VERIFIEDPRIMARY
Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O
Yu Qiao et al.
DOI 10.3390/molecules13061333EVIDENCE TOPIC
olfactometry
10 public source records currently support 10 VERIFIED claims in this topic.
SOURCES10
VERIFIEDPRIMARY
Identification of Odor-Active Trace Compounds in Blooming Flower of Damask Rose (Rosa damascena)
Teruhisa Ohashi et al.
Journal of Agricultural and Food Chemistry
DOI 10.1021/acs.jafc.9b03391VERIFIEDPRIMARY
Odor-active compounds of different lavender essential oils and their correlation with sensory attributes
Zuobing Xiao et al.
DOI 10.1016/j.indcrop.2017.07.040VERIFIEDPRIMARY
Chemical fingerprinting strategies based on comprehensive two-dimensional gas chromatography combined with gas chromatography-olfactometry to capture the unique signature of Piemonte peppermint essential oil (Mentha x piperita var Italo-Mitcham)
Elena Gabetti et al.
DOI 10.1016/j.chroma.2021.462101VERIFIEDPRIMARY
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
DOI 10.1021/jf050340+VERIFIEDPRIMARY
Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction–gas chromatography, solid-phase microextraction–gas chromatography–mass spectrometry and olfactometry
Leopold Jirovetz et al.
DOI 10.1016/s0021-9673(02)00376-xVERIFIEDPRIMARY
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
DOI 10.1021/jf020724pVERIFIEDPRIMARY
Insights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus × domestica)
Dan Yan et al.
DOI 10.1016/j.foodchem.2020.127074VERIFIEDPRIMARY
Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality
Laurianne Paravisini et al.
DOI 10.1016/j.foodres.2014.01.009VERIFIEDPRIMARY
Comparative study of the aromatic profile of different kinds of wine cork stoppers
L. Culleré et al.
DOI 10.1016/j.foodchem.2008.05.089VERIFIED PROFILES IN THIS TOPIC10
Orange PeelSB-0004citrus · bright · bitter↗RoseSB-0006floral · petal · green↗LavenderSB-0017aromatic · floral · herbal↗PeppermintSB-0048minty · cool · sharp↗ThymeSB-0131herbal · green · dry↗Black PepperSB-0158spicy · pungent · dry↗CoffeeSB-0005roasted · warm · bitter↗AppleSB-0051fruity · fresh · green↗CaramelSB-0161sweet · caramelized · warm↗CorkSB-0103dry · woody · earthy↗