubMed ID: 24313985
    [Abstract] [Full Text] [Related]

  • 2. Characterization of Spanish ciders by means of chemical and olfactometric profiles and chemometrics.
    Picinelli Lobo A, Antón-Díaz MJ, Mangas Alonso JJ, Suárez Valles B.
    Food Chem; 2016 Dec 15; 213():505-513. PubMed ID: 27451210
    [Abstract] [Full Text] [Related]

  • 3. Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.
    Xu Y, Fan W, Qian MC.
    J Agric Food Chem; 2007 Apr 18; 55(8):3051-7. PubMed ID: 17355142
    [Abstract] [Full Text] [Related]

  • 4. Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography-olfactometry (HS-SPME-GC-O): Altering sample amount, diluting the sample or adjusting split ratio?
    Feng Y, Cai Y, Sun-Waterhouse D, Cui C, Su G, Lin L, Zhao M.
    Food Chem; 2015 Nov 15; 187():44-52. PubMed ID: 25976996
    [Abstract] [Full Text] [Related]

  • 5. Impact of different techniques involving contact with lees on the volatile composition of cider.
    Antón-Díaz MJ, Suárez Valles B, Mangas-Alonso JJ, Fernández-García O, Picinelli-Lobo A.
    Food Chem; 2016 Jan 01; 190():1116-1122. PubMed ID: 26213084
    [Abstract] [Full Text] [Related]

  • 6. Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction.
    Picinelli Lobo A, Pando Bedriñana R, Rodríguez Madrera R, Suárez Valles B.
    Food Chem; 2021 Feb 15; 338():127829. PubMed ID: 32818867
    [Abstract] [Full Text] [Related]

  • 7. Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants.
    Ledauphin J, Guichard H, Saint-Clair JF, Picoche B, Barillier D.
    J Agric Food Chem; 2003 Jan 15; 51(2):433-42. PubMed ID: 12517107
    [Abstract] [Full Text] [Related]

  • 8. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
    Lan Y, Guo J, Qian X, Zhu B, Shi Y, Wu G, Duan C.
    J Food Sci; 2021 Apr 15; 86(4):1258-1272. PubMed ID: 33733488
    [Abstract] [Full Text] [Related]

  • 9. Flavor profiling of apple ciders from the UK and Scandinavian region.
    Qin Z, Petersen MA, Bredie WLP.
    Food Res Int; 2018 Mar 15; 105():713-723. PubMed ID: 29433266
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method.
    Ubeda C, Kania-Zelada I, Del Barrio-Galán R, Medel-Marabolí M, Gil M, Peña-Neira Á.
    Food Res Int; 2019 May 15; 119():554-563. PubMed ID: 30884689
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations.
    Wei J, Zhang Y, Qiu Y, Guo H, Ju H, Wang Y, Yuan Y, Yue T.
    Food Chem; 2020 Feb 15; 306():125623. PubMed ID: 31606633
    [Abstract] [Full Text] [Related]

  • 14. Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution.
    Lan YB, Xiang XF, Qian X, Wang JM, Ling MQ, Zhu BQ, Liu T, Sun LB, Shi Y, Reynolds AG, Duan CQ.
    Food Chem; 2019 Jul 30; 287():186-196. PubMed ID: 30857688
    [Abstract] [Full Text] [Related]

  • 15. Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
    Xiao Z, Yu D, Niu Y, Chen F, Song S, Zhu J, Zhu G.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2014 Jan 15; 945-946():92-100. PubMed ID: 24333641
    [Abstract] [Full Text] [Related]

  • 16. Qualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model.
    Kang BS, Lee JE, Park HJ.
    J Food Sci; 2014 Jun 15; 79(6):C1106-16. PubMed ID: 24888253
    [Abstract] [Full Text] [Related]

  • 17. Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies.
    Zhao P, Gao J, Qian M, Li H.
    Molecules; 2017 Jun 24; 22(7):. PubMed ID: 28672781
    [Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry.
    Xiang XF, Lan YB, Gao XT, Xie H, An ZY, Lv ZH, Yin-Shi, Duan CQ, Wu GF.
    Food Res Int; 2020 Nov 31; 137():109388. PubMed ID: 33233090
    [Abstract] [Full Text] [Related]

  • 20. 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 31; 53(5):444-454. PubMed ID: 29469168
    [Abstract] [Full Text] [Related]

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