Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC–MS

Biosynthesis of plant‐derived flavor compounds

Wilfried Schwab, Rachel Davidovich‐Rikanati, Efraim Lewinsohn · The Plant Journal · 2008 · 1.2K citations · Full text

Life Sciences, Biochemistry, Plant Biology +17

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

Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS

Xiangyang Guo, Wilfried Schwab, Chi‐Tang Ho et al. · Food Chemistry · 2021 · 349 citations

Agriculture, Food Science, Plant Sciences +13

Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

Yi Chen, Pao Li, Luyan Liao et al. · Food Chemistry · 2021 · 325 citations

Agriculture, Food Science, Analytical Chemistry +15

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

Wenjiang Dong, Rongsuo Hu, Yuzhou Long et al. · Food Chemistry · 2018 · 306 citations

Agriculture, Food Science, Food Analysis +16