Foods and contaminants analysis using multidimensional gas chromatography: An update of recent studies, technology, and applications
Y Nolvachai, MSS Amaral, PJ Marriott - Analytical Chemistry, 2023 - ACS Publications
Trace analysis of food contaminants, pathogens, or the presence of undesirable
compounds, investigation of the ongoing concern of food fraud 1 (eg, adulteration …
compounds, investigation of the ongoing concern of food fraud 1 (eg, adulteration …
Technological innovations and applications of human olfaction analysis
Y Fu, H Xi, D Wang, B He, M Zheng, Y Zhou… - TrAC Trends in …, 2024 - Elsevier
Olfaction appeared much early than other senses for avoiding danger, seeking food and
communication. Olfactory analysis is the key point in some industrial production processes …
communication. Olfactory analysis is the key point in some industrial production processes …
Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet
L Chen, E De Longhi, A Pons, T Buffeteau… - Journal of Agricultural …, 2023 - ACS Publications
Great Bordeaux red wines are known for their distinctive aging bouquet. However, the
nature of volatile chemicals underpinning this sensory expression is not fully understood …
nature of volatile chemicals underpinning this sensory expression is not fully understood …
Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges
MAA Mahmoud, Y Zhang - Journal of Agricultural and Food …, 2024 - ACS Publications
Gas chromatography–olfactometry (GC-O) has made significant advancements in recent
years, with breakthroughs in its applications and the identification of its limitations. This …
years, with breakthroughs in its applications and the identification of its limitations. This …
Wine Volatilomics
In this chapter, we attempt to bring together in a readable and accessible form the wine
volatiles patterns highlighting, in a comprehensive way, their differentiated origins. In this …
volatiles patterns highlighting, in a comprehensive way, their differentiated origins. In this …
[HTML][HTML] What Gives Red Bordeaux Wine a “Meaty” Aroma?
M Rountree - axial.acs.org
This website uses cookies to improve your user experience. By continuing to use the site, you
are accepting our use of cookies. Read the ACS privacy policy. Continue ACS ACS …
are accepting our use of cookies. Read the ACS privacy policy. Continue ACS ACS …
[引用][C] The Relative Contribution of 3S-Glutathionylhexanal and its Bisulfite Adduct in the Production of Volatile Thiols in White Wines
JR Muhl - 2023 - ResearchSpace@ Auckland