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Efficacy of winemaking strategies on the flavor profile of wildfire-affected Cabernet Sauvignon

• Authors : Jenna A. Fryer; Elizabeth Tomasino

Subjects: Pharmacology; Biotechnology; Sociology

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Flavor Profile for Fusel Oil Pyrazines

• Authors : Catalin Bilbie; Andra Ghizdareanu; Cristian Fieru

Subjects: sensory analysis; flavor profile; pyrazines

• Source: Proceedings, Vol 29, Iss 1, p 62 (2019)

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Influencia de mezclas de maderas en las características organolépticas de cortes de res y cerdo ahumado ; Influence of wood mixtures on the organoleptic characteristics of smoked beef and pork cuts

• Authors : Narváez Tenezaca , Cristian Adrián; Calle Ochoa, Rómulo Alfredo; Orquera Tello, Ana Cristina

Subjects: smoking; meat cuts; wood types

• Source: Ciencia Latina Revista Científica Multidisciplinar; Vol. 9 Núm. 3 (2025); 9334-9351 ; 2707-2215 ; 2707-2207 ; 10.37811/cl_rcm.v9i3

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The way of Qu‐making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages

• Authors : Qi Peng; Huajun Zheng; Kai Meng

Subjects: Sensory Analysis in Food Science Research; Flavor Profile; Aroma of wine

• Source: Food Sci Nutr

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Physicochemical Attributes, Aroma Profile, and Sensory Quality of Organic Crimson Crisp Apples after Storage

• Authors : Niklas Pontesegger; Thomas Rühmer; Barbara Siegmund

Subjects: crimson crisp apples; storage; flavor profile

• Source: Foods, Vol 12, Iss 9, p 1876 (2023)

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Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics

• Authors : Gu, Fenglin; Chen, Yonggan; Fang, Yiming

Subjects: 2. Zero hunger; Volatile Organic Compounds; vanilla

• Source: MoleculesMolecules, Vol 20, Iss 10, Pp 18422-18436 (2015)Volume 20Issue 10Pages 18422-18436

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TÜRKİYE VE JAPONYA MENŞELİ MATCHA TOZLARININ FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNİN KARŞILAŞTIRILMASI.

• Authors : DEMİR, Melike Nur TOSUN¹; KORKMAZ, Fatma²

• Source: GIDA: The Journal of Food. 2025, Vol. 50 Issue 6, p1186-1199. 14p.

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Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products

• Authors : Castro-Mejías, Remedios; Durán-Guerrero, Enrique

Subjects: sensory analysis; sweet wine; raisining

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KAFEİNSİZ KAHVE BENZERİ İÇECEK ÜRETİMİ İÇİN MAŞ FASULYESİ (Vigna radiata) KULLANIMI.

• Authors : Alptekin, Esra¹; Bölek, Sibel¹

• Source: GIDA: The Journal of Food. 2020, Vol. 45 Issue 6, p1227-1236. 10p.

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Characterization of key aroma-active compounds in lychee (Litchi chinensis Sonn.).

• Authors : Shi Feng^1,2 (AUTHOR); Mingyang Huang¹ (AUTHOR); Crane, Jonathan Henry³ (AUTHOR)

• Source: Journal of Food & Drug Analysis. Apr2018, Vol. 26 Issue 2, p497-503. 7p. 2 Charts, 2 Graphs.

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