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456 related items for PubMed ID: 24313985

  • 21. Evolution of the key odorants and aroma profiles in traditional Laowuzeng baijiu during its one-year ageing.
    Zhu L, Wang X, Song X, Zheng F, Li H, Chen F, Zhang Y, Zhang F.
    Food Chem; 2020 Apr 25; 310():125898. PubMed ID: 31816535
    [Abstract] [Full Text] [Related]

  • 22. Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis.
    Fan W, Qian MC.
    J Agric Food Chem; 2006 Apr 05; 54(7):2695-704. PubMed ID: 16569063
    [Abstract] [Full Text] [Related]

  • 23. 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 05; 31(8):938-944. PubMed ID: 27834102
    [Abstract] [Full Text] [Related]

  • 24. Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT).
    Barba C, Beno N, Guichard E, Thomas-Danguin T.
    Food Chem; 2018 Aug 15; 257():172-181. PubMed ID: 29622195
    [Abstract] [Full Text] [Related]

  • 25. 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
    [Abstract] [Full Text] [Related]

  • 26. Correlating volatile compounds, sensory attributes, and quality parameters in stored fresh-cut cantaloupe.
    Beaulieu JC, Lancaster VA.
    J Agric Food Chem; 2007 Nov 14; 55(23):9503-13. PubMed ID: 17944532
    [Abstract] [Full Text] [Related]

  • 27. 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
    [Abstract] [Full Text] [Related]

  • 28. Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.
    Du X, Plotto A, Baldwin E, Rouseff R.
    J Agric Food Chem; 2011 Dec 14; 59(23):12569-77. PubMed ID: 22026593
    [Abstract] [Full Text] [Related]

  • 29. Identification of odor impact compounds of Tagetes minuta L. essential oil: comparison of two GC-olfactometry methods.
    Breme K, Tournayre P, Fernandez X, Meierhenrich UJ, Brevard H, Joulain D, Berdagué JL.
    J Agric Food Chem; 2009 Sep 23; 57(18):8572-80. PubMed ID: 19694437
    [Abstract] [Full Text] [Related]

  • 30. Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
    Niu Y, Zhang X, Xiao Z, Song S, Eric K, Jia C, Yu H, Zhu J.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2011 Aug 01; 879(23):2287-93. PubMed ID: 21727038
    [Abstract] [Full Text] [Related]

  • 31. 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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  • 32. Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept.
    Willner B, Granvogl M, Schieberle P.
    J Agric Food Chem; 2013 Oct 09; 61(40):9583-93. PubMed ID: 24004345
    [Abstract] [Full Text] [Related]

  • 33. Characterization of the aromatic profile in aqueous essence and fruit juice of yellow passion fruit (Passiflora edulis Sims F. Flavicarpa degner) by GC-MS and GC/O.
    Jordán MJ, Goodner KL, Shaw PE.
    J Agric Food Chem; 2002 Mar 13; 50(6):1523-8. PubMed ID: 11879031
    [Abstract] [Full Text] [Related]

  • 34. Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead.
    Starowicz M, Granvogl M.
    Molecules; 2022 Jan 21; 27(3):. PubMed ID: 35163970
    [Abstract] [Full Text] [Related]

  • 35. Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach.
    García JM, Prieto LJ, Guevara A, Malagon D, Osorio C.
    Molecules; 2016 Dec 16; 21(12):. PubMed ID: 27999263
    [Abstract] [Full Text] [Related]

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  • 37. 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
    [Abstract] [Full Text] [Related]

  • 38. Characterization of typical potent odorants in cola-flavored carbonated beverages by aroma extract dilution analysis.
    Lorjaroenphon Y, Cadwallader KR.
    J Agric Food Chem; 2015 Jan 28; 63(3):769-75. PubMed ID: 25528884
    [Abstract] [Full Text] [Related]

  • 39. 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
    [Abstract] [Full Text] [Related]

  • 40. Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry.
    Sonmezdag AS, Kelebek H, Selli S.
    Nat Prod Res; 2018 Apr 27; 32(7):777-781. PubMed ID: 28764557
    [Abstract] [Full Text] [Related]

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