Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography–olfactometry, flame photometric detection and molecular sensory science approaches

Characterization of the Potent Odorants in Zanthoxylum armatum DC Prodr. Pericarp Oil by Application of Gas Chromatography–Mass Spectrometry–Olfactometry and Odor Activity Value

(2020) Yuping Liu 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

Differences in PpAAT1 activity in high- and low-aroma peach varieties affect γ-decalactone production

(2020) Bin Peng et al.   PLANT PHYSIOLOGY

Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value

(2020) JianCai Zhu et al.   FOOD RESEARCH INTERNATIONAL

Comparison of Three Extraction Techniques for the Determination of Volatile Flavor Components in Broccoli

(2020) Martyna Natalia Wieczorek et al.   Foods

Comparative analysis of volatile compounds in thirty nine melon cultivars by headspace solid-phase microextraction and gas chromatography-mass spectrometry

(2020) Jianda Shi et al.   FOOD CHEMISTRY

Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis

(2020) Juan Wang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2019) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Characterizing Aroma Components of Roasted Chicory “Coffee” Brews

(2019) Tiandan Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tea aroma formation from six model manufacturing processes

(2019) Zhihui Feng et al.   FOOD CHEMISTRY

Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis

(2019) Ping Yang 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

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

Analysis of volatile compounds of Lentinula edodes grown in different culture substrate formulations

(2019) Wen Li et al.   FOOD RESEARCH INTERNATIONAL

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

Microbial evaluation of automated sorting systems in stone fruit packinghouses during peach packing

(2018) K. Williamson et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of 2-Hydroxymethyl-3,6-diethyl-5-methylpyrazine as a Key Retronasal Burnt Flavor Compound in Soy Sauce Aroma Type Baijiu Using Sensory-Guided Isolation Assisted by Multivariate Data Analysis

(2018) Tengfei Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Aroma-Active Compounds in Italian Tomatoes with Emphasis on New Odorants

(2017) Johanna Kreissl et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of roasting conditions of microwave roasted Pistacia terebinthus beans

(2017) Sibel Bolek et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Changes in biochemical compounds in flesh and peel from Prunus persica fruits grown in Tunisia during two maturation stages

(2016) Samia Dabbou et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Improved peach peel color development by fruit bagging. Enhanced expression of anthocyanin biosynthetic and regulatory genes using white non-woven polypropylene as replacement for yellow paper

(2015) Tao Liu et al.   SCIENTIA HORTICULTURAE

Characterization of the Major Aroma-Active Compounds in Mango (Mangifera indica L.) Cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by Application of a Comparative Aroma Extract Dilution Analysis

(2014) John P. Munafo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution

(2013) Georgia Lytra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Distribution and Organoleptic Impact of Ethyl 2-Hydroxy-4-methylpentanoate Enantiomers in Wine

(2012) Georgia Lytra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Electronic Nose To Detect Volatile Compound Profile and Quality Changes in ‘Spring Belle’ Peach (Prunus persica L.) during Cold Storage in Relation to Fruit Optical Properties Measured by Time-Resolved Reflectance Spectroscopy

(2012) Anna Rizzolo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Training Level of Experts Influences their Detection Thresholds for Key Wine Compounds

(2011) Sophie Tempere et al.   Chemosensory Perception

Physical and chemical characterization of Pescabivona, a Sicilian white flesh peach cultivar [Prunus persica (L.) Batsch]

(2011) Giuseppe Montevecchi et al.   FOOD RESEARCH INTERNATIONAL

A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols

(2011) Carien Coetzee et al.   FOOD RESEARCH INTERNATIONAL

Identification of New Strawberry Sulfur Volatiles and Changes during Maturation

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

Changes in aroma-related volatiles and gene expression during low temperature storage and subsequent shelf-life of peach fruit

(2011) Bo Zhang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Evaluation of the genetic diversity of Asian peach accessions using a selected set of SSR markers

(2010) Rangjin Xie et al.   SCIENTIA HORTICULTURAE

Psychometric Functions for Ternary Odor Mixtures and Their Unmixed Components

(2009) Toshio Miyazawa et al.   CHEMICAL SENSES

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

(2009) Yiju Wang et al.   FOOD CHEMISTRY

Examples of Perceptive Interactions Involved in Specific “Red-” and “Black-berry” Aromas in Red Wines

(2009) Bénédicte Pineau et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Human olfactory detection of homologous n-alcohols measured via concentration–response functions

(2008) J. Enrique Cometto-Muñiz et al.   PHARMACOLOGY BIOCHEMISTRY AND BEHAVIOR