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171 related items for PubMed ID: 34399179

  • 1. Flavoromic determination of lactones in cheddar cheese by GC-MS-olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis.
    Chen C, Liu Z, Yu H, Xu Z, Tian H.
    Food Chem; 2022 Jan 30; 368():130736. PubMed ID: 34399179
    [Abstract] [Full Text] [Related]

  • 2. Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller's Additive Model.
    Chen C, Liu Z, Yu H, Lou X, Huang J, Yuan H, Wang B, Xu Z, Tian H.
    J Agric Food Chem; 2022 Jan 12; 70(1):301-308. PubMed ID: 34958210
    [Abstract] [Full Text] [Related]

  • 3. Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission.
    Wang J, Yang ZJ, Xu LY, Wang B, Zhang JH, Li BZ, Cao YP, Tan L.
    J Dairy Sci; 2021 Feb 12; 104(2):1576-1590. PubMed ID: 33358170
    [Abstract] [Full Text] [Related]

  • 4. Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke.
    Rizzo PV, Del Toro-Gipson RS, Cadwallader DC, Drake MA.
    J Dairy Sci; 2022 Jul 12; 105(7):5622-5640. PubMed ID: 35570037
    [Abstract] [Full Text] [Related]

  • 5. Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach.
    Duensing PW, Hinrichs J, Schieberle P.
    J Agric Food Chem; 2024 May 15; 72(19):11062-11071. PubMed ID: 38700435
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 86(4):1258-1272. PubMed ID: 33733488
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Investigation of the interaction between lactones and ketones in a Cheddar cheese matrix using Feller's additive model, σ-τ plots, U-models, and aroma addition experiments.
    Tian H, Zheng G, Yu H, Yuan H, Lou X, Sun Y, Wang M, Chen C.
    J Dairy Sci; 2024 Aug 01; 107(8):5496-5511. PubMed ID: 38428493
    [Abstract] [Full Text] [Related]

  • 9. Characterization of the key odorants in kurut with aroma recombination and omission studies.
    Wang B, Wang J, Xu LY, Zhang JH, Ai NS, Cao YP.
    J Dairy Sci; 2020 May 01; 103(5):4164-4173. PubMed ID: 32173016
    [Abstract] [Full Text] [Related]

  • 10. The key aroma compounds and sensory characteristics of commercial Cheddar cheeses.
    Wang J, Yang ZJ, Wang YD, Cao YP, Wang B, Liu Y.
    J Dairy Sci; 2021 Jul 01; 104(7):7555-7571. PubMed ID: 33814151
    [Abstract] [Full Text] [Related]

  • 11. Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis.
    Tian H, Sun X, Yu H, Ai L, Chen C.
    J Food Sci; 2020 Nov 01; 85(11):3981-3997. PubMed ID: 33063315
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. 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]

  • 14. 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]

  • 15. Flavoromics approach to identifying the key aroma compounds in traditional Chinese milk fan.
    Tian H, Xu X, Chen C, Yu H.
    J Dairy Sci; 2019 Nov 16; 102(11):9639-9650. PubMed ID: 31477286
    [Abstract] [Full Text] [Related]

  • 16. Characterization of cooked cheese flavor: Volatile components.
    Sullivan RC, Makinwa F, Fagan CC, Parker JK.
    J Food Sci; 2024 Oct 16; 89(10):6425-6442. PubMed ID: 39269289
    [Abstract] [Full Text] [Related]

  • 17. Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography-olfactometry, flame photometric detection and molecular sensory science approaches.
    Niu Y, Deng J, Xiao Z, Zhu J.
    Food Res Int; 2021 Sep 16; 147():110457. PubMed ID: 34399457
    [Abstract] [Full Text] [Related]

  • 18. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
    Drake MA, Miracle RE, McMahon DJ.
    J Dairy Sci; 2010 Nov 16; 93(11):5069-81. PubMed ID: 20965321
    [Abstract] [Full Text] [Related]

  • 19. Unraveling of the Aroma-Active Compounds in Virgin Camellia Oil (Camellia oleifera Abel) Using Gas Chromatography-Mass Spectrometry-Olfactometry, Aroma Recombination, and Omission Studies.
    Jia X, Deng Q, Yang Y, Xiang X, Zhou X, Tan C, Zhou Q, Huang F.
    J Agric Food Chem; 2021 Aug 18; 69(32):9043-9055. PubMed ID: 33523671
    [Abstract] [Full Text] [Related]

  • 20. Accurate Determination of 12 Lactones and 11 Volatile Phenols in Nongrape Wines through Headspace-Solid-Phase Microextraction (HS-SPME) Combined with High-Resolution Gas Chromatography-Orbitrap Mass Spectrometry (GC-Orbitrap-MS).
    Liu Y, Qian X, Xing J, Li N, Li J, Su Q, Chen Y, Zhang B, Zhu B.
    J Agric Food Chem; 2022 Feb 16; 70(6):1971-1983. PubMed ID: 35112570
    [Abstract] [Full Text] [Related]

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