Applied Sciences | Free Full-Text | Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale | HTML
Frontiers | Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
Plants | Free Full-Text | Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics | HTML
Applied Sciences | Free Full-Text | E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life | HTML
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Foods | Free Full-Text | Relationship between the Grade and the Characteristic Flavor of PCT (Panyong Congou Black Tea) | HTML
PDF) Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground
Micromachines | Free Full-Text | Progress of Research on the Application of Nanoelectronic Smelling in the Field of Food | HTML
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
Lab-made electronic-nose with polyaniline sensor array used in classification of different aromas in gummy candies - ScienceDirect
Frontiers | Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
Phenylpropenes: Occurrence, Distribution, and Biosynthesis in Fruit | Journal of Agricultural and Food Chemistry
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
Aroma profile and bitter acid characterization of hop cones (Humulus lupulus L.) of five healthy and infected Polish cultivars - ScienceDirect
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
Sparkling wines you need to add to your to-drink list
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
Could QSOR Modelling and Machine Learning Techniques Be Useful to Predict Wine Aroma? | SpringerLink
Frontiers | Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
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
Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach | Journal of Agricultural and Food Chemistry
Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science - ScienceDirect
Carbonyl flavor compound-targeted colorimetric sensor array based on silver nitrate and o-phenylenediamine derivatives for the discrimination of Chinese Baijiu - ScienceDirect
PDF) Characterization and classification of the aroma of beer samples by means of an MS e-nose and chemometric tools
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
