Results 231 to 240 of about 55,656 (266)

Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?

LWT - Food Science and Technology, 2022
Baoguo Sun, Jinyuan Sun, Hehe Li
exaly  

The aroma of rice ... and tiger

Nature, 1990
R L, Brahmachary, M P, Sarkar, J, Dutta
openaire   +2 more sources

Instrumental Methods (Spectroscopy, Electronic Nose, and Tongue) As Tools To Predict Taste and Aroma in Beverages: Advantages and Limitations

Chemical Reviews, 2013
Daniel Cozzolino, Heather Eunice Smyth
exaly  

Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies

Journal of Agricultural and Food Chemistry, 2020
Liang Yang, Yan Xu, Shuang Chen
exaly  

[Research on the aromas. On the aroma of coffee. I].

Helvetica chimica acta, 1968
M, Stoll, M, Winter, F, Gautschi, I, Flament, B, Willhalm   +4 more
openaire   +1 more source

Characterization of Key Odorants in Chinese Chixiang Aroma-Type Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

Journal of Agricultural and Food Chemistry, 2015
Yan Xu, Wenlai Fan
exaly  

Aroma

2002
Constance Classen, David Howes, Anthony Synnott   +2 more
openaire   +1 more source

Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

Food Chemistry, 2017
Yunwei Niu, Zuobing Xiao, Jiancai Zhu
exaly  

Research progress of trace components in sesame-aroma type of baijiu

Food Research International, 2020
Jiaxin Hong, Dongrui Zhao
exaly  

Aroma formation and dynamic changes during white tea processing

Food Chemistry, 2019
Zhi Lin, Yin Zhu, Qincao Chen
exaly