In this section · 3 links PUBLICATION YEAR
2017 7 registered sources and 9 public claims.
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 2017 DOI 10.1021/acs.jafc.7b00559Volatiles Emitted at Different Flowering Stages of Jasminum sambac and Expression of Genes Related to α-Farnesene Biosynthesis Ying Yu, Shiheng Lyu, Dan Chen, Yi Lin, Jianjun Chen, Guixin Chen & Naixing Ye
Molecules
29 March 2017 DOI 10.3390/molecules22040546Chemotypic Characterization and Biological Activity of Rosmarinus officinalis Prabodh Satyal, Tyler Jones, Elizabeth Lopez, Robert McFeeters, Nasser Ali, Iman Mansi, Ali Al-kaf & William Setzer
Foods
5 March 2017 DOI 10.3390/foods6030020Identification of odorants in wood of Calocedrus decurrens (Torr.) Florin by aroma extract dilution analysis and two-dimensional gas chromatography–mass spectrometry/olfactometry Linda Schreiner, Helene M. Loos & Andrea Buettner
Analytical and Bioanalytical Chemistry
11 April 2017 DOI 10.1007/s00216-017-0314-xSmell of heritage: a framework for the identification, analysis and archival of historic odours Cecilia Bembibre & Matija Strlič
Heritage Science
7 April 2017 DOI 10.1186/s40494-016-0114-1Identification of predominant aroma components of raw, dry roasted and oil roasted almonds Edibe S. Erten & Keith R. Cadwallader
Food Chemistry
February 2017 DOI 10.1016/j.foodchem.2016.08.091Odor-active compounds of different lavender essential oils and their correlation with sensory attributes Zuobing Xiao et al.
Industrial Crops and Products
December 2017 DOI 10.1016/j.indcrop.2017.07.040