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Journal Abstract Search

363 related items for PubMed ID: 30724180

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  • 3. Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
    Niu Y, Zhang X, Xiao Z, Song S, Eric K, Jia C, Yu H, Zhu J.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2011 Aug 01; 879(23):2287-93. PubMed ID: 21727038
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  • 4. 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 01; 86(4):1258-1272. PubMed ID: 33733488
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  • 5. Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution.
    Lan YB, Xiang XF, Qian X, Wang JM, Ling MQ, Zhu BQ, Liu T, Sun LB, Shi Y, Reynolds AG, Duan CQ.
    Food Chem; 2019 Jul 30; 287():186-196. PubMed ID: 30857688
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  • 10. 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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  • 13. Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method.
    Ubeda C, Kania-Zelada I, Del Barrio-Galán R, Medel-Marabolí M, Gil M, Peña-Neira Á.
    Food Res Int; 2019 May 18; 119():554-563. PubMed ID: 30884689
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  • 14. Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds.
    Barata A, Campo E, Malfeito-Ferreira M, Loureiro V, Cacho J, Ferreira V.
    J Agric Food Chem; 2011 Mar 23; 59(6):2543-53. PubMed ID: 21348497
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  • 15. Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis.
    Wang G, Jing S, Wang X, Zheng F, Li H, Sun B, Li Z.
    J Agric Food Chem; 2022 Nov 02; 70(43):13987-13995. PubMed ID: 36268935
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  • 16. The aroma of La Mancha Chelva wines: Chemical and sensory characterization.
    Sánchez-Palomo E, Delgado JA, Ferrer MA, Viñas MAG.
    Food Res Int; 2019 May 02; 119():135-142. PubMed ID: 30884641
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  • 19. Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis.
    Xiao ZB, Liu JH, Chen F, Wang LY, Niu YW, Feng T, Zhu JC.
    Nat Prod Res; 2015 May 02; 29(7):656-62. PubMed ID: 25428208
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  • 20. Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS.
    Tetik MA, Sevindik O, Kelebek H, Selli S.
    J Mass Spectrom; 2018 May 02; 53(5):444-454. PubMed ID: 29469168
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