Characterization of the Major Odor-Active Compounds in Dry Jujube Cultivars by Application of Gas Chromatography–Olfactometry and Odor Activity Value
Author:
Affiliation:
1. School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People’s Republic of China
Funder
Ministry of Science and Technology of the People's Republic of China
National Natural Science Foundation of China
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b01366
Reference50 articles.
1. Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography–Olfactometry (GC-O) and Odor Activity Value (OAV)
2. Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds
3. A preliminary study on the effect of Lactobacillus casei expressing cystathionine lyase1/cystathionine lyase2 on Cheddar cheese and the formation of sulphur-containing compounds
4. Identification and origin of odorous sulfur compounds in cooked ham
5. Aroma Active Volatiles in Four Southern Highbush Blueberry Cultivars Determined by Gas Chromatography–Olfactometry (GC-O) and Gas Chromatography–Mass Spectrometry (GC-MS)
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