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Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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What points at this work
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Optimization a method based on headspace-gas chromatography-ion mobility spectrometry for the rapid and visual analyzation of flavor compounds interaction in Baijiu
inferred← citeshttps://doi.org/10.3136/fstr.26.423openalex-snapshot
Characterisation of ‘Ruby Roman’ Table Grapes (Vitis Labruscana Bailey) by Sensory Evaluation and Analysis of Aroma and Taste Compounds
inferred← citeshttps://doi.org/10.3168/jds.2019-17521openalex-snapshot
Characterization of the key odorants in kurut with aroma recombination and omission studies
inferred← citeshttps://doi.org/10.3390/foods10112843openalex-snapshot
Exploring the Mystery of the Sweetness of Baijiu by Sensory Evaluation, Compositional Analysis and Multivariate Data Analysis
inferred← citeshttps://doi.org/10.3390/foods11152224openalex-snapshot
Study of Consumer Liking of Six Chinese Vinegar Products and the Correlation between These Likings and the Volatile Profile
inferred← citeshttps://doi.org/10.3390/foods12173315openalex-snapshot
Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review
inferred← citeshttps://doi.org/10.3390/foods13040526openalex-snapshot
Chemical Characterization of Red Wine Polymers and Their Interaction Affinity with Odorants
inferred← citeshttps://doi.org/10.3390/foods14030344openalex-snapshot
Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies
inferred← citeshttps://doi.org/10.3390/foods14061027openalex-snapshot
Chemical Isotope Labeling Liquid Chromatograph-Mass Spectrometer: A Powerful Tool for Analyzing Non-Volatile Organic Acids in Baijiu
inferred← citeshttps://doi.org/10.3390/foods14183147openalex-snapshot
Key Odorant Identification Confirms 3-Oxododecanal as the Most Important Contributor to the Characteristic Aroma of Fresh Rhizomes and Leaves of Houttuynia cordata
inferred← citeshttps://doi.org/10.3390/foods15173003openalex-snapshot
Decoding Sulfur-Containing Aroma Compounds in Foods: From Key Odorant Mapping to Structure–Odor Mechanisms and Flavor Design
inferred← citeshttps://doi.org/10.3390/molecules20047359openalex-snapshot
Investigation of a Quantitative Method for the Analysis of Chiral Monoterpenes in White Wine by HS-SPME-MDGC-MS of Different Wine Matrices
inferred← citeshttps://doi.org/10.3390/molecules24162978openalex-snapshot
Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests
inferred← citeshttps://doi.org/10.3390/molecules25194529openalex-snapshot
Volatile Phenols—Important Contributors to the Aroma of Plant-Derived Foods
inferred← citeshttps://doi.org/10.3390/molecules26051288openalex-snapshot
The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma
inferred← citeshttps://doi.org/10.5344/ajev.2013.13106openalex-snapshot
Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis
inferred← citeshttps://doi.org/10.5344/ajev.2014.14003openalex-snapshot
Characterization of the Aroma of Central Otago Pinot noir Wines Using Sensory Reconstitution Studies
inferred← citeshttps://doi.org/10.70675/9de9081azfc50z4ca6zaa81zdf541e906e05openalex-snapshot
Contribution à l’étude de l’expression aromatique fruitée des vins rouges : Importance du niveau pré-sensoriel dans les interactions perceptives.
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