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

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

Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity valuesESCUDERO, A; GOGORZA, B; MELUS, M. A et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 11, pp 3516-3524, issn 0021-8561, 9 p.Article

Identification based on quantitative measurements and aroma recombination of the character impact odorants in a bavarian pilsner-type beerFRITSCH, Helge T; SCHIEBERLE, Peter.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 19, pp 7544-7551, issn 0021-8561, 8 p.Article

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

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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

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

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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

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

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

Analysis of free and bound aroma compounds of pomegranate (Punica granatum L.)TRIPATHI, Jyoti; CHATTERJEE, Suchandra; GAMRE, Sunita et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 59, Num 1, pp 461-466, issn 0023-6438, 6 p.Article

Behavior of 3-Isobutyl-2-hydroxypyrazine (IBHP), a Key Intermediate in 3-Isobutyl-2-methoxypyrazine (IBMP) Metabolism, in Ripening Wine GrapesHARRIS, Sarah A; RYONA, Imelda; SACKS, Gavin L et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 48, pp 11901-11908, issn 0021-8561, 8 p.Article

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Aroma active compounds of bulgogiHYE SUNG KO; TAE HWAN KIM; IN HEE CHO et al.Journal of food science. 2005, Vol 70, Num 8, pp C517-C522, issn 0022-1147Article

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

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

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