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Journal Abstract Search

201 related items for PubMed ID: 29844440

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  • 23. 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
    [Abstract] [Full Text] [Related]

  • 24. Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value.
    Zhang Y, Liu Y, Yang W, Huang J, Liu Y, Huang M, Sun B, Li C.
    J Agric Food Chem; 2018 Jun 20; 66(24):6132-6141. PubMed ID: 29790747
    [Abstract] [Full Text] [Related]

  • 25. Odor-active constituents of Cedrus atlantica wood essential oil.
    Uehara A, Tommis B, Belhassen E, Satrani B, Ghanmi M, Baldovini N.
    Phytochemistry; 2017 Dec 20; 144():208-215. PubMed ID: 28968531
    [Abstract] [Full Text] [Related]

  • 26. Aroma evaluation of setonojigiku (Chrysanthemum japonense var. debile) by hydrodistillation and solvent-assisted flavour evaporation.
    Usami A, Nakahashi H, Marumoto S, Miyazawa M.
    Phytochem Anal; 2014 Dec 20; 25(6):561-6. PubMed ID: 24980450
    [Abstract] [Full Text] [Related]

  • 27. Identification of character-impact odorants in coriander and wild coriander leaves using gas chromatography-olfactometry (GCO) and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS).
    Eyres G, Dufour JP, Hallifax G, Sotheeswaran S, Marriott PJ.
    J Sep Sci; 2005 Jun 20; 28(9-10):1061-74. PubMed ID: 16013833
    [Abstract] [Full Text] [Related]

  • 28. Identification of key odorants in honeysuckle by headspace-solid phase microextraction and solvent-assisted flavour evaporation with gas chromatography-mass spectrometry and gas chromatograph-olfactometry in combination with chemometrics.
    Su K, Zhang X, Liu SQ, Jia L, Lassabliere B, Ee KH, Pua A, Goh RMV, Sun J, Yu B, Hu X.
    PLoS One; 2020 Jun 20; 15(8):e0237881. PubMed ID: 32817641
    [Abstract] [Full Text] [Related]

  • 29. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value.
    Huang J, Liu Y, Yang W, Liu Y, Zhang Y, Huang M, Sun B.
    J Agric Food Chem; 2018 Jan 24; 66(3):689-694. PubMed ID: 29260548
    [Abstract] [Full Text] [Related]

  • 30. Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
    Poisson L, Schieberle P.
    J Agric Food Chem; 2008 Jul 23; 56(14):5813-9. PubMed ID: 18570373
    [Abstract] [Full Text] [Related]

  • 31. Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography-olfactometry, gas chromatography-mass spectrometry and their correlation with sensory attributes.
    Xiao Z, Fan B, Niu Y, Wu M, Liu J, Ma S.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2016 Jan 15; 1009-1010():152-62. PubMed ID: 26735711
    [Abstract] [Full Text] [Related]

  • 32. 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]

  • 33. 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]

  • 34. GC-O-MS technique and its applications in food flavor analysis.
    Song H, Liu J.
    Food Res Int; 2018 Dec 03; 114():187-198. PubMed ID: 30361015
    [Abstract] [Full Text] [Related]

  • 35. Fate of key odorants in Sauternes wines through aging.
    Bailly S, Jerkovic V, Meurée A, Timmermans A, Collin S.
    J Agric Food Chem; 2009 Sep 23; 57(18):8557-63. PubMed ID: 19754174
    [Abstract] [Full Text] [Related]

  • 36. 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 23; 98(14):5278-5286. PubMed ID: 29652443
    [Abstract] [Full Text] [Related]

  • 37. Identification and quantification of odours from oxobiodegradable polyethylene oxidised under a free radical flow by headspace solid-phase microextraction followed by gas chromatography-olfactometry-mass spectrometry.
    Wrona M, Vera P, Pezo D, Nerín C.
    Talanta; 2017 Sep 01; 172():37-44. PubMed ID: 28602301
    [Abstract] [Full Text] [Related]

  • 38. Coupled multidimensional GC and odor activity value calculation to identify off-odors in thermally processed muskmelon juice.
    Pang X, Zhang Y, Qiu J, Cao J, Sun Y, Li H, Kong F.
    Food Chem; 2019 Dec 15; 301():125307. PubMed ID: 31387043
    [Abstract] [Full Text] [Related]

  • 39. Characterization of typical potent odorants in raw and cooked Toona sinensis (A. Juss.) M. Roem. by instrumental-sensory analysis techniques.
    Yang W, Cadwallader KR, Liu Y, Huang M, Sun B.
    Food Chem; 2019 Jun 01; 282():153-163. PubMed ID: 30711100
    [Abstract] [Full Text] [Related]

  • 40. 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]

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