Sensory-directed establishment of sensory wheel and characterization of key aroma-active compounds for spicy tallow hot pot seasoning

A ‘Mouth-feel Wheel’: terminology for communicating the mouth-feel characteristics of red wine

Richard Gawel, Anita Oberholster, I. Leigh Francis · Australian Journal of Grape and Wine Research · 2000 · 340 citations

Aroma Constituents and Alkylamides of Red and Green Huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium)

Xiaogen Yang · Journal of Agricultural and Food Chemistry · 2008 · 293 citations

Food Chemistry, Aroma Constituents, Botany +15

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

Huan Liu, Zhenyu Wang, Dequan Zhang et al. · Journal of Agricultural and Food Chemistry · 2019 · 242 citations

Flavoromics, Chemical Composition, Food Analysis +20

Flavor components of garlic extract

Michael H. Brodnitz, John V. Pascale, Linda. Van Derslice · Journal of Agricultural and Food Chemistry · 1971 · 226 citations

Food Analysis, Altmetric Attention Score, Food Contaminant +16

Progress Towards a Standardized System of Wine Aroma Terminology

Ann C. Noble, Richard A. Arnold, B. M. Masuda et al. · American Journal of Enology and Viticulture · 1984 · 196 citations

Food Chemistry, Possible Wine Descriptors, Food Authenticity +11