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Food Chemistry, ISSN 0308-8146, 08/2018, Volume 257, pp. 172 - 181
Gas chromatography/olfactometry-associated taste (GC/O-AT) analysis combined with mass spectrometry allowed identification of odorant compounds associated with... 
Olfactoscan | Odor-induced taste | Gas chromatography olfactometry | Fruit juice | Sweetness | FOOD SCIENCE & TECHNOLOGY | EXTRACT DILUTION ANALYSIS | SOLID-PHASE MICROEXTRACTION | INTENSITY | IDENTIFICATION | DESCRIPTORS | OLFACTOMETRY | AROMA COMPOUNDS | NUTRITION & DIETETICS | INTEGRATION | VOLATILES | MASS SPECTROMETRY | CHEMISTRY, APPLIED
Journal Article
Analytica Chimica Acta, ISSN 0003-2670, 01/2016, Volume 904, pp. 98 - 106
Scented consumer products are being bought in increasing amounts and gaining more popularity. There is, however, relatively little information available about... 
Volatile organic compounds | Fragrances | Gas chromatography-olfactometry | Consumer products | Odour | POPULATION | CHEMISTRY, ANALYTICAL | ESSENTIAL OILS | RISK | PREVALENCE | IDENTIFICATION | CANDLES | SENSITIZATION | CONTACT ALLERGENS | FRAGRANCE INGREDIENTS | Gas chromatography | Allergens | Consumer behavior | Consumer goods | Mass spectrometry
Journal Article
Food Research International, ISSN 0963-9969, 06/2019, Volume 120, pp. 92 - 101
In this study, twenty ester compounds of juiced apples from three different varieties were identified and quantified by gas chromatography−olfactometry (GC-O)... 
Aroma intensity | Perceptual interaction | Odour threshold | OAV | E-nose | GC-O | SPECTROMETRY GC-MS | QUALITY | ACTIVE VOLATILES | FOOD SCIENCE & TECHNOLOGY | VOLATILE COMPOUNDS | MIXTURES | CULTIVARS | IMPACT ODORANTS | MASS SPECTROMETRY | SENSORY EVALUATION | LIQUOR | Gas chromatography | Esters | Sensors | Mass spectrometry | Analysis | Fruit juices
Journal Article
Food Chemistry, ISSN 0308-8146, 04/2018, Volume 245, p. 775
The volatile compounds of mulberries obtained from three cultivars (M. nigra, Y1, M. Macroura, Y2 and M. Alba, Y3) were investigated by gas... 
Gas chromatography | Dimethyl sulfide | Esters | Acetic acid | Aldehydes | Mass spectrometry | Flat panel displays | Organic acids
Journal Article
LWT, ISSN 0023-6438, 07/2019, Volume 108, pp. 221 - 232
Japanese green tea is becoming increasingly popular worldwide due to its pleasant aroma. The volatiles of four types of Japanese green tea (Sencha, Matcha,... 
Japanese green tea | SAFE | HS-SPME | Volatile | AEDA | POTENT ODORANTS | FOOD SCIENCE & TECHNOLOGY | SOLID-PHASE MICROEXTRACTION | AROMA | VOLATILE COMPOUNDS | IDENTIFICATION | FLAVOR
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Journal Article