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Type of material
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Synonyms were used for: aroma • compounds
Search without synonyms: keywords:(aroma active compounds)
Used synonyms:
- aromastoff
- aromen
- flavor
- flavor compounds
- flavoring agent
- flavoring material
- flavoring substance
- flavour compounds
- flavouring agent
- flavouring material
- flavouring substance
Used synonyms:
- kunststoffcompound
- polymercompound
-
GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis
Elsevier | 2013|Keywords: Aroma compounds, Aroma-active compounds -
The effect of aging on beef taste, aroma and texture, and the role of microorganisms: a review
Taylor & Francis Verlag | 2023|Keywords: aroma-active compounds, taste-active compounds -
Key Odorants of Lazur, a Polish Mold-Ripened Cheese
American Chemical Society | 2018|Keywords: aroma-active compounds, aroma recombinant, sulfur compounds -
Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA)
American Chemical Society | 2014|Keywords: aroma-active compounds, aroma -
Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey
American Chemical Society | 2012|Keywords: aroma-active compounds, taste-active compounds, volatile aroma compounds, flavor attributes -
Tracing the production area of citrus fruits using aroma‐active compounds and their quality evaluation models
Wiley | 2020|Keywords: aroma‐active compounds, aroma quality -
Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography–Olfactometry (GC-O) and Odor Activity Value (OAV)
American Chemical Society | 2016|Keywords: aroma-active compounds -
Aroma modulation of vegetable oils—A review
Taylor & Francis Verlag | 2020|Keywords: volatile compounds, aroma-active compounds -
Characterization of Aroma‐Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS‐Olfactometry
Wiley | 2016|Keywords: Aroma profile, Aroma‐active compounds -
Characterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS-Olfactometry
Online Contents | 2016|Keywords: Aroma-active compounds, Aroma profile -
Gas Chromatography–Mass Spectrometry–Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times
American Chemical Society | 2018|Keywords: aroma extract dilution analysis, aroma-active compounds -
Characterization of potent odorants in Thai chempedak fruit (Artocarpus integer Merr.), an exotic fruit of Southeast Asia
Elsevier | 2014|Keywords: Aroma-active compounds, Aroma reconstitution and omission test -
Characteristic aroma improvement mechanisms of heat-sterilized bayberry juice regulated by exogenous polyphenols
Elsevier | 2023|Keywords: Aroma-active compounds, Aroma quality -
Evaluation of Aroma Characteristics of Dried Shrimp (Litopenaeus vannamei) Prepared by Five Different Procedures
Free accessDOAJ | 2022|Keywords: aroma characteristics, volatile compounds, aroma-active compounds (AACs), signature aroma compounds -
Determining aroma‐active compounds in Kama flour using SPME‐GC/MS and GC–olfactometry
Wiley | 2011|Keywords: aroma analysis, aroma‐active compounds -
Characterization of the key aroma compounds in peach by gas chromatography–olfactometry, quantitative measurements and sensory analysis
Online Contents | 2018|Keywords: Aroma-active compounds -
Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography–Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis
American Chemical Society | 2017|Keywords: aroma-active compounds, aroma recombination -
Characterization of Aroma‐Active Compounds, Phenolics, and Antioxidant Properties in Fresh and Fermented Capers (Capparis spinosa) by GC‐MS‐Olfactometry and LC‐DAD‐ESI‐MS/MS
Wiley | 2019|Keywords: aroma active, phenolic compounds, aroma -
Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour
Elsevier | 2020|Keywords: Aroma-active compounds -
Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process
American Chemical Society | 2015|Keywords: aroma-active compounds
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