Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges-Reference-Cited by-同舟云学术

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Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges

Published:2024-04-19 Issue:17 Volume:72 Page:9523-9554
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mahmoud Mohamed A. A.¹^ORCID,Zhang Yanyan²^ORCID

Affiliation:

1. Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, Cairo 11241, Egypt

2. Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c08129

Reference321 articles.

1. Predicting consumer liking and preference based on emotional responses and sensory perception: A study with basic taste solutions

2. The effects of negative emotions on sensory perception: fear but not anger decreases tactile sensitivity

3. Using Ambient Scent to Enhance Well-Being in the Multisensory Built Environment

4. The development of an emotion lexicon for the coffee drinking experience

5. The physiological effects of Shinrin-yoku (taking in the forest atmosphere or forest bathing): evidence from field experiments in 24 forests across Japan

Cited by 2 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. Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine;Food Chemistry;2025-01

2. Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques;Journal of Food Composition and Analysis;2024-10

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