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Journal Abstract Search

288 related items for PubMed ID: 33233090

  • 1. Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry.
    Xiang XF, Lan YB, Gao XT, Xie H, An ZY, Lv ZH, Yin-Shi, Duan CQ, Wu GF.
    Food Res Int; 2020 Nov; 137():109388. PubMed ID: 33233090
    [Abstract] [Full Text] [Related]

  • 2. 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; 86(4):1258-1272. PubMed ID: 33733488
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Lyu J, Ma Y, Xu Y, Nie Y, Tang K.
    Molecules; 2019 Aug 16; 24(16):. PubMed ID: 31426361
    [Abstract] [Full Text] [Related]

  • 5. Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies.
    Zhao P, Gao J, Qian M, Li H.
    Molecules; 2017 Jun 24; 22(7):. PubMed ID: 28672781
    [Abstract] [Full Text] [Related]

  • 6. Volatile compounds responsible for aroma of Jutrzenka liquer wine.
    Jeleń HH, Majcher M, Dziadas M, Zawirska-Wojtasiak R, Czaczyk K, Wąsowicz E.
    J Chromatogr A; 2011 Oct 21; 1218(42):7566-73. PubMed ID: 21831389
    [Abstract] [Full Text] [Related]

  • 7. Characterization of odor-active compounds in guava wine.
    Pino JA, Queris O.
    J Agric Food Chem; 2011 May 11; 59(9):4885-90. PubMed ID: 21417409
    [Abstract] [Full Text] [Related]

  • 8. Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry.
    Bowen AJ, Reynolds AG.
    J Agric Food Chem; 2012 Mar 21; 60(11):2874-83. PubMed ID: 22324474
    [Abstract] [Full Text] [Related]

  • 9. 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 21; 119():554-563. PubMed ID: 30884689
    [Abstract] [Full Text] [Related]

  • 10. Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes.
    Fan W, Xu Y, Jiang W, Li J.
    J Food Sci; 2010 May 21; 75(1):S81-8. PubMed ID: 20492207
    [Abstract] [Full Text] [Related]

  • 11. Harvest date effects on aroma compounds in aged Riesling icewines.
    Khairallah R, Reynolds AG, Bowen AJ.
    J Sci Food Agric; 2016 Oct 21; 96(13):4398-409. PubMed ID: 26831038
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. Key aroma-active compounds in brown sugar and their influence on sweetness.
    Liu J, Wan P, Xie C, Chen DW.
    Food Chem; 2021 May 30; 345():128826. PubMed ID: 33601657
    [Abstract] [Full Text] [Related]

  • 14. Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry.
    Yu H, Xie T, Xie J, Ai L, Tian H.
    Food Chem; 2019 Sep 30; 293():8-14. PubMed ID: 31151652
    [Abstract] [Full Text] [Related]

  • 15. Volatile aroma compounds in wines from Chinese wild/hybrid species.
    Wei Z, Liu X, Huang Y, Lu J, Zhang Y.
    J Food Biochem; 2019 Oct 30; 43(10):e12684. PubMed ID: 31608471
    [Abstract] [Full Text] [Related]

  • 16. 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 30; 53(5):444-454. PubMed ID: 29469168
    [Abstract] [Full Text] [Related]

  • 17. Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis.
    Wang J, Yuan C, Gao X, Kang Y, Huang M, Wu J, Liu Y, Zhang J, Li H, Zhang Y.
    Food Res Int; 2020 Aug 30; 134():109238. PubMed ID: 32517941
    [Abstract] [Full Text] [Related]

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