Aroma features of honey measured by sensory evaluation, gas chromatography-mass spectrometry and electronic nose

Honey: Chemical composition, stability and authenticity

(2016) Priscila Missio da Silva et al.   FOOD CHEMISTRY

Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC–MS–olfactometry and an electronic nose combined with principal component analysis

(2015) Huan Cheng et al.   FOOD RESEARCH INTERNATIONAL

Tracing floral and geographical origins of honeys by potentiometric and voltammetric electronic tongue

(2014) Zhenbo Wei et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Quality Evaluation of Beef Seasonings Using Gas Chromatography-Mass Spectrometry and Electronic Nose: Correlation with Sensory Attributes and Classification According to Grade Level

(2014) Huaixiang Tian et al.   Food Analytical Methods

Application of Electronic Nose with Multivariate Analysis and Sensor Selection for Botanical Origin Identification and Quality Determination of Honey

(2014) Lingxia Huang et al.   Food and Bioprocess Technology

Detection of Adulteration in Saffron Samples Using Electronic Nose

(2014) Kobra Heidarbeigi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

A Study on Soluble Solids Content Assessment Using Electronic Nose: Persimmon Fruit Picked on Different Dates

(2014) Wei Zhang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Antioxidant activity of yogurt made from milk characterized by different casein haplotypes and fortified with chestnut and sulla honeys

(2014) Annamaria Perna et al.   JOURNAL OF DAIRY SCIENCE

Assessment of gas chromatography time-of-flight accurate mass spectrometry for identification of volatile and semi-volatile compounds in honey

(2014) M. Moniruzzaman et al.   TALANTA

Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

(2013) Zihan Qin et al.   FOOD RESEARCH INTERNATIONAL

A novel method for beef potentiator preparation and identification of its characteristic aroma compounds

(2013) Xianli Gao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes

(2011) Yunwei Niu et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC–MS and electronic nose

(2011) Tao Feng et al.   SENSORS AND ACTUATORS B-CHEMICAL

Discrimination of green tea quality using the electronic nose technique and the human panel test, comparison of linear and nonlinear classification tools

(2011) Quansheng Chen et al.   SENSORS AND ACTUATORS B-CHEMICAL

A headspace solid-phase microextraction method development and its application in the determination of volatiles in honeys by gas chromatography

(2010) Beata Plutowska et al.   FOOD CHEMISTRY

Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results

(2010) M.J. Lerma-García et al.   SENSORS AND ACTUATORS B-CHEMICAL

Volatile Compounds in Honey Produced in the Central Valley of Ñuble Province, Chile

(2010) María Pía Gianelli Barra et al.   Chilean Journal of Agricultural Research

Evaluation of Chinese tea by the electronic tongue: Correlation with sensory properties and classification according to geographical origin and grade level

(2009) Wei He et al.   FOOD RESEARCH INTERNATIONAL

Application of the electronic nose to the identification of different milk flavorings

(2009) Bei Wang et al.   FOOD RESEARCH INTERNATIONAL

Pollen spectrum and physico-chemical attributes of heather (Ericasp.) honeys of north Portugal

(2009) José Pires et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Headspace, volatile and semi-volatile patterns of Paliurus spina-christi unifloral honey as markers of botanical origin

(2008) I. Jerković et al.   FOOD CHEMISTRY

Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis

(2008) L. Castro-Vázquez et al.   FOOD CHEMISTRY

Some aspects of dynamic headspace analysis of volatile components in honey

(2008) Ana Cristina Soria et al.   FOOD RESEARCH INTERNATIONAL

Biosynthesis of plant-derived flavor compounds

(2008) Wilfried Schwab et al.   PLANT JOURNAL

Citrus juice classification by SPME-GC-MS and electronic nose measurements

(2007) Hans Reinhard et al.   LWT-FOOD SCIENCE AND TECHNOLOGY