Aroma active compound perception in differently roasted and brewed coffees by gas chromatography–olfactometry

Characterization of Odor-Active Compounds, Polyphenols, and Fatty Acids in Coffee Silverskin

(2020) Simone Angeloni et al.   MOLECULES

Chemical and Sensory Characterization of Cabernet Sauvignon Wines from the Chinese Loess Plateau Region

(2019) Ke Tang et al.   MOLECULES

Very beyond subjectivity: The limit of accuracy of Q-Graders

(2019) Lucas Louzada Pereira et al.   JOURNAL OF TEXTURE STUDIES

Comparison of SDE and SPME for the analysis of volatile compounds in butters

(2019) Yang Li et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

(2018) Nicola Caporaso et al.   FOOD RESEARCH INTERNATIONAL

Impact of consumption temperature on sensory properties of hot brewed coffee

(2018) J. Adhikari et al.   FOOD RESEARCH INTERNATIONAL

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

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Optimization of a headspace solid-phase micro-extraction method to quantify volatile compounds in plain sufu, and application of the method in sample discrimination

(2018) Yan Ping Chen et al.   FOOD CHEMISTRY

Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC–MS to describe the sensory properties in cup

(2017) Davide Bressanello et al.   FOOD CHEMISTRY

Effects of sucrose monopalmitate (P90), Tween 80 and modified starch on coffee aroma retention and release in coffee oil-based emulsions

(2017) Liang Wei Lee et al.   FOOD HYDROCOLLOIDS

Effect of reversed coffee grinding and roasting process on physicochemical properties including volatile compound profiles

(2017) Su Jeong Lee et al.   Innovative Food Science & Emerging Technologies

Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

(2016) Paulo R.A.B. Toledo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Determination of volatile marker compounds of common coffee roast defects

(2016) Ni Yang et al.   FOOD CHEMISTRY

Development of a “living” lexicon for descriptive sensory analysis of brewed coffee

(2016) Edgar Chambers et al.   JOURNAL OF SENSORY STUDIES

Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography

(2015) Laurianne Paravisini et al.   FOOD CHEMISTRY

Optimization of a headspace solid-phase microextraction and gas chromatography/mass spectrometry procedure for the determination of aromatic amines in water and in polyamide spoons

(2014) L. Rubio et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Complexity of coffee flavor: A compositional and sensory perspective

(2014) Wenny B. Sunarharum et al.   FOOD RESEARCH INTERNATIONAL

An Aromatic Lexicon Development for Soymilks

(2014) Yixun Xia et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Comparison of nine common coffee extraction methods: instrumental and sensory analysis

(2013) Alexia N. Gloess et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Aromatic composition and potent odorants of the “specialty coffee” brew “Bourbon Pointu” correlated to its three trade classifications

(2013) Sébastien Piccino et al.   FOOD RESEARCH INTERNATIONAL

Developing Lexicons: A Review

(2013) Lydia J.R. Lawless et al.   JOURNAL OF SENSORY STUDIES

Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor

(2013) Edgar Chambers et al.   MOLECULES

Gas Chromatography Analysis with Olfactometric Detection (GC-O) as a Useful Methodology for Chemical Characterization of Odorous Compounds

(2013) Magda Brattoli et al.   SENSORS

Identification of aroma-active compounds in ‘wonderful’ pomegranate fruit using solvent-assisted flavour evaporation and headspace solid-phase micro-extraction methods

(2012) Lina Mayuoni-kirshinbaum et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed

(2012) Catarina Petisca et al.   FOOD AND BIOPRODUCTS PROCESSING

Optimization of espresso machine parameters through the analysis of coffee odorants by HS-SPME–GC/MS

(2012) Giovanni Caprioli et al.   FOOD CHEMISTRY

An Initial Lexicon for Sensory Properties of Dry Dog Food

(2012) B. Di Donfrancesco et al.   JOURNAL OF SENSORY STUDIES

Effects of roasting degree on radical scavenging activity, phenolics and volatile compounds of Arabica coffee beans (Coffea arabica L. cv. Catimor)

(2011) Chanyarin Somporn et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Assessment of the Aroma Impact of Major Odor-Active Thiols in Pan-Roasted White Sesame Seeds by Calculation of Odor Activity Values

(2011) Hitoshi Tamura et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography

(2011) Sung-Tong Chin et al.   JOURNAL OF CHROMATOGRAPHY A

Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography-Mass Spectrometry

(2011) Peiyou Qin et al.   JOURNAL OF FOOD SCIENCE

DEVELOPMENT OF A LEXICON FOR BEEF FLAVOR IN INTACT MUSCLE

(2011) KOUSHIK ADHIKARI et al.   JOURNAL OF SENSORY STUDIES

Evolution of sensory aroma attributes from coffee beans to brewed coffee

(2011) Natnicha Bhumiratana et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative Study of the Leaf Volatiles of Arctostaphylos uva-ursi (L.) Spreng. and Vaccinium vitis-idaea L. (Ericaceae)

(2010) Niko Radulović et al.   MOLECULES

Role of Roasting Conditions in the Profile of Volatile Flavor Chemicals Formed from Coffee Beans

(2009) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the potential of SPME-GC-MS and chemometrics to detect adulteration of ground roasted coffee with roasted barley

(2009) Rafael C.S. Oliveira et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Headspace solid-phase microextraction–gas chromatographic–time-of-flight mass spectrometric methodology for geographical origin verification of coffee

(2008) Sanja Risticevic et al.   ANALYTICA CHIMICA ACTA

Prediction of sensory properties of Brazilian Arabica roasted coffees by headspace solid phase microextraction-gas chromatography and partial least squares

(2008) J.S. Ribeiro et al.   ANALYTICA CHIMICA ACTA

Comparison of suitability of SPME, SAFE and SDE methods for isolation of flavor compounds from extruded potato snacks

(2008) M. Majcher et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Aroma impact components of Brazilian Cabernet Sauvignon wines using detection frequency analysis (GC–olfactometry)

(2007) Leila Denise Falcão et al.   FOOD CHEMISTRY

Volatiles and key odorants in the pileus and stipe of pine-mushroom (Tricholoma matsutake Sing.)

(2007) I.H. Cho et al.   FOOD CHEMISTRY