Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science

Development and assessment of GC/MS and HPAEC/PAD methodologies for the quantification of α-galacto-oligosaccharides (GOS) in dry beans (Phaseolus vulgaris)

(2021) Joana Pico et al.   FOOD CHEMISTRY

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

(2021) Yi Chen et al.   FOOD CHEMISTRY

Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue

(2021) Zelin Duan et al.   FOOD RESEARCH INTERNATIONAL

Virgibacillus sp. SK37 and Staphylococcus nepalensis JS11 as potential starters to improve taste of shrimp paste

(2021) Jing Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography–Olfactometry–Mass Spectrometry, Aroma Recombination, and Omission Experiments

(2020) Xiao Yang et al.   Foods

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Collaborative analysis combining headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) and intelligent (electronic) sensory systems to evaluate differences in the flavour of cultured pufferfish

(2020) Jingna Wu et al.   FLAVOUR AND FRAGRANCE JOURNAL

Identification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar ‘Zhonghuang 1′

(2020) Xueli Liao et al.   FOOD RESEARCH INTERNATIONAL

Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue

(2020) Xiaoyu Yin et al.   MEAT SCIENCE

Correlation analysis of the age of brandy and volatiles in brandy by gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry

(2020) Siying Li et al.   MICROCHEMICAL JOURNAL

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

(2020) Lang Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Variations of volatile flavor compounds in Cordyceps Militaris chicken soup after enzymolysis pretreatment by SPME combined with GC ‐ MS , GC × GC ‐ TOF MS and GC ‐ IMS

(2019) Xiaofang Zeng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

Flavor characteristics of shrimp sauces with different fermentation and storage time

(2019) Wenhui Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial diversity during processing of Thai traditional fermented shrimp paste, determined by next generation sequencing

(2019) Apiniharn Phewpan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2018) Ye Liu et al.   Food Analytical Methods

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 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

Sensory evaluation of the synergism among ester odorants in light aroma-type liquor by odor threshold, aroma intensity and flash GC electronic nose

(2018) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Characteristic volatiles fingerprints and changes of volatile compounds in fresh and dried Tricholoma matsutake Singer by HS-GC-IMS and HS-SPME-GC–MS

(2018) Yu Guo et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Bacterial community succession and metabolite changes during sufu fermentation

(2018) Xiaoning Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of aroma and aroma-active composition of Gaziantep cheese by solvent-assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA)

(2018) Ahmet Salih Sonmezdag   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM

(2018) Natalie Gerhardt et al.   FOOD CHEMISTRY

Double fortification of salt with folic acid and iodine

(2017) Elisa June Teresa McGee et al.   JOURNAL OF FOOD ENGINEERING

Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression

(2017) Shiqing Song et al.   MEAT SCIENCE

Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose

(2017) Yan Fan et al.   Journal of Ocean University of China

Changes in volatile compounds, ATP-related compounds and antioxidative properties of Kapi , produced from Acetes vulgaris , during processing and fermentation

(2017) Jaksuma Pongsetkul et al.   Food Bioscience

Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)

(2016) Yutaka Inoue et al.   FOOD CHEMISTRY

Comparison of flavour qualities of three sourced Eriocheir sinensis

(2016) Shuai Wang et al.   FOOD CHEMISTRY

Retronasal odor enhancement by salty and umami tastes

(2016) Tyler D. Linscott et al.   FOOD QUALITY AND PREFERENCE

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

Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste

(2016) Z. Li et al.   JOURNAL OF APPLIED MICROBIOLOGY

Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods

(2016) Thanyaporn Kleekayai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Study of fish species discrimination via electronic nose

(2015) Selda Güney et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Characterization of the Key Aroma Compounds in a Commercial Amontillado Sherry Wine by Means of the Sensomics Approach

(2015) Pauline Marcq et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Qualitative and quantitative analysis on aroma characteristics of ginseng at different ages using E-nose and GC–MS combined with chemometrics

(2015) Shaoqing Cui et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Sensory evaluation of tender beef strip loin steaks of varying marbling levels and quality treatments

(2015) C.H. Corbin et al.   MEAT SCIENCE

Structure of the cluster ions of ketones in the gas phase according to ion mobility spectrometry and ab initio calculations

(2015) E. V. Lantsuzskaya et al.   Russian Journal of Physical Chemistry A

Ontogeny of taste preferences: basic biology and implications for health

(2014) Julie A Mennella   AMERICAN JOURNAL OF CLINICAL NUTRITION

Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

(2014) Raúl Ferrer-Gallego et al.   FOOD RESEARCH INTERNATIONAL

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

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

Gas chromatography for the characterization of the mushroom-like flavor inMelittis melissophyllumL. (Lamiaceae)

(2012) Filippo Maggi et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Chemical, microbiological and sensory changes of dried Acetes chinensis during accelerated storage

(2011) Fei lu et al.   FOOD CHEMISTRY

Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis

(2011) Emmanuel Jaffrès et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Saltiness Enhancement by Savory Aroma Compounds

(2011) Max Batenburg et al.   JOURNAL OF FOOD SCIENCE

Compelling Evidence for Public Health Action to Reduce Salt Intake

(2010) Lawrence J. Appel et al.   NEW ENGLAND JOURNAL OF MEDICINE

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods

(2008) Bart A. Smit et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Formation of Pyrazines and a Novel Pyrrole in Maillard Model Systems of 1,3-Dihydroxyacetone and 2-Oxopropanal

(2008) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

(2007) Annalisa Casaburi et al.   FOOD MICROBIOLOGY