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Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment

Yunzi Feng, Yu Cai, Xiong Fu, Lin Zheng, Zuobing Xiao, Mouming Zhao

Food Chemistry · 2018 · 193 citations · 25 references

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25

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

Martin Christlbauer, Monika Christlbauer, Anja Fischer et al. · European Food Research and Technology · 2008 · 699 citations

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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

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Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

Yunzi Feng, Yu Cai, Guowan Su et al. · Food Chemistry · 2013 · 189 citations

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Characterization of the Key Aroma Compounds in Apricots (<i>Prunus armeniaca</i>) by Application of the Molecular Sensory Science Concept

Veronika Greger, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2007 · 171 citations

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Characterization of the Key Aroma Volatile Compounds in Cranberry (<i>Vaccinium macrocarpon</i> Ait.) Using Gas Chromatography–Olfactometry (GC-O) and Odor Activity Value (OAV)

Jiancai Zhu, Feng Chen, LingYing Wang et al. · Journal of Agricultural and Food Chemistry · 2016 · 146 citations

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