Development of a SPME-GC-MS method for the determination of volatile compounds in Shanxi aged vinegar and its analytical characterization by aroma wheel

Discrimination of Swiss Cheese from 5 Different Factories by High Impact Volatile Organic Compound Profiles Determined by Odor Activity Value Using Selected Ion Flow Tube Mass Spectrometry and Odor Threshold

(2015) Kaitlyn Taylor et al.   JOURNAL OF FOOD SCIENCE

Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD

(2014) Kanjana Mahattanatawee et al.   FOOD CHEMISTRY

Analytical characterisation of Negroamaro red wines by “Aroma Wheels”

(2013) Simonetta Capone et al.   FOOD CHEMISTRY

Aromatic composition and potent odorants of the “specialty coffee” brew “Bourbon Pointu” correlated to its three trade classifications

(2013) Sébastien Piccino et al.   FOOD RESEARCH INTERNATIONAL

Chemometrical development and comprehensive validation of a solid phase microextraction/gas chromatography–mass spectrometry methodology for the determination of important free and bound primary aromatics in Greek wines

(2013) Maria Metafa et al.   JOURNAL OF CHROMATOGRAPHY A

Development and validation of method for heterocyclic compounds in wine: Optimization of HS-SPME conditions applying a response surface methodology

(2013) Vívian Maria Burin et al.   TALANTA

Recent analyses using solid phase microextraction in industries related to food made into or from liquids

(2012) Michael W. Heaven et al.   FOOD CONTROL

Correlation of volatile and nonvolatile components with the total antioxidant capacity of tartary buckwheat vinegar: Influence of the thermal processing

(2012) Aili Wang et al.   FOOD RESEARCH INTERNATIONAL

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

Development and validation of automatic HS-SPME with a gas chromatography-ion trap/mass spectrometry method for analysis of volatiles in wines

(2012) Elisabete Paula Barros et al.   TALANTA

Characterization of volatile and aroma-impact compounds in persimmon (Diospyros kaki L., var. Triumph) fruit by GC-MS and GC-O analyses

(2011) Ying Wang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Aroma release of a model wine solution as influenced by the presence of non-volatile components. Effect of commercial tannin extracts, polysaccharides and artificial saliva

(2011) Athina Mitropoulou et al.   FOOD RESEARCH INTERNATIONAL

Recovery of aroma compounds from Zhenjiang aromatic vinegar by supercritical fluid extraction

(2011) Zhen-Ming Lu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Discrimination of Chinese Vinegars Based on Headspace Solid-Phase Microextraction-Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis

(2011) Zuobing Xiao et al.   JOURNAL OF FOOD SCIENCE

Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography–mass spectrometry

(2010) Guillaume Antalick et al.   FOOD CHEMISTRY

Determination of major volatile compounds during the production of fruit vinegars by static headspace gas chromatography–mass spectrometry method

(2010) C. Ubeda et al.   FOOD RESEARCH INTERNATIONAL

Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines

(2009) K.A. LATTEY et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Analytical performance of three commonly used extraction methods for the gas chromatography–mass spectrometry analysis of wine volatile compounds

(2009) I. Andujar-Ortiz et al.   JOURNAL OF CHROMATOGRAPHY A

Chemical and aroma profiles of yuzu (Citrus junos) peel oils of different cultivars

(2008) Nguyen Thi Lan-Phi et al.   FOOD CHEMISTRY

Defining the Typical Aroma of Sherry Vinegar: Sensory and Chemical Approach

(2008) Raquel M. Callejón et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY