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Food Research International, ISSN 0963-9969, 05/2013, Volume 51, Issue 2, pp. 482 - 489
In order to elucidate the influence of terroir on wine aroma compounds of Cabernet Sauvignon and Merlot varieties, aroma compounds of two monovarietal wines... 
Wine | OAVs | SPME-GC/MS | Terroir | Aroma compounds | OAV | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | SOLID-PHASE MICROEXTRACTION | VOLATILE COMPONENTS | VARIETIES | WHITE WINES | OAV(s) | RED WINES | EVOLUTION | IMPACT ODORANTS | ACID BACTERIA | FLAVOR | Esters | Grapes | Fatty acids | Analysis | Wines | China | Volatile compounds | Regional | Alcohols
Journal Article
Food Research International, ISSN 0963-9969, 07/2019, Volume 121, pp. 73 - 83
Keemun, Assam, Darjeeling and Ceylon black teas are honored as the world's four most famous black teas, and their excellent aroma qualities are well received... 
Black teas | OAV | GC × GC-TOFMS | GC-O | Key odorants
Journal Article
Food Chemistry, ISSN 0308-8146, 12/2013, Volume 141, Issue 3, pp. 2906 - 2915
In this work we characterised red wines, made by an autochthonous cultivar of Southern Italy, by linking volatile composition to aroma properties. This linking... 
Volatile analysis | Aroma Wheel | Odour Activity Value (OAV) | Negroamaro wine
Journal Article
Journal of Chinese Institute of Food Science and Technology, ISSN 1009-7848, 11/2017, Volume 17, Issue 11, pp. 245 - 253
Journal Article
Food Research International, ISSN 0963-9969, 07/2019, Volume 121, pp. 73 - 83
Keemun, Assam, Darjeeling and Ceylon black teas are honored as the world's four most famous black teas, and their excellent aroma qualities are well received... 
Black teas | OAV | GC × GC-TOFMS | GC-O | Key odorants | Tea | Analysis | Esters | Mass spectrometry | Methyl salicylate | Polyols | Chromatography
Journal Article
Journal of Chinese Institute of Food Science and Technology, ISSN 1009-7848, 09/2018, Volume 18, Issue 9, pp. 297 - 302
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 2019, Volume 67, Issue 20, pp. 5847 - 5856
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
Science of the Total Environment, ISSN 0048-9697, 11/2019, Volume 689, pp. 1115 - 1124
Sulfur is a key nutrient in swine diets and is associated with hydrogen sulfide (H S) emissions, odor, and respiratory distress of animals. Due to potential... 
Manure | Activity value | OAV | Swine diet | Sulfur | Odor | Emissions | Volatile organic compounds | Hydrogen sulfide | Animal feeding and feeds | Swine | Environmental aspects | Chemical properties | Soybean | Air quality management | Sulfates | Index Medicus
Journal Article
by Chen, S and Wang, CC and Qian, M and Li, Z and Xu, Y
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN 0021-8561, 05/2019, Volume 67, Issue 17, pp. 4876 - 4884
The aroma compounds in young and aged Chinese rice wines (rice wines) with a clear difference in their overall aroma profiles were analyzed by comparative... 
VOLATILE | 3-HYDROXY-4,5-DIMETHYL-2(5H)-FURANONE | OAV | FOOD SCIENCE & TECHNOLOGY | SHERRY WINES | MARKERS | IDENTIFICATION | WHITE WINES | IMPACT | aged Chinese rice wine | cAEDA | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | ODOR-ACTIVE COMPOUNDS | GAS CHROMATOGRAPHY-OLFACTOMETRY | aroma recombination and omission | Index Medicus
Journal Article
Food Chemistry, ISSN 0308-8146, 01/2015, Volume 167, pp. 220 - 228
Journal Article
Journal of Chinese Institute of Food Science and Technology, ISSN 1009-7848, 11/2017, Volume 17, Issue 11, pp. 254 - 261
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
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 06/2018, Volume 66, Issue 24, pp. 6132 - 6141
To characterize potent odor-active compounds in preserved egg yolk (PEY), volatile compounds were isolated by headspace solid-phase microextraction and... 
OAV | odor-active compounds | potent aroma compounds | preserved egg yolk | quantitative measurements | AEDA | GC-O | WHITE | ACID | MECHANISM | AUTOXIDATION | FOOD SCIENCE & TECHNOLOGY | EXTRACT DILUTION ANALYSIS | CYSTEINE | MODEL | IDENTIFICATION | AGRICULTURE, MULTIDISCIPLINARY | VOLATILE FLAVOR COMPONENTS | CHEMISTRY, APPLIED | Index Medicus
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 01/2018, Volume 66, Issue 3, pp. 689 - 694
Beijing douzhi (BD) is a traditional snack in Beijing, China, and it has been listed as a part of Beijing's intangible cultural heritage. The potent odorants... 
quantitative analysis | aroma-active compounds | OAV | Beijing douzhi | AEDA | GC-O | ACIDS | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | VIGNA-RADIATA | ORIGIN | AGRICULTURE, MULTIDISCIPLINARY | FERMENTATION | OMISSION | CHEMISTRY, APPLIED | KEY ODORANTS | FOOD | Index Medicus
Journal Article
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