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1991, 1, Food science and technology, ISBN 9780824783907, Volume 44., xii, 764
Collects the information available in the literature on volatile compounds in foods and beverages... 
Flavor | Analysis | Food | Food Microbiology | Food-Analysis
Book
Journal of applied microbiology, ISSN 1364-5072, 06/2018, Volume 124, Issue 6, pp. 1521 - 1531
Journal Article
Food chemistry, ISSN 0308-8146, 11/2016, Volume 211, pp. 206 - 214
....•Underdeveloped roast defect had increased 2,5-dimethylfuran. Coffee beans from the same origin were roasted using six time-temperature profiles, in order to identify volatile aroma compounds associated with five common roast coffee defects... 
Aroma chemistry | Coffee | Roast defects | Coffee production | Quality control | Physical Sciences | Chemistry | Life Sciences & Biomedicine | Chemistry, Applied | Nutrition & Dietetics | Food Science & Technology | Science & Technology | Coffee - chemistry | Phenol - analysis | Temperature | Gas Chromatography-Mass Spectrometry | Indoles - analysis | Food Analysis - methods | Pyrones - analysis | Volatile Organic Compounds - analysis | Principal Component Analysis | Furans - analysis | Guaiacol - analysis | Quality Control | Index Medicus
Journal Article
Food research international, ISSN 0963-9969, 11/2016, Volume 89, Issue Pt 1, pp. 870 - 881
.... The aim of the present study was to explore correlations between sensory attributes of peanuts, volatile headspace compounds and color parameters... 
Peanut | Aroma | Raw material | Sensory | Maillard | Instrumental analysis | Food Quality and Design | VLAG | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Consumer behavior | Raw materials | Peanuts | Analysis | Consumer preferences
Journal Article
PloS one, ISSN 1932-6203, 10/2019, Volume 14, Issue 10, pp. e0223501 - e0223501
Journal Article
FEMS yeast research, ISSN 1567-1364, 11/2008, Volume 8, Issue 7, pp. 1196 - 1207
.... Understanding and modeling the relationship between nutrient availability and the production of desirable aroma compounds by different strains must be one of the main objectives in the selection... 
fermentation aroma compounds | assimilable nitrogen | Saccharomyces cerevisiae | Fermentation aroma compounds | Assimilable nitrogen | Life Sciences & Biomedicine |