Identification and Validation of Sensory-Active Compounds from Data-Driven Research: A Flavoromics Approach-Reference-Cited by-同舟云学术

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Identification and Validation of Sensory-Active Compounds from Data-Driven Research: A Flavoromics Approach

Published:2017-05-19 Issue:10 Volume:66 Page:2473-2479
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ronningen Ian¹,Miller Michelle²,Xia Youlin²,Peterson Devin G.¹³^ORCID

Affiliation:

1. Department of Food Science, University of Minnesota, St. Paul, Minnesota 55108, United States

2. MNMR Center, University of Minnesota, Minneapolis, Minnesota 55455, United States

3. 317 Parker Building, Food Science & Technology, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210, United States

Funder

Flavor Research and Education Center, Ohio State University

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b00093

Reference33 articles.

1. A procedure for the sensory analysis of gas chromatographic effluents

2. Detection of potent odorants in foods by aroma extract dilution analysis

3. Characterization of an Intense Bitter-Tasting 1H,4H-Quinolizinium-7-olate by Application of the Taste Dilution Analysis, a Novel Bioassay for the Screening and Identification of Taste-Active Compounds in Foods

4. Characterization of Natural “Cooling” Compounds Formed from Glucose and l-Proline in Dark Malt by Application of Taste Dilution Analysis

5. Evaluation of instrumental methods for the untargeted analysis of chemical stimuli of orange juice flavour

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