Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

(2019) Carmen Diez-Simon et al.   Metabolomics

Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments

(2019) Dandan Pu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham

(2019) Yao Bi et al.   Journal of Food Measurement and Characterization

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments

(2018) Huiying Zhang et al.   FOOD CHEMISTRY

Key Aroma Compounds in Smoked Cooked Loin

(2018) Monika Kosowska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Fermentation Processing on the Flavor of Baijiu

(2018) Huilin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods

(2018) Erick Saldaña et al.   FOOD RESEARCH INTERNATIONAL

Aroma and flavor characteristics of commercial Chinese traditional bacon from different geographical regions

(2018) Hongwei Wang et al.   JOURNAL OF SENSORY STUDIES

Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression

(2018) Xinfu Li et al.   MOLECULES

Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing

(2017) Yang Yang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour

(2017) Xuan Wei et al.   FOOD CHEMISTRY

Chinese ethnic meat products: Continuity and development

(2016) Weicai Zeng et al.   MEAT SCIENCE

Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

(2014) Andreas Dunkel et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis

(2014) Yukiko Takakura et al.   MEAT SCIENCE

Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices

(2013) Alexander Hitzel et al.   FOOD CHEMISTRY

Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon

(2013) Yechuan Huang et al.   FOOD CHEMISTRY

The structural and thermal characteristics of wheat straw hemicellulose

(2010) Yunyun Peng et al.   JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Analysis of volatile compounds in traditional smoke-cured bacon(CSCB) with different fiber coatings using SPME

(2008) Ai-Nong Yu et al.   FOOD CHEMISTRY

Aromatic Constituents from Chinese Traditional Smoke-cured Bacon of Mini-pig

(2008) J.-C. Xie et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL