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Journal Abstract Search

307 related items for PubMed ID: 30361015

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

  • 2. 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; 31(8):938-944. PubMed ID: 27834102
    [Abstract] [Full Text] [Related]

  • 3. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science.
    Li H, Qin D, Wu Z, Sun B, Sun X, Huang M, Sun J, Zheng F.
    Food Chem; 2019 Jun 30; 284():100-107. PubMed ID: 30744833
    [Abstract] [Full Text] [Related]

  • 4. Relevance of two-dimensional gas chromatography and high resolution olfactometry for the parallel determination of heat-induced toxicants and odorants in cooked food.
    Giri A, Khummueng W, Mercier F, Kondjoyan N, Tournayre P, Meurillon M, Ratel J, Engel E.
    J Chromatogr A; 2015 Apr 03; 1388():217-26. PubMed ID: 25728653
    [Abstract] [Full Text] [Related]

  • 5. The characteristic of the key aroma-active components in white tea using GC-TOF-MS and GC-olfactometry combined with sensory-directed flavor analysis.
    Ma L, Sun Y, Wang X, Zhang H, Zhang L, Yin Y, Wu Y, Du L, Du Z.
    J Sci Food Agric; 2023 Nov 03; 103(14):7136-7152. PubMed ID: 37337850
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. 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 27; 32(13):1567-1572. PubMed ID: 29067827
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Identification of odorous compounds in oak wood using odor extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.
    Ghadiriasli R, Wagenstaller M, Buettner A.
    Anal Bioanal Chem; 2018 Oct 18; 410(25):6595-6607. PubMed ID: 30062512
    [Abstract] [Full Text] [Related]

  • 10. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS).
    Zhu J, Niu Y, Xiao Z.
    Food Chem; 2021 Mar 01; 339():128136. PubMed ID: 33152893
    [Abstract] [Full Text] [Related]

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  • 15. 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 01; 98(14):5278-5286. PubMed ID: 29652443
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  • 17. Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS.
    Li X, Zeng X, Song H, Xi Y, Li Y, Hui B, Li H, Li J.
    Food Chem; 2023 Mar 30; 405(Pt A):134823. PubMed ID: 36356356
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives.
    Selli S, Kelebek H, Kesen S, Sonmezdag AS.
    J Sci Food Agric; 2018 Aug 27; 98(11):4104-4111. PubMed ID: 29388215
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