EVIDENCE PUBLISHER

Journal of Agricultural and Food Chemistry

19 registered sources currently support 21 public claims.

CITED BY VERIFIED CLAIMReview of earlier studies

Review of the Aroma Chemistry of Pineapple (Ananas comosus)

Jenson George, Thoa Nguyen, David Williams, Craig Hardner, Garth Sanewski & Heather Eunice Smyth

24 February 2023DOI 10.1021/acs.jafc.2c08546

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CITED BY VERIFIED CLAIMPrimary study

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

Xueli Pang, Jianmin Cao, Dabin Wang, Jun Qiu & Fanyu Kong

Journal of Agricultural and Food Chemistry

10 May 2017DOI 10.1021/acs.jafc.7b00559

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CITED BY VERIFIED CLAIMPrimary study

Odor-Active Compounds in Cardboard

Michael Czerny & Andrea Buettner

Journal of Agricultural and Food Chemistry

11 November 2009DOI 10.1021/jf901435n

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CITED BY VERIFIED CLAIMPrimary study

Quantitation of the Intense Aroma Compound 3-Mercapto-2-methylpentan-1-ol in Raw and Processed Onions (Allium cepa) of Different Origins and in Other Allium Varieties Using a Stable Isotope Dilution Assay

Michael Granvogl, Monika Christlbauer & Peter Schieberle

Journal of Agricultural and Food Chemistry

27 April 2004DOI 10.1021/jf049874l

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CITED BY VERIFIED CLAIMPrimary study

Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products

Irene Chetschik, Michael Granvogl & Peter Schieberle

Journal of Agricultural and Food Chemistry

24 September 2010DOI 10.1021/jf1026636

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CITED BY VERIFIED CLAIMPrimary study

Identification of the Key Aroma Compounds in Cocoa Powder Based on Molecular Sensory Correlations

Felix Frauendorfer & Peter Schieberle

Journal of Agricultural and Food Chemistry

29 June 2006DOI 10.1021/jf060728k

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CITED BY VERIFIED CLAIMPrimary study

Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine

Yorgos Kotseridis & Raymond Baumes

Journal of Agricultural and Food Chemistry

21 January 2000DOI 10.1021/jf990565i

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CITED BY VERIFIED CLAIMPrimary study

Quantitative and sensory studies on tomato paste volatiles

Ron G. Buttery, Roy Teranishi, Louisa C. Ling & Jean G. Turnbaugh

Journal of Agricultural and Food Chemistry

January 1990DOI 10.1021/jf00091a074

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CITED BY VERIFIED CLAIMPrimary study

Changes in the Volatile Compounds and Chemical and Physical Properties of Kuerle Fragrant Pear (Pyrus serotina Reld) during Storage

Ji Luan Chen, Ji Hong Wu, Qiang Wang, Hui Deng & Xiao Song Hu

Journal of Agricultural and Food Chemistry

21 October 2006DOI 10.1021/jf061089g

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CITED BY VERIFIED CLAIMPrimary study

Volatile Constituents of Redblush Grapefruit (Citrus paradisi) and Pummelo (Citrus grandis) Peel Essential Oils from Kenya

Simon Muhoho Njoroge, Hiroshi Koaze, Paul Nyota Karanja & Masayoshi Sawamura

Journal of Agricultural and Food Chemistry

1 December 2005DOI 10.1021/jf051373s

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CITED BY VERIFIED CLAIMPrimary study

Use of Gas Chromatography−Olfactometry To Identify Key Odorant Compounds in Dark Chocolate. Comparison of Samples before and after Conching

Christine Counet et al.

Journal of Agricultural and Food Chemistry

15 March 2002DOI 10.1021/jf0114177

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CITED BY VERIFIED CLAIMPrimary study

Identification of Odor-Active Trace Compounds in Blooming Flower of Damask Rose (Rosa damascena)

Teruhisa Ohashi et al.

Journal of Agricultural and Food Chemistry

3 July 2019DOI 10.1021/acs.jafc.9b03391

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CITED BY VERIFIED CLAIMPrimary study

Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (Salvia officinalis L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage

Michaela Jonas & Peter Schieberle

Journal of Agricultural and Food Chemistry

5 May 2021DOI 10.1021/acs.jafc.1c01275

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CITED BY VERIFIED CLAIMPrimary study

Volatile Components and Key Odorants of Fennel (Foeniculum vulgare Mill.) and Thyme (Thymus vulgaris L.) Oil Extracts Obtained by Simultaneous Distillation−Extraction and Supercritical Fluid Extraction

M. Consuelo Díaz-Maroto et al.

Journal of Agricultural and Food Chemistry

1 June 2005DOI 10.1021/jf050340+

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CITED BY VERIFIED CLAIMPrimary study

Analysis of Volatile Compounds Released during the Grinding of Roasted Coffee Beans Using Solid-Phase Microextraction

Masayuki Akiyama et al.

Journal of Agricultural and Food Chemistry

1 March 2003DOI 10.1021/jf020724p

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CITED BY VERIFIED CLAIMPrimary study

Characterization of the Key Aroma Compounds in Rape Honey by Means of the Molecular Sensory Science Concept

Brigitte Ruisinger & Peter Schieberle

Journal of Agricultural and Food Chemistry

2 May 2012DOI 10.1021/jf3004477

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CITED BY VERIFIED CLAIMPrimary study

Primary odorants in popcorn

Peter Schieberle

Journal of Agricultural and Food Chemistry

June 1991DOI 10.1021/jf00006a030

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CITED BY VERIFIED CLAIMPrimary study

Volatile compounds of deep-oil fried, microwave-heated and oven-baked garlic slices

Tung Hsi Yu et al.

Journal of Agricultural and Food Chemistry

May 1993DOI 10.1021/jf00029a023

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CITED BY VERIFIED CLAIMPrimary study

Sensory Study on the Character Impact Odorants of Roasted Arabica Coffee

M. Czerny, F. Mayer & W. Grosch

Journal of Agricultural and Food Chemistry

29 January 1999DOI 10.1021/jf980759i

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CLAIMS21

Pineapple aroma and key volatile contributorsCLM-PINEAPPLE-001↗Ginger contains multiple aroma-active volatilesCLM-GINGER-001↗Odorants of cardboardCLM-CARDBOARD-001↗A potent odorant of raw and cooked onionCLM-ONION-001↗Key odorants of roasted peanutsCLM-PEANUT-001↗Key odorants of cocoa powderCLM-COCOA-001↗Impact odorants of red grape juiceCLM-GRAPE-001↗How processing changes tomato aromaCLM-TOMATOPASTE-001↗Dominant volatiles of fragrant pearsCLM-PEAR-001↗Volatiles of grapefruit peel oilCLM-GRAPEFRUIT-001↗Three odorants with a chocolate note in dark chocolateCLM-CHOCOLATE-002↗Odorants with the highest odour activity in cocoa powderCLM-COCOA-002↗Most potent odorants of gingerCLM-GINGER-002↗Two trace odorants of damask rose flowersCLM-ROSE-002↗Key aroma compounds of fresh sage leaves and what drying removesCLM-SAGE-002↗Key aroma compounds of thyme leavesCLM-THYME-002↗The aroma released when roasted coffee is groundCLM-COFFEE-002↗Key aroma compounds of rape honeyCLM-HONEY-002↗Primary odorants of freshly prepared popcornCLM-POPCORN-002↗The main volatiles of fried and baked garlicCLM-GARLIC-003↗Odorants with the greatest impact on roasted Arabica coffee flavourCLM-COFFEE-003↗