Results 231 to 240 of about 21,766 (246)

Identification of Key Gin Aroma Compounds

2014
Pierre Dussort, Nicolas Deprêtre, Elias Bou-Maroun, Pascal Brunerie, Elisabeth Guichard, Yves Le Fur, Jean-Luc Le Quéré   +6 more
openaire   +1 more source

The formation of key aroma compounds in roasted mutton during the traditional charcoal process

Meat Science, 2022
Yue Liu, Fei Fang, Shaobo Li
exaly  

Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose

Food Chemistry, 2022
Cong Li, Sam Al-Dalali, Zhouping Wang
exaly  

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

Journal of Agricultural and Food Chemistry, 2020
Shuang Bi, Dongsheng Luo, Fei Lao
exaly  

Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry

Food Chemistry, 2019
Haiyan Yu, Lianzhong Ai, Huaixiang Tian   +2 more
exaly  

Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

Trends in Food Science and Technology, 2020
Xianqiao Hu, Lin Lu, Zhiwei Zhu
exaly  

The Aroma of Guavas – Key Aroma Compounds and Influence of Tissue Disruption

2010
openaire   +1 more source

Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

Journal of Agricultural and Food Chemistry, 2006
Wenlai Fan, Michael C Qian
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
Songul Kesen, Hasim Kelebek, Kemal Sen   +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, P Le Bail, A Voilley   +2 more
exaly