Concepedia

Oxidative Aromas

Oxidative Aromas is a sensory attribute category in oenology and food science that denotes the characteristic bouquet arising from the chemical degradation of organic compounds in beverages or foods through oxidation processes, distinguished from other aroma categories by its origin in prolonged or premature exposure to oxygen resulting in descriptors such as nutty, sherry-like, or bruised apple.

82

Publications

4K

Citations

360

Authors

116

Institutions

Publications per year

2017–2026

31

Parents

Publications

82

Volatile composition and antioxidant capacity of Arabica coffee

Mun Wai Cheong, Kau Hin Tong, Jeremy Jian Ming Ong et al. · Food Research International · 2013 · 169 citations

, , +11

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

Siliang Wu, Juan Yang, Hao Dong et al. · Food Chemistry · 2020 · 163 citations

, , +15

Effect of oxidative deterioration on flavour and aroma components of lemon oil

Hue Minh Thi Nguyen, Eva M. Campi, W. R. JACKSON et al. · Food Chemistry · 2008 · 157 citations

, , +16

Antioxidant Properties of Rosemary Oleoresin in Turkey Sausage

Shai Barbut, David B. Josephson, ARTHUR J. MAURER · Journal of Food Science · 1985 · 142 citations

, , +17

Antioxidant status and odour profile in fresh beef from pasture or grain-fed cattle

A.M. Descalzo, Luciana Rossetti, G. Grigioni et al. · Meat Science · 2006 · 142 citations

, , +17

1–5 of 82

Authors

360

  1. ML
    Mogens L. Andersen

    University of Copenhagen, Denmark

    3 publications · 70 citations

    3

    h-index

  2. AB
    Andrea Buettner

    Friedrich-Alexander-Universität Erlangen-Nürnberg, Germany

    3 publications · 153 citations

    3

    h-index

  3. TS
    Takayuki Shibamoto

    University of California, Davis, United States

    3 publications · 269 citations

    3

    h-index

  4. MA
    Mohamed A. A. Mahmoud

    Ain Shams University, Egypt

    2 publications · 133 citations

    2

    h-index

  5. MA
    Mikael Agerlin Petersen

    University of Copenhagen, Denmark

    2 publications · 29 citations

    2

    h-index

1–5 of 360

Institutions

116

  1. University of Copenhagen

    Copenhagen, Denmark

    4 h-index

    15 publications

    227 citations

  2. Friedrich-Alexander-Universität Erlangen-Nürnberg

    Erlangen, Germany

    3 h-index

    6 publications

    306 citations

  3. Iowa State University

    Ames, United States

    3 h-index

    9 publications

    540 citations

  4. University of California, Davis

    Davis, United States

    3 h-index

    7 publications

    648 citations

  5. Fraunhofer Institute for Process Engineering and Packaging

    Freising, Germany

    3 h-index

    5 publications

    286 citations

  6. Henan Agricultural University

    Zhengzhou, China

    2 h-index

    8 publications

    134 citations

  7. Polytechnic Institute of Bragança

    Bragança, Portugal

    2 h-index

    9 publications

    575 citations

  8. Institut Agro Dijon

    Dijon, France

    2 h-index

    7 publications

    307 citations

1–8 of 116

Venues

  1. Food Chemistry

    12 publications · 843 citations

    12

    h-index

  2. LWT

    6 publications · 295 citations

    6

    h-index

  3. Journal of Agricultural and Food Chemistry

    6 publications · 412 citations

    6

    h-index

  4. Food Research International

    3 publications · 293 citations

    3

    h-index

  5. Meat Science

    3 publications · 304 citations

    3

    h-index

1–5