Results 271 to 280 of about 114,713 (308)

Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose

Food Chemistry, 2022
Cong Li, Sam Al-Dalali, Zhouping Wang
exaly  

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
Lijuan, Liping Du, 林奇 张
exaly  

Aroma, Aroma-Active, and Phenolic Compounds of Roselle

2021
S. Selli, G. Guclu, O. Sevindik, H. Kelebek   +3 more
openaire   +1 more source

INHERITANCE OF AROMA COMPOUNDS

Acta Horticulturae, 2003
Rudolf Eibach, Helene Hastrich, Reinhard Töpfer   +2 more
openaire   +1 more source

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

Food Chemistry, 2021
Siliang Wu, Juan Yang, Hao Dong
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
Dequan Zhang, Xiaochun Zheng, Shaobo Li
exaly  

Aroma Compounds

2020
openaire   +1 more source

Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

Trends in Food Science and Technology, 2020
Lin Lu
exaly  

Volatile Aroma Compounds in Fish

2009
Contents 8.1 Introduction 98 8.2 Development of Fish Aroma 98 8.3 Fresh Fish Odors 99 8.4 Identi cation of Quality Indicators 1008.4.1 Microbial Spoilage Odors 103 8.4.1.1 Sweet, Sour, and Malty Odors 103 8.4.1.2 Dried Fish, Ammonia-Like, and Stale Odors 105 8.4.1.3 Putrid, Onion, and Cabbage-Like Odors 105 8.4.1.4 Miscellaneous ...
openaire   +1 more source

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

Food Chemistry, 2021
Yunwei Niu, Zuobing Xiao
exaly