Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

(2017) Yunwei Niu et al.   FOOD CHEMISTRY

Reductive off-odors in wines: Formation and release of H2S and methanethiol during the accelerated anoxic storage of wines

(2016) Ernesto Franco-Luesma et al.   FOOD CHEMISTRY

Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2016) Yang Zheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Typical Potent Odorants in Chinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction–Aroma Extract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants

(2016) Sha Sha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars

(2015) Xiaofen Du et al.   FOOD CHEMISTRY

Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis

(2014) Xiaoxin Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2014) Wenjun Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Aroma Active Compounds of Cereal Coffee Brew and Its Roasted Ingredients

(2013) Małgorzata A. Majcher et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Understanding Solid-Phase Microextraction: Key Factors Influencing the Extraction Process and Trends in Improving the Technique

(2012) Agata Spietelun et al.   CHEMICAL REVIEWS

Changes in strawberry volatile sulfur compounds due to genotype, fruit maturity and sample preparation

(2012) Xiaofen Du et al.   FLAVOUR AND FRAGRANCE JOURNAL

Gas Chromatographic-Olfactometric Aroma Profile and Quantitative Analysis of Volatile Carbonyls of Grilled Beef from Different Finishing Feed Systems

(2012) Virginia Celia Resconi et al.   JOURNAL OF FOOD SCIENCE

Response Surface Methodology for Meat-like Odorants from Maillard Reaction with Glutathione I: the Optimization Analysis and the General Pathway Exploration

(2012) C. Yang et al.   JOURNAL OF FOOD SCIENCE

Headspace solid-phase microextraction for the determination of volatile organic sulphur and selenium compounds in beers, wines and spirits using gas chromatography and atomic emission detection

(2009) Natalia Campillo et al.   JOURNAL OF CHROMATOGRAPHY A