Chemo-sensory characterization of aroma active compounds of native oak wood in relation to their geographical origins

A generalization of the retention index system including linear temperature programmed gas—liquid partition chromatography

Huug van den Dool, P. Dec. Kratz · Journal of Chromatography A · 1963 · 6.3K citations

Pharmacy, Chemistry, Pharmaceutical Analysis +16

Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

Wolfgang Engel, Wolfgang Bahr, Peter Schieberle · European Food Research and Technology · 1999 · 983 citations

Agriculture, Food Science, Food Analysis +16

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

Agriculture, Food Science, Toxicology +17

Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea:  Quantitative Differences between Tea Leaves and Infusion

Christian Schuh, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2006 · 393 citations

Agriculture, Enology, Food Science +17

Contribution of volatile compounds to mango (Mangifera indica L.) aroma

Jorge A. Pino, Judith Mesa · Flavour and Fragrance Journal · 2006 · 307 citations

Agriculture, Botany, Plant Sciences +17