Results 221 to 230 of about 12,293 (264)

Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea

Food Chemistry, 2022
Shimao Fang, Lu-Qing Li, Wei-Wei Deng
exaly  

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
yongwen Jiang, Yan-Qin Yang, Lilei Wang
exaly  

Aroma Therapy

Scientific American, 2019
openaire   +2 more sources

Aromas

2017
Sellaro R., Colzato L. S.
openaire   +1 more source

Glycosidically bound aroma precursors in fruits: A comprehensive review

Critical Reviews in Food Science and Nutrition, 2022
Jiang Lu, Zijian Liang, Yu Gao
exaly  

AROMA EXTRACTION

2020
SINGH SURINDER, JAKOB MICHAEL
openaire   +2 more sources

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, Huiling Zhang
exaly  

Aroma

2002
Constance Classen, David Howes, Anthony Synnott   +2 more
openaire   +1 more source

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
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, Hai Yan Fan
exaly