Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation

Active Compounds ◽

Characterization of odor-active compounds of various Chinese “Wuliangye” liquors by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory evaluation

International Journal of Food Properties ◽

10.1080/10942912.2017.1309549 ◽

2017 ◽

Vol 20 (sup1) ◽

pp. S735-S745 ◽

Cited By ~ 5

Author(s):

Yunwei Niu ◽

Jiali Kong ◽

Zuobing Xiao ◽

Feng Chen ◽

Ning Ma ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Sensory Evaluation ◽

Active Compounds ◽

Characterization of odor-active compounds of various Chrysanthemum essential oils by gas chromatography–olfactometry, gas chromatography–mass spectrometry and their correlation with sensory attributes

Journal of Chromatography B ◽

10.1016/j.jchromb.2015.12.029 ◽

2016 ◽

Vol 1009-1010 ◽

pp. 152-162 ◽

Cited By ~ 18

Author(s):

Zuobing Xiao ◽

Binbin Fan ◽

Yunwei Niu ◽

Minling Wu ◽

Junhua Liu ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Essential Oils ◽

Sensory Attributes ◽

Active Compounds ◽

Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes

Journal of Chromatography B ◽

10.1016/j.jchromb.2011.06.015 ◽

2011 ◽

Vol 879 (23) ◽

pp. 2287-2293 ◽

Cited By ~ 66

Author(s):

Yunwei Niu ◽

Xiaoming Zhang ◽

Zuobing Xiao ◽

Shiqing Song ◽

Karangwa Eric ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Sensory Attributes ◽

Active Compounds ◽

Characterization of odour-active compounds of sweet orange essential oils of different regions by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes

Flavour and Fragrance Journal ◽

10.1002/ffj.3268 ◽

2015 ◽

Vol 31 (1) ◽

pp. 41-50 ◽

Cited By ~ 20

Author(s):

Zuobing Xiao ◽

Shengtao Ma ◽

Yunwei Niu ◽

Feng Chen ◽

Dan Yu

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Essential Oils ◽

Sweet Orange ◽

Sensory Attributes ◽

Active Compounds ◽

Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry

Food Research International ◽

10.1016/j.foodres.2020.109388 ◽

2020 ◽

Vol 137 ◽

pp. 109388 ◽

Cited By ~ 3

Author(s):

Xiao-Feng Xiang ◽

Yi-Bin Lan ◽

Xiao-Tong Gao ◽

Han Xie ◽

Zhao-Yan An ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Active Compounds ◽

Gas Chromatography Olfactometry ◽

Vitis Davidii

Analysis of odour-active compounds of black mangrove (Avicennia germinans L.) honey by solid-phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.2012.03021.x ◽

2012 ◽

Vol 47 (8) ◽

pp. 1688-1694 ◽

Cited By ~ 11

Author(s):

Jorge A. Pino

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Avicennia Germinans ◽

Active Compounds ◽

Gas Chromatography Olfactometry ◽

Black Mangrove

Characterization of five Indonesian mangoes using gas chromatography–mass spectrometry-based metabolic profiling and sensory evaluation

Journal of Bioscience and Bioengineering ◽

10.1016/j.jbiosc.2021.09.006 ◽

2021 ◽

Author(s):

Miwa Sato ◽

Muhammad Maulana Malikul Ikram ◽

Hardaning Pranamuda ◽

Waqif Agusta ◽

Sastia Prama Putri ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Sensory Evaluation ◽

Metabolic Profiling ◽

Chromatography Mass Spectrometry

Characterization of the Major Aroma-Active Compounds in Peel Oil of an HLB-Tolerant Mandarin Hybrid Using Aroma Extraction Dilution Analysis and Gas Chromatography-Mass Spectrometry/Olfactometry

Chemosensory Perception ◽

10.1007/s12078-017-9221-y ◽

2017 ◽

Vol 10 (4) ◽

pp. 161-169 ◽

Cited By ~ 5

Author(s):

Mingyang Huang ◽

M. F. Valim ◽

Shi Feng ◽

Laura Reuss ◽

Lixiao Yao ◽

...

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Active Compounds ◽

Peel Oil

Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O) and Aroma Extract Dilution Analysis (AEDA)

Analytical Letters ◽

10.1080/00032719.2019.1594244 ◽

2019 ◽

Vol 52 (13) ◽

pp. 2077-2091 ◽

Cited By ~ 2

Author(s):

Salwa Tsouli Sarhir ◽

Asghar Amanpour ◽

Serkan Selli

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Aroma Extract Dilution Analysis ◽

Active Compounds ◽

Chromatography Mass Spectrometry

Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry

Journal of Food and Drug Analysis ◽

10.1016/j.jfda.2014.02.005 ◽

2014 ◽

Vol 22 (4) ◽

pp. 431-438 ◽

Cited By ~ 29

Author(s):

Ning-Ping Tao ◽

Rong Wu ◽

Pei-Gen Zhou ◽

Sai-Qi Gu ◽

Wei Wu

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Active Compounds ◽

Takifugu Obscurus ◽

Cooked Meat ◽

Obscure Puffer