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gc-olfactometry (143) 143
food science & technology (113) 113
chemistry, applied (75) 75
aroma (47) 47
identification (42) 42
volatile compounds (41) 41
flavor (40) 40
agriculture, multidisciplinary (39) 39
index medicus (35) 35
gas chromatography-mass spectrometry (32) 32
solid-phase microextraction (32) 32
odorants - analysis (31) 31
gc–olfactometry (30) 30
gc-ms (29) 29
humans (25) 25
components (23) 23
analysis (22) 22
smell (22) 22
nutrition & dietetics (21) 21
aroma compounds (19) 19
odorants (19) 19
gas chromatography (17) 17
spme (17) 17
fermentation (15) 15
chromatography, gas (14) 14
chromatography, gas - methods (14) 14
gas chromatography-olfactometry (14) 14
gas-chromatography-olfactometry (14) 14
mass spectrometry (14) 14
gas-chromatography (13) 13
impact odorants (13) 13
odor (13) 13
olfactometry (13) 13
taste (13) 13
quality (12) 12
chromatography (11) 11
essential oil (11) 11
esters (11) 11
fruit - chemistry (11) 11
aeda (10) 10
aroma extract dilution analysis (10) 10
chemistry, analytical (10) 10
extraction (10) 10
gc-o (10) 10
odor-active compounds (10) 10
red wines (10) 10
solid phase microextraction (10) 10
wine (10) 10
wine - analysis (10) 10
food science (9) 9
gc–ms (9) 9
volatile organic compounds - analysis (9) 9
volatiles (9) 9
beer (8) 8
beer - analysis (8) 8
chemistry (8) 8
constituents (8) 8
extract dilution analysis (8) 8
flavors and aromas/chemosensory perception (8) 8
headspace (8) 8
key odorants (8) 8
mass-spectrometry (8) 8
quantitative-determination (8) 8
sensory analysis (8) 8
sensory evaluation (8) 8
volatilization (8) 8
alcohols (7) 7
aldehydes (7) 7
chirality and odour (7) 7
citrus (7) 7
enantioselective gc/olfactometry analysis (7) 7
female (7) 7
flavor compounds (7) 7
male (7) 7
stereoisomeric flavour compounds (7) 7
storage (7) 7
active compounds (6) 6
beverages (6) 6
electronic nose (6) 6
essential oils (6) 6
fresh (6) 6
methods (6) 6
multidimensional gas chromatography (6) 6
quantification (6) 6
acid (5) 5
agriculture (5) 5
aldehydes - analysis (5) 5
analytical chemistry (5) 5
animals (5) 5
aroma-active compounds (5) 5
beverages - analysis (5) 5
character impact odorants (5) 5
chemical properties (5) 5
chromatography-mass-spectrometry (5) 5
degradation (5) 5
dynamic headspace (5) 5
gas chromatography-mass spectrometry - methods (5) 5
horticulture (5) 5
hot temperature (5) 5
orange juice (5) 5
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Food Chemistry, ISSN 0308-8146, 02/2012, Volume 130, Issue 4, pp. 1074 - 1081
► Sixty-six major volatile compounds were identified from Chinese Pu-erh tea. ► Twenty-nine potent odorants were identified as contributor to Pu-erh tea... 
Aroma | Characterisation | HS-SPME | Pu-erh tea | GC–olfactometry | GC-olfactometry | METHYLATION | QUALITY | ACID | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | POLYPHENOLS | NUTRITION & DIETETICS | VOLATILE CONSTITUENTS | BLACK TEA | FERMENTATION | CHROMATOGRAPHY-MASS SPECTROMETRY | CHEMISTRY, APPLIED | FLAVOR | Aroma compounds
Journal Article
Journal Article
LWT, ISSN 0023-6438, 11/2019, Volume 115, p. 108450
In this study, volatile compounds in the pulp and skin of 10 table grape cultivars of three aroma types (Strawberry, Fox and Muscat aroma) were analyzed.... 
Aroma interaction | Strawberry aroma | Differential compounds | Fox aroma | Aroma compounds | PROFILES | QUALITY | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | GC-OLFACTOMETRY | RED WINES | CULTIVARS | VINIFERA | MUSCAT FLAVOR | GAS CHROMATOGRAPHY-OLFACTOMETRY
Journal Article
Food Chemistry, ISSN 0308-8146, 2010, Volume 122, Issue 1, pp. 300 - 306
The aromatic composition of two different species of truffles (black and summer) was evaluated by gas chromatography–olfactometry (GC–O). Volatiles released by... 
Active aroma compounds | GC–Olfactometry | Black truffle | Summer truffle | GC-Olfactometry | FOOD SCIENCE & TECHNOLOGY | EXTRACT DILUTION ANALYSIS | SOLID-PHASE MICROEXTRACTION | IDENTIFICATION | RED WINES | GC-MS | NUTRITION & DIETETICS | PROFILE | WHITE TRUFFLE | VITT | CHEMISTRY, APPLIED | VOLATILE ORGANIC-COMPOUNDS | FLAVOR
Journal Article
Journal of Chromatography A, ISSN 0021-9673, 10/2018, Volume 1573, pp. 125 - 150
Vetiveryl acetate is a common ingredient of the perfume industry highly prized by perfumers for its crisp vetiver note and thus often used in high-end perfume... 
pc-GC | NMR | Vetiver | GC × GC–MS | GC-Olfactometry | CHEMISTRY, ANALYTICAL | ESSENTIAL OIL | BIOCHEMICAL RESEARCH METHODS | ANALYTICAL TOOL | GC x GC-MS | RESPONSE FACTORS | SESQUITERPENES | ALCOHOLS | DERIVATIVES | SPECTROMETRY | Esters | Acetates | Analysis | Chromatography
Journal Article
Food Research International, ISSN 0963-9969, 11/2015, Volume 77, pp. 591 - 598
Sixty-two volatile compounds were identified in orange juice from frozen concentrated orange juice (FCOJ) processing steps using HSSPME–GC–MS in combination... 
HS-SPME–GC–MS | FCOJ processing steps | Volatile compounds | Orange juice | GC–olfactometry | HS-SPME-GC-MS | GC-olfactometry | Citrus | Citrus fruits
Journal Article
Food Chemistry, ISSN 0308-8146, 2009, Volume 115, Issue 3, pp. 1042 - 1047
The essential oils of six different yuzu cultivars, Kumon (KUM), Nagano (NAG), Yasu (YAS), Jimoto (JIM), Komatsu Sadao (KOS) and Komatsu Koichi (KOK), were... 
Citrus | Citrus junos | Essential oils | Aroma | GC-olfactometry | Yuzu | AEDA | ACID CITRUS | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | EX-TANAKA | NUTRITION & DIETETICS | CHEMISTRY, APPLIED | Hydrocarbons | Analysis | Cultivars
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 11/2006, Volume 54, Issue 23, pp. 8855 - 8861
Odorants comprising the hop aromas of beers were examined. Strongly hopped beers with Saazer, Hersbrucker, and Cascade hops were compared with unhopped beer by... 
Hop aroma | Muscat-like | Spicy | GC-olfactometry | Sensory evaluation | sensory evaluation | FOOD SCIENCE & TECHNOLOGY | muscat-like | AGRICULTURE, MULTIDISCIPLINARY | CHARACTER | hop aroma | spicy | CHEMISTRY, APPLIED | IDENTIFICATION | TERPENOIDS | FLAVOR | Esters - analysis | Beer - analysis | Gas Chromatography-Mass Spectrometry | Humans | Humulus - chemistry | Terpenes - analysis | Odorants - analysis
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 07/2018, Volume 66, Issue 29, pp. 7722 - 7734
The volatile compounds of jujube (Ziziphus jujube Mill.) puree obtained from three cultivars, ‘Jinsixiaozao’ (Y1), ‘Youzao’ (Y2), and ‘Yuzao’ (Y3), were... 
OAV | odor-active compounds | jujube | GC-O | FLAVOR COMPOUNDS | DIMETHYL SULFIDE | PHOENIX-DACTYLIFERA L | VOLATILE SULFUR-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | SOLID-PHASE MICROEXTRACTION | BIOLOGICAL ASSESSMENT | GC-OLFACTOMETRY | AGRICULTURE, MULTIDISCIPLINARY | CHEDDAR CHEESE | FLAME PHOTOMETRIC DETECTION | CHEMISTRY, APPLIED | AROMA COMPOUND
Journal Article
Food Chemistry, ISSN 0308-8146, 2009, Volume 113, Issue 1, pp. 208 - 215
Influences of matrix particle size distribution (PSD) (18, 25, 35 and 50 μm) and fat content (25%, 30% and 35%) on flavour release of dark chocolate volatiles... 
Pyrazines | GC–MS | GC–olfactometry | Chocolate | Flavour release | Acetic acid | Cocoa | GC-MS | GC-olfactometry | RHEOLOGICAL PROPERTIES | QUALITY | EMULSION | FOOD SCIENCE & TECHNOLOGY | CHROMATOGRAPHY | MALAYSIAN COCOA BEANS | MILK CHOCOLATE | POLYPHENOLS | NUTRITION & DIETETICS | SEMISOLIDS | TEXTURE-PERCEPTION | FERMENTATION | CHEMISTRY, APPLIED
Journal Article
Food Chemistry, ISSN 0308-8146, 11/2014, Volume 162, pp. 122 - 134
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 01/2019, Volume 67, Issue 1, pp. 364 - 371
Journal Article
Food Research International, ISSN 0963-9969, 05/2019, Volume 119, pp. 152 - 160
Journal Article