Quantitative Comparison of Volatiles in Vapor Infused Gin versus Steep Infused Gin Distillates

What is the best ethanol-water ratio for the extraction of antioxidants from rosemary? Impact of the solvent on yield, composition, and activity of the extracts

(2018) Magali Jacotet-Navarro et al.   ELECTROPHORESIS

Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science

(2016) Juliane Wagner et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of lemon oil composition after using different extraction methods

(2014) Aslı Gök et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Composition of Volatiles from ThreeIrisSpecies of Turkey

(2012) Kemal H.C. Başer et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Identification of key aroma compounds from bitter orange (Citrus aurantium L.) products: essential oil and macerate-distillate extract

(2011) Sophie Deterre et al.   FLAVOUR AND FRAGRANCE JOURNAL

Supercritical carbon dioxide extraction of volatile oil from Italian coriander seeds

(2008) C. Grosso et al.   FOOD CHEMISTRY

Comparison of a Novel Distillation Method versus a Traditional Distillation Method in a Model Gin System Using Liquid/Liquid Extraction

(2008) Derek Greer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory Characterization of Dry Gins with Different Volatile Profiles

(2008) M. Riu-Aumatell et al.   JOURNAL OF FOOD SCIENCE