Literature DB >> 5934935

Odour intensities of hop oil components.

D G Guadagni, R G Buttery, J Harris.   

Abstract

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Year:  1966        PMID： 5934935     DOI： 10.1002/jsfa.2740170311

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN： 0022-5142            Impact factor:   3.638


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  4 in total

1.  Some insights into analytical bias involved in the application of grab sampling for volatile organic compounds: a case study against used Tedlar bags.

Authors:  Samik Ghosh; Ki-Hyun Kim; Jong Ryeul Sohn
Journal:  ScientificWorldJournal       Date:  2011-11-03

2.  GC-Recomposition-Olfactometry (GC-R) and multivariate study of three terpenoid compounds in the aroma profile of Angostura bitters.

Authors:  Arielle J Johnson; Anna K Hjelmeland; Hildegarde Heymann; Susan E Ebeler
Journal:  Sci Rep       Date:  2019-05-21       Impact factor: 4.379

3.  Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach.

Authors:  Tao Feng; Mengzhu Shui; Shiqing Song; Haining Zhuang; Min Sun; Lingyun Yao
Journal:  Molecules       Date:  2019-09-11       Impact factor: 4.411

4.  Perceptual characterization and analysis of aroma mixtures using gas chromatography recomposition-olfactometry.

Authors:  Arielle J Johnson; Gregory D Hirson; Susan E Ebeler
Journal:  PLoS One       Date:  2012-08-17       Impact factor: 3.240
  4 in total

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