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

Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starterCHUNLIN ZHANG; ZONGHUA AO; WEIQIANG CHUI et al.European food research & technology (Print). 2012, Vol 234, Num 1, pp 69-76, issn 1438-2377, 8 p.Article

Aroma delivery from spray dried coffee containing pressurised internalised gasTINGTING YU; MACNAUGHTAN, Bill; BOYER, Maxime et al.Food research international. 2012, Vol 49, Num 2, pp 702-709, issn 0963-9969, 8 p.Article

API-IT-MS for Measuring Aroma Release from Dentifrice Products Using a Device To Simulate Tooth BrushingPOZO-BAYON, Maria Angeles; PIMENTA, Paloma; PILCH, Shira et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 8, pp 5034-5041, issn 0021-8561, 8 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

Microencapsulation by a dehydrating liquid : a microstructural study by scanning electron microscopy = La microencapsulation par un liquide déshydratant : étude de l'ultrastructure par microscopie électronique à balayageZILBERBOIM, R; KOPELMAN, I. J; TALMON, Y et al.Journal of food science. 1986, Vol 51, Num 5, pp 1307-1310, issn 0022-1147Article

Main Odorants in Jura Flor-Sherry Wines. Relative Contributions of Sotolon, Abhexon, and Theaspirane-Derived CompoundsCOLLIN, Sonia; NIZET, Sabrina; CLAEYS BOUUAERT, Thomas et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 1, pp 380-387, issn 0021-8561, 8 p.Article

Aroma-Active Components of Lycii fructus (kukija)LEE, G.-H; SHIN, Y; OH, M.-J et al.Journal of food science. 2008, Vol 73, Num 6, issn 0022-1147, C500-C505Article

New Insights into the Formation of Aroma-Active Strecker Aldehydes from 3-Oxazolines as Transient IntermediatesGRANVOGL, Michael; BEKSAN, Ersan; SCHIEBERLE, Peter et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 25, pp 6312-6322, issn 0021-8561, 11 p.Article

Identification and Formation of Volatile Components Responsible for the Characteristic Aroma of Mat Rush (Igusa)KUMAZAWA, Kenji; SAKAI, Nao; AMMA, Hiroko et al.Bioscience, biotechnology, and biochemistry. 2010, Vol 74, Num 6, pp 1231-1236, issn 0916-8451, 6 p.Article

Novel Psychological and Neurophysiological Significance of Beer Aromas. Part I: Measurement of Changes in Human Emotions During the Smelling of Hop and Ester Aromas Using a Measurement System for BrainwavesKANEDA, Hirotaka; KOJIMA, Hidetoshi; WATARI, Junji et al.Journal of the American Society of Brewing Chemists. 2011, Vol 69, Num 2, pp 67-74, issn 0361-0470, 8 p.Article

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

Different sensory aspects of a food are not remembered with equal acuity : European Conference on Sensory Science of Food and Beverages 2006MORIN-AUDEBRAND, L; LAUREATI, M; SULMONT-ROSSE, C et al.Food quality and preference. 2009, Vol 20, Num 2, pp 92-99, issn 0950-3293, 8 p.Article

Aroma Chemical Composition of Red Wines from Different Price Categories and Its Relationship to QualityFELIPE SAN JUAN; CACHO, Juan; FERREIRA, Vicente et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 20, pp 5045-5056, issn 0021-8561, 12 p.Article

Saturated vapour pressure of aroma compounds at various temperaturesCOVARRUBIAS-CERVANTES, Marco; MOKBEL, Ilham; CHAMPION, Dominique et al.Food chemistry. 2004, Vol 85, Num 2, pp 221-229, issn 0308-8146, 9 p.Article

Flavor Bites: 2-Acetyl Pyrazine: Use in brown, vegetable, tropical and other flavorsWRIGHT, John.Perfumer & flavorist. 2010, Vol 35, Num 10, pp 32-33, issn 0272-2666, 2 p.Article

Functional Flavor Profiles: Health ingredients require custom-tailored formulasPerfumer & flavorist. 2010, Vol 35, Num 10, pp 44-45, issn 0272-2666, 2 p.Article

Parfumerie, arômes au coeur de la stratégie de Rhodia = Rhodia: A strategy based on perfumery, flavorsParfums cosmétiques actualités. 2005, Num 183, pp 104-105, issn 1267-0812, 2 p.Article

Givaudan Roure : premier mondial de la parfumerie et des arômes = Givaudan Roure: world-wide leader in perfumes and fragrancesBASSET, F.Parfums cosmétiques actualités. 1999, Num 147, pp 58-59, issn 1267-0812Article

Characterization of aroma-impact compounds in yerba mate (Ilex paraguariensis) using GC―olfactometry and GC―MSMARQUEZ, Victoria; MARTINEZ, Natalia; GUERRA, Mauricio et al.Food research international. 2013, Vol 53, Num 2, pp 808-815, issn 0963-9969, 8 p.Article

Book Excerpt: Production-friendly FlavorsWRIGHT, John.Perfumer & flavorist. 2010, Vol 35, Num 8, pp 28-31, issn 0272-2666, 4 p.Article