Characterization of the key aroma compounds in different varieties of hops by application of the Sensomics approach

Determination of Potent Odourants in Foods by Aroma Extract Dilution Analysis (AEDA) and Calculation of Odour Activity Values (OAVs)

Werner Grosch · Flavour and Fragrance Journal · 1994 · 354 citations

Agriculture, Food Science, Food Analysis +16

Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)

Jiancai Zhu, Yunwei Niu, Zuobing Xiao · Food Chemistry · 2020 · 291 citations

Agriculture, Chemistry, Food Science +17

Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics

Dan Su, Jiaojiao He, Yan-Zhu Zhou et al. · Food Chemistry · 2021 · 221 citations

Agriculture, Food Science, Food Analysis +16

Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools—A Review

Nils Rettberg, Martin Biendl, Leif‐Alexander Garbe · Journal of the American Society of Brewing Chemists · 2018 · 166 citations

Agriculture, Biochemistry, Combinatorial Chemistry +16

Comparison of the Most Odor-Active Compounds in Fresh and Dried Hop Cones (<i>Humulus lupulus</i> L. Variety Spalter Select) Based on GC−Olfactometry and Odor Dilution Techniques

Martin Steinhaus, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2000 · 148 citations

Agriculture, Food Science, Analytical Chemistry +16