Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation

Non-targeted analysis of unknown volatile components in scented stationery via headspace GC-Orbitrap MS

(2022) Hongyan Li et al.   TALANTA

Preliminary study non-destructive sorting techniques for pepper (Capsicum annuum L.) using odor parameter

(2022) Mansour Rasekh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of an Electronic Nose and HS-SPME/GC-MS to Determine Volatile Organic Compounds in Fresh Mexican Cheese

(2022) Héctor Aarón Lee-Rangel et al.   Foods

Characterization of benzenemethanethiol in sesame-flavour baijiu by high-performance liquid chromatography-mass spectrometry and sensory science

(2021) Ziyang Wu et al.   FOOD CHEMISTRY

Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS

(2020) Gancarz Marek et al.   SENSORS

Gas chromatographic-sulfur chemiluminescent detector procedures for the simultaneous determination of free forms of volatile sulfur compounds including sulfur dioxide and for the determination of their metal-complexed forms

(2019) Ignacio Ontañón et al.   JOURNAL OF CHROMATOGRAPHY A

Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

(2019) Hehe Li et al.   FOOD CHEMISTRY

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

Volatile sulfur compounds in tropical fruits

(2018) Robert J. Cannon et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Impact of maceration time on colour-related phenolics, sensory characteristics and volatile composition of mulberry wine

(2018) Shuxun Liu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds in pineapple wine

(2018) Xue Lin et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Identification and Quantitative Analysis of 2-Methyl-4-propyl-1,3-oxathiane in Wine

(2018) Liang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae

(2017) Xing-Chen Wang et al.   FOOD CHEMISTRY

Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels

(2016) Dong-Qing Ye et al.   FOOD CHEMISTRY

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

(2016) Guanshen Yuan et al.   MOLECULES

Wines from fruits other than grapes: Current status and future prospectus

(2015) Umesh B. Jagtap et al.   Food Bioscience

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters

(2014) Jian Cai et al.   FOOD CHEMISTRY

Changes in the aroma of organic passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) during ripeness

(2014) Natália S. Janzantti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modulating the Formation of Meili Wine Aroma by Prefermentative Freezing Process

(2013) Chuan-Tao Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines

(2012) Shu Yang Sun et al.   FOOD CHEMISTRY

Volatile components of Negroamaro red wines produced in Apulian Salento area

(2011) M. Tufariello et al.   FOOD CHEMISTRY

HS-SPME-GC-MS analysis of volatile aromatic compounds in alcohol related beverages made with mulberry fruits

(2011) Luchai Butkhup et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Wine flavor and aroma

(2011) Gustav Styger et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Analysis of volatile compounds of mango wine

(2010) Jorge A. Pino et al.   FOOD CHEMISTRY

Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)

(2010) Yongsheng Tao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains

(2009) R.M. Callejon et al.   ANALYTICA CHIMICA ACTA

Correlation between volatile composition and sensory properties in Spanish Albariño wines

(2009) Mar Vilanova et al.   MICROCHEMICAL JOURNAL

Applications and Advances in Electronic-Nose Technologies

(2009) Alphus Wilson et al.   SENSORS

The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan

(2007) Yuan-Chuen Wang et al.   FOOD CHEMISTRY