Results 241 to 246 of about 21,766 (246)

Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method

Food Chemistry
Hehe Li, Jinyuan Sun, Fuping Zheng
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
Lianqing Wang, Hongyan Zhang, Yefu Chen   +2 more
exaly  

Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis

European Food Research and Technology, 2014
Xiaoxin Wang, Wenlai Fan, Yan Xu
exaly  

Identification of key aroma compounds and core functional microorganisms associated with aroma formation for Monascus-fermented cheese

Food Chemistry
Yadong Wang, Hong Zeng, Sizhe Qiu
exaly  

Different Beers with Different Hops. Relevant Compounds for Their Aroma Characteristics

Journal of Agricultural and Food Chemistry, 2013
exaly  

Key aroma compounds as predictors of pineapple sensory quality

George, Jenson, Pramanik, Ishita, Sanewski, Garth, Nguyen, Thoa, Pun, Sharon, Edwards, David, Currie, Margaret, Møller, Simoné, Hardner, Craig, Smyth, Heather, Lyons, Philippa   +10 more
openaire   +7 more sources