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European food research & technology, ISSN 1438-2385, 2018, Volume 245, Issue 1, pp. 129 - 141
Journal Article
Journal of Chromatography A, ISSN 0021-9673, 2003, Volume 998, Issue 1-2, pp. 201 - 211
Using GC–MS and GC–flame ionization detection (FID)/olfactometry, 95 volatile components were detected in orange essence oil, of which 55 were aroma active. In... 
Volatile organic compounds | Aroma compounds | Olfactometry | Oils | Food analysis | Detection, GC | Citrus - chemistry | Plant Oils - chemistry | Gas Chromatography-Mass Spectrometry - methods
Journal Article
Analytica Chimica Acta, ISSN 0003-2670, 2006, Volume 563, Issue 1, pp. 180 - 187
The aroma profile of four Madeira wines from the most emblematic grape varieties, Malvazia, Boal, Verdelho and Sercial, has been studied by sensory analysis, quantitative gas chromatography–olfactometry (GC–O... 
Sotolon | Madeira | Gas chromatography–olfactometry | Grape | Quantitative analysis | Phenylacetaldehyde | Gas chromatography-olfactometry | CHEMISTRY, ANALYTICAL | 3-HYDROXY-4,5-DIMETHYL-2(5H)-FURANONE | FORTIFIED WINES | VOLATILE COMPOUNDS | grape | FLOR-SHERRY | PREDICTION | gas chromatography-olfactometry | ODORANTS | IMPACT | sotolon | phenylacetaldehyde | quantitative analysis | GRAPE VARIETIES | SOLID-PHASE EXTRACTION | Wine | Analysis | Dried fruit
Journal Article