Concepedia

Oxidation Aromas

Oxidation Aromas is a chemical phenomenon in aroma development characterized by the formation of volatile compounds through oxidative reactions that alter the sensory profile of a substance, distinguishing it from other aroma types by its dependence on oxygen-mediated degradation pathways.

25

Publications

1.1K

Citations

110

Authors

45

Institutions

Publications per year

2017–2026

9

Parents

Publications

25

Sensory and chemical characteristics of Canadian ice wines

Canan Nurgel, Gary J. Pickering, Debra Inglis · Journal of the Science of Food and Agriculture · 2004 · 130 citations

, , +17

Milled Rice Oxidation Volatiles and Odor Development

Henry S. Lam, Andrew Proctor · Journal of Food Science · 2003 · 108 citations

, , +17

Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil

Yvonne Serfert, Stephan Drusch, Karin Schwarz · Food Chemistry · 2010 · 100 citations

, , +16

Aroma of Fresh Oysters <i>Crassostrea gigas</i>: Composition and Aroma Notes

F. Piveteau, S. Le Guen, G. Gandemer et al. · Journal of Agricultural and Food Chemistry · 2000 · 97 citations

, , +14

The Combined Effects of Storage Temperature and Packaging Type on the Sensory and Chemical Properties of Chardonnay

Helene Hopfer, Susan E. Ebeler, Hildegarde Heymann · Journal of Agricultural and Food Chemistry · 2012 · 72 citations

, , +17

1–5 of 25

Authors

110

  1. PA
    Paul A. Kilmartin

    University of Auckland, New Zealand

    2 publications · 37 citations

    2

    h-index

  2. SS
    Shiqing Song

    Shanghai Institute of Technology, China

    2 publications · 108 citations

    2

    h-index

  3. GX
    Guang Xiong

    Dalian University of Technology, China

    2 publications · 75 citations

    2

    h-index

  4. LD
    Leandro Dias Araújo

    University of Auckland, New Zealand

    2 publications · 33 citations

    2

    h-index

  5. CB
    Carlo Bicchi

    University of Turin, Italy

    1 publications · 20 citations

    1

    h-index

1–5 of 110

Institutions

45

  1. Shanghai Institute of Technology

    Shanghai, China

    2 h-index

    9 publications

    531 citations

  2. Dalian University

    Dalian, China

    2 h-index

    8 publications

    171 citations

  3. University of Auckland

    Auckland, New Zealand

    2 h-index

    6 publications

    97 citations

  4. Dalian University of Technology

    Dalian, China

    2 h-index

    11 publications

    348 citations

  5. State Key Laboratory of Food Science and Technology

    Wuxi, China

    1 h-index

    2 publications

    78 citations

  6. Xiamen University

    Xiamen, China

    1 h-index

    8 publications

    104 citations

  7. Australian Wine Research Institute

    Adelaide, Australia

    1 h-index

    3 publications

    90 citations

  8. Fischer (Germany)

    Karlsruhe, Germany

    1 h-index

    2 publications

    40 citations

1–8 of 45

Venues

  1. Foods

    2 publications · 39 citations

    2

    h-index

  2. Australian Journal of Grape and Wine Research

    2 publications · 45 citations

    2

    h-index

  3. Food Chemistry

    2 publications · 120 citations

    2

    h-index

  4. Journal of Agricultural and Food Chemistry

    2 publications · 169 citations

    2

    h-index

  5. Journal of the Institute of Brewing

    1 publications · 65 citations

    1

    h-index

1–5