Results 241 to 250 of about 36,846 (264)

Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

Journal of Agricultural and Food Chemistry, 2006
Wenlai Fan, Michael C Qian
exaly  

Aroma Compounds

2008
openaire   +1 more source

Aroma Compounds

2009
openaire   +1 more source

GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis

Food Research International, 2013
Songul Kesen, Hasim Kelebek, Kemal Sen   +2 more
exaly  

Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices

Journal of Agricultural and Food Chemistry, 2002
Gaëlle Arvisenet, P Le Bail, A Voilley   +2 more
exaly  

Biogenesis of aroma compounds

2015
openaire   +1 more source

Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea

Food Chemistry
Zhihui Wang, Fuming Lin, Weijiang Sun
exaly  

Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis

Meat Science, 2014
Yukiko Takakura
exaly  

Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method

Food Chemistry
Hehe Li, Jinyuan Sun, Fuping Zheng
exaly  

Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms

Trends in Food Science and Technology
Lianqing Wang, Hongyan Zhang, Yefu Chen   +2 more
exaly