Aroma <invertebrate>

Known as: Aroma 
 
National Institutes of Health

Papers overview

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2009
2009
Compositional changes of skin and seed phenolic compounds and berry glycosylated aroma precursors were measured in Vitis vinifera… (More)
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2008
2008
An obscure sesquiterpene, rotundone, has been identified as a hitherto unrecognized important aroma impact compound with a strong… (More)
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Highly Cited
2007
Highly Cited
2007
The yeast Saccharomyces cerevisiae synthesises a variety of volatile aroma compounds during wine fermentation. In this study, the… (More)
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2007
2007
Volatile thiols, such as 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA… (More)
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2007
2007
Stir bar sorptive extraction (SBSE) was applied in head space mode (HS), coupled with GC/MS, to compare the aroma profile of… (More)
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Highly Cited
2005
Highly Cited
2005
Aroma compounds in the extracts of basil leaves (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) were identified by… (More)
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Review
2003
Review
2003
Because of a characteristic aroma and health benefits, green tea is consumed worldwide as a popular beverage. The epicatechin… (More)
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2000
2000
Aroma extracts from fresh soybeans, mung beans, kidney beans, and azuki beans were prepared using simultaneous steam distillation… (More)
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Review
1999
Review
1999
Three closely related 4-hydroxy-3(2H)-furanones have been found in a range of highly cooked foodstuffs where they are important… (More)
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