Results 191 to 200 of about 19,810 (208)

Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis

Food Chemistry, 2022
Liping Du, Lijuan Ma
exaly  

Characterization of key aroma-active compounds in blue honeysuckle (Lonicera caerulea L.) berries by sensory-directed analysis

Food Chemistry, 2023
Huanlu Song, Junwei Huo, Lijin Wang
exaly  

Sensory-directed establishment of sensory wheel and characterization of key aroma-active compounds for spicy tallow hot pot seasoning

Food Chemistry, 2023
Huanlu Song
exaly  

Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup

Microchemical Journal, 2021
De-Wei Chen
exaly  

Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis

Food Chemistry, 2023
Honglei Tian, Ping Zhan
exaly  

Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution

Food Chemistry, 2020
De-Wei Chen
exaly  

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

Journal of Agricultural and Food Chemistry, 2019
Huanlu Song, Lijin Wang
exaly  

Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis

Food Chemistry, 2014
Mehmet Turan Ayseli, Hasim Kelebek, Serkan Selli   +2 more
exaly  

The most aroma-active compounds in shade-dried aerial parts of basil obtained from Iran and Turkey

Industrial Crops and Products, 2018
Ahmet Salih Sonmezdag, Armin Amanpour, Hasim Kelebek   +2 more
exaly