Characterization of the key aroma compounds in peach by gas chromatography–olfactometry, quantitative measurements and sensory analysis

JianCai Zhu; ZuoBing Xiao

doi:10.1007/s00217-018-3145-x

Characterization of the key aroma compounds in peach by gas chromatography–olfactometry, quantitative measurements and sensory analysis

European Food Research and Technology ◽

10.1007/s00217-018-3145-x ◽

2018 ◽

Vol 245 (1) ◽

pp. 129-141 ◽

Cited By ~ 8

Author(s):

JianCai Zhu ◽

ZuoBing Xiao

Keyword(s):

Gas Chromatography ◽

Sensory Analysis ◽

Aroma Compounds ◽

Quantitative Measurements ◽

Gas Chromatography Olfactometry

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Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments

Food Research International ◽

10.1016/j.foodres.2020.109434 ◽

2020 ◽

Vol 136 ◽

pp. 109434

Author(s):

Zhilei Zhou ◽

Dongzhen Jian ◽

Min Gong ◽

Shenghu Zhu ◽

Guoquan Li ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Aroma Compounds ◽

Quantitative Measurements ◽

Gas Chromatography Olfactometry ◽

Aroma Recombination

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Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.6b04509 ◽

2017 ◽

Vol 65 (2) ◽

pp. 394-401 ◽

Cited By ~ 20

Author(s):

Yue Ma ◽

Ke Tang ◽

Yan Xu ◽

Ji-ming Li

Keyword(s):

Gas Chromatography ◽

Aroma Compounds ◽

Quantitative Measurements ◽

Gas Chromatography Olfactometry ◽

Aroma Recombination

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Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

Food Research International ◽

10.1016/j.foodres.2017.11.074 ◽

2018 ◽

Vol 105 ◽

pp. 616-627 ◽

Cited By ~ 41

Author(s):

Dongrui Zhao ◽

Dongmei Shi ◽

Jinyuan Sun ◽

Anjun Li ◽

Baoguo Sun ◽

...

Keyword(s):

Gas Chromatography ◽

Sensory Evaluation ◽

Aroma Compounds ◽

Quantitative Measurements ◽

Gas Chromatography Olfactometry

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Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography–Olfactometry, Quantitative Measurements, and Odor Activity Value

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.8b01378 ◽

2018 ◽

Vol 66 (24) ◽

pp. 6132-6141 ◽

Cited By ~ 11

Author(s):

Yu Zhang ◽

Yuping Liu ◽

Wenxi Yang ◽

Jia Huang ◽

Yingqiao Liu ◽

...

Keyword(s):

Gas Chromatography ◽

Egg Yolk ◽

Aroma Compounds ◽

Quantitative Measurements ◽

Gas Chromatography Olfactometry ◽

Odor Activity Value

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Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.9b01564 ◽

2019 ◽

Cited By ~ 1

Author(s):

Huan Liu ◽

Zhenyu Wang ◽

Dequan Zhang ◽

Qingwu Shen ◽

Teng Pan ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Aroma Compounds ◽

Gas Chromatography Olfactometry ◽

Recombination Experiments ◽

Aroma Recombination

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Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

Food Chemistry ◽

10.1016/j.foodchem.2017.11.112 ◽

2018 ◽

Vol 245 ◽

pp. 775-785 ◽

Cited By ~ 34

Author(s):

JianCai Zhu ◽

LingYing Wang ◽

ZuoBing Xiao ◽

YunWei Niu

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Aroma Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Photometric Detection ◽

Gas Chromatography Olfactometry ◽

Flame Photometric Detection ◽

Odor Activity Value ◽

Mulberry Fruits

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Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies

Molecules ◽

10.3390/molecules22071045 ◽

2017 ◽

Vol 22 (7) ◽

pp. 1045 ◽

Cited By ~ 18

Author(s):

Pengtao Zhao ◽

Jinxin Gao ◽

Michael Qian ◽

Hua Li

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Aroma Compounds ◽

Gas Chromatography Olfactometry

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Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value

Food Research International ◽

10.1016/j.foodres.2020.108986 ◽

2020 ◽

Vol 131 ◽

pp. 108986 ◽

Cited By ~ 4

Author(s):

Yunwei Niu ◽

Quan Zhu ◽

Zuobing Xiao

Keyword(s):

Gas Chromatography ◽

Aroma Compounds ◽

Odor Intensity ◽

Olfactory Threshold ◽

Gas Chromatography Olfactometry ◽

Odor Activity Value

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Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies

Journal of Agricultural and Food Chemistry ◽

10.1021/jf501214c ◽

2014 ◽

Vol 62 (25) ◽

pp. 5796-5804 ◽

Cited By ~ 101

Author(s):

Wenjun Gao ◽

Wenlai Fan ◽

Yan Xu

Keyword(s):

Gas Chromatography ◽

Chinese Liquor ◽

Quantitative Measurements ◽

Gas Chromatography Olfactometry ◽

Key Odorants ◽

Aroma Recombination

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Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose

Food Research International ◽

10.1016/j.foodres.2019.01.064 ◽

2019 ◽

Vol 120 ◽

pp. 92-101 ◽

Cited By ~ 11

Author(s):

Yunwei Niu ◽

Ruolin Wang ◽

Zuobing Xiao ◽

Jiancai Zhu ◽

Xiaoxin Sun ◽

...

Keyword(s):

Gas Chromatography ◽

Electronic Nose ◽

Apple Juice ◽

Quantitative Measurements ◽

Gas Chromatography Olfactometry ◽

Odour Threshold

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