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Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
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Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

Gao, Wenjun ; Fan, Wenlai ; Xu, Yan

Journal of agricultural and food chemistry, 2014-06, Vol.62 (25), p.5796-5804 [Periódico revisado por pares]

United States: American Chemical Society

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2
Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation
Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation
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Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation

Pang, Xueli ; Yu, Weisong ; Cao, Changdai ; Yuan, Xiaoxiang ; Qiu, Jun ; Kong, Fanyu ; Wu, Jihong

Journal of agricultural and food chemistry, 2019-11, Vol.67 (47), p.13139-13149 [Periódico revisado por pares]

United States: American Chemical Society

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3
Structure–Odor Relationships of (E)‑3-Alkenoic Acids, (E)‑3-Alken-1-ols, and (E)‑3-Alkenals
Structure–Odor Relationships of (E)‑3-Alkenoic Acids, (E)‑3-Alken-1-ols, and (E)‑3-Alkenals
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Structure–Odor Relationships of (E)‑3-Alkenoic Acids, (E)‑3-Alken-1-ols, and (E)‑3-Alkenals

Lorber, Katja ; Buettner, Andrea

Journal of agricultural and food chemistry, 2015-08, Vol.63 (30), p.6683-6690 [Periódico revisado por pares]

United States: American Chemical Society

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4
Comparison of Odor-Active Compounds from Six Distinctly Different Rice Flavor Types
Comparison of Odor-Active Compounds from Six Distinctly Different Rice Flavor Types
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Comparison of Odor-Active Compounds from Six Distinctly Different Rice Flavor Types

Yang, Dong Sik ; Shewfelt, Robert L ; Lee, Kyu-Seong ; Kays, Stanley J

Journal of agricultural and food chemistry, 2008-04, Vol.56 (8), p.2780-2787 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines
Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines
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Analytical Characterization of the Aroma of Five Premium Red Wines. Insights into the Role of Odor Families and the Concept of Fruitiness of Wines

Escudero, Ana ; Campo, Eva ; Fariña, Laura ; Cacho, Juan ; Ferreira, Vicente

Journal of agricultural and food chemistry, 2007-05, Vol.55 (11), p.4501-4510 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach
Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach
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Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach

Langos, Daniel ; Granvogl, Michael ; Schieberle, Peter

Journal of agricultural and food chemistry, 2013-11, Vol.61 (47), p.11303-11311 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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7
Oxygen Contribution to Wine Aroma Evolution during Bottle Aging
Oxygen Contribution to Wine Aroma Evolution during Bottle Aging
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Oxygen Contribution to Wine Aroma Evolution during Bottle Aging

Ugliano, Maurizio

Journal of agricultural and food chemistry, 2013-07, Vol.61 (26), p.6125-6136 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products
Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products
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Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products

Chetschik, Irene ; Granvogl, Michael ; Schieberle, Peter

Journal of agricultural and food chemistry, 2010-10, Vol.58 (20), p.11018-11026 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies
Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies
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Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies

Wang, Lulu ; Fan, Shanshan ; Yan, Yan ; Yang, Liang ; Chen, Shuang ; Xu, Yan

Journal of agricultural and food chemistry, 2020-02, Vol.68 (6), p.1666-1677 [Periódico revisado por pares]

United States: American Chemical Society

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10
Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting
Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting
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Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

Frauendorfer, Felix ; Schieberle, Peter

Journal of agricultural and food chemistry, 2008-11, Vol.56 (21), p.10244-10251 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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