Keywords: Basil; Ocimum basilicum L.; Aroma-active compounds; AEDA; OAV;
مقالات ISI (ترجمه نشده)
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Keywords: Strawberry juice volatiles; Storage; Untargeted approach; Targeted approach; Sensory analysis; Kinetics; Multivariate data analysis; ASLT; Accelerated shelf-life testing; HS-SPME-GC-MS; Headspace Solid Phase Micro Extraction Gas Chromatography Mass Spectr
Keywords: Reduced alcohol wine; Aerobic fermentation; Non-Saccharomyces; Sensory analysis; HCA; Hierarchical Cluster Analysis; MDS; Multidimensional Scaling; OAV; Odor Activity Value; PCA; Principal Component Analysis; YAN; Yeast Assimilable Nitrogen;
Keywords: Green tea; Chestnut-like aroma; GCâ¯Ãâ¯GC-TOFMS; GC-O; OAV; 1st D; first dimension retention time; 2nd D; second dimension retention time; AR; analytical reagent; A; discriminant analysis; GCâ¯Ãâ¯GC; comprehensive two-dimensional gas chromatography;
Evolution of volatile compounds in gluten-free bread: From dough to crumb
Keywords: ANOVA; analysis of variance; FD; flavour dilution factor; GC/MS; gas chromatography/mass spectrometry; HPMC; hydroxypropyl methylcellulose; OAV; odour activity value; OT; odour threshold; PCA; principal component analysis; PC1; first principal component;
Keywords: Soy sauce; SPME-GC-MS; Aroma-active components; OAV; Omission test;
Keywords: FD; flavour dilution factor; LABs; lactic acid bacteria; OAV; odour activity value; WHO; World Health Organisation; WWF; whole wheat flour; RWF; refined wheat flour; Bread aroma; Volatile compounds; Crumb; Crust; Fermentation; Maillard;
Keywords: ANOVA; Analysis of Variance; CFU; Colony Forming Units; DHE; Dynamic Headspace Extraction; GC-MS; Gas Chromatography Mass Spectrometry; MHE; Multiple Headspace Extraction; PCA; Principal Component Analysis; LAB; Lactic Acid Bacteria; OAV; Odor Activity
Keywords: d-Limonene; Genetically-modified fruits; Sensory panel; Alcohols; Ethyl esters; Orange odor perception; OAV; Citrus sinensis
Variation of aroma profile in fermentation process of Wuliangye baobaoqu starter
Keywords: Wuliangye baobaoqu starter; Volatile compound; Variation; Fermentation; Sensory property; GC/O; OAV;
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation
Keywords: Gujinggong; Chinese Baijiu; GC-O; AEDA; OAV; Sensory evaluation; Omission test;
Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines
Keywords: GC; gas chromatography; GC-MS; gas chromatography-mass spectrometry; OAV; odour activity value; SPE; solid phase extraction; FID; flame ionization detector; BSD; Bonferroni significant difference; PCA; principal components analysis; Bee pollen; White wi
Sensory evaluation of the synergism among ester odorants in light aroma-type liquor by odor threshold, aroma intensity and flash GC electronic nose
Keywords: 3-AFC; three-alternative forced-choice; PA; phenylethyl acetate; EP; ethyl phenylacetate; FR; fruit recombination; BET; best-estimate threshold; FID; flame ionization detector; PCA; principal component analysis; GC-O; gas chromatograph-olfactometry; GC-
VOC emissions from beef feedlot pen surfaces as affected by within-pen location, moisture and temperature
Keywords: Air quality; Feedlot; Gas chromatography; Odour; VOC; AFOs; animal feeding operations; DMDS; dimethyl disulfide; DMTS; dimethyl trisulfide; OAV; odour activity value; VFAs; volatile fatty acids; VOCs; volatile organic compounds; WDGS; wet distillers grain
Characterization of potent odorants in Thai chempedak fruit (Artocarpus integer Merr.), an exotic fruit of Southeast Asia
Keywords: Chempedak; Aroma-active compounds; AEDA; OAV; Aroma reconstitution and omission test;
Aromatic composition and potent odorants of the “specialty coffee” brew “Bourbon Pointu” correlated to its three trade classifications
Keywords: Gr; Grand cru; Su; Sublime; Au; Authentique; CCQ; coffee cup quality; OAV; Odour Activity Value; Coffea arabica var. laurina; OAV; “Specialty coffee” brew; Trade classifications; Sensorial quality; “Bourbon Pointu”;
Influence of autochthonous Saccharomyces cerevisiae strains on volatile profile of Negroamaro wines
Keywords: Negroamaro wine; Volatile compounds; Wine fermentation; Odour activity values; Autochthonous yeast; OPT; Odour Perception Threshold; I; index; OAV; Odour Activity Value; PCA; Principal Component Analysis;
Web-based visualisation and analysis of 3D electron-microscopy data from EMDB and PDB
Keywords: EMDB; Electron Microscopy Data Bank; EM VTC; Electron Microscopy Validation Task Force; FSC; Fourier Shell Correlation; OAV; Open Astex Viewer; OME; Open Microscopy Environment; OMERO; OME Remote Objects; PDB; Protein Data Bank; PDBe; Protein Data Bank in
Characterization of autochthonous monovarietal wines from red Brancellao L. cultivars
Keywords: Brancellao; Sensory analysis; OAV; Volatile compounds; Wine; Biodiversity and nutrition; Food analysis; Food composition
Aromatic profile and odour-activity value of blood orange juices obtained from Moro and Sanguinello (Citrus sinensis L. Osbeck)
Keywords: Moro; Sanguinello; Blood orange; Aroma; OAV; Representativeness
Influence of some prefermentative treatments on aroma composition and sensory evaluation of white Godello wines
Keywords: Godello wines; Static settling time; Yeast assimilable nitrogen; Ammonium salts; Aroma components; OAV; Sensory analysis
Autism spectrum conditions in individuals with Möbius sequence, CHARGE syndrome and oculo-auriculo-vertebral spectrum: Diagnostic aspects
Keywords: Diagnostics; Autism spectrum conditions; Möbius; CHARGE; OAV
Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation–extraction (SDE) and GC–MS
Keywords: Sea bream (Sparus aurata); Aroma; Representativeness; SDE; OAV
Headspace volatiles contributing to flavour and consumer liking of wellness beverages
Keywords: Nutritionally fortified drink; SPME; OAV; Sensory quality; Health concern
Goldenhar syndrome in association with agenesia of the internal carotid artery
Keywords: Goldenhar syndrome; Carotid agenesis; OAV
Aroma profile of wines from Albillo and Muscat grape varieties at different stages of ripening
Keywords: Aroma; Wine; Grape; Ripening; OAV
Determination of free and bound terpene compounds in Albariño wine
Keywords: Albariño; Aromatic compounds; OAV; Aroma series; Terpene; Wine
Quantitative Determination of Thermally Derived Off-Flavor Compounds in Milk Using Solid-Phase Microextraction and Gas Chromatography
Keywords: milk; solid-phase microextraction; off-flavor; quantification; GC; gas chromatography; HS-SPME; headspace solid-phase microextraction; OAV; odor activity value; QL; quantification limit;