Detection of potent odorants in foods by aroma extract dilution analysis

Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid

Frank Ullrich, Werner Grosch · European Food Research and Technology · 1987 · 549 citations

Agriculture, Chemistry, Food Chemistry +12

A procedure for the sensory analysis of gas chromatographic effluents

Terry E. Acree, J. A. Barnard, D. G. Cunningham · Food Chemistry · 1984 · 428 citations

Agriculture, Chemistry, Food Science +13

Quantitative analysis of aroma compounds in wheat and rye bread crusts using a stable isotope dilution assay

Peter Schieberle, Werner Grosch · Journal of Agricultural and Food Chemistry · 1987 · 249 citations

Agriculture, Chemistry, Food Science +15

Odour intensities of hop oil components

D. G. Guadagni, Ron G. Buttery, J. G. Harris · Journal of the Science of Food and Agriculture · 1966 · 182 citations

Natural Sciences, Chemistry, Analytical Chemistry +15

Evaluation of Potent Odorants in Cucumbers (Cucumis sativus) and Muskmelons (Cucumis melo) by Aroma Extract Dilution Analysis

Peter Schieberle, S. OFNER, Werner Grosch · Journal of Food Science · 1990 · 180 citations

Agriculture, Horticultural Sciences, Plant Biology +14