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Journal Abstract Search

763 related items for PubMed ID: 27834102

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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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  • 4. 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. Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value.
    Chen S, Sha S, Qian M, Xu Y.
    J Food Sci; 2017 Dec 18; 82(12):2816-2822. PubMed ID: 29131338
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  • 9. 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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  • 10. 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
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  • 13. 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
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  • 17. 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
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  • 18. 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
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