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Journal Abstract Search

433 related items for PubMed ID: 34443387

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  • 6. Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis.
    Yan Y, Chen S, Nie Y, Xu Y.
    Food Res Int; 2020 May; 131():109043. PubMed ID: 32247503
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  • 7. Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) method for oral aroma compounds monitoring of Baijiu.
    Yu Y, Chen S, Nie Y, Xu Y.
    Food Chem; 2022 Aug 15; 385():132502. PubMed ID: 35287108
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  • 10. 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
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  • 11. Aroma active volatiles in four southern highbush blueberry cultivars determined by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS).
    Du X, Rouseff R.
    J Agric Food Chem; 2014 May 21; 62(20):4537-43. PubMed ID: 24758568
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  • 12. Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu).
    Zhang X, Wang C, Wang L, Chen S, Xu Y.
    J Chromatogr A; 2020 Jan 11; 1610():460584. PubMed ID: 31607446
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  • 13. Relevance of two-dimensional gas chromatography and high resolution olfactometry for the parallel determination of heat-induced toxicants and odorants in cooked food.
    Giri A, Khummueng W, Mercier F, Kondjoyan N, Tournayre P, Meurillon M, Ratel J, Engel E.
    J Chromatogr A; 2015 Apr 03; 1388():217-26. PubMed ID: 25728653
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  • 14. HS-SPME and SDE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor.
    Ma L, Gao W, Chen F, Meng Q.
    Food Res Int; 2020 Nov 03; 137():109590. PubMed ID: 33233196
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  • 15. Identification of complex septic odorants in Huangpu River source water by combining the data from gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography using retention indices.
    Guo Q, Yu J, Yang K, Wen X, Zhang H, Yu Z, Li H, Zhang D, Yang M.
    Sci Total Environ; 2016 Jun 15; 556():36-44. PubMed ID: 26974564
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  • 16. Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species.
    Wang J, Zhu Y, Shi J, Yan H, Wang M, Ma W, Zhang Y, Peng Q, Chen Y, Lin Z.
    Molecules; 2020 Sep 14; 25(18):. PubMed ID: 32937894
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  • 17. Key Odorant Differences in Fragrant Brassica napus and Brassica juncea Oils Revealed by Gas Chromatography-Olfactometry, Odor Activity Values, and Aroma Recombination.
    Jia X, Wang L, Zheng C, Yang Y, Wang X, Hui J, Zhou Q.
    J Agric Food Chem; 2020 Dec 16; 68(50):14950-14960. PubMed ID: 33227196
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  • 18. 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
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  • 19. 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 16; 86(4):1258-1272. PubMed ID: 33733488
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  • 20. 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
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