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food science & technology (33) 33
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Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 2019
The dominant aroma compounds in the breast skin and breast muscle of Beijing roasted duck were investigated by gas chromatography-olfactometry-mass... 
GC-O-MS | OAVs | key aroma compound | Beijing roasted duck | recombination experiment
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 11/2015, Volume 64, Issue 1, pp. 316 - 325
In this research, effect of the thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide was studied. In summary, high... 
Maillard reaction | Gas chromatography-olfactometry (GC-O-MS) | Chicken peptides | Sensory perception | Flavor | VOLATILE | PROTEIN | REACTION-PRODUCTS | FOOD SCIENCE & TECHNOLOGY | TASTE | MEAT | NONVOLATILE COMPOUNDS | MODEL SYSTEMS | TEMPERATURE | DEGRADATION | PYRAZINES
Journal Article
Food Chemistry, ISSN 0308-8146, 08/2018, Volume 256, pp. 286 - 296
Journal Article
MOLECULES, ISSN 1420-3049, 06/2019, Volume 24, Issue 11, p. 2053
Feijoa is an aromatic fruit and the essential oil from feijoa peel could be a valuable by-product in the juicing industry. An initial comparison of the... 
aroma active compounds | VOLATILE FLAVOR CONSTITUENTS | feijoa essential oil | BIOCHEMISTRY & MOLECULAR BIOLOGY | COMPONENTS | ANTIBACTERIAL | aroma profile | SELLOWIANA | CHEMISTRY, MULTIDISCIPLINARY | GC-MS | EXTRACTION | CHEMICAL-COMPOSITION | DISTILLATION | hydro-distillation | ROSEMARY ESSENTIAL OIL | LAVENDER | HS-SPME-GC-O-MS | ODOR-ACTIVE COMPOUNDS
Journal Article
Food Chemistry, ISSN 0308-8146, 03/2012, Volume 131, Issue 1, pp. 280 - 285
► In this study, the pathways of key meat flavour compounds were analysed by using carbon module labelling technique. ► LC/TOF MS used to analyse the... 
GC-O-MS | [13C5] Xylose | Formation mechanism | LC-TOF-MS | Meat flavour compounds | Glutathione | Xylose | [C-13] Xylose | AROMA COMPOUNDS | NUTRITION & DIETETICS | FOOD SCIENCE & TECHNOLOGY | CYSTEINE | CHEMISTRY, APPLIED | IDENTIFICATION | Peptides | Meat
Journal Article
Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery, ISSN 1000-1298, 12/2015, Volume 46, Issue 12, pp. 233 - 239
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 09/2017, Volume 82, pp. 184 - 191
Yeast extracts is a kind of food ingredient for enhancing flavor, but some yeast extract samples had yeasty odour (off-flavour). The aim of this study was to... 
Gas chromatography-olfactrometry-mass spectrometry (GC-O-MS) | Aroma extract dilution analysis (AEDA) | Odour activity value (OAV) | Aroma model | Off-flavour | GAS-CHROMATOGRAPHY | SIM | MS | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | KEY ODORANTS | PASTES | Mass spectrometry | Analysis | Food additives industry | Chromatography
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 04/2015, Volume 95, Issue 6, pp. 1362 - 1372
Journal Article
Journal of the American Society of Brewing Chemists, ISSN 0361-0470, 06/2017, Volume 75, Issue 3, pp. 201 - 206
Headspace solid-phase microextraction and gas chromatography olfactometry mass spectrometry were used to study the effect of 20 volatile esters on the flavor... 
Ester | HS-SPME-GC-O/MS | Flavor contribution | Sensory evaluation | Threshold | GAS-CHROMATOGRAPHY | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | FOOD SCIENCE & TECHNOLOGY | SACCHAROMYCES-CEREVISIAE | MASS-SPECTROMETRY | OLFACTOMETRY
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 10/2011, Volume 59, Issue 19, pp. 10657 - 10664
Journal Article
Food Research International, ISSN 0963-9969, 11/2013, Volume 54, Issue 1, pp. 683 - 690
Journal Article