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Articles (39)

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1-10 of 39 results for volatile aroma compounds

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Select article: Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry

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Research article

First published 2015-3

Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry

Alicia Olivares, José Luis Navarro, Mónica Flores

Food Science and Technology International

Select article: Shelf-life of ‘Golden Reinders’ Apples after Ultra Low Oxygen Storage: Effect on Aroma Volatile Compounds,Standard Quality Parameters,Sensory Attributes and Acceptability

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Research article

First published 2009-10

Shelf-life of ‘Golden Reinders’ Apples after Ultra Low Oxygen Storage: Effect on Aroma Volatile Compounds,Standard Quality Parameters,Sensory Attributes and Acceptability

R. Altisent, G. Echeverría, I. Lara [...]

Food Science and Technology International

Select article: Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence,Odorant Properties and Mechanisms of Formation

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Review article

First published 2010-12

Review. Sulfur-containing Volatile Compounds in Seafood: Occurrence,Odorant Properties and Mechanisms of Formation

V. Varlet, X. Fernandez

Food Science and Technology International

Select article: Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams

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Research article

First published 2023-3

Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams

Mehmet Aydın, Nilgün Özdemir, İlhan Gün

Food Science and Technology International

Select article: Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines

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Research article

First published 2008-08

Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines

J.M. Oliveira, P. Oliveira, R.L. Baumes [...]

Food Science and Technology International

Select article: Comprehensive evaluation of nine grape varieties based on fundamental physical and chemical indicators,color and volatile compounds

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Research article

First published 2023-06-07

Comprehensive evaluation of nine grape varieties based on fundamental physical and chemical indicators,color and volatile compounds

Weiyu Cao, Nan Shu, Yiming Yang [...]

Journal of Berry Research

Select article: Characterization of Spanish Tomatoes using Aroma Composition and Discriminant Analysis

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Research article

First published 2009-02

Characterization of Spanish Tomatoes using Aroma Composition and Discriminant Analysis

A. Alonso, R. García-Aliaga, S. García-Martínez [...]

Food Science and Technology International

Select article: Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada)

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Research article

First published 2011-2

Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada)

M.P. Gianelli, A. Olivares, M. Flores

Food Science and Technology International

Select article: Revision: Percepción del gusto. Aspectos fisicoquímicos y psicofísicos / Review: Perception of taste. Physiochemical and psychophysical aspects

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Review article

First published 1999-8

Revision: Percepción del gusto. Aspectos fisicoquímicos y psicofísicos / Review: Perception of taste. Physiochemical and psychophysical aspects

L. Durán, E. Costell

Food Science and Technology International

Select article: Effect of Harvest and Drying on Composition of Volatile Profile of Elderflowers ( Sambucus nigra ) from Wild

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Research article

First published 2017-12

Effect of Harvest and Drying on Composition of Volatile Profile of Elderflowers ( Sambucus nigra ) from Wild

Tomáš Bajer, Petra Bajerová, Karel Ventura

Natural Product Communications

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