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Journal Abstract Search

136 related items for PubMed ID: 25148990

  • 1. Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography.
    Paravisini L, Prot A, Gouttefangeas C, Moretton C, Nigay H, Dacremont C, Guichard E.
    Food Chem; 2015 Jan 15; 167():281-9. PubMed ID: 25148990
    [Abstract] [Full Text] [Related]

  • 2. Application of integrated comprehensive/multidimensional gas chromatography with mass spectrometry and olfactometry for aroma analysis in wine and coffee.
    Chin ST, Eyres GT, Marriott PJ.
    Food Chem; 2015 Oct 15; 185():355-61. PubMed ID: 25952879
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  • 5. 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]

  • 6. 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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  • 7. The combination of gas chromatography-olfactometry and multidimensional gas chromatography for the characterisation of essential oils.
    Eyres G, Marriott PJ, Dufour JP.
    J Chromatogr A; 2007 May 25; 1150(1-2):70-7. PubMed ID: 16879832
    [Abstract] [Full Text] [Related]

  • 8. Identification and characterisation of odorants in a squishy toy using gas chromatography-mass spectrometry/olfactometry after thermal extraction.
    Wiedmer C, Buettner A.
    Anal Bioanal Chem; 2019 Jul 25; 411(17):3757-3761. PubMed ID: 31079176
    [Abstract] [Full Text] [Related]

  • 9. Identification of key aromatic compounds in Congou black tea by partial least-square regression with variable importance of projection scores and gas chromatography-mass spectrometry/gas chromatography-olfactometry.
    Mao S, Lu C, Li M, Ye Y, Wei X, Tong H.
    J Sci Food Agric; 2018 Nov 25; 98(14):5278-5286. PubMed ID: 29652443
    [Abstract] [Full Text] [Related]

  • 10. Comparison of odor-active compounds in the spicy fraction of hop (Humulus lupulus L.) essential oil from four different varieties.
    Eyres GT, Marriott PJ, Dufour JP.
    J Agric Food Chem; 2007 Jul 25; 55(15):6252-61. PubMed ID: 17590010
    [Abstract] [Full Text] [Related]

  • 11. Characterization of key aroma compounds from different rose essential oils using gas chromatography-mass spectrometry, gas chromatography-olfactometry and partial least squares regression.
    Xiao Z, Luo J, Niu Y, Wu M.
    Nat Prod Res; 2018 Jul 25; 32(13):1567-1572. PubMed ID: 29067827
    [Abstract] [Full Text] [Related]

  • 12. 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 25; 79(1):S92-9. PubMed ID: 24313985
    [Abstract] [Full Text] [Related]

  • 13. 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 25; 31(8):938-944. PubMed ID: 27834102
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Identification of odorants in wood of Calocedrus decurrens (Torr.) Florin by aroma extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.
    Schreiner L, Loos HM, Buettner A.
    Anal Bioanal Chem; 2017 Jun 27; 409(15):3719-3729. PubMed ID: 28401286
    [Abstract] [Full Text] [Related]

  • 16. Identification of the odour-active cyclic diketone cis-2,6-dimethyl-1,4-cyclohexanedione in roasted Arabica coffee brew.
    Miyazato H, Nakamura M, Hashimoto S, Hayashi S.
    Food Chem; 2013 Jun 15; 138(4):2346-55. PubMed ID: 23497895
    [Abstract] [Full Text] [Related]

  • 17. Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry.
    Zhou Z, Liu S, Kong X, Ji Z, Han X, Wu J, Mao J.
    J Chromatogr A; 2017 Mar 03; 1487():218-226. PubMed ID: 28110945
    [Abstract] [Full Text] [Related]

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

  • 19. 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 15; 109():66-75. PubMed ID: 25468535
    [Abstract] [Full Text] [Related]

  • 20. 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]

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