Olfactory impact of esters on rose essential oil floral alcohol aroma expression in model solution-Reference-Cited by-同舟云学术

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Olfactory impact of esters on rose essential oil floral alcohol aroma expression in model solution

Published:2019-02 Issue: Volume:116 Page:211-222
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Xiao Zuobing,Luo Jing,Niu Yunwei^ORCID,Wang Pinpin,Wang Ruolin,Sun Xiaoxin

Funder

National Key Research and Development

National Natural Science Foundation of China

Shanghai Engineering Technology Research Center of Fragrance and Flavor

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Sensory analysis, methodology, triangle test;AFNOR,2007

2. Evaluation of olfactory intensity: Comparative study of two methods;Atanasova;Journal of Sensory Studies,2010

3. Psychological processing of odor mixtures;Berglund;Psychological Review,1976

4. Scope and evaluation of odor counteraction Ann;Cain,1974

5. Shelf life studies of foods and beverages: chemical, biological, physical and nutritional aspects;Charalambous,1993

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