Results 231 to 240 of about 20,525 (251)

Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation

Food Chemistry, 2021
Huanlu Song, Qi Meng
exaly  

Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements

Journal of Food Composition and Analysis, 2022
Huanlu Song, Wenqing Pan
exaly  

Characterization of odor-active compounds in moso bamboo (Phyllostachys pubescens Mazel) leaf via gas chromatography-ion mobility spectrometry, one- and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose

Food Research International, 2022
Huan-Lu Song
exaly  

Characterization of the Major Odor-Active Off-Flavor Compounds in Normal and Lipoxygenase-Lacking Soy Protein Isolates by Sensory-Directed Flavor Analysis

Journal of Agricultural and Food Chemistry, 2023
Yu Xi, Jian Li
exaly  

Identification of Additional Odor-Active Compounds in Pinot noir Wines

American Journal of Enology and Viticulture, 1992
R. Miranda-López, L. M. Libbey, B. T. Watson, M. R. Mcdaniel   +3 more
openaire   +1 more source

Characterization of the key odor-active compounds in steamed meat of Coilia ectenes from Yangtze River by GC–MS–O

European Food Research and Technology, 2013
Ning-Ping Tao
exaly  

Characterization of odor-active compounds of various Chinese “Wuliangye” liquors by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory evaluation

International Journal of Food Properties, 2017
Yunwei Niu, Zuobing Xiao, Feng Chen
exaly  

Characterization of odor properties of human milk: Effect of inter-individual nutrient differences on key odor-active compounds and odor attributes

Food Chemistry
Qinggang Xie, Baosong Wang, Huanlu Song   +2 more
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  

Sensory-directed characterization of key odor-active compounds in fermented milk

Journal of Food Composition and Analysis
Mingguang Yu, Huanlu Song
exaly