Results 131 to 140 of about 570 (142)

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

Food Chemistry, 2021
Chen Chen, Zheng Liu, Hai-Yan Yu, Zhiyuan Xu, Huaixiang Tian   +4 more
semanticscholar   +1 more source

Characterization of key aroma-active compounds in yellow peach (Prunus persica L. ‘Jinxiu’) based on GC–MS–O, OAV, aroma recombination and omission experiment

Journal of Food Measurement & Characterization, 2023
Zuobing Xiao, Bolin Li, Yun-Wei Niu, Jingzhe Xiong, Jing Zhang   +4 more
semanticscholar   +1 more source

Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests.

Food Chemistry, 2021
Li-Xia Zhu, Meng-Meng Zhang, Xiao-Feng Xiang, Yi-Bin Lan, Ying Shi, Chang-Qing Duan, Rui-Li Zhang   +6 more
semanticscholar   +1 more source

Extensive "Heart-Cut" 2D GC-MS/Olfactometry, Complementary to Aroma Extract Dilution Analysis, Odor Activity Value Evaluation, and Aroma Recombination Study, to Assess the Contribution of "Five-Grain" Derived Compounds to Baijiu Aroma.

Journal of Agricultural and Food Chemistry
Grains are widely used for the fermentation of spirits, including baijiu. Wuliangye is one of the most renowned baijiu brands, fermented from a blend of five grains: sorghum, wheat, corn, rice, and glutinous rice.
Di Chen, Kangzhuo Yang, Zhang-Lan He, Zhipeng Liu, Dong Zhao, Jia Zheng, Michael C. Qian   +6 more
semanticscholar   +1 more source

Characterization of Natural Flavor Compounds of Five Commercial Anhydrous Milk Fats via GC-TOF-MS, Aroma Recombination, and Omission Models

Journal of Food Composition and Analysis
Abdelaziz Elbarbary, Li-Min Cui, Lai Wei, Ibrahim A. Bakry, Huilin Huan, Jun Jin, Xingguo Wang   +6 more
semanticscholar   +1 more source

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  

Application of GC-O, aroma recombination and omission tests to identify horse urine-like off-odor in Gastrodia elata Blume

Food Bioscience
Xiaoqian Liu, Fang Yuan, Bei Zhou, Wen Huang, Zhinan Mei, Salam A. Ibrahim, Ying Liu, Xi Feng   +7 more
semanticscholar   +1 more source

The hotspot of consumers complaints on infant formula: Exploring the relationship among volatile components, sensory evaluation, and aroma recombination and omission experiment

Journal of Food Composition and Analysis
Shuwen Kong, Yufang Su, Zhichao Li, Xue-Lu Chi, Yun Huang, Jian Zhang, Na-Si Ai   +6 more
semanticscholar   +1 more source

Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements, aroma recombination, and omission studies.

Journal of Agricultural and Food Chemistry, 2008
L. Poisson, P. Schieberle
semanticscholar   +1 more source

Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

Foods
Qun Wu, Lihua Wang, Ke Tang
exaly