Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments

Differences in PpAAT1 activity in high- and low-aroma peach varieties affect γ-decalactone production

(2020) Bin Peng et al.   PLANT PHYSIOLOGY

Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis

(2020) Peng Tian et al.   FOOD CHEMISTRY

1-MCP treatment affects peach fruit aroma metabolism as revealed by transcriptomics and metabolite analyses

(2019) Hongfang Cai et al.   FOOD RESEARCH INTERNATIONAL

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

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

Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis

(2019) Chaojun He et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Influence of Thermal Sterilization on the Volatiles in Flat Peach Juice

(2018) Peng Wang et al.   ANALYTICAL LETTERS

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

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

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

(2017) Yunwei Niu et al.   FOOD CHEMISTRY

Investigation of the aroma of commercial peach ( Prunus persica L. Batsch) types by Proton Transfer Reaction–Mass Spectrometry (PTR-MS) and sensory analysis

(2017) Tiago Bianchi et al.   FOOD RESEARCH INTERNATIONAL

Effects of β-glucosidase on the aroma characteristics of flat peach juice as assessed by descriptive sensory analysis and gas chromatography and compared by partial least squares regression

(2017) Honglei Tian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography–Olfactometry (GC-O) and Odor Activity Value (OAV)

(2016) JianCai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An integrative “omics” approach identifies new candidate genes to impact aroma volatiles in peach fruit

(2013) Gerardo Sánchez et al.   BMC GENOMICS

Pattern recognition of peach cultivars (Prunus persica L.) from their volatile components

(2012) Pablo Montero-Prado et al.   FOOD CHEMISTRY

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

Electronic Nose To Detect Volatile Compound Profile and Quality Changes in ‘Spring Belle’ Peach (Prunus persica L.) during Cold Storage in Relation to Fruit Optical Properties Measured by Time-Resolved Reflectance Spectroscopy

(2012) Anna Rizzolo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography–mass spectrometry and partial least squares regression

(2012) Shiqing Song et al.   JOURNAL OF CHROMATOGRAPHY A

Volatile Composition of Four Southern Highbush Blueberry Cultivars and Effect of Growing Location and Harvest Date

(2011) Xiaofen Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Expression of Genes Associated with Aroma Formation Derived from the Fatty Acid Pathway during Peach Fruit Ripening

(2010) Bo Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of key odor volatile compounds in the essential oil of nine peach accessions

(2010) Iban Eduardo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Volatile characteristics of 50 peaches and nectarines evaluated by HP–SPME with GC–MS

(2009) Yiju Wang et al.   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