Aroma compounds - Open Access .click

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2004
H.-D. Belitz, W. Grosch, P. Schieberle
+4 more sources

2021
Marina Russo, Paola Dugo, Luigi Mondello
openaire +1 more source

2000
Acetaldehyde, diacetyl and ethanol are compounds that are critical to the aroma and flavour of fermented milk products. In this work twelve commercial brands of plain yogurt were stored within 10 days on two different temperature levels and every two or three days changes in acetaldehyde, diacetyl and ethanol were established.
Ritz, Milana, Hruškar, Mirjana, Vahcic, Nada +2 more
openaire +1 more source

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 the key aroma compounds in by quantitative measurements, aroma recombination, and omission experiment

Food Chemistry, 2021
Hongjun Li
exaly

Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds

Trends in Food Science and Technology, 2022
Jianan Huang, Xingmin Zhang
exaly

Key aroma compounds of Chinese dry-cured Spanish mackerel () and their potential metabolic mechanisms

Food Chemistry, 2021
Siliang Wu, Hao Dong, Weidong Bai
exaly

Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC

Food Chemistry, 2022
Xiangru Wei, Shaobo Li, Xiaochun Zheng
exaly

INHERITANCE OF AROMA COMPOUNDS