Combination of odour-stimulation tools and surface response methodology for odour recombination studies

Quantitation of Key Peanut Aroma Compounds in Raw Peanuts and Pan-Roasted Peanut Meal. Aroma Reconstitution and Comparison with Commercial Peanut Products

Q85076693

The role of odour quality in the perception of binary and higher-order mixtures

Q86436380

Some New Three Level Designs for the Study of Quantitative Variables

Q100588890

Quantification of Odor Quality

Q24012046

Psychometric functions for ternary odor mixtures and their unmixed components

Q24653024

The perception of odor objects in everyday life: a review on the processing of odor mixtures

Q26860289

Evaluation of the key odorants of foods by dilution experiments, aroma models and omission

Q34289109

Rabbit neonates and human adults perceive a blending 6-component odor mixture in a comparable manner

Q34558481

Interactions of odorants with olfactory receptors and receptor neurons match the perceptual dynamics observed for woody and fruity odorant mixtures.

Q39401869

Human odor detection of homologous carboxylic acids and their binary mixtures

Q40214937

Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional

Q43275350

New gas chromatography-olfactometric investigative method, and its application to cooked Silurus glanis (European catfish) odor characterization

Q45184637

Perceptual interactions in odour mixtures: odour quality in binary mixtures of woody and fruity wine odorants

Q45292286

Characterization of the key aroma compounds in an american bourbon whisky by quantitative measurements, aroma recombination, and omission studies

Q46517577

Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer

Q46700442

Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

Q50268976

Impact of perceptive interactions on red wine fruity aroma.

Q50499285

Identification of character-impact odorants in a cola-flavored carbonated beverage by quantitative analysis and omission studies of aroma reconstitution models.

Q52786370

Scope and evaluation of odor counteraction and masking

Q53857266

Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data

Q58476046

Just Noticeable Differences in Component Concentrations Modify the Odor Quality of a Blending Mixture

Q58476062

Selection of Potential Impact Odorants and Sensory Validation of Their Importance in Typical Chardonnay Wines

Q58476070

P433

issue

P921