Defining the Sensory Profiles of Raw Almond (Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties | Journal of Agricultural and Food Chemistry
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Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry - ScienceDirect
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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
Lab-made electronic-nose with polyaniline sensor array used in classification of different aromas in gummy candies - ScienceDirect
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Metabolites | Free Full-Text | Sound Stimulation Can Affect Saccharomyces cerevisiae Growth and Production of Volatile Metabolites in Liquid Medium | HTML
Molecules | Free Full-Text | The Blossoming of Technology for the Analysis of Complex Aroma Bouquets—A Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications | HTML
Frontiers | Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
Foods | Free Full-Text | Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea) | HTML
Frontiers | Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
Chicken egg: the most complete food - egg properties
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
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Molecules | Free Full-Text | The Blossoming of Technology for the Analysis of Complex Aroma Bouquets—A Review on Flavour and Odorant Multidimensional and Comprehensive Gas Chromatography Applications | HTML
Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach | Journal of Agricultural and Food Chemistry
Could QSOR Modelling and Machine Learning Techniques Be Useful to Predict Wine Aroma? | SpringerLink
Determination of microbial diversities and aroma characteristics of Beitang shrimp paste - ScienceDirect
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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PDF) Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground
Relation between the coefficient of variation and number of tasters in... | Download Scientific Diagram
