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Processing effects on metabolites and volatiles in turnip (<i>Brassica rapa</i> L.) products: a targeted metabolomics study. [PDF]

Food Chem X
Zhou Y, Liu Z, Li C, Wang B, Chen Y, Zhou X, Shi X, Yue L.   +7 more
europepmc   +1 more source

Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

Journal of Agricultural and Food Chemistry, 2019
The aroma compounds in young and aged Chinese rice wines (rice wines) with a clear difference in their overall aroma profiles were analyzed by comparative aroma extract dilution analysis (cAEDA).
Yan Xu, Shuang Chen, Michael Qian
exaly   +2 more sources

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Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing

Food Chemistry, 2023
Yanqin Yang, Yongwen Jiang, Lilei Wang   +2 more
exaly  

Flavoromic determination of lactones in cheddar cheese by GC–MS–olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis

Food Chemistry, 2022
Haiyan Yu, Chen Chen, Huaixiang Tian
exaly  

Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis

Food Research International, 2020
Chaojun He, Ziyong Li, Liye Wang
exaly  

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

Journal of Agricultural and Food Chemistry, 2016
Baoguo Sun, Jinyuan Sun, Hehe Li
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
Qingwu Shen, Teng Pan, Huan Liu
exaly  

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, Haiyan Fan
exaly  

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  

Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments

Food Research International, 2020
Jian Mao, Fang Zhong, Guoquan Li
exaly