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Items: 1 to 20 of 116

1.

Identification and quantitation of glycosidically bound aroma compounds in three tobacco types by gas chromatography-mass spectrometry.

Cai K, Xiang Z, Pan W, Zhao H, Ren Z, Lei B, Geng Z.

J Chromatogr A. 2013 Oct 11;1311:149-56. doi: 10.1016/j.chroma.2013.08.051. Epub 2013 Aug 21.

PMID:
24011421
2.

Glycosidically bound volatiles and flavor precursors in Laurus nobilis L.

Kilic A, Kollmannsberger H, Nitz S.

J Agric Food Chem. 2005 Mar 23;53(6):2231-5.

PMID:
15769161
3.

Estimation of aroma glycosides of nutmeg and their changes during radiation processing.

Ananthakumar A, Variyar PS, Sharma A.

J Chromatogr A. 2006 Mar 10;1108(2):252-7. Epub 2006 Jan 30.

PMID:
16445922
4.

Analytical method of free and conjugated neutral aroma components in tobacco by solvent extraction coupled with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.

Ding Y, Zhu L, Liu S, Yu H, Dai Y.

J Chromatogr A. 2013 Mar 8;1280:122-7. doi: 10.1016/j.chroma.2013.01.028. Epub 2013 Jan 16.

PMID:
23357748
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6.

Two-step simultaneous distillation and solvent extraction for isolation both free and bound aroma in tobacco.

Hu Y, Cai J, Zhu X, Gao Y, Su Q.

Ann Chim. 2006 May-Jun;96(5-6):309-16.

PMID:
16856760
7.

Characterisation of free and glycosidically bound odourant compounds of Aragonez clonal musts by GC-O.

Botelho G, Mendes-Faia A, Clímaco MC.

Anal Chim Acta. 2010 Jan 11;657(2):198-203. doi: 10.1016/j.aca.2009.10.030. Epub .

PMID:
20005332
8.

Isolation of some glycosides as aroma precursors in young leaves of Japanese pepper (Xanthoxylum piperitum DC.).

Jiang L, Kojima H, Yamada K, Kobayashi A, Kubota K.

J Agric Food Chem. 2001 Dec;49(12):5888-94.

PMID:
11743780
9.
10.

Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.

Xiao Z, Yu D, Niu Y, Chen F, Song S, Zhu J, Zhu G.

J Chromatogr B Analyt Technol Biomed Life Sci. 2014 Jan 15;945-946:92-100. doi: 10.1016/j.jchromb.2013.11.032. Epub 2013 Nov 25.

PMID:
24333641
11.

Characterization of the bound volatile extract from baby kiwi (Actinidia arguta).

Garcia CV, Quek SY, Stevenson RJ, Winz RA.

J Agric Food Chem. 2011 Aug 10;59(15):8358-65. doi: 10.1021/jf201469c. Epub 2011 Jul 14.

PMID:
21702480
12.

Glycosidically bound aroma compounds and impact odorants of four strawberry varieties.

Ubeda C, San-Juan F, Concejero B, Callejón RM, Troncoso AM, Morales ML, Ferreira V, Hernández-Orte P.

J Agric Food Chem. 2012 Jun 20;60(24):6095-102. doi: 10.1021/jf301141f. Epub 2012 Jun 11.

PMID:
22646744
13.

Determination of aroma components in Chinese southwest tobacco by directly suspended droplet microextraction combined with GC-MS.

Wu L, Li Q, Li C, Cao J, Lai Y, Qiu K, Min S.

J Chromatogr Sci. 2014 Nov-Dec;52(10):1317-25. doi: 10.1093/chromsci/bmt170. Epub 2013 Dec 19.

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trans- and cis-linalool 3,6-oxide 6-O-beta-D-xylopyranosyl-beta-D-glucopyranosides isolated as aroma precursors from leaves for oolong tea.

Moon JH, Watanabe N, Sakata K, Yagi A, Ina K, Luo S.

Biosci Biotechnol Biochem. 1994 Sep;58(9):1742-4.

18.

Flavoring components of raw monsooned arabica coffee and their changes during radiation processing.

Variyar PS, Ahmad R, Bhat R, Niyas Z, Sharma A.

J Agric Food Chem. 2003 Dec 31;51(27):7945-50.

PMID:
14690378
19.

Optimization extraction process of aroma components in tobacco.

Luo H, Cheng H, Du W, Wang S, Wang C, Chang S, Dong S, Xu C, Zhang J.

J Chromatogr Sci. 2013 Mar;51(3):250-7. doi: 10.1093/chromsci/bms136. Epub 2012 Aug 19.

20.

Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection.

Welke JE, Manfroi V, Zanus M, Lazarotto M, Alcaraz Zini C.

J Chromatogr A. 2012 Feb 24;1226:124-39. doi: 10.1016/j.chroma.2012.01.002. Epub 2012 Jan 9.

PMID:
22277184
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