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Frontiers | Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation - ScienceDirect
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Determination of microbial diversities and aroma characteristics of Beitang shrimp paste - ScienceDirect
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Carbonyl flavor compound-targeted colorimetric sensor array based on silver nitrate and o-phenylenediamine derivatives for the discrimination of Chinese Baijiu - ScienceDirect
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Frontiers | Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydrolysis in Saliva | Journal of Agricultural and Food Chemistry
Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach | Journal of Agricultural and Food Chemistry
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Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach | Journal of Agricultural and Food Chemistry
Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken - ScienceDirect
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