Characterisation of the key aroma compounds in a Longjing green tea infusion (Camellia sinensis) by the sensomics approach and their quantitative changes during processing of the tea leaves

Identification of the aroma-active compounds in Longjing tea characterized by odor activity value, gas chromatography- olfactometry, and aroma recombination

(2017) Xiaowei Gong et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Development of stable isotope dilution assays for the quantitation of the food odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol and application to durian (Durio zibethinus L.) pulp

(2016) Jia-Xiao Li et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

New Insight into the Role of Sucrose in the Generation of α-Diketones upon Coffee Roasting

(2016) Luigi Poisson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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 Potent Odorants Contributing to the Characteristic Aroma of Chinese Green Tea Infusions by Aroma Extract Dilution Analysis

(2014) Ryoko Baba et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of water on the generation of Strecker aldehydes from dry processed foods

(2009) Katja Buhr et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quantitation ofS-Methylmethionine in Raw Vegetables and Green Malt by a Stable Isotope Dilution Assay Using LC-MS/MS: Comparison with Dimethyl Sulfide Formation after Heat Treatment

(2009) Julia Scherb et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

The Strecker Degradation of Amino Acids: Newer Avenues for Flavor Formation

(2008) George P. Rizzi   FOOD REVIEWS INTERNATIONAL

Temporal Changes in Aroma Release of Longjing Tea Infusion: Interaction of Volatile and Nonvolatile Tea Components and Formation of 2-Butyl-2-octenal upon Aging

(2008) Yong Cheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY