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124 related items for PubMed ID: 38224113
1. 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; 89(2):1073-1085. PubMed ID: 38224113 [Abstract] [Full Text] [Related]
2. 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]
3. 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]
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 18; 86(4):1258-1272. PubMed ID: 33733488 [Abstract] [Full Text] [Related]
8. Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection. Capobiango M, Mastello RB, Chin ST, Oliveira Ede S, Cardeal Zde L, Marriott PJ. J Chromatogr A; 2015 Apr 03; 1388():227-35. PubMed ID: 25728661 [Abstract] [Full Text] [Related]
10. 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]
11. 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 15; 108():74-82. PubMed ID: 29735103 [Abstract] [Full Text] [Related]
13. Gas chromatography/olfactometry and electronic nose analyses of retronasal aroma of espresso and correlation with sensory evaluation by an artificial neural network. Michishita T, Akiyama M, Hirano Y, Ikeda M, Sagara Y, Araki T. J Food Sci; 2010 Jun 15; 75(9):S477-89. PubMed ID: 21535621 [Abstract] [Full Text] [Related]
19. 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]