Impact of 4-alkyl branched-chain fatty acids on goaty-odor olfactory perception and their perceptual interactions in Yunnan goat milk cake

Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value

(2020) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

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

Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

(2020) Guillermo Ripoll et al.   Foods

Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: a cross-cultural study on European cheeses

(2020) Mónica Ojeda et al.   FOOD QUALITY AND PREFERENCE

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

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

(2020) Huaixiang Tian et al.   JOURNAL OF FOOD SCIENCE

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

The diversity of microbial communities in Chinese milk fan and their effects on volatile organic compound profiles

(2020) Chen Chen et al.   JOURNAL OF DAIRY SCIENCE

Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment

(2019) Amira R. Khattab et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains

(2019) Ricardo Reyes-Díaz et al.   JOURNAL OF DAIRY SCIENCE

Effects of season and industrial processes on volatile 4-alkyl-branched chain fatty acids in sheep milk

(2018) Fei Teng et al.   FOOD CHEMISTRY

Bacterial and fungal microbiota of spontaneously fermented Chinese products, Rubing milk cake and Yan-cai vegetable pickles

(2018) Xin Liu et al.   FOOD MICROBIOLOGY

Characterization of the Major Odor-Active Compounds in Dry Jujube Cultivars by Application of Gas Chromatography–Olfactometry and Odor Activity Value

(2018) Jiancai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae : Microbiological, physicochemical and sensory attributes

(2018) Georgia Maciel Dias de Moraes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

HS-SPME-GC-MS technique for FFA and hexanal analysis in different cheese packaging in the course of long term storage

(2018) Franks Kamgang Nzekoue et al.   FOOD RESEARCH INTERNATIONAL

Symposium review: Genomic investigations of flavor formation by dairy microbiota

(2018) Olivia McAuliffe et al.   JOURNAL OF DAIRY SCIENCE

Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC–MS, GC–O, odor threshold and sensory analysis: An insight at the molecular level

(2018) Yunwei Niu et al.   FOOD CHEMISTRY

Modulation of sensory perception of cheese attributes intensity and texture liking via ortho- and retro-nasal odors

(2018) Pengfei Han et al.   FOOD QUALITY AND PREFERENCE

Protective, technological, and functional properties of select autochthonous lactic acid bacteria from goat dairy products

(2017) Jane Viana de Souza et al.   Current Opinion in Food Science

Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

(2016) Vicente Ferreira et al.   FOOD CHEMISTRY

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

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

Distribution and Organoleptic Impact of Ethyl 3-Hydroxybutanoate Enantiomers in Wine

(2015) Georgia Lytra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A critical review of the state of the art of solid-phase microextraction of complex matrices II. Food analysis

(2015) Érica A. Souza-Silva et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

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

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

Concentrations of Volatile 4-Alkyl-Branched Fatty Acids in Sheep and Goat Milk and Dairy Products

(2014) Stefanie Kaffarnik et al.   JOURNAL OF FOOD SCIENCE

Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level

(2013) Bénédicte Lorrain et al.   FOOD CHEMISTRY

Molecular cloning and antimicrobial activity of enterolysin A and helveticin J of bacteriolysins from metagenome of Chinese traditional fermented foods

(2012) Tiantian Zhang et al.   FOOD CONTROL

Impact of Perceptive Interactions on Red Wine Fruity Aroma

(2012) Georgia Lytra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Cyclodextrins on the Flavor of Goat Milk and Its Yogurt

(2012) O.A. Young et al.   JOURNAL OF FOOD SCIENCE

Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS

(2011) Francisco José Delgado et al.   FOOD CHEMISTRY

French goat milk cheeses: An overview on their nutritional and sensorial characteristics and their impacts on consumers’ acceptance

(2011) K. Raynal-Ljutovac et al.   SMALL RUMINANT RESEARCH

An assessment of the effects of wine volatiles on the perception of taste and astringency in wine

(2010) María-Pilar Sáenz-Navajas et al.   FOOD CHEMISTRY

Analysis of Microbial Composition in Acid Whey for Dairy Fan Making in Yunnan by Conventional Method and 16S rRNA Sequencing

(2009) Wenjun Liu et al.   CURRENT MICROBIOLOGY

Synergistic Mixture Interactions in Detection of Perithreshold Odors by Humans

(2008) T. Miyazawa et al.   CHEMICAL SENSES

The Importance of Odorant Conformation to the Binding and Activation of a Representative Olfactory Receptor

(2008) Zita Peterlin et al.   CHEMISTRY & BIOLOGY

Odour and flavour thresholds for key aroma components in an orange juice matrix: esters and miscellaneous compounds

(2008) Anne Plotto et al.   FLAVOUR AND FRAGRANCE JOURNAL

Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds

(2008) Daan Saison et al.   FOOD CHEMISTRY

Sensory descriptive analysis and consumer acceptability of selected Swiss goat and sheep cheeses

(2008) S. Ryffel et al.   SMALL RUMINANT RESEARCH