X
Search Filters
Format Format
Format Format
X
Sort by Item Count (A-Z)
Filter by Count
Journal Article (2619) 2619
Publication (197) 197
Newsletter (74) 74
Book Chapter (28) 28
Conference Proceeding (19) 19
Newspaper Article (14) 14
Magazine Article (10) 10
Book Review (5) 5
Paper (3) 3
Book / eBook (1) 1
Dissertation (1) 1
Reference (1) 1
Trade Publication Article (1) 1
Web Resource (1) 1
more...
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
esters (2063) 2063
food science & technology (1333) 1333
index medicus (898) 898
aroma (746) 746
volatile compounds (702) 702
fermentation (685) 685
alcohols (652) 652
analysis (644) 644
aroma compounds (501) 501
wine (464) 464
chemistry, applied (462) 462
mass spectrometry (408) 408
aldehydes (401) 401
flavor (400) 400
yeast (333) 333
gas chromatography (323) 323
biotechnology & applied microbiology (322) 322
chemistry (316) 316
ester (316) 316
microbiology (306) 306
chromatography (290) 290
identification (263) 263
fatty acids (260) 260
volatiles (259) 259
biotechnology (255) 255
saccharomyces-cerevisiae (247) 247
enzymes (241) 241
food science (234) 234
ketones (226) 226
wines (225) 225
acetic acid (222) 222
agriculture, multidisciplinary (218) 218
alcohol (214) 214
ethanol (214) 214
solid-phase microextraction (210) 210
gas chromatography-mass spectrometry (200) 200
quality (200) 200
odorants - analysis (199) 199
terpenes (199) 199
flavor compounds (194) 194
organic chemistry (192) 192
nutrition & dietetics (191) 191
biosynthesis (187) 187
fruits (181) 181
gas-chromatography (178) 178
temperature (178) 178
biochemistry & molecular biology (175) 175
life sciences (175) 175
mass spectroscopy (174) 174
odorants (174) 174
humans (171) 171
phenols (170) 170
components (169) 169
esters - analysis (169) 169
food and beverages (169) 169
gc-ms (166) 166
fruit (165) 165
sensory evaluation (163) 163
volatile organic compounds - analysis (163) 163
food (162) 162
wine - analysis (161) 161
metabolism (159) 159
acids (154) 154
fruit - chemistry (152) 152
acetates (151) 151
taste (149) 149
chemical properties (148) 148
saccharomyces cerevisiae (145) 145
alkohole (141) 141
studies (141) 141
extraction (138) 138
research (135) 135
flavors (134) 134
headspace (134) 134
metabolites (133) 133
agriculture (130) 130
methods (128) 128
organic acids (128) 128
analytical chemistry (126) 126
animals (126) 126
chemistry, analytical (126) 126
storage (123) 123
chemistry, multidisciplinary (122) 122
yeasts (122) 122
beer (121) 121
esters - metabolism (121) 121
cultivars (120) 120
sensory properties (120) 120
volatile organic compounds (119) 119
amino acids (117) 117
grapes (115) 115
saccharomyces cerevisiae - metabolism (114) 114
solid phase methods (113) 113
horticulture (112) 112
odor (111) 111
plant sciences (110) 110
lipase (105) 105
physiological aspects (105) 105
volatilization (105) 105
bacteria (104) 104
more...
Language Language
Language Language
X
Sort by Item Count (A-Z)
Filter by Count
English (2713) 2713
German (27) 27
Chinese (25) 25
Japanese (19) 19
Spanish (6) 6
Portuguese (3) 3
Croatian (2) 2
French (2) 2
Russian (2) 2
Korean (1) 1
Slovak (1) 1
more...
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


Journal of the American Oil Chemists' Society, ISSN 0003-021X, 12/2016, Volume 93, Issue 12, pp. 1595 - 1603
Journal Article
Food Quality and Preference, ISSN 0950-3293, 04/2018, Volume 65, pp. 164 - 174
•We studied the role of nasal pungency on liking and mood of pure aroma compounds.•Participants assign a ‘mood signature’ (predominant mood descriptor) to each... 
Ethnicity | Pungency | Mood | Aroma | Trigeminal | ODOR THRESHOLDS | ESSENTIAL OILS | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | PLEASANTNESS | CEREBRAL ACTIVATION | PERCEPTION | EVERYDAY ODORS | MEMORY | ANTIBACTERIAL ACTIVITY | AMBIENT ODORS | Plant physiology | Aldehydes | Esters
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 10/2016, Volume 96, Issue 13, pp. 4398 - 4409
Background Riesling icewine is an important product of the Ontario wine industry. The objective of this study was to characterize concentrations in aroma... 
mass spectrometry | odor activity | norisoprenoids | gas chromatography | monoterpenes | Gas chromatography | Monoterpenes | Norisoprenoids | Odor activity | Mass spectrometry | POSTHARVEST WATER-STRESS | TABLE GRAPES | DILUTION ANALYSIS | FOOD SCIENCE & TECHNOLOGY | VOLATILE COMPOUNDS | CHROMATOGRAPHY-MASS-SPECTROMETRY | QUANTITATIVE-DETERMINATION | ICE WINES | SENSORY PROPERTIES | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | ODOR-ACTIVE COMPOUNDS | SOLID-PHASE EXTRACTION | Wine - microbiology | Up-Regulation | Food Quality | Gas Chromatography-Mass Spectrometry | Vitis - chemistry | Volatile Organic Compounds - metabolism | Norisoprenoids - metabolism | Odorants | Saccharomyces cerevisiae - metabolism | Crop Production | Time Factors | Fruit - metabolism | Norisoprenoids - isolation & purification | Principal Component Analysis | Biomarkers - metabolism | Vitis - growth & development | Monoterpenes - isolation & purification | Fruit - chemistry | Biomarkers - analysis | Food Storage | Wine - classification | Volatile Organic Compounds - analysis | Fermentation | Wine - analysis | Fruit - growth & development | Monoterpenes - metabolism | Monoterpenes - analysis | Volatile Organic Compounds - isolation & purification | Norisoprenoids - analysis | Vitis - metabolism | Ontario | Saccharomyces cerevisiae - growth & development | Wine | Wineries | Chemical industry | Herbicides | Pesticides industry | Wine industry | Esters | Chromatography | Wines | Odors | Thresholds | Oxides | Phenylethyl alcohol | Aldehydes | Aroma compounds
Journal Article