Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification

Characterization of the key odorants contributing to retronasal olfaction during bread consumption

(2020) Dandan Pu et al.   FOOD CHEMISTRY

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

(2020) Shuang Bi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

(2020) Yueqi An et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties

(2020) Branislav Šojić et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction

(2020) Huan Liu et al.   FOOD RESEARCH INTERNATIONAL

Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis

(2020) Peng Tian et al.   FOOD CHEMISTRY

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

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

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

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

Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain

(2018) Leire Bravo-Lamas et al.   MEAT SCIENCE

Thymol, thyme, and other plant sources: Health and potential uses

(2018) Bahare Salehi et al.   PHYTOTHERAPY RESEARCH

Characterization of bioactive and volatile profiles of thyme (Thymus vulgaris L.) teas as affected by infusion times

(2018) Ahmet Salih Sonmezdag et al.   Journal of Food Measurement and Characterization

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

(2018) Vasiliki Gkarane et al.   JOURNAL OF FOOD SCIENCE

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Quality Control of Mutton by Using Volatile Compound Fingerprinting Techniques and Chemometric Methods

(2017) Ping Zhan et al.   JOURNAL OF FOOD QUALITY

Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats

(2016) Qianli Ma et al.   Innovative Food Science & Emerging Technologies

Effect of freezing method and frozen storage duration on odor-active compounds and sensory perception of lamb

(2013) Mónica Bueno et al.   FOOD RESEARCH INTERNATIONAL

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

(2013) Peter J. Watkins et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gas chromatographic–olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat

(2011) Mónica Bueno et al.   FOOD CHEMISTRY

Evaluation of the Key Aroma Compounds in Beef and Pork Vegetable Gravies a la Chef by Stable Isotope Dilution Assays and Aroma Recombination Experiments

(2011) Monika Christlbauer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The volatile compounds in lamb fat are affected by the time of grazing

(2011) Valentina Vasta et al.   MEAT SCIENCE

Effect of supplementing ewes’ diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat

(2010) Gema Nieto et al.   FOOD CHEMISTRY

Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging

(2010) I. Karabagias et al.   MEAT SCIENCE

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Volatile flavour profile of goat meat extracted by three widely used techniques

(2008) Marta S. Madruga et al.   FOOD CHEMISTRY