Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE/GC-O-MS

Characterization of the relationship between olfactory perception and the release of aroma compounds before and after simulated oral processing

(2021) Shuo Mu et al.   JOURNAL OF DAIRY SCIENCE

Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O) and Aroma Extract Dilution Analysis (AEDA)

(2019) Salwa Tsouli Sarhir et al.   ANALYTICAL LETTERS

Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis

(2019) Ping Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Addition of buttermilk improves the flavor and volatile compound profiles of low-fat yogurt

(2018) Lili Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Assessment of odor activity value coefficient and odor contribution based on binary interaction effects in waste disposal plant

(2015) Chuandong Wu et al.   ATMOSPHERIC ENVIRONMENT

Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS

(2015) Ahmet Salih Sonmezdag et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism

(2013) D.D. Pan et al.   JOURNAL OF DAIRY SCIENCE

Enhancing oil-sorption performance of polypropylene fiber by surface modification via UV-induced graft polymerization of butyl acrylate

(2012) Shaoning Li et al.   WATER SCIENCE AND TECHNOLOGY

Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review

(2011) Winny Routray et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Volatile Flavor Compounds in Yogurt: A Review

(2010) Hefa Cheng   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Characterization of volatile compounds in ultra-high-pressure homogenized milk

(2007) J. Pereda et al.   INTERNATIONAL DAIRY JOURNAL