The levels of S-alk(en)yl-L-cysteine sulphoxides during the growth of the onion (Allium cepa L.) = Les taux de S-alc(ène)yl-L-cystéine sulfoxydes au cours du développement de l'oignon (Allium cepa)LANCASTER, J. E; MCCALLION, B. J; SHAW, M. L et al.Journal of the science of food and agriculture. 1984, Vol 35, Num 4, pp 415-420, issn 0022-5142Article

FORMATION OF AROMA COMPONENTS FROM NONVOLATILE PRECURSORS IN PASSION FRUIT = FORMATION DES COMPOSES DE LA FLAVEUR A PARTIR DES PRECURSEURS NON VOLATILS DANS LES FRUITS DE LA PASSIONENGEL KH; TRESSL R.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 5; PP. 998-1002; BIBL. 23 REF.; 3 FIG./1 TABL.Article

Aroma chemicals in meat flavors = Les composés chimiques dans les arômes des viandesSHAIKH, Y.Perfumer & flavorist. 1984, Vol 9, Num 3, pp 49-52, issn 0272-2666Article

The biotechnology of flavoursBONNARME, P; GERON, G; DURAN, A et al.European food and drink review. 1996, Num AUTUMN, pp 67-70, issn 0955-4416Article

Contribution à l'étude des arômes de viandes cuites: analyse d'arômes élaborés à partir d'hydrolysats protéiques de poulets = Studies on cooked meat aroma: analysis of flavourings produced from chicken protein hydrolysatesBoudaud, Nathalie; Colas, Bernard.1992, 199 p.Thesis

SYNTHESIS AND ANALYSIS OF 1-OCTEN-3-OL, THE MAIN FLAVOUR COMPONENT OF MUSHROOMS = SYNTHESE ET ANALYSE DE L'OCTENE-1-OL-3, LE PRINCIPAL COMPOSE DE LA FLAVEUR DES CHAMPIGNONSWNUK S; KINASTOWSKI S; KAMINSKI E et al.1983; NAHRUNG; ISSN 0027-769X; DDR; DA. 1983; VOL. 27; NO 5; PP. 479-486; ABS. GER/RUS; BIBL. 10 REF.; 6 FIG.Conference Paper

UBER DIE BIOGENESE VON AROMASTOFFEN BEI PFLANZEN UND FRUECHTEN. XX. MITT. : ABHAENGIGKEIT DER AROMABIOSYNTHESE IN ERDBEERFRUECHTEN VON EXOGENEN PARAMETERN = SUR LA BIOGENESE DES CONSTITUANTS DE L'AROME DES FRUITS ET VEGETAUX. 20^EME COMM. : INFLUENCE DE PARAMETRES EXOGENES SUR LA BIOSYNTHESE DE L'AROME DE FRAISEDRAWERT F; BERGER RG.1983; LEBENSMITTEL-WISSENSCHAFT 870+870 TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 4; PP. 209-214; ABS. ENG; BIBL. 50 REF.; 4 FIG./1 TABL.Article

Identification et dosage de composés soufrés intervenant dans l'arôme grillé des vins = Identification and determination of sulfur compounds responsible for grilled aroma in winesLAVIGNE, V; HENRY, R; DUBOURDIEU, D et al.Sciences des aliments. 1998, Vol 18, Num 2, pp 175-191, issn 0240-8813Article

Sensory characteristics of chemical compounds potentially associated with beany aroma in foodsVARA-UBOL, Suntaree; CHAMBERS, Edgar IV; CHAMBERS, Delores H et al.Journal of sensory studies. 2004, Vol 19, Num 1, pp 15-26, issn 0887-8250, 12 p.Article

Arômes: Débridez la créativité !HAXAIRE, Laurence.Process (Cesson-Sévigné). 2011, Num 1282, pp 52-54, issn 0998-6650, 3 p.Article

Plaisir: Arômes: vers le 100 % bioCHRISTEN, Pierre.Process (Cesson-Sévigné). 2011, Num 1283, issn 0998-6650, 48-50 [2 p.]Article

Etude de l'influence du séchage sur les qualités aromatiques de produits déshydratés à base de pommes = Study of the influence of a drying process on the aromatic qualities of dehydrated products made from applesTeule, Stéphane; Crouzet, Jean.1992, 155 p.Thesis

PERCEPTION OF FRUITY AND VEGETATIVE AROMAS IN RED WINEHEIN, Karen; EBELER, Susan E; HEYMANN, Hildegarde et al.Journal of sensory studies. 2009, Vol 24, Num 3, pp 441-455, issn 0887-8250, 15 p.Article

Flavor Radar : Mintel's Menu Insights tracks what we're eating and drinkingCARANFA, Maria.Perfumer & flavorist. 2007, Vol 32, Num 1, pp 28-29, issn 0272-2666, 2 p.Article

Moving Flavor Forward : Givaudan's Chef's Council helps flavorists discover new tastesANDRADE, Deize; LEE HIANG PHOON.Perfumer & flavorist. 2007, Vol 32, Num 1, pp 16-17, issn 0272-2666, 2 p.Article

PRODUCTION AND APPLICATION OF FLAVOUR ISOLATES OF PLANT ORIGIN = PRODUCTION ET UTILISATION D'ISOLATS DE COMPOSES DE LA FLAVEUR, D'ORIGINE VEGETALEKARWOWSKA K; TOKARSKA B; KOSTRZEWA E et al.1983; NAHRUNG; ISSN 0027-769X; DDR; DA. 1983; VOL. 27; NO 5; PP. 437-441; ABS. GER/RUS; BIBL. 27 REF.; 3 FIG.Conference Paper

SHORT-TERM TRAINING AND ASSESSMENT FOR PERFORMANCE OF A SENSORY DESCRIPTIVE PANEL FOR THE OLFACTOMETRIC ANALYSIS OF AROMA EXTRACTSBIANCHI, Giulia; ECCHER ZERBINI, Paola; RIZZOLO, Anna et al.Journal of sensory studies. 2009, Vol 24, Num 2, pp 149-165, issn 0887-8250, 17 p.Article

Sensory characteristics of combinations of chemicals potentially associated with beany aroma in foodsBOTT, Lacey; CHAMBERS, Edgar.Journal of sensory studies. 2006, Vol 21, Num 3, pp 308-321, issn 0887-8250, 14 p.Article

The role of diglycosides as tea aroma precursors : Synthesis of tea diglycosides and specificity of glycosidases in tea leavesMATSUMURA, S; TAKAHASHI, S; NISHIKITANI, M et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 7, pp 2674-2678, issn 0021-8561Article

Flavor Bites: Perfumers and FlavoristsWRIGHT, John.Perfumer & flavorist. 2011, Vol 36, Num 3, issn 0272-2666, 18-20 [2 p.]Article

MATIERES ODORANTES ET MICRO-INFORMATIQUE.JAUBERT JN; DORE JC; GORDON G et al.1982; PARFUMS, COSMETIQUES, AROMES.; ISSN 0337-3029; FRA; DA. 1982; NO 48; PP. 29-38; 8 P.; BIBL. 10 REF.; 7 FIG.Article

Adding Complexity to Beverage Fruit Flavors: 2-Methyl Butyl 2-Methyl Butyrate Use levels and effectsWRIGHT, John.Perfumer & flavorist. 2010, Vol 35, Num 4, pp 28-29, issn 0272-2666, 2 p.Article

Reformulating the Future: Firmenich's Aldo Uva and Leila Ojjeh on the rise of natural flavors, distinctive innovation and adding valueALDO UVA; OJJEH, Leila.Perfumer & flavorist. 2010, Vol 35, Num 10, issn 0272-2666, 38-43 [5 p.]Article

Arômes: le naturel sur: monte la criseCHRISTEN, Pierre.Process (Cesson-Sévigné). 2012, Num 1291, issn 0998-6650, 52-56 [4 p.]Article

Adding Value in the Beverage Flavor BusinessPerfumer & flavorist. 2010, Vol 35, Num 4, pp 36-37, issn 0272-2666, 2 p.Article