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180 related items for PubMed ID: 35460965

  • 1. Assessing the contribution of odor-active compounds in icewine considering odor mixture-induced interactions through gas chromatography-olfactometry and Olfactoscan.
    Ma Y, Béno N, Tang K, Li Y, Simon M, Xu Y, Thomas-Danguin T.
    Food Chem; 2022 Sep 15; 388():132991. PubMed ID: 35460965
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. 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 18; 86(4):1258-1272. PubMed ID: 33733488
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Molecular descriptors of icewine odorants: A first insight into their relationship with metabolism and olfactory perception.
    Ma Y, Xu Y, Tang K.
    J Food Sci; 2024 Feb 30; 89(2):1073-1085. PubMed ID: 38224113
    [Abstract] [Full Text] [Related]

  • 6. 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 30; 130():108908. PubMed ID: 32156355
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Identification of odorants in wood of Calocedrus decurrens (Torr.) Florin by aroma extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.
    Schreiner L, Loos HM, Buettner A.
    Anal Bioanal Chem; 2017 Jun 27; 409(15):3719-3729. PubMed ID: 28401286
    [Abstract] [Full Text] [Related]

  • 9. 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 27; 102(12):5399-5410. PubMed ID: 35332546
    [Abstract] [Full Text] [Related]

  • 10. Simulation of Pilsner-type beer aroma using 76 odor-active compounds.
    Kishimoto T, Noba S, Yako N, Kobayashi M, Watanabe T.
    J Biosci Bioeng; 2018 Sep 27; 126(3):330-338. PubMed ID: 29680366
    [Abstract] [Full Text] [Related]

  • 11. Exploring the effects of mixture composition factors and perceptual interactions on the perception of icewine odor: An olfactometer-based study.
    Ma Y, Guilbert A, Béno N, Tang K, Xu Y, Thomas-Danguin T.
    Food Chem; 2023 Dec 15; 429():136881. PubMed ID: 37487387
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of 'Italian Riesling' Icewine.
    Ma TZ, Gong PF, Lu RR, Zhang B, Morata A, Han SY.
    Molecules; 2020 Jun 08; 25(11):. PubMed ID: 32521617
    [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. Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation.
    Niu Y, Chen X, Xiao Z, Ma N, Zhu J.
    Nat Prod Res; 2017 Apr 16; 31(8):938-944. PubMed ID: 27834102
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis.
    Egea MB, Bertolo MRV, Oliveira Filho JG, Lemes AC.
    Molecules; 2021 Aug 26; 26(17):. PubMed ID: 34500614
    [Abstract] [Full Text] [Related]

  • 18. Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)-An Approach To Use Artificial Intelligence in Determining Food Odor Codes.
    Nicolotti L, Mall V, Schieberle P.
    J Agric Food Chem; 2019 Apr 10; 67(14):4011-4022. PubMed ID: 30879302
    [Abstract] [Full Text] [Related]

  • 19. Identification of odorants in frankincense (Boswellia sacra Flueck.) by aroma extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.
    Niebler J, Buettner A.
    Phytochemistry; 2015 Jan 10; 109():66-75. PubMed ID: 25468535
    [Abstract] [Full Text] [Related]

  • 20. Identification of odorous compounds in oak wood using odor extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.
    Ghadiriasli R, Wagenstaller M, Buettner A.
    Anal Bioanal Chem; 2018 Oct 10; 410(25):6595-6607. PubMed ID: 30062512
    [Abstract] [Full Text] [Related]

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