Concepedia

Comparative Aroma Testing

Comparative Aroma Testing is a methodological framework in sensory evaluation science that systematically differentiates and ranks aromatic stimuli based on human perceptual responses under controlled experimental conditions.

71

Publications

4K

Citations

270

Authors

100

Institutions

Publications per year

2017–2026

28

Parents

Publications

71

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

Felix Frauendorfer, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2008 · 237 citations

, , +16

Organoleptic and volatile aroma compounds comparison of wild and cultured gilthead sea bream (Sparus aurata): sensory differences and possible chemical basis

Kriton Grigorakis, K.D.A. Taylor, M.N. Alexis · Aquaculture · 2003 · 189 citations · Full text

, , +17

Comparison of Key Aroma Compounds in Cooked Brown Rice Varieties Based on Aroma Extract Dilution Analyses

Magnus Jezussek, Bienvenido O. Juliano, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2002 · 189 citations

, , +16

Aroma profiles of five basil (Ocimum basilicum L.) cultivars grown under conventional and organic conditions

Eva Klimánková, Kateřina Holadová, Jana Hajšlová et al. · Food Chemistry · 2007 · 186 citations

, , +15

Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

Shuang Chen, Michael C. Qian, Zhou Li et al. · Journal of Agricultural and Food Chemistry · 2019 · 167 citations

, , +17

1–5 of 71

Authors

270

  1. PS
    Peter Schieberle

    Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Germany

    9 publications · 906 citations

    9

    h-index

  2. YX
    Yan Xu

    Jiangnan University, China

    4 publications · 435 citations

    4

    h-index

  3. SC
    Shuang Chen

    Jiangnan University, China

    4 publications · 435 citations

    4

    h-index

  4. KK
    Kenji Kumazawa

    Mitsui & Co (Japan), Japan

    4 publications · 204 citations

    4

    h-index

  5. MC
    Michael C. Qian

    Oregon State University, United States

    3 publications · 369 citations

    3

    h-index

1–5 of 270

Institutions

100

  1. Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    Freising, Germany

    12 h-index

    27 publications

    2.5K citations

  2. Technical University of Munich

    Munich, Germany

    5 h-index

    10 publications

    583 citations

  3. Jiangnan University

    Wuxi, China

    4 h-index

    18 publications

    2.1K citations

  4. Beijing Technology and Business University

    Beijing, China

    3 h-index

    17 publications

    530 citations

  5. State Key Laboratory of Food Science and Technology

    Wuxi, China

    3 h-index

    16 publications

    2K citations

  6. Oregon State University

    Corvallis, United States

    3 h-index

    7 publications

    867 citations

  7. Chinese Academy of Agricultural Sciences

    Beijing, China

    3 h-index

    10 publications

    858 citations

  8. Ochanomizu University

    Tokyo, Japan

    3 h-index

    8 publications

    137 citations

1–8 of 100

Venues

  1. Journal of Agricultural and Food Chemistry

    21 publications · 2K citations

    20

    h-index

  2. Food Chemistry

    7 publications · 424 citations

    7

    h-index

  3. Flavour and Fragrance Journal

    5 publications · 179 citations

    5

    h-index

  4. Frontiers in Chemistry

    2 publications · 46 citations

    2

    h-index

  5. Nippon Nōgeikagaku Kaishi

    2 publications · 21 citations

    2

    h-index

1–5