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Journal Abstract Search

745 related items for PubMed ID: 24909925

  • 1. Characterization of the key odorants in light aroma type chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.
    Gao W, Fan W, Xu Y.
    J Agric Food Chem; 2014 Jun 25; 62(25):5796-804. PubMed ID: 24909925
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  • 2. Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies.
    Fan H, Fan W, Xu Y.
    J Agric Food Chem; 2015 Apr 15; 63(14):3660-8. PubMed ID: 25797496
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  • 3. Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination.
    Niu Y, Yao Z, Xiao Q, Xiao Z, Ma N, Zhu J.
    Food Chem; 2017 Oct 15; 233():204-215. PubMed ID: 28530568
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  • 7. Characterization of geosmin as source of earthy odor in different aroma type Chinese liquors.
    Du H, Fan W, Xu Y.
    J Agric Food Chem; 2011 Aug 10; 59(15):8331-7. PubMed ID: 21662241
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  • 9. Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction-Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants.
    Sha S, Chen S, Qian M, Wang C, Xu Y.
    J Agric Food Chem; 2017 Jan 11; 65(1):123-131. PubMed ID: 27989125
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  • 12. Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV).
    Zhu J, Chen F, Wang L, Niu Y, Chen H, Wang H, Xiao Z.
    J Agric Food Chem; 2016 Jun 22; 64(24):4990-9. PubMed ID: 27265519
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  • 13. Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Ma Y, Tang K, Xu Y, Li JM.
    J Agric Food Chem; 2017 Jan 18; 65(2):394-401. PubMed ID: 28025882
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  • 14. 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
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