Concepedia

Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science

Kejing An, Haochen Liu, Manqin Fu, Michael C. Qian, Yuanshan Yu, Jijun Wu, Gengsheng Xiao, Yujuan Xu

Food Chemistry · 2019 · 85 citations · 36 references

Concepts

AgricultureFood ScienceFood AnalysisFood ProcessingSensory EvaluationFlavor ChemistryFlavor DevelopmentFlavor EvaluationJuice ProcessingSensory AnalysisVolatile Aroma AnalysisFlavor CharacterizationFlavor Compound AnalysisFlavor IdentificationFood Flavor AnalysisOff-flavor IdentificationOff-flavor PerceptionSensory CharacterizationSensory Evaluation Of Flavor

References

36

Retention Indices for Frequently Reported Compounds of Plant Essential Oils

Valeri I. Babushok, Peter J. Linstrom · Journal of Physical and Chemical Reference Data · 2011 · 962 citations

Pharmacy, Chemistry, Food Science +17

Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science

Petra Steinhaus, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2007 · 289 citations

Agriculture, Food Science, Food Analysis +16

Identification of Volatile Compounds in Soybean at Various Developmental Stages Using Solid Phase Microextraction

Stephen M. Boué, Betty Y. Shih, Carol H. Carter‐Wientjes et al. · Journal of Agricultural and Food Chemistry · 2003 · 256 citations

Agriculture, Agronomy, Crop Sciences +15

Identification of Volatile Compounds in Cantaloupe at Various Developmental Stages Using Solid Phase Microextraction

John C. Beaulieu, Casey C. Grimm · Journal of Agricultural and Food Chemistry · 2001 · 224 citations

Agriculture, Food Science, Horticultural Sciences +17

Practical retention index models of OV-101, DB-1, DB-5, and DB-Wax for flavor and fragrance compounds

Kevin Goodner · LWT · 2007 · 220 citations

Agriculture, Chemistry, Food Science +12