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739 related items for PubMed ID: 33152893

  • 1. 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]

  • 2. Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination.
    Wang MQ, Ma WJ, Shi J, Zhu Y, Lin Z, Lv HP.
    Food Res Int; 2020 Apr 01; 130():108908. PubMed ID: 32156355
    [Abstract] [Full Text] [Related]

  • 3. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD).
    Zhu J, Wang L, Xiao Z, Niu Y.
    Food Chem; 2018 Apr 15; 245():775-785. PubMed ID: 29287440
    [Abstract] [Full Text] [Related]

  • 4. Identification of aroma-active compounds responsible for the floral and sweet odors of Congou black teas using gas chromatography-mass spectrometry/olfactometry, odor activity value, and chemometrics.
    Xue J, Guo G, Liu P, Chen L, Wang W, Zhang J, Yin J, Ni D, Engelhardt UH, Jiang H.
    J Sci Food Agric; 2022 Sep 15; 102(12):5399-5410. PubMed ID: 35332546
    [Abstract] [Full Text] [Related]

  • 5. Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS.
    Zhu J, Chen F, Wang L, Niu Y, Yu D, Shu C, Chen H, Wang H, Xiao Z.
    J Agric Food Chem; 2015 Sep 02; 63(34):7499-510. PubMed ID: 26257073
    [Abstract] [Full Text] [Related]

  • 6. Identification of key odorants responsible for chestnut-like aroma quality of green teas.
    Zhu Y, Lv HP, Shao CY, Kang S, Zhang Y, Guo L, Dai WD, Tan JF, Peng QH, Lin Z.
    Food Res Int; 2018 Jun 02; 108():74-82. PubMed ID: 29735103
    [Abstract] [Full Text] [Related]

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  • 8. 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 02; 103(14):7136-7152. PubMed ID: 37337850
    [Abstract] [Full Text] [Related]

  • 9. Characterization of the volatile profile of Chinese rice wine by comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry.
    Yu H, Xie T, Qian X, Ai L, Chen C, Tian H.
    J Sci Food Agric; 2019 Sep 02; 99(12):5444-5456. PubMed ID: 31081146
    [Abstract] [Full Text] [Related]

  • 10. Characterization of Odor-Active Volatiles in Hawthorn Puree Using Thermal Desorption System Coupled to Gas Chromatography-Mass Spectrometry-Olfactometry and GC-Flame Photometric Detector.
    Zhu J, Xiao Z.
    J Agric Food Chem; 2018 Nov 21; 66(46):12296-12305. PubMed ID: 30387351
    [Abstract] [Full Text] [Related]

  • 11. 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 21; 86(4):1258-1272. PubMed ID: 33733488
    [Abstract] [Full Text] [Related]

  • 12. Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach.
    Feng T, Shui M, Song S, Zhuang H, Sun M, Yao L.
    Molecules; 2019 Sep 11; 24(18):. PubMed ID: 31514370
    [Abstract] [Full Text] [Related]

  • 13. Characterization of the Major Odor-Active Compounds in Dry Jujube Cultivars by Application of Gas Chromatography-Olfactometry and Odor Activity Value.
    Zhu J, Xiao Z.
    J Agric Food Chem; 2018 Jul 25; 66(29):7722-7734. PubMed ID: 29790345
    [Abstract] [Full Text] [Related]

  • 14. Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value.
    Zhu J, Niu Y, Xiao Z.
    Food Res Int; 2020 May 25; 131():109001. PubMed ID: 32247444
    [Abstract] [Full Text] [Related]

  • 15. Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS.
    Zhao M, Li T, Yang F, Cui X, Zou T, Song H, Liu Y.
    Food Chem; 2022 Aug 15; 385():132659. PubMed ID: 35279498
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar 'Zhonghuang 1'.
    Liao X, Yan J, Wang B, Meng Q, Zhang L, Tong H.
    Food Res Int; 2020 Oct 15; 136():109355. PubMed ID: 32846541
    [Abstract] [Full Text] [Related]

  • 18. Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments.
    Tan F, Wang P, Zhan P, Tian H.
    Food Chem; 2022 Jan 01; 366():130604. PubMed ID: 34298395
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas.
    Chen QC, Zhu Y, Yan H, Chen M, Xie DC, Wang MQ, Ni DJ, Lin Z.
    Molecules; 2020 Dec 21; 25(24):. PubMed ID: 33371407
    [Abstract] [Full Text] [Related]

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