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Items: 1 to 20 of 100

1.

Comparison and Identification of the Aroma-Active Compounds in the Root of Angelica dahurica.

Hu D, Guo J, Li T, Zhao M, Zou T, Song H, Alim A.

Molecules. 2019 Nov 28;24(23). pii: E4352. doi: 10.3390/molecules24234352.

2.

Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography-olfactometry (HS-SPME-GC-O): Altering sample amount, diluting the sample or adjusting split ratio?

Feng Y, Cai Y, Sun-Waterhouse D, Cui C, Su G, Lin L, Zhao M.

Food Chem. 2015 Nov 15;187:44-52. doi: 10.1016/j.foodchem.2015.03.138. Epub 2015 Apr 3.

PMID:
25976996
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4.

Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC-Olfactometry.

Pang X, Cao J, Wang D, Qiu J, Kong F.

J Agric Food Chem. 2017 May 24;65(20):4140-4145. doi: 10.1021/acs.jafc.7b00559. Epub 2017 May 10.

PMID:
28393526
5.
7.

Aroma Investigation of Chios Mastic Gum (Pistacia lentiscus Variety Chia) Using Headspace Gas Chromatography Combined with Olfactory Detection and Chiral Analysis.

Rigling M, Fraatz MA, Trögel S, Sun J, Zorn H, Zhang Y.

J Agric Food Chem. 2019 Dec 11;67(49):13420-13429. doi: 10.1021/acs.jafc.9b00143. Epub 2019 Mar 14.

PMID:
30835111
8.
9.

Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS.

Sonmezdag AS, Kelebek H, Selli S.

J Food Sci Technol. 2016 Apr;53(4):1957-65. doi: 10.1007/s13197-015-2144-1. Epub 2015 Dec 23.

10.

Comparison of the sensitivity of different aroma extraction techniques in combination with gas chromatography-mass spectrometry to detect minor aroma compounds in wine.

Gamero A, Wesselink W, de Jong C.

J Chromatogr A. 2013 Jan 11;1272:1-7. doi: 10.1016/j.chroma.2012.11.032. Epub 2012 Nov 22.

PMID:
23245586
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14.

Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis).

Prat L, Espinoza MI, Agosin E, Silva H.

J Sci Food Agric. 2014 Mar 15;94(4):752-9. doi: 10.1002/jsfa.6412. Epub 2013 Oct 21.

PMID:
24115051
15.
16.

Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis.

Kesen S, Amanpour A, Tsouli Sarhir S, Sevindik O, Guclu G, Kelebek H, Selli S.

Foods. 2018 Jun 27;7(7). pii: E98. doi: 10.3390/foods7070098.

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18.

Characterization of the key aroma compounds in Turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA).

Kesen S, Kelebek H, Selli S.

J Agric Food Chem. 2014 Jan 15;62(2):391-401. doi: 10.1021/jf4045167. Epub 2014 Jan 6.

PMID:
24387707
19.

Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution.

Chen S, Xu Y, Qian MC.

J Agric Food Chem. 2013 Nov 27;61(47):11295-302. doi: 10.1021/jf4030536. Epub 2013 Nov 14.

PMID:
24099139
20.

Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses.

Choi JY, Lee SM, Lee HJ, Kim YS.

Food Res Int. 2018 Mar;105:828-835. doi: 10.1016/j.foodres.2017.12.015. Epub 2017 Dec 10.

PMID:
29433279

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