Results 91 to 100 of about 1,692 (170)

Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests. [PDF]

Molecules, 2019
Lyu J, Ma Y, Xu Y, Nie Y, Tang K.
europepmc   +1 more source

A Comparative Analysis of Cold Brew Coffee Aroma Using the Gas Chromatography-Olfactometry-Mass Spectrometry Technique: Headspace-Solid-Phase Extraction and Headspace Solid-Phase Microextraction Methods for the Extraction of Sensory-Active Compounds. [PDF]

Molecules
Narváez E, Zapata E, Dereix JD, Lopez C, Torijano-Gutiérrez S, Zapata J.   +5 more
europepmc   +1 more source

Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry. [PDF]

Foods, 2019
Song S, Fan L, Xu X, Xu R, Jia Q, Feng T.   +5 more
europepmc   +1 more source

Characterization of Odors of Wood by Gas Chromatography-Olfactometry with Removal of Extractives as Attempt to Control Indoor Air Quality. [PDF]

Molecules, 2018
Liu R, Wang C, Huang A, Lv B.
europepmc   +1 more source

Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies. [PDF]

Molecules, 2017
Zhao P, Gao J, Qian M, Li H.
europepmc   +1 more source

Key Odorants in Tea Detected by Gas Chromatography-Olfactometry

Chagyo Kenkyu Hokoku (Tea Research Journal), 2020
openaire   +1 more source

Analysis and identification of volatile aroma compounds of the garlic-scented mushroom <i>Mycetinis scorodonius</i>. [PDF]

Food Chem X
Ahlborn J, Yusein D, Hartwig C, Zhuk T, Emrich LA, Beiderwieden AEL, Birk F, Hammer AK, Steinkamp A.   +8 more
europepmc   +1 more source

Volatile and Nonvolatile Contributors to Lager Beer Acceptability in High-Flavor-Liking Consumers. [PDF]

J Agric Food Chem
Borcherding J, Booth M, Toro Uribe S, Forero DP, Tello E, Peterson J, Peterson DG.   +6 more
europepmc   +1 more source

Chemical and sensory characterization of the apple-like aroma in 'Fenza 1' banana unveiled by sensory-directed analysis and molecular modeling. [PDF]

Food Chem X
Zeng W, Zeng Z, Wang T, Hou Y, Jiang Y, Dong D, Li T, Fu L, Liu Y, Cao X, Chen Z, Lü P.   +11 more
europepmc   +1 more source

A comprehensive map of key aroma-active compounds in cigar tobacco via GC-IMS and GC-O-MS. [PDF]

Front Plant Sci
Wu X, Liu S, Guo Z, Zhang F, Liu T, Dou Y.   +5 more
europepmc   +1 more source