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Journal Abstract Search

300 related items for PubMed ID: 32846541

  • 21. 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
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  • 26. 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
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  • 27. Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma.
    Yang P, Yu M, Song H, Xu Y, Lin Y, Granvogl M.
    J Agric Food Chem; 2022 Jan 12; 70(1):267-278. PubMed ID: 34962402
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  • 28. Identification of Key Aroma Compounds Responsible for the Floral Ascents of Green and Black Teas from Different Tea Cultivars.
    Fang QT, Luo WW, Zheng YN, Ye Y, Hu MJ, Zheng XQ, Lu JL, Liang YR, Ye JH.
    Molecules; 2022 Apr 28; 27(9):. PubMed ID: 35566160
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  • 29. Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD.
    Mahattanatawee K, Rouseff RL.
    Food Chem; 2014 Jul 01; 154():1-6. PubMed ID: 24518308
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  • 31. Effect of thermal process on the key aroma components of green tea with chestnut-like aroma.
    Qu FF, Li XH, Wang PQ, Han YH, Wu Y, Hu JH, Zhang XF.
    J Sci Food Agric; 2023 Jan 30; 103(2):657-665. PubMed ID: 36054006
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  • 33. Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry.
    Feng T, Sun J, Wang K, Song S, Chen D, Zhuang H, Lu J, Li D, Meng X, Shi M, Yao L, Ho CT.
    J Agric Food Chem; 2022 Oct 26; 70(42):13741-13753. PubMed ID: 36225119
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  • 34. Effect of shaking manners on floral aroma quality and identification of key floral-aroma-active compounds in Hunan black tea.
    Yin X, Xiao Y, Wang K, Wu W, Huang J, Liu S, Zhang S.
    Food Res Int; 2023 Dec 26; 174(Pt 1):113515. PubMed ID: 37986507
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  • 35. Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice.
    Liu Y, Yang C, Wang Q, Zhang J, Zhang L.
    J Food Sci; 2022 Jun 26; 87(6):2515-2526. PubMed ID: 35590478
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  • 36. Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC-MS and GC-IMS.
    Guo X, Schwab W, Ho CT, Song C, Wan X.
    Food Chem; 2021 Dec 23; 376():131933. PubMed ID: 34971890
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  • 39. GC-MS, GC-O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing.
    Wei Y, Zhang J, Li T, Zhao M, Song Z, Wang Y, Ning J.
    Food Chem; 2024 Jan 15; 431():137139. PubMed ID: 37604002
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  • 40. Changes of volatile compounds and odor profiles in Wuyi rock tea during processing.
    Guo X, Ho CT, Wan X, Zhu H, Liu Q, Wen Z.
    Food Chem; 2021 Mar 30; 341(Pt 1):128230. PubMed ID: 33038771
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