Results 291 to 300 of about 114,713 (308)

Cinnamon aroma compounds

Nehal S. Ramadan, Radwa H. El-Akad, Dalia M. Rasheed   +2 more
openaire   +1 more source

Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

Food Chemistry, 2018
Yunzi Feng, Xiong Fu, Lin Zheng
exaly  

Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment

Food Chemistry, 2021
exaly  

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

Journal of Agricultural and Food Chemistry, 2019
Dequan Zhang, Qingwu W Shen, Teng Pan
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, 张鹏杰 张, Xuewu Guo
exaly  

Biogenesis of aroma compounds

2015
openaire   +1 more source

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

Journal of Agricultural and Food Chemistry, 2019
Ping Yang, Huanlu Song, Li-Jin Wang
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
Fuping Zheng, Hehe Li
exaly  

Formation and Identification of Aroma Compounds

1967
openaire   +2 more sources

Microwave Volatilization of Aroma Compounds

1993
Ted R. Lindstrom, Thomas H. Parliment
openaire   +1 more source