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  1. 341
    “…The aroma profile of aromatized olive oil was determined in this study. …”
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    Aroma transition from rosemary leaves during aromatization of olive oil
  2. 342
    “…The hoppy aroma in beer is characterized by an overall pleasant profile. …”
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    Effect of Czech Hop Varieties on Aroma of Dry-Hopped Lager Beer
  3. 343
    “…Cultivated strawberry, Fragaria  ×  ananassa, has a complex aroma due to the presence of more than 350 volatile organic compounds (VOCs). …”
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    Inheritance of esters and other volatile compounds responsible for the fruity aroma in strawberry
  4. 344
    “…The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. …”
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    Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk
  5. 345
    “…The combinations of Kveik No 1 with P. kudriavzevii and Kveik No 1 with Hanseniaspora uvarum showed substantially increased amounts of specific volatile aroma compounds that were previously identified in the NCYs. …”
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    Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation
  6. 346
    por Li, Ting, Zhao, Xi, Cao, Xueli
    Publicado 2023
    “…Existing studies on the volatile metabolome and aroma of P. mume blossoms are limited. In this study, six extensively planted cultivars of P. mume blossoms, including Gulihong (GLH), Yudie (YD), LvE (LE), Dongfang Zhusha (DFZS), Jiangmei (JM), and Gongfen (GF), were investigated for their differences in terms of volatile metabolome, as well as their aroma characteristics based on the strategies and methods of metabolomics. …”
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    Volatile Metabolome and Aroma Differences of Six Cultivars of Prunus mume Blossoms
  7. 347
    por Luna González, Graciela
    Publicado 2008
    Tesis Libro
    Elaboración de pastillas desodorantes para baño con aroma a vainilla
  8. 348
    por Pérez Benítez, José Julián
    Publicado 2000
    Tesis Libro
    Breve estudio de las cuotas obrero patronales de seguridad social /
  9. 349
    “…Seed husks were removed before the analysis of rice volatile aromas by static headspace gas chromatography–mass spectrometry. …”
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    Metabolomics approach to identify key volatile aromas in Thai colored rice cultivars
  10. 350
    “…Processing is extremely important for the formation of aroma characteristic of tea leaves. In this study, the effects of processing on the content of volatile compounds, aroma intensity and odor characteristic of Shuixian tea were analyzed. …”
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    Effect of processing on aroma intensity and odor characteristic of Shuixian (Camellia sinensis) tea
  11. 351
    “…Aroma compounds play a key role in wine quality due to their importance in wine aroma. …”
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    Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines
  12. 352
    “…BACKGROUND: Fruit aroma is an important quality with respect to consumer preference, but the most important aroma compounds and their genetic regulatory mechanisms remain elusive. …”
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    Comprehensive study of volatile compounds and transcriptome data providing genes for grape aroma
  13. 353
    “…In the GC-MS analysis, 60 volatile compounds were detected during storage, and the odour activity values indicated that 29 of these 60 compounds significantly contributed to the aroma profile. During storage, the alcohol concentration of the stinky tofu gradually decreased while the acid and ester concentrations increased. …”
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    Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage
  14. 354
    “…Guangdong black teas have diverse flavors and aromas. To explore the molecular basis of these aromas, we extracted and analyzed the volatile flavor compounds of 31 black tea samples from 7 districts (Yingde, Luokeng, Renhua, Meizhou, Chaozhou, Lianshan, and Heyuan) in Guangdong Province with headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS). …”
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    Characterization of the Aroma Profiles of Guangdong Black Teas Using Non-Targeted Metabolomics
  15. 355
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    Responses of Aroma Related Metabolic Attributes of Opisthopappus longilobus Flowers to Environmental Changes
  16. 356
    “…The significant contribution to the aroma content shows the promise of this yeast in future microbial formulations for kombucha fermentations.…”
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    The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation
  17. 357
    “…Aromatic white wines contain monoterpenes that can alter aroma qualities based on their concentration and enantiomeric ratios. …”
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    Aroma Perception of Limonene, Linalool and α-Terpineol Combinations in Pinot Gris Wine
  18. 358
    “…This study delved into the aroma characteristics of “Qingxiang” oolong tea, analyzing six different cultivars and their processing modes. …”
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    The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars
  19. 359
    “…The winemaking process is essential to defining the volatile organic compounds (VOCs) that characterize the aroma of each fortified wine, giving them an organoleptic fingerprint and “terroir” characteristics. …”
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    The Fingerprint of Fortified Wines—From the Sui Generis Production Processes to the Distinctive Aroma
  20. 360
    “…As a result, a group of volatiles and their odor characteristic were determined for appetite stimulation or reduction, which may suggest that the actual composition of food aroma is more significant than the character of the aroma. …”
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    Natural Appetite Control: Consumer Perception of Food-Based Appetite Regulating Aromas
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