Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity

Evaluation of the perceptual interaction among key aroma compounds in milk fan by gas chromatography−olfactometry, odor threshold, and sensory analyses

(2020) Huaixiang Tian et al.   JOURNAL OF DAIRY SCIENCE

Evaluation of the synergistic olfactory effects of diacetyl, acetaldehyde, and acetoin in a yogurt matrix using odor threshold, aroma intensity, and electronic nose analyses

(2020) Huaixiang Tian et al.   JOURNAL OF DAIRY SCIENCE

Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese

(2020) Ana Raquel Borges et al.   Foods

Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment

(2019) Amira R. Khattab et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose

(2019) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu

(2019) HaiYan Yu et al.   FOOD RESEARCH INTERNATIONAL

Sensory evaluation of the synergism among ester odorants in light aroma-type liquor by odor threshold, aroma intensity and flash GC electronic nose

(2018) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening

(2018) Maryam Batool et al.   Lipids in Health and Disease

Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

(2017) JianCai Zhu et al.   FOOD CHEMISTRY

Evaluation of physicochemical, microbiological, sensory properties and aroma profiles of goat cheeses provided from Canakkale

(2017) Sine Ozmen Togay et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Dose–Response Functions for the Olfactory, Nasal Trigeminal, and Ocular Trigeminal Detectability of Airborne Chemicals by Humans

(2015) J. Enrique Cometto-Muñiz et al.   CHEMICAL SENSES

Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: Major metabolic pathways, enzymes involved, and strategies for control

(2015) Muhammad Inam Afzal et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution

(2015) Margaux Cameleyre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Distribution and Organoleptic Impact of Ethyl 3-Hydroxybutanoate Enantiomers in Wine

(2015) Georgia Lytra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory Interactions between Cheese Aroma and Taste

(2015) Jun Niimi et al.   JOURNAL OF SENSORY STUDIES

Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

(2014) Raúl Ferrer-Gallego et al.   FOOD RESEARCH INTERNATIONAL

Cheddar Cheese Ripening and Flavor Characterization: A Review

(2013) Mian Anjum Murtaza et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution

(2013) Georgia Lytra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28

(2012) Muhammad Inam Afzal et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Olfactory input is critical for sustaining odor quality codes in human orbitofrontal cortex

(2012) Keng Nei Wu et al.   NATURE NEUROSCIENCE

Revisiting psychophysical work on the quantitative and qualitative odour properties of simple odour mixtures: a flavour chemistry view. Part 1: intensity and detectability. A review.

(2011) Vicente Ferreira   FLAVOUR AND FRAGRANCE JOURNAL

EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS

(2011) M.K. KIM et al.   JOURNAL OF SENSORY STUDIES

Sensory profile and Beijing youth preference of seven cheese varieties

(2010) X.Y. Zhang et al.   FOOD QUALITY AND PREFERENCE

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods

(2008) Bart A. Smit et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Synergistic Mixture Interactions in Detection of Perithreshold Odors by Humans

(2008) T. Miyazawa et al.   CHEMICAL SENSES

Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds

(2008) Daan Saison et al.   FOOD CHEMISTRY