Concepedia

Volatile Compound Analysis

Volatile Compound Analysis is a chemical analytical method that identifies and quantifies transient organic molecules in spice materials to characterize their aroma profiles and processing-induced changes.

7.6K

Publications

318.8K

Citations

22.9K

Authors

4K

Institutions

Publications per year

2017–2026

2.4K

Parents

Publications

7.6K

On-line monitoring of volatile organic compounds at pptv levels by means of proton-transfer-reaction mass spectrometry (PTR-MS) medical applications, food control and environmental research

W. Lindinger, Armin Hansel, Alfons Jordan · International Journal of Mass Spectrometry and Ion Processes · 1998 · 1.7K citations

, , +17

Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties

Seung‐Joo Lee, K. UMANO, Takayuki Shibamoto et al. · Food Chemistry · 2004 · 880 citations

, , +17

Recent studies of the volatile compounds in tea

Ziyin Yang, Susanne Baldermann, Naoharu Watanabe · Food Research International · 2013 · 662 citations

, , +14

A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents

Gurdip Singh, Sumitra Maurya, MP deLampasona et al. · Food and Chemical Toxicology · 2007 · 662 citations · Full text

, , +14

Contribution of volatiles to rice aroma

Ron G. Buttery, Jean G. Turnbaugh, Louisa C. Ling · Journal of Agricultural and Food Chemistry · 1988 · 568 citations

, , +16

1–5 of 7.6K

Authors

22.9K

  1. PS
    Peter Schieberle

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

    40 publications · 3.4K citations

    33

    h-index

  2. HH
    Henryk H. Jeleń

    University of Life Sciences in Poznań, Poland

    39 publications · 2K citations

    26

    h-index

  3. BS
    Baoguo Sun

    Beijing Technology and Business University, China

    41 publications · 2.3K citations

    26

    h-index

  4. RG
    Ron G. Buttery

    Western Regional Research Center, United States

    31 publications · 3.9K citations

    26

    h-index

  5. PJ
    Philip J. Marriott

    RMIT University, Australia

    31 publications · 1.7K citations

    24

    h-index

1–5 of 22.9K

Institutions

4K

  1. Beijing Technology and Business University

    Beijing, China

    46 h-index

    509 publications

    27.2K citations

  2. Chinese Academy of Agricultural Sciences

    Beijing, China

    45 h-index

    544 publications

    31.2K citations

  3. Jiangnan University

    Wuxi, China

    43 h-index

    341 publications

    20K citations

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

    Freising, Germany

    41 h-index

    127 publications

    11.1K citations

  5. State Key Laboratory of Food Science and Technology

    Wuxi, China

    34 h-index

    246 publications

    13.8K citations

  6. Centre National de la Recherche Scientifique

    Paris, France

    34 h-index

    396 publications

    14.2K citations

  7. University of California, Davis

    Davis, United States

    33 h-index

    132 publications

    7.9K citations

  8. Chinese Academy of Sciences

    Beijing, China

    33 h-index

    342 publications

    14.8K citations

1–8 of 4K

Venues

  1. Journal of Agricultural and Food Chemistry

    605 publications · 42K citations

    108

    h-index

  2. Food Chemistry

    337 publications · 25K citations

    89

    h-index

  3. Journal of Chromatography A

    391 publications · 20.6K citations

    78

    h-index

  4. Food Research International

    125 publications · 8.7K citations

    53

    h-index

  5. Journal of Food Science

    JFS · 203 publications · 8.3K citations

    52

    h-index

1–5