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Academic Journal

Characterization of Key Aroma Compounds in Aged Chinese Nongxiangxing Baijiu Based on Sensory and Quantitative Analysis: Emphasis on the Contribution of Trace Compounds.

Authors : Li P; Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.; Ling Y

Subjects: Odorants*/Odorants*/Odorants*/analysis ; Volatile Organic Compounds*/Volatile Organic Compounds*/Volatile Organic Compounds*/analysis ; Volatile Organic Compounds*/Volatile Organic Compounds*/Volatile Organic Compounds*/chemistry

Source: Molecules (Basel, Switzerland) [Molecules] 2025 Jul 14; Vol. 30 (14). Date of Electronic Publication: 2025 Jul 14.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Academic Journal

Identification of the Key Aroma Compounds in Condensed Hardwood Smoke.

Authors : Vazquez T; Department of Food Science and Technology, Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA.; Tello E

Subjects: Smoke*/Smoke*/Smoke*/analysis ; Odorants*/Odorants*/Odorants*/analysis ; Wood*/Wood*/Wood*/chemistry

Source: Molecules (Basel, Switzerland) [Molecules] 2025 Feb 05; Vol. 30 (3). Date of Electronic Publication: 2025 Feb 05.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Academic Journal

Characterization of Key Aroma Compounds and Main Contributing Amino Acids in Hot-Pressed Oil Prepared from Various Peanut Varieties.

Authors : Sun J; College of Life Sciences, Qingdao University, Qingdao 266071, China.; Zhang C

Subjects: Amino Acids*/Amino Acids*/Amino Acids*/analysis ; Amino Acids*/Amino Acids*/Amino Acids*/chemistry ; Arachis*/Arachis*/Arachis*/chemistry

Source: Molecules (Basel, Switzerland) [Molecules] 2024 Apr 24; Vol. 29 (9). Date of Electronic Publication: 2024 Apr 24.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Academic Journal

A whiff of the future: functions of phenylalanine-derived aroma compounds and advances in their industrial production.

Authors : Skaliter O; Institute of Plant Sciences and Genetics in Agriculture, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel.; Livneh Y

Subjects: Phenylalanine*/Phenylalanine*/Phenylalanine*/metabolism ; Odorants*; Plants/Plants/Plants/genetics

Source: Plant biotechnology journal [Plant Biotechnol J] 2022 Sep; Vol. 20 (9), pp. 1651-1669. Date of Electronic Publication: 2022 Jun 30.Publisher: Wiley on behalf of the Society for Experimental Biology, Association of Applied Biologists Country of Publication: England NLM ID: 101201889 Publication

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Academic Journal

Optimization and Validation of a Headspace Solid-Phase Microextraction with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometric Detection for Quantification of Trace Aroma Compounds in Chinese Liquor (Baijiu).

Authors : Mu X; Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China.; Suqian Jiangnan University Institute of Industrial Technology, Suqian 223800, China.

Subjects: Gas Chromatography-Mass Spectrometry* ; Solid Phase Microextraction*; Alcoholic Beverages/Alcoholic Beverages/Alcoholic Beverages/*analysis

Source: Molecules (Basel, Switzerland) [Molecules] 2021 Nov 16; Vol. 26 (22). Date of Electronic Publication: 2021 Nov 16.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Academic Journal

Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry.

Authors : Chen S; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.; Wang L

Subjects: Cooking* ; Gas Chromatography-Mass Spectrometry* ; Olfactometry*

Source: Molecules (Basel, Switzerland) [Molecules] 2021 Aug 07; Vol. 26 (16). Date of Electronic Publication: 2021 Aug 07.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Academic Journal

Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing.

Authors : Lester S; Division of Food Nutrition and Dietetics, School of Biosciences, University of Nottingham, Nottingham, UK.; Cornacchia L

Subjects: Aging*/Aging*/Aging*/physiology ; Smell*/Smell*/Smell*/physiology; Dietary Supplements/Dietary Supplements/Dietary Supplements/*analysis

Source: Scientific reports [Sci Rep] 2021 Aug 13; Vol. 11 (1), pp. 16518. Date of Electronic Publication: 2021 Aug 13.Publisher: Nature Publishing Group Country of Publication: England NLM ID: 101563288 Publication Model: Electronic Cited Medium: Internet ISSN:

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Academic Journal

Characterization of the Key Aroma Compounds of Three Kinds of Chinese Representative Black Tea and Elucidation of the Perceptual Interactions of Methyl Salicylate and Floral Odorants.

Authors : Niu Y; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.; Ma Y

Subjects: Odorants*/Odorants*/Odorants*/analysis ; Salicylates*/Salicylates*/Salicylates*/chemistry ; Tea*/Tea*/Tea*/chemistry

Source: Molecules (Basel, Switzerland) [Molecules] 2022 Mar 01; Vol. 27 (5). Date of Electronic Publication: 2022 Mar 01.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Academic Journal

The Effect of Crataegus Fruit Pre-Treatment and Preservation Methods on the Extractability of Aroma Compounds during Liqueur Production.

Authors : Tabaszewska M; Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Krakow, Poland.; Najgebauer-Lejko D

Subjects: Crataegus*/Crataegus*/Crataegus*/chemistry ; Volatile Organic Compounds*/Volatile Organic Compounds*/Volatile Organic Compounds*/analysis ; Volatile Organic Compounds*/Volatile Organic Compounds*/Volatile Organic Compounds*/chemistry

Source: Molecules (Basel, Switzerland) [Molecules] 2022 Feb 23; Vol. 27 (5). Date of Electronic Publication: 2022 Feb 23.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Academic Journal

Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study.

Authors : Deuscher Z; Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.; CIRAD, UMR Qualisud, F-34398 Montpellier, France.

Subjects: Chocolate/Chocolate/Chocolate/*analysis ; Odorants/Odorants/Odorants/*analysis ; Volatile Organic Compounds/Volatile Organic Compounds/Volatile Organic Compounds/*analysis

Source: Molecules (Basel, Switzerland) [Molecules] 2020 Apr 15; Vol. 25 (8). Date of Electronic Publication: 2020 Apr 15.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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فلترة النتائج

Characterization of Key Aroma Compounds in Aged Chinese Nongxiangxing Baijiu Based on Sensory and Quantitative Analysis: Emphasis on the Contribution of Trace Compounds.

Identification of the Key Aroma Compounds in Condensed Hardwood Smoke.

Characterization of Key Aroma Compounds and Main Contributing Amino Acids in Hot-Pressed Oil Prepared from Various Peanut Varieties.

A whiff of the future: functions of phenylalanine-derived aroma compounds and advances in their industrial production.

Optimization and Validation of a Headspace Solid-Phase Microextraction with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometric Detection for Quantification of Trace Aroma Compounds in Chinese Liquor (Baijiu).

Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry.

Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing.

Characterization of the Key Aroma Compounds of Three Kinds of Chinese Representative Black Tea and Elucidation of the Perceptual Interactions of Methyl Salicylate and Floral Odorants.

The Effect of Crataegus Fruit Pre-Treatment and Preservation Methods on the Extractability of Aroma Compounds during Liqueur Production.

Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study.

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