Characterization of the Aroma-Active Compounds in Banana (Musa AAA Red green) and Their Contributions to the Enhancement of Sweetness Perception

Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography–olfactometry, flame photometric detection and molecular sensory science approaches

(2021) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Sweetness Enhancement by Aromas - Measured by Descriptive Sensory Analysis and Relative to Reference Scaling

(2020) Anne S Bertelsen et al.   CHEMICAL SENSES

Comparison of volatile trapping techniques for the comprehensive analysis of food flavourings by Gas Chromatography-Mass Spectrometry

(2020) Carmen Diez-Simon et al.   JOURNAL OF CHROMATOGRAPHY A

Influence of harvest season on volatile aroma constituents of two banana cultivars by electronic nose and HS-SPME coupled with GC-MS

(2020) Tong-Xin Dou et al.   SCIENTIA HORTICULTURAE

Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor

(2020) José A. Piornos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study

(2020) Ting Zhou et al.   FOOD CHEMISTRY

Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches

(2020) Wentao Zhang et al.   FOOD CHEMISTRY

Comparative Evaluation of Key Aroma-Active Compounds in Sweet Osmanthus (Osmanthus fragrans Lour.) with Different Enzymatic Treatments

(2020) Xiaojing Sheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

(2020) JianCai Zhu et al.   FOOD CHEMISTRY

Identification of dihydro-β-ionone as a key aroma compound in addition to C8 ketones and alcohols in Volvariella volvacea mushroom

(2019) Xiaodong Xu et al.   FOOD CHEMISTRY

Evaluation of the Perceptual Interaction among Sulfur Compounds in Mango by Feller’s Additive Model, Odor Activity Value, and Vector Model

(2019) Zuobing Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Comparison of SPME Versus SAFE Processes for the Analysis of Flavor Compounds in Watermelon Juice

(2018) Ye Liu et al.   Food Analytical Methods

Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT)

(2018) Carmen Barba et al.   FOOD CHEMISTRY

Comparative analysis of pigments in red and yellow banana fruit

(2018) Xiumin Fu et al.   FOOD CHEMISTRY

Impact of sugar on the body brain and behavior

(2018) Gene-Jack Wang   Frontiers in Bioscience-Landmark

Determination of the key aroma compounds in Sachima and using solid phase micro extraction (SPME) and solvent-assisted flavour evaporation (SAFE)-gas chromatography-olfactometry-mass spectrometry (GC-O-MS)

(2018) Ping Yang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Characterization of key aroma-active compounds in lychee ( Litchi chinensis Sonn.)

(2018) Shi Feng et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages

(2018) Xiaoyang Zhu et al.   MOLECULES

Comparison of Four Extraction Methods, SPME, DHS, SAFE, Versus SDE, for the Analysis of Flavor Compounds in Natto

(2017) Ye Liu et al.   Food Analytical Methods

Aroma Constituents in Shanxi Aged Vinegar before and after Aging

(2016) Jingjing Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile and non-volatile compounds as odour and aroma predictors in dessert banana (Musa spp.)

(2016) Christophe Bugaud et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Changes in volatile compounds and associated relationships with other ripening events in banana fruit

(2016) H. Zhu et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

Comparison of volatile aroma compounds in Dwarf Cavendish banana (Musaspp. AAA) grown under organic or traditional cultivation

(2016) T. Dong et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

Identification of aroma-active volatiles in banana Terra spirit using multidimensional gas chromatography with simultaneous mass spectrometry and olfactometry detection

(2015) Michely Capobiango et al.   JOURNAL OF CHROMATOGRAPHY A

Multiple headspace-solid-phase microextraction: An application to quantification of mushroom volatiles

(2013) Rosaria Costa et al.   ANALYTICA CHIMICA ACTA

Odour-active compounds in banana fruit cv. Giant Cavendish

(2013) Jorge A. Pino et al.   FOOD CHEMISTRY

Advances in Fruit Aroma Volatile Research

(2013) Muna El Hadi et al.   MOLECULES

Non-nutritive sweeteners: Review and update

(2013) Padmini Shankar et al.   NUTRITION

Comparison of aroma compounds in Dwarf Cavendish banana (Musa spp. AAA) grown from open-field and protected cultivation area

(2012) Serkan Selli et al.   SCIENTIA HORTICULTURAE

Use of an Immediate Swallow Protocol to Assess Taste and Aroma Integration in fMRI Studies

(2011) Sally Eldeghaidy et al.   Chemosensory Perception

Comparative study of free and glycoconjugated volatile compounds of three banana cultivars from French West Indies: Cavendish, Frayssinette and Plantain

(2011) Guylene Aurore et al.   FOOD CHEMISTRY

Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level

(2011) Nizar Nasri et al.   FOOD QUALITY AND PREFERENCE

Producing headspace extracts for the gas chromatography–olfactometric evaluation of wine aroma

(2010) Felipe San-Juan et al.   FOOD CHEMISTRY

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

(2010) Anupam Giri et al.   FOOD RESEARCH INTERNATIONAL

Sweet taste intensity is enhanced by temporal fluctuation of aroma and taste, and depends on phase shift

(2010) Kerstin Martha Mensien Burseg et al.   PHYSIOLOGY & BEHAVIOR

PHYSICOCHEMICAL AND FLAVOR CHANGES OF FRAGRANT BANANA (MUSA ACUMINATA AAA GROUP “GROSS MICHEL”) DURING RIPENING

(2009) SOMRUEDEE THAIPHANIT et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Instrumental based flavour characterisation of banana fruit

(2009) S. Vermeir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

(2008) G. Lawrence et al.   FOOD QUALITY AND PREFERENCE

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

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL