Concepedia

Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep

Wensheng Yao, Shuangyu Ma, Huiying Wu, Dengyong Liu, Jun Liu, Mingcheng Zhang

Food Chemistry · 2024 · 76 citations · 38 references

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38

Biosynthesis of plant‐derived flavor compounds

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

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Characterization of the key aroma compounds in Longjing tea using stir bar sorptive extraction (SBSE) combined with gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), and aroma recombination

Mengqi Wang, Wanjun Ma, Jiang Shi et al. · Food Research International · 2019 · 330 citations

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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

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Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO2 and essential oil: Application for preservation of refrigerated meat

Mahmood Alizadeh Sani, Esmaeil Mohammadian, David Julian McClements · Food Chemistry · 2020 · 276 citations

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Cumin (Cuminum cyminum) and black cumin (Nigella sativa) seeds: traditional uses, chemical constituents, and nutraceutical effects

Krishnapura Srinivasan · Food Quality and Safety · 2018 · 268 citations · Full text

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