Results 271 to 280 of about 55,898 (294)

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

Food Chemistry, 2021
Siliang Wu, Juan Yang, Hao Dong
exaly  

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
Lijuan, Liping Du, 林奇 张
exaly  

Key Aroma Compounds in Melons

1995
S. Grant Wyllie, David N. Leach, Youming Wang, Robert L. Shewfelt   +3 more
openaire   +1 more source

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

Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC

Food Chemistry, 2022
Dequan Zhang, Xiaochun Zheng, Shaobo Li
exaly  

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

Food Chemistry, 2021
Yunwei Niu, Zuobing Xiao
exaly  

Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value analysis

LWT - Food Science and Technology, 2022
Yan-Qin Yang, Yongwen Jiang
exaly  

Key aroma-active compounds in brown sugar and their influence on sweetness

Food Chemistry, 2021
Caifeng Xie, De-Wei Chen
exaly  

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

Meat Science, 2022
Dequan Zhang, Fei Fang, Shaobo Li
exaly  

Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology

Food Chemistry, 2022
An huimin, Yangbo Zhang, Jianan Huang
exaly