Characterization of the differences in the aroma of cherry wines from different price segments using gas chromatography–mass spectrometry, odor activity values, sensory analysis, and aroma reconstitution

Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test

(2015) Yunzi Feng et al.   FOOD CHEMISTRY

Comparison of Aroma-Active Compounds and Sensory Characteristics of Durian (Durio zibethinus L.) Wines Using Strains of Saccharomyces cerevisiae with Odor Activity Values and Partial Least-Squares Regression

(2015) JianCai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography–mass spectrometry for the determination of volatile compounds in cherry wines

(2015) Zuobing Xiao et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

(2014) Juliane Elisa Welke et al.   FOOD RESEARCH INTERNATIONAL

Flavor Chemistry of Lemon-Lime Carbonated Beverages

(2014) Bethany J. Hausch et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Discrimination of Cherry Wines Based on Their Sensory Properties and Aromatic Fingerprinting using HS-SPME-GC-MS and Multivariate Analysis

(2014) Zuobing Xiao et al.   JOURNAL OF FOOD SCIENCE

Gas chromatography-olfactometry and gas chromatography-tandem mass spectrometry analysis of fresh cantaloupe (Cucumis meloL. var.cantalupensisNaudin) aroma

(2013) Ying Wang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach

(2013) Daniel Langos et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

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

Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose

(2013) Zuobing Xiao et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

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

Aroma Chemical Composition of Red Wines from Different Price Categories and Its Relationship to Quality

(2012) Felipe San Juan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography–olfactometry and partial least squares regression

(2012) Xiaoxia Shi et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines

(2011) Shu Yang Sun et al.   FOOD CHEMISTRY

Comparison of aromatic and phenolic compounds in cherry wines with different cherry cultivars by HS-SPME-GC-MS and HPLC

(2011) Shu Y. Sun et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes

(2011) Yunwei Niu et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS

(2011) M.K. KIM et al.   JOURNAL OF SENSORY STUDIES

Characterization of the aroma-active compounds in five sweet cherry cultivars grown in Yantai (China)

(2010) Shu Yang Sun et al.   FLAVOUR AND FRAGRANCE JOURNAL

THE ROLES OF FAT AND PH ON THE DETECTION THRESHOLDS AND PARTITION COEFFICIENTS OF THREE COMPOUNDS: DIACETYL, δ-DECALACTONE AND FURANEOL

(2010) PATTARIN LEKSRISOMPONG et al.   JOURNAL OF SENSORY STUDIES

Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains

(2009) Ana M. Molina et al.   FOOD CHEMISTRY

Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies

(2009) Paweł Satora et al.   FOOD MICROBIOLOGY

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