Aromatic Characterization of Mangoes (Mangifera indica L.) Using Solid Phase Extraction Coupled with Gas Chromatography–Mass Spectrometry and Olfactometry and Sensory Analyses

Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices

(2019) Wentao Zhang et al.   FOOD CHEMISTRY

Analysis of Volatile Constituents in Platostoma palustre (Blume) Using Headspace Solid-Phase Microextraction and Simultaneous Distillation-Extraction

(2019) Kung et al.   Foods

Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science

(2019) Kejing An et al.   FOOD CHEMISTRY

Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits

(2018) Adeline Bonneau et al.   FOOD CHEMISTRY

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)

(2018) JianCai Zhu et al.   FOOD CHEMISTRY

Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

(2018) Dongrui Zhao et al.   FOOD RESEARCH INTERNATIONAL

Characterization of key aroma-active compounds in lychee ( Litchi chinensis Sonn.)

(2018) Shi Feng et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Characterising volatiles in tea ( Camellia sinensis ). Part I: Comparison of headspace-solid phase microextraction and solvent assisted flavour evaporation

(2018) Hazel Lau et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of the Volatile Profile of Core Chinese Mango Germplasm by Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

(2018) Xiao-Wei Ma et al.   MOLECULES

GC-O-MS technique and its applications in food flavor analysis

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage

(2017) Jiao Xu et al.   FOOD CHEMISTRY

Stable isotope dilution assay (SIDA) and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivars

(2017) Anh T. San et al.   FOOD CHEMISTRY

Profiling of volatile fragrant components in a mini-core collection of mango germplasms from seven countries

(2017) Li Li et al.   PLoS One

Characterization of the aromatic profile in “zijuan” and “pu-erh” green teas by headspace solid-phase microextraction coupled with GC-O and GC-MS

(2016) Chaojun He et al.   Analytical Methods

Quantification of aroma constituents of mango sap from different Pakistan mango cultivars using gas chromatography triple quadrupole mass spectrometry

(2016) Syed Ghulam Musharraf et al.   FOOD CHEMISTRY

Effects of different osmo-dehydrofreezing treatments on the volatile compounds, phenolic compounds and physicochemical properties in mango (Mangifera indica L.)

(2016) Jin-Hong Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Aroma compounds in fresh and dried mango fruit (Mangifera indicaL. cv. Kent): impact of drying on volatile composition

(2016) Adeline Bonneau et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Insights into the Key Aroma Compounds in Mango (Mangifera indica L. ‘Haden’) Fruits by Stable Isotope Dilution Quantitation and Aroma Simulation Experiments

(2016) John P. Munafo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Key Odorants Causing a Fusty/Musty Off-Flavor in Native Cold-Pressed Rapeseed Oil by Means of the Sensomics Approach

(2016) Katrin Matheis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile and odoriferous compounds changes during frozen concentrated orange juice processing

(2015) Raíssa Bittar Mastello et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Major Aroma-Active Compounds in Mango (Mangifera indica L.) Cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by Application of a Comparative Aroma Extract Dilution Analysis

(2014) John P. Munafo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma Evaluation of Setonojigiku (Chrysanthemum japonensevar.debile) by Hydrodistillation and Solvent-assisted Flavour Evaporation

(2014) Atsushi Usami et al.   PHYTOCHEMICAL ANALYSIS

Screening of volatile compounds in honey using a new sampling strategy combining multiple extraction temperatures in a single assay by HS-SPME–GC–MS

(2013) Joyce Nunes Bianchin et al.   FOOD CHEMISTRY

Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation

(2012) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Retention Indices for Frequently Reported Compounds of Plant Essential Oils

(2011) V. I. Babushok et al.   JOURNAL OF PHYSICAL AND CHEMICAL REFERENCE DATA

Cultivar relationships in mango based on fruit volatile profiles

(2008) Sagar S. Pandit et al.   FOOD CHEMISTRY

Practical retention index models of OV-101, DB-1, DB-5, and DB-Wax for flavor and fragrance compounds

(2007) K.L. Goodner   LWT-FOOD SCIENCE AND TECHNOLOGY