Sensory omics combined with mathematical modeling for integrated analysis of retronasal Muscat flavor in table grapes-Reference-Cited by-同舟云学术

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Sensory omics combined with mathematical modeling for integrated analysis of retronasal Muscat flavor in table grapes

Published:2024-03 Issue: Volume:21 Page:101198
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zhou Xiaomiao,Shan Bingqi,Liu Songyu,Gao Wenping,Wang Xiaoyue,Wang Huiling,Xu Haiying,Sun Lei^ORCID,Zhu Baoqing

Funder

Beijing Natural Science Foundation

Beijing Academy of Agriculture and Forestry Sciences

Earmarked Fund for Modern Agro-industry Technology Research System

Publisher

Elsevier BV

Reference40 articles.

1. Flavor and odor thresholds in water of selected orange juice components;Ahmed;Journal of Agricultural and Food Chemistry,1978

2. Evaluation of olfactory intensity: Comparative study of two methods;Atanasova;Journal of Sensory Studies,2004

3. Chemical composition, bioactive compounds, and volatiles of six table grape varieties (Vitis vinifera L.);Aubert;Food Chemistry,2018

4. Retronasal perception of odors;Bojanowski;Physiology & Behavior,2012

5. Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments;Buettner;Journal of Agricultural and Food Chemistry,2001

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Aroma profiling analysis of grape berries based on electronic nose detection;Scientia Horticulturae;2024-10

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