Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments

Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (Avena sativa L.) Pastry by Application of the Sensomics Approach

(2021) Anna Dach et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of the Olfactory Profile of Rapeseed Oil as a Function of Heating Time and Ratio of Volume and Surface Area of Contact with Oxygen Using an Electronic Nose

(2021) Robert Rusinek et al.   SENSORS

Detection and measurement of aroma compounds with the electronic nose and a novel method for MOS sensor signal analysis during the wheat bread making process

(2021) Marek Gancarz et al.   FOOD AND BIOPRODUCTS PROCESSING

Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximénez Sherry Wine by Application of the Sensomics Approach

(2021) Pauline Marcq et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (Salvia officinalis L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage

(2021) Michaela Jonas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread

(2021) Robert Rusinek et al.   SENSORS

Classification and Identification of Essential Oils from Herbs and Fruits Based on a MOS Electronic-Nose Technology

(2021) Mansour Rasekh et al.   Chemosensors

Key Odorant Differences in Fragrant Brassica napus and Brassica juncea Oils Revealed by Gas Chromatography–Olfactometry, Odor Activity Values, and Aroma Recombination

(2020) Xiao Jia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb

(2020) Huan Liu et al.   MEAT SCIENCE

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

(2019) Huan Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates

(2019) Wenli Wang et al.   FOOD CHEMISTRY

Evaluation of the Perceptual Interaction among Sulfur Compounds in Mango by Feller’s Additive Model, Odor Activity Value, and Vector Model

(2019) Zuobing Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of aroma, aroma-active compounds and fatty acids profiles of cv . Nizip Yaglik oils as affected by three maturity periods of olives

(2018) Asghar Amanpour et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce

(2018) Yang Yang et al.   MEAT SCIENCE

Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers

(2018) Mengdie Fan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hexanal as biomarker for milk oxidative stress induced by copper ions

(2017) Mohammad Asaduzzaman et al.   JOURNAL OF DAIRY SCIENCE

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

(2016) Dora Melucci et al.   FOOD CHEMISTRY

Effect of aging on volatile compounds in cooked beef

(2015) A. Watanabe et al.   MEAT SCIENCE

Contribution to the aroma characteristics of mutton process flavor from oxidized suet evaluated by descriptive sensory analysis, gas chromatography, and electronic nose through partial least squares regression

(2014) Honglei Tian et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins

(2014) Mónica Bueno et al.   MEAT SCIENCE

Evaluation of pre-rigor injection of beef with proteases on cooked meat volatile profile after 1day and 21days post-mortem storage

(2012) Q.L. Ma et al.   MEAT SCIENCE

Coupling MOS sensors and gas chromatography to interpret the sensor responses to complex food aroma: Application to virgin olive oil

(2009) Diego L. García-González et al.   FOOD CHEMISTRY