Flavor and Aroma Analysis as a Tool for Quality Control of Foods-Reference-Cited by-同舟云学术

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Flavor and Aroma Analysis as a Tool for Quality Control of Foods

Published:2021-01-22 Issue:2 Volume:10 Page:224
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Calín-Sánchez Ángel^ORCID,Carbonell-Barrachina Ángel A.^ORCID

Abstract

The aroma composition of foods has been the subject of considerable research in recent years [...]

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health(social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/10/2/224/pdf

Reference14 articles.

1. Volatile, sensory and functional properties of HydroSOS pistachios;Noguera-Artiaga;Foods,2020

2. Determination of the Volatile Profile of Lemon Peel Oils as Affected by Rootstock

3. Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

4. Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “Mollar de Elche”

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1. Mechanism of thermal oxidation into volatile compounds from (E)-4-decenal: A density functional theory study;Food Chemistry: X;2024-03

2. Evaluation of perceptual interactions between key aldehydes in Kung Pao Chicken;Food Chemistry: X;2024-03

3. The Current and Emerging Research Related Aroma and Flavor;Aroma and Flavor in Product Development: Characterization, Perception, and Application;2024

4. Variable characteristics of microbial communities and volatile organic compounds during post-harvest storage of wild morel mushrooms;Postharvest Biology and Technology;2023-09

5. Natural Variation Confers ‘Aiyuan 38’ Citrus Mutant a New Color and Unique Flavor;International Journal of Molecular Sciences;2023-05-16

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