Assessment of the ‘taro-like’ aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC–MS and GC-O analysis

GC‐MS analysis combined with sensory analysis revealed the various aroma characteristics of black tea resulted from different grafting rootstocks

(2021) Wei Chen et al.   JOURNAL OF FOOD SCIENCE

Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China

(2021) Tian Lan et al.   Foods

Volatile compounds of a pumpkin ( Cucurbita moschata ) purée processed by high pressure thermal processing

(2020) J. García‐Parra et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of Starch in Cucurbita moschata Germplasms throughout Fruit Development

(2020) Hafiz Muhammad Khalid Abbas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose

(2019) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Volatile Aroma Compounds in Jasmine Rice as Affected by Degrees of Milling

(2019) Issaraporn JINAKOT et al.   JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY

Study on the effects of rapid aging technology on the aroma quality of white tea using GC–MS combined with chemometrics: In comparison with natural aged and fresh white tea

(2018) Dandan Qi et al.   FOOD CHEMISTRY

Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics

(2018) Chengying Ma et al.   FOOD RESEARCH INTERNATIONAL

GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives

(2018) Serkan Selli et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation

(2018) Xu-Hui Huang et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical and functional properties of Cucurbita maxima pumpkin pectin and commercial citrus and apple pectins: A comparative evaluation

(2018) Anna A. Torkova et al.   PLoS One

Discovery of a novel CnAMADH2 allele associated with higher levels of 2-acetyl-1-pyrroline (2AP) in yellow dwarf coconut (Cocos nucifera L.)

(2018) Reajina Dumhai et al.   SCIENTIA HORTICULTURAE

Evaluation of three pumpkin species: correlation with physicochemical, antioxidant properties and classification using SPME-GC–MS and E-nose methods

(2017) Chun-Li Zhou et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A chemical genetic roadmap to improved tomato flavor

(2017) Denise Tieman et al.   SCIENCE

A deletion of the gene encoding amino aldehyde dehydrogenase enhances the “pandan-like” aroma of winter melon (Benincasa hispida) and is a functional marker for the development of the aroma

(2017) Saowalak Ruangnam et al.   THEORETICAL AND APPLIED GENETICS

Identification of aroma volatiles and understanding 2-acetyl-1-pyrroline biosynthetic mechanism in aromatic mung bean (Vigna radiata (L.) Wilczek)

(2017) Usmangani Attar et al.   PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS

Aroma volatile analyses and 2AP characterization at various developmental stages in Basmati and Non-Basmati scented rice (Oryza sativa L.) cultivars

(2016) Vidya R. Hinge et al.   Rice

A single base substitution in BADH/AMADH is responsible for fragrance in cucumber (Cucumis sativus L.), and development of SNAP markers for the fragrance

(2015) Chutintorn Yundaeng et al.   THEORETICAL AND APPLIED GENETICS

Characterization of Odor-Active Compounds in Sweet-type Chinese Rice Wine by Aroma Extract Dilution Analysis with Special Emphasis on Sotolon

(2013) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the Aroma Signature of Styrian Pumpkin Seed Oil (Cucurbita pepo subsp. pepo var. Styriaca) by Molecular Sensory Science

(2013) Susan Poehlmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A proteomic study of rice cultivar TNG67 and its high aroma mutant SA0420

(2013) Da-Gin Lin et al.   PLANT SCIENCE

Gene discovery and functional marker development for fragrance in sorghum (Sorghum bicolor (L.) Moench)

(2013) Chutintorn Yundaeng et al.   THEORETICAL AND APPLIED GENETICS

Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation

(2012) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical composition and functional characterisation of commercial pumpkin seed oil

(2012) Giuseppe Procida et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Analysis of Factors Affecting Volatile Compound Formation in Roasted Pumpkin Seeds with Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS) and Sensory Analysis

(2011) T. Bowman et al.   JOURNAL OF FOOD SCIENCE

Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum)

(2010) Jonathan T Vogel et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Application of gas chromatography–olfactometry (GC–O) in analysis and quality assessment of alcoholic beverages – A review

(2007) Beata Plutowska et al.   FOOD CHEMISTRY