Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller’s Additive Model

The key aroma compounds and sensory characteristics of commercial Cheddar Cheeses

(2021) J. Wang et al.   JOURNAL OF DAIRY SCIENCE

Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices

(2020) Margaux Cameleyre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the key odorants in kurut with aroma recombination and omission studies

(2020) B. Wang et al.   JOURNAL OF DAIRY SCIENCE

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

Impact of Whisky Lactone Diastereoisomers on Red Wine Fruity Aromatic Expression in Model Solution

(2020) Margaux Cameleyre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2020) Chen Chen et al.   MOLECULES

Evaluation of the Perceptual Interactions Between Higher Alcohols and Off-Odor Acids in Laimao Baijiu by σ–τ Plot and Partition Coefficient

(2020) Yunwei Niu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Key aroma compounds identified in Cheddar cheese with different ripening times by aroma extract dilution analysis, odor activity value, aroma recombination, and omission

(2020) J. Wang et al.   JOURNAL OF DAIRY SCIENCE

Characterisation of the profile of volatiles of Polish Emmental cheese

(2020) Agnieszka Pluta-Kubica et al.   INTERNATIONAL DAIRY JOURNAL

Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2019) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk

(2019) Ryan High et al.   MOLECULES

Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu

(2019) Wei Dong 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

Irish Cheddar cheese increases glucagon-like peptide-1 secretion in vitro but bioactivity is lost during gut transit

(2018) Alina Kondrashina et al.   FOOD CHEMISTRY

Olfactory impact of esters on rose essential oil floral alcohol aroma expression in model solution

(2018) Zuobing Xiao et al.   FOOD RESEARCH INTERNATIONAL

2-Methylbutyl acetate in wines: Enantiomeric distribution and sensory impact on red wine fruity aroma

(2017) Margaux Cameleyre et al.   FOOD CHEMISTRY

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

How do esters and dimethyl sulphide concentrations affect fruity aroma perception of red wine? Demonstration by dynamic sensory profile evaluation

(2016) Georgia Lytra et al.   FOOD CHEMISTRY

Development and validation of an APCI-MS/GC–MS approach for the classification and prediction of Cheddar cheese maturity

(2016) Heng Hui Gan et al.   FOOD CHEMISTRY

Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures

(2016) Jun Niimi et al.   FOOD QUALITY AND PREFERENCE

The olfactory masking effect of ethylphenols: Characterization and elucidation of its origin

(2016) S. Tempere et al.   FOOD QUALITY AND PREFERENCE

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

Research on Odor Interaction between Aldehyde Compounds via a Partial Differential Equation (PDE) Model

(2015) LuchunYan et al.   SENSORS

Distribution and Organoleptic Impact of Ethyl 2-Methylbutanoate Enantiomers in Wine

(2014) Georgia Lytra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An Odor Interaction Model of Binary Odorant Mixtures by a Partial Differential Equation Method

(2014) Luchun Yan et al.   SENSORS

Cheddar Cheese Ripening and Flavor Characterization: A Review

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

Aroma–taste interactions between a model cheese aroma and five basic tastes in solution

(2013) Jun Niimi et al.   FOOD QUALITY AND PREFERENCE

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

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

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