Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses

Evaluation of the Physicochemical and Sensory Characteristics of Different Fig Cultivars for the Fresh Fruit Market

(2020) Cristina Pereira et al.   Foods

Review on fresh and dried figs: Chemical analysis and occurrence of phytochemical compounds, antioxidant capacity and health effects

(2019) Olga S. Arvaniti et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept

(2019) Xiaoting Zhai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Near freezing point storage compared with conventional low temperature storage on apricot fruit flavor quality (volatile, sugar, organic acid) promotion during storage and related shelf life

(2019) Bangdi Liu et al.   SCIENTIA HORTICULTURAE

Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

(2019) Hui Ru Tan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of aroma characteristics of sugarcane (Saccharum officinarum L.) juice using gas chromatography-mass spectrometry and electronic nose

(2019) Lu Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Review of drying technology of fig

(2019) Wan Nurlaila Mat Desa et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of processing and storage conditions on volatile composition and odor characteristics of blackcurrant (Ribes nigrum) juices

(2019) Alexis Marsol-Vall 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

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

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

Characterization of the orchid-like aroma contributors in selected premium tea leaves

(2019) Zhihui Feng et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques

(2019) Zhuolin Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

(2019) Meng-Qi Wang et al.   FOOD RESEARCH INTERNATIONAL

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 volatiles and identification of odor-active compounds of rocket leaves

(2018) Antonio Raffo et al.   FOOD CHEMISTRY

Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments

(2018) Huiying Zhang et al.   FOOD CHEMISTRY

Identification of key odorants responsible for chestnut-like aroma quality of green teas

(2018) Yin Zhu et al.   FOOD RESEARCH INTERNATIONAL

Characterization of aroma-active compounds in Chinese quince ( Pseudocydonia sinensis Schneid) by aroma dilution analyses

(2018) Ji Young Choi et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography–Olfactometry, Quantitative Analysis, and Odor Activity Value

(2018) Jia Huang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography–Olfactometry, Quantitative Measurements, and Odor Activity Value

(2018) Yu Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterising volatiles in tea ( Camellia sinensis ). Part I: Comparison of headspace-solid phase microextraction and solvent assisted flavour evaporation

(2018) Hazel Lau et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of modified atmosphere packaging (MAP) on aroma quality of figs ( Ficus carica L.)

(2018) M.C. Villalobos et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Volatile Compounds Determined by HS/GC-MS Technique in Peel and Pulp of Fig (Ficus carica L.) Cultivars Grown in Mediterranean Region of Turkey

(2018) Sadiye GOZLEKCI et al.   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

Volatile profile of Greek dried white figs (Ficus carica L.) and investigation of the role of β -damascenone in aroma formation in fig liquors

(2017) Maria Palassarou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antihyperlipidemic and Antioxidant Activities of Edible Tunisian Ficus carica L. Fruits in High Fat Diet-Induced Hyperlipidemic Rats

(2016) Olfa Belguith-Hadriche et al.   PLANT FOODS FOR HUMAN NUTRITION

Characterization of Typical Potent Odorants in Cola-Flavored Carbonated Beverages by Aroma Extract Dilution Analysis

(2015) Yaowapa Lorjaroenphon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

First Report of Fig mosaic virus Infecting Common Fig (Ficus carica) in China

(2015) M. Mijit et al.   PLANT DISEASE

Phenolic Content, Antioxidant and Antimicrobial Activities of Two Fruit Varieties of AlgerianFicus carica L

(2013) A. Debib et al.   JOURNAL OF FOOD BIOCHEMISTRY

Changes in aromatic profile of fresh and dried fig - the role of pre-treatments in drying process

(2012) Ibrahim Mujić et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterisation of volatiles in dried white varieties figs (Ficus carica L.)

(2012) Ibrahim Mujić et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS

(2011) Li Ning et al.   FOOD CHEMISTRY

Phenolic compound content of fresh and dried figs (Ficus carica L.)

(2011) Fernando Vallejo et al.   FOOD CHEMISTRY

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