Aroma characteristics of cloudy kiwifruit juices treated with high hydrostatic pressure and representative thermal processes

Changes in Physicochemical Properties and Volatiles of Kiwifruit Pulp Beverage Treated with High Hydrostatic Pressure

(2020) Yajing Chen et al.   Foods

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

(2020) Dandan Pu et al.   Foods

Comparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit

(2020) R. Cozzolino et al.   FOOD CHEMISTRY

Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses

(2019) Scheling Wibowo et al.   Innovative Food Science & Emerging Technologies

Study on the volatile composition of table grapes of three aroma types

(2019) Yusen Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Gas chromatography–mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers

(2019) Shuang Bi et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

(2019) Meng-Qi Wang et al.   FOOD RESEARCH INTERNATIONAL

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

(2018) Yunzi Feng 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

Juice volatile composition differences between Valencia orange and its mutant Rohde Red Valencia are associated with carotenoid profile differences

(2018) Xu Wei et al.   FOOD CHEMISTRY

Impact of HHP processing on volatile profile and sensory acceptance of Pêra-Rio orange juice

(2018) Raíssa Bittar Mastello et al.   Innovative Food Science & Emerging Technologies

Comparative study of high hydrostatic pressure and high temperature short time processing on quality of clear and cloudy Se-enriched kiwifruit juices

(2018) Xinxing Xu et al.   Innovative Food Science & Emerging Technologies

Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage

(2018) Ines Sellami et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the key aroma compounds in peach by gas chromatography–olfactometry, quantitative measurements and sensory analysis

(2018) JianCai Zhu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one during Storage of NFC Orange Juice

(2018) Veronika Mall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile fingerprints and biomarkers of three representative kiwifruit cultivars obtained by headspace solid-phase microextraction gas chromatography mass spectrometry and chemometrics

(2018) Chun-Yun Zhang et al.   FOOD CHEMISTRY

Characterization of Odor-Active Volatiles in Hawthorn Puree Using Thermal Desorption System Coupled to Gas Chromatography–Mass Spectrometry–Olfactometry and GC-Flame Photometric Detector

(2018) JianCai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis

(2018) Xiaohua Chen et al.   FOOD CHEMISTRY

Characterization of Aroma-Active Compounds in Italian Tomatoes with Emphasis on New Odorants

(2017) Johanna Kreissl et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches

(2016) Junjie Yi et al.   Food and Bioprocess Technology

The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages

(2016) Yong Seo Park et al.   FOOD CONTROL

Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach

(2016) Juliana García et al.   MOLECULES

A multivariate approach into physicochemical, biochemical and aromatic quality changes of purée based on Hayward kiwifruit during the final phase of ripening

(2016) Junjie Yi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Classification of Kiwifruit Grades Based on Fruit Shape Using a Single Camera

(2016) Longsheng Fu et al.   SENSORS

Characterization of odour-active compounds of sweet orange essential oils of different regions by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes

(2015) Zuobing Xiao et al.   FLAVOUR AND FRAGRANCE JOURNAL

The impact of cold storage and ethylene on volatile ester production and aroma perception in ‘Hort16A’ kiwifruit

(2015) Catrin S. Günther et al.   FOOD CHEMISTRY

Development of a flavour fingerprint by GC-MS and GC-O combined with chemometric methods for the quality control of Korla pear (Pyrus serotinaReld)

(2014) Honglei Tian et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars

(2013) Fengxia Liu et al.   Innovative Food Science & Emerging Technologies

Changes in the bound aroma profiles of ‘Hayward’ and ‘Hort16A’ kiwifruit (Actinidia spp.) during ripening and GC-olfactometry analysis

(2012) Coralia V. Garcia et al.   FOOD CHEMISTRY

Odour-active compounds in mango (Mangifera indica L. cv. Corazón)

(2012) Jorge A. Pino   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Kiwifruit flavour: A review

(2011) Coralia V. Garcia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Changes in volatile production and sensory quality of kiwifruit during fruit maturation in Actinidia deliciosa ‘Hayward’ and A. chinensis ‘Hort16A’

(2010) Mindy Y. Wang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Lipoxygenase Gene Expression in Ripening Kiwifruit in Relation to Ethylene and Aroma Production

(2009) Bo Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavor Characterization of Sugar-Added Pennywort (Centella asiatica L.) Juices Treated with Ultra-High Pressure and Thermal Processes

(2009) Arunee Apichartsrangkoon et al.   JOURNAL OF FOOD SCIENCE

Aroma components at various stages of litchi juice processing

(2009) Chunmei Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE