Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydrolysis in Saliva | Journal of Agricultural and Food Chemistry
Aroma dynamic characteristics during the drying process of green tea by gas phase electronic nose and gas chromatography-ion mobility spectrometry - ScienceDirect
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Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach | Journal of Agricultural and Food Chemistry
Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation - ScienceDirect
Lab-made electronic-nose with polyaniline sensor array used in classification of different aromas in gummy candies - ScienceDirect
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Determination of microbial diversities and aroma characteristics of Beitang shrimp paste - ScienceDirect
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Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydrolysis in Saliva | Journal of Agricultural and Food Chemistry
Frontiers | Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
Carbonyl flavor compound-targeted colorimetric sensor array based on silver nitrate and o-phenylenediamine derivatives for the discrimination of Chinese Baijiu - ScienceDirect
Characterization of aroma profiles and aroma-active compounds in high-salt and low-salt shrimp paste by molecular sensory science - ScienceDirect
Could QSOR Modelling and Machine Learning Techniques Be Useful to Predict Wine Aroma? | SpringerLink
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Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken - ScienceDirect
