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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 -
Characterization of the key aroma compounds in peach by gas chromatography–olfactometry, quantitative measurements and sensory analysis
Online Contents | 2018|Keywords: Aroma-active compounds -
Key Aroma Compounds in Smoked Cooked Loin
American Chemical Society | 2018|Keywords: aroma-active 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 modulation of vegetable oils—A review
Taylor & Francis Verlag | 2020|Keywords: aroma-active compounds -
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-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 -
Effects of hypobaric and temperature-dependent storage on headspace aroma-active volatiles in common squid miso
Elsevier | 2011|Keywords: Aroma active compounds -
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 -
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 -
Flavor profile of dried shrimp at different processing stages
Elsevier | 2021|Keywords: Aroma-active compounds -
Formation of Key Aroma Compounds during Preparation of Pumpernickel Bread
American Chemical Society | 2020|Keywords: aroma-active compounds -
Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution
Elsevier | 2020|Keywords: Aroma-active compounds -
Volatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria
Elsevier | 2021|Keywords: Aroma-active compounds -
Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry
Taylor & Francis Verlag | 2018|Keywords: aroma-active compounds -
Tracing the production area of citrus fruits using aroma‐active compounds and their quality evaluation models
Wiley | 2020|Keywords: aroma‐active compounds -
Characterization of the Key Aroma Compounds in Cooked Grey Mullet (Mugil cephalus) by Application of Aroma Extract Dilution Analysis
American Chemical Society | 2011|Keywords: aroma-active compounds -
Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction
American Chemical Society | 2019|Keywords: aroma-active compounds -
Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography–Olfactometry, Quantitative Analysis, and Odor Activity Value
American Chemical Society | 2018|Keywords: aroma-active compounds -
Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil
Elsevier | 2019|Keywords: Aroma active compounds
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