Results 201 to 209 of about 23,233 (209)

Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography–Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis

Journal of Agricultural and Food Chemistry, 2017
Yunwei Niu, Jiancai Zhu, Zuobing Xiao
exaly  

GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis

Food Research International, 2013
Mehmet Ulas, Hasim Kelebek, Serkan Selli   +2 more
exaly  

Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices

Journal of Agricultural and Food Chemistry, 2002
Gaëlle Arvisenet, A Voilley, P le Bail   +2 more
exaly  

Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea

Food Chemistry
Zhihui Wang, Weijiang Sun, Fuming Lin
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
Jinyuan Sun, Hehe Li, Fuping Zheng
exaly  

Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin

Journal of Agricultural and Food Chemistry, 2002
Gaëlle Arvisenet, A Voilley
exaly  

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

Journal of Agricultural and Food Chemistry, 2019
Huanlu Song, Lijin Wang
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
Xuewu Guo, Ping Tang, Yefu Chen
exaly  

Characterization of potential aroma compounds in five aroma types of green tea using the sensomics approach

LWT - Food Science and Technology
Huarong Tong
exaly