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Articles

Challenges in relating concentrations of aromas and tastes with flavor features of foods

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Nanxi Shu, Xiaoying Chen, Xian Sun, Xinyu Cao, Yuanfa Liu & Yong-Jiang Xu. (2023) Metabolomics identify landscape of food sensory properties. Critical Reviews in Food Science and Nutrition 63:27, pages 8478-8488.
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Wei Jia & Rutian Ma. (2023) Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor. Critical Reviews in Food Science and Nutrition 0:0, pages 1-28.
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Valérie Lemarcq, Davy Van de Walle, Viena Monterde, Eleni Sioriki & Koen Dewettinck. (2022) Assessing the flavor of cocoa liquor and chocolate through instrumental and sensory analysis: a critical review. Critical Reviews in Food Science and Nutrition 62:20, pages 5523-5539.
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Chunyong Song, Zhijun Wang, Hanqi Li, Wenhong Cao, Zhongqin Chen, Huina Zheng, Jialong Gao, Haisheng Lin & Guoping Zhu. Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides. Critical Reviews in Food Science and Nutrition 0:0, pages 1-20.
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Guangnan Wang, Si Jing, Xinlei Wang, Fuping Zheng, Hehe Li, Baoguo Sun & Zexia Li. (2022) Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis. Journal of Agricultural and Food Chemistry 70:43, pages 13987-13995.
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Guangnan Wang, Xing Li, Xuebo Song, Si Jing, Shihao Meng, Fuping Zheng, Hehe Li, Zexia Li, Caihong Shen & Yi Shen. (2022) Optimization and Validation of a Method for Analysis of Non-Volatile Organic Acids in Baijiu by Derivatization and its Application in Three Flavor-Types of Baijiu. Food Analytical Methods 15:6, pages 1606-1618.
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M. M. Chayan Mahmud, Russell Keast, Mohammadreza Mohebbi & Robert A. Shellie. (2022) Identifying aroma‐active compounds in coffee‐flavored dairy beverages. Journal of Food Science 87:3, pages 982-997.
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Yingxia He, Ke Tang, Xiaowei Yu, Shuang Chen & Yan Xu. (2021) Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing. Journal of Agricultural and Food Chemistry 70:2, pages 598-606.
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Martijn Weterings, Igor Bodnár, Remko M. Boom & Michael Beyrer. (2022) The influence of agitation on aroma release. Innovative Food Science & Emerging Technologies 75, pages 102610.
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Yingying Hu, Yongjie Li, Jiamin Zhu, Baohua Kong, Qian Liu & Qian Chen. (2021) Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria. Food Research International 145, pages 110391.
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Rodolfo Campos Zanin, Marcelo Caldeira Viegas, Samo Smrke, Chahan Yeretzian, Louise Emy Kurozawa & Fabio Yamashita. (2021) The role of ultrasound-assisted emulsification of roasted coffee oil on aroma profile in spray-dried microparticles and its dynamic release by PTR-ToF–MS. European Food Research and Technology 247:4, pages 865-878.
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Mateusz Kozicki & Adam Niesłochowski. (2020) Materials Contamination and Indoor Air Pollution Caused by Tar Products and Fungicidal Impregnations: Intervention Research in 2014–2019. Sensors 20:15, pages 4099.
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Linhua Huang, Jude Grosser, Frederick G. GmitterJr.Jr., Charles A. Sims & Yu Wang. (2020) Effects of Scion/Rootstock Combination on Flavor Quality of Orange Juice from Huanglongbing (HLB)-Affected Trees: A Two-Year Study of the Targeted Metabolomics. Journal of Agricultural and Food Chemistry 68:10, pages 3286-3296.
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Aileen Pua, Hazel Lau, Shao Quan Liu, Lay Peng Tan, Rui Min Vivian Goh, Benjamin Lassabliere, Kwong-Chee Leong, Jingcan Sun, Maurin Cornuz & Bin Yu. (2020) Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry. Food Chemistry 302, pages 125370.
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Qiuyue Geng, Ping Zhan, Honglei Tian, Peng Wang & Haitao Chen. (2019) Gradual Optimization of Headspace Solid-Phase Microextraction Conditions of Volatiles in Pepper Chicken Soup Combined with Gas Chromatography-Mass Spectrometry and Principal Component Analysis. International Journal of Analytical Chemistry 2019, pages 1-11.
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Ling Huang, Yue Ma, Xin Tian, Ji-ming Li, Lan-xiao Li, Ke Tang & Yan Xu. (2018) Chemosensory characteristics of regional Vidal icewines from China and Canada. Food Chemistry 261, pages 66-74.
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