Characteristic Volatiles and Cultivar Classification in 35 Apple Varieties: A Case Study of Two Harvest Years

Seasonal effects on flesh volatile concentrations and texture at harvest in a near-isogenic line of melon with introgression in LG X

(2020) Mohamed Zarid et al.   SCIENTIA HORTICULTURAE

Seasonal changes in white strawberry: Effect on aroma, phenolic compounds and its biological activity

(2020) Felipe Noriega et al.   Journal of Berry Research

Development and validation of analytical method for identification of new psychoactive substances using linear retention indexes and gas chromatography-mass spectrometry

(2020) Jorge J. Zacca et al.   JOURNAL OF CHROMATOGRAPHY A

Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue

(2019) Danshi Zhu et al.   SCIENTIA HORTICULTURAE

Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

(2018) JianCai Zhu et al.   FOOD CHEMISTRY

Characterization of the key aroma compounds in peach by gas chromatography–olfactometry, quantitative measurements and sensory analysis

(2018) JianCai Zhu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Volatile fingerprints and biomarkers of three representative kiwifruit cultivars obtained by headspace solid-phase microextraction gas chromatography mass spectrometry and chemometrics

(2018) Chun-Yun Zhang et al.   FOOD CHEMISTRY

Cultivar classification of cloudy apple juices from substandard fruits in China based on aroma profile analyzed by HS-SPME/GC-MS

(2018) Xuan Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile fraction analysis by HS-SPME/GC-MS and chemometric modeling for traceability of apples cultivated in the Northeast Italy

(2017) Vanessa Giannetti et al.   FOOD CONTROL

Effect of management (organic vs conventional) on volatile profiles of six plum cultivars (Prunus salicina Lindl.). A chemometric approach for varietal classification and determination of potential markers

(2016) F.J. Cuevas et al.   FOOD CHEMISTRY

Biochemistry of apple aroma: A review

(2016) Miguel Espino-Díaz et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

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

Relationships between free and esterified fatty acids and LOX-derived volatiles during ripening in apple

(2016) Carolina Contreras et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Aroma compounds in Ontario Vidal and Riesling icewines. I. Effects of harvest date

(2015) Amy J. Bowen et al.   FOOD RESEARCH INTERNATIONAL

Chemical Composition, Sensory Properties, Provenance, and Bioactivity of Fruit Juices as Assessed by Chemometrics: A Critical Review and Guideline

(2014) Acácio A.F. Zielinski et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Quantitative metabolic profiling of grape, apple and raspberry volatile compounds (VOCs) using a GC/MS/MS method

(2014) Urska Vrhovsek et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Strawberry Flavor: Diverse Chemical Compositions, a Seasonal Influence, and Effects on Sensory Perception

(2014) Michael L. Schwieterman et al.   PLoS One

Determination of naphthalene-derived compounds in apples by ultra-high performance liquid chromatography-tandem mass spectrometry

(2013) X. Esparza et al.   ANALYTICA CHIMICA ACTA

Odour-active compounds in banana fruit cv. Giant Cavendish

(2013) Jorge A. Pino et al.   FOOD CHEMISTRY

Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model

(2013) Leila Queiroz Zepka et al.   FOOD RESEARCH INTERNATIONAL

Advances in Fruit Aroma Volatile Research

(2013) Muna El Hadi et al.   MOLECULES

Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC–MS

(2012) Gaihua Qin et al.   FOOD CHEMISTRY

Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour

(2012) Eugenio Aprea et al.   FOOD RESEARCH INTERNATIONAL

Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China

(2012) Liang-Yong Zheng et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Evaluation of Volatiles from Two Subtropical Strawberry Cultivars Using GC–Olfactometry, GC-MS Odor Activity Values, and Sensory Analysis

(2011) Xiaofen Du et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolite profiling on apple volatile content based on solid phase microextraction and gas-chromatography time of flight mass spectrometry

(2011) Eugenio Aprea et al.   JOURNAL OF CHROMATOGRAPHY A

Volatile ester-synthesising capacity throughout on-tree maturation of ‘Golden Reinders’ apples

(2011) Abel Ortiz et al.   SCIENTIA HORTICULTURAE

Development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice

(2010) Martin Pour Nikfardjam et al.   FOOD CHEMISTRY

Volatile characteristics of 50 peaches and nectarines evaluated by HP–SPME with GC–MS

(2009) Yiju Wang et al.   FOOD CHEMISTRY

Characterization of volatile substances in apples fromRosaceaefamily by headspace solid-phase microextraction followed by GC-qMS

(2009) Liseth Ferreira et al.   JOURNAL OF SEPARATION 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

Cultivar relationships in mango based on fruit volatile profiles

(2008) Sagar S. Pandit et al.   FOOD CHEMISTRY

Comparative analyses of apple aroma by a tin-oxide gas sensor array device and GC/MS

(2007) Zou Xiaobo et al.   FOOD CHEMISTRY