2023

Identification of Important Aroma Components and Sensory Profiles of Minimally Processed (Unroasted) and Conventionally Roasted Dark Chocolates

Mushroom-Mediated Reductive Bioconversion of Aldehyde-Rich Essential Oils for Aroma Alteration: A Rose-like Floral Bioflavor from Citronella Oil

Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach

"Advances in Physiological, Transcriptomic, Proteomic, Metabolomic, and Molecular Genetic Approaches for Enhancing Mango Fruit Quality"

Can Volatiles Fingerprints be an Alternative to Isotope Ratio Mass Spectrometry in the Botanical Origin Determination of Spirits?

Identification and Field Bioassay of Rusicada privata (Lepidoptera: Erebidae) Sex Pheromone

Egg-Associated Germs Induce Salicylate Defenses but Not Render Plant Against a Global Invasive Fruit Fly Effectively

Inducible Gut-Specific Carboxylesterase SlCOE030 in Polyphagous Pests of Spodoptera litura Conferring Tolerance between Nicotine and Cyantraniliprole

Integration of Volatilomics and Metabolomics Unveils Key Flavor-Related Biological Pathways in Different Carambola Cultivars

Chemosensory Protein 2 of Male Athetis lepigone Is Involved in the Perception of Sex Pheromones and Maize Volatiles

Characterization of the Major Odor-Active Off-Flavor Compounds in Normal and Lipoxygenase-Lacking Soy Protein Isolates by Sensory-Directed Flavor Analysis

Glutathione S-Transferase Highly Expressed in Holotrichia parallela Antennae Inactivates the Odorant Unsaturated Aldehyde Volatiles

"Hippophae rhamnoides L.: A Comprehensive Review on the Botany, Traditional Uses, Phytonutrients, Health Benefits, Quality Markers, and Applications"

Bitter Odorants and Odorous Bitters: Toxicity and Human TAS2R Targets

Monitoring of Volatile Additives from Plant Protection Products in Tomatoes Using HS-SPME-GC-HRMS: Targeted and Suspect Approaches

Monitorization of Varietal Aroma Composition Dynamics during Ripening in Intact Vitis vinifera L. Tempranillo Blanco Berries by Hyperspectral Imaging

Effect of Methyl Jasmonate on the Biosynthesis of Volatile Compounds Associated with the Ripening of Grape Tomato Fruits

Odorant-Binding Protein HvarOBP5 in Ladybird Hippodamia variegata Regulates the Perception of Semiochemicals from Preys and Habitat Plants

Development of a New Sex Attractant via the Peripheral Coding of Pheromones in Mythimna loreyi

Endophytic Beauveria bassiana of Tomato Resisted the Damage from Whitefly Bemisia tabaci by Mediating the Accumulation of Plant-Specialized Metabolites

A Faboideae-Specific Floral Scent Betrays Seeds to an Important Granivore Pest

Formation of a Meat-Like Flavor by Submerged Cultivated Laetiporus montanus

Metabolomic Responses of Lettuce (Lactuca sativa) to Allelopathic Benzoquinones from Iris sanguinea Seeds

Insights into the Key Odorants in Large-Leaf Yellow Tea (Camellia sinensis) by Application of the Sensomics Approach

Identification and Expression Profiles of Candidate Sex Pheromone Biosynthesis Genes by the Transcriptome Analysis of Sex Pheromone Glands in Spodoptera litura and Spodoptera exigua

Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics

Profiles of Volatiles Emitted from Orange Fruits Infested by Ceratitis capitata (Diptera: Tephritidae)

Toward High-Throughput Analysis of Aroma Compounds Using Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry: Screening of Key Food Odorants in Various Foods

Rapid and Online Detection of Foodborne Bacteria via a Novel Ultraviolet Photoionization Time-of-Flight Mass Spectrometry

Review of the Aroma Chemistry of Pineapple (Ananas comosus)

Variation and Natural Heritability of Blueberry Floral Volatiles

"Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, S-Curve, and sigma-tau Plot Methods"

Preparation and Quality Evaluation of Cultured Fat

Transcriptomics Reveals the Effect of Strain Interactions on the Growth of A. Oryzae and Z. Rouxii

Selenium Biofortification Impacts the Tomato Fruit Metabolome and Transcriptional Profile at Ripening

Systematic Engineering to Enhance 8-Hydroxygeraniol Production in Yeast

2022

"Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography-Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies"

Generation of Flavor-Active Compounds by Electrochemical Oxidation of (R)-Limonene

Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller's Additive Model

Identification of Key Headspace Volatile Compounds Signaling Preference for Rice over Corn in Adult Females of the Rice Leaf Folder Cnaphalocrocis medinalis

Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process

"Characterization of Odorants in Loomis' Mountain Mint, Pycnanthemum loomisii"

"Characterization of Odorants in Southern Mountain Mint, Pycnanthemum pycnanthemoides"

"Characterization of Odorants in White Leaf Mountain Mint, Pycnanthemum albescens"

From the First to Third Generation of Neonicotinoids: Implication for Saving the Loss of Fruit Quality and Flavor by Pesticide Applications

Changes in the Major Odorants of Grape Juice during Manufacturing of Dornfelder Red Wine

"Characterization of Key Odorants in Cumberland Rosemary, Conradina verticillata"

"Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation"

Odorant-Binding Protein 3-Oriented Rational Design and Discovery of Novel Jasmonate Derivatives as Potential Aphid-Repellent Agents

Combined Analysis of Transcriptome and Metabolome Reveals the Potential Mechanism of the Enantioselective Effect of Chiral Penthiopyrad on Tomato Fruit Flavor Quality

Accurate Determination of 12 Lactones and 11 Volatile Phenols in Nongrape Wines through Headspace-Solid-Phase Microextraction (HS-SPME) Combined with High-Resolution Gas Chromatography-Orbitrap Mass Spectrometry (GC-Orbitrap-MS)

"Methyl Salicylate, an Odor-Active Compound in Bordeaux Red Wines Produced without Sulfites Addition"

High-Throughput Flavor Analysis and Mapping of Flavor Alterations Induced by Different Genotypes of Mentha by Means of UHPLC-MS/MS

Evaluation of Sulfur-Based Biostimulants for the Germination of Sclerotium cepivorum Sclerotia and Their Interaction with Soil

Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans

"Identification and Functional Characterization of Sex Pheromone Receptors in the Oriental Fruit Moth, Grapholita molesta (Lepidoptera: Tortricidae)"

"Electrophysiological and Behavioral Responses of Plutella xylostella (Lepidoptera: Plutellidae) to Volatiles from a Non-host Plant, Geranium, Pelargonium x hortorum (Geraniaceae)"

Effect of Inoculation with Lentilactobacillus buchneri and Lacticaseibacillus paracasei on the Maize Silage Volatilome: The Advantages of Advanced 2D-Chromatographic Fingerprinting Approaches

"Elicitation of (E)-2-Hexenal and 2,3-Butanediol on the Bioactive Compounds in Adventitious Roots of Astragalus membranaceus var. mongholicus"

Decoding the Fine Flavor Properties of Dark Chocolates

"Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis"

Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach

"Biocontrol Ability of the Bacillus amyloliquefaciens Group, B. amyloliquefaciens, B. velezensis, B. nakamurai, and B. siamensis, for the Management of Fungal Postharvest Diseases: A Review"

Characterization of Key Odorants in Chardonnay Seeds

Antenna-Biased Odorant Receptor HvarOR25 in Hippodamia variegata Tuned to Allelochemicals from Hosts and Habitat Involved in Perceiving Preys

Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea (Camellia sinensis) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma

Genome-Wide Analysis of Odorant-Binding Proteins in Papilio xuthus with Focus on the Perception of Two PxutGOBPs to Host Odorants and Insecticides

MAPK Cascades Mediating Biocontrol Activity of Trichoderma brevicrassum Strain TC967

Characterization of Key Odor-Active Off-Flavor Compounds in Aged Pasteurized Yogurt by Sensory-Directed Flavor Analysis

Negative Interactions Balance Growth and Defense in Plants Confronted with Herbivores or Pathogens

"Alternative Perspective on Rapid Wine Oxidation through Changes in Gas-Phase Volatile Concentrations, Highlighted by Matrix Component Effects"

"Toward Chemical Ecology of Plant-Parasitic Nematodes: Kairomones, Pheromones, and Other Behaviorally Active Chemical Compounds"

"Ozone Treatment Increases the Release of VOC from Barley, Which Modifies Seed Germination"

Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry

Potential of Microorganisms to Decrease the 'Beany' Off-Flavor: A Review

Plant Volatiles Mediate Host Selection of Sitodiplosis mosellana (Diptera: Cecidomyiidae) among Wheat Varieties

Volatile Metabolite Profiling of Wheat Kernels Contaminated by Fusarium graminearum

Two Odorant-Binding Proteins Involved in the Recognition of Sex Pheromones in Spodoptera litura Larvae

Profiling of Aroma-Active Compounds in Ylang-Ylang Essential Oils by Aroma Extract Dilution Analysis (AEDA) and Chemometric Methods

Quick and In Situ Detection of Different Polar Allelochemicals in Taxus Soil by Microdialysis Combined with UPLC-MS/MS

Reconstitution of the Flavor Signature of Laobaigan-Type Baijiu Based on the Natural Concentrations of Its Odor-Active Compounds and Nonvolatile Organic Acids

Rapid Identification of Adulteration in Extra Virgin Olive Oil via Dynamic Headspace Sampling and High-Pressure Photoionization Time-of-Flight Mass Spectrometry

Selective Phytotoxic Effects of Sesquiterpenoids from Sonchus arvensis as a Preliminary Approach for the Biocontrol of Two Problematic Weeds of Wheat

2021

Identification and Characterization of Sulfur Heterocyclic Compounds That Contribute to the Acidic Odor of Aged Garlic Extract

Microbial Volatile Organic Compound (VOC)-Driven Dissolution and Surface Modification of Phosphorus-Containing Soil Minerals for Plant Nutrition: An Indirect Route for VOC-Based Plant-Microbe Communications

Formation of Diastereomeric Dihydromenthofurolactones by Cystostereum murrayi and Aroma Dilution Analysis Based on Dynamic Headspace Extraction

Chromatographic Fingerprinting Strategy to Delineate Chemical Patterns Correlated to Coffee Odor and Taste Attributes

New Insights into Stress-Induced beta-Ocimene Biosynthesis in Tea (Camellia sinensis) Leaves during Oolong Tea Processing

Elucidation of Endogenous Aroma Compounds in Tamarillo (Solanum betaceum) Using a Molecular Sensory Approach

Free and Glycosidic Volatiles in Tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) Juices Prepared from Three Cultivars Grown in New Zealand

Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC-MS/PFPD

Changes in the Concentrations of Key Aroma Compounds in Oat (Avena sativa) Flour during Manufacturing of Oat Pastry

Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (Avena sativa L.) Pastry by Application of the Sensomics Approach

Characterization of Odorants in a 10-Year-Old Riesling Wine

Characterization of Odorants in Chardonnay Marc Skins

Comparative Leaf Volatile Profiles of Two Contrasting Mandarin Cultivars against Candidatus Liberibacter asiaticus Infection Illustrate Huanglongbing Tolerance Mechanisms

Molecular Insights into the Contribution of Specialty Barley Malts to the Aroma of Bottom-Fermented Lager Beers

Algae as a Source of Natural Flavors in Innovative Foods

Key Aroma Compounds in Roasted White Koluda Goose

Green Analysis: Rapid-Throughput Analysis of Volatile Contaminants in Plants by Freeze-Thaw-Equilibration Sample Preparation and SPME-GC-MS Analysis

"OBP2 in the Midlegs of the Male Bactrocera dorsalis Is Involved in the Perception of the Female-Biased Sex Pheromone 4-Allyl-2,6-dimethoxyphenol"

Effects of Microbes from Coal-Related Commercial Humic Substances on Hydroponic Crop Cultivation: A Microbiological View for Agronomical Use of Humic Substances

Elucidation of the Regular Emission Mechanism of Volatile beta-Ocimene with Anti-insect Function from Tea Plants (Camellia sinensis) Exposed to Herbivore Attack

Characterization of the Key Aroma Compounds in Fresh Leaves of Garden Sage (Salvia officinalis L.) by Means of the Sensomics Approach: Influence of Drying and Storage and Comparison with Commercial Dried Sage

"Absolute Configuration of the Spherical Mealybug Nipaecoccus viridis Sex Pheromone, gamma-Necrodyl Isobutyrate: Chemoenzymatic Synthesis and Bioassays"

Herbivore-Induced (Z)-3-Hexen-1-ol is an Airborne Signal That Promotes Direct and Indirect Defenses in Tea (Camellia sinensis) under Light

Activation of the ROS/CncC and 20-Hydroxyecdysone Signaling Pathways Is Associated with Xanthotoxin-Induced Tolerance to lambda-Cyhalothrin in Spodoptera litura

"Aroma of Icewine: A Review on How Environmental, Viticultural, and Oenological Factors Affect the Aroma of Icewine"

Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.)

Characterization of the Key Aroma Compounds in a Commercial Fino and a Commercial Pedro Ximenez Sherry Wine by Application of the Sensomics Approach

Impact of Sequential Inoculation with the Non-Saccharomyces T. delbrueckii and M. pulcherrima Combined with Saccharomyces cerevisiae Strains on Chemicals and Sensory Profile of Rose Wines

Characterization of the Key Odorants Causing the Musty and Fusty/Muddy Sediment Off-Flavors in Olive Oils

Impact of Malt Extract Addition on Odorants in Wheat Bread Crust and Crumb

Molecular Background of a Moldy-Musty Off-Flavor in Cocoa

Characterization of Aroma-Active Compounds in Northern Highbush Blueberries 'Bluecrop' (Vaccinium corymbosum 'Bluecrop') and 'Elliott' (Vaccinium corymbosum 'Elliott') by Gas Chromatography-Olfactometry Dilution Analysis and Odor Activity Value

Chemical Differentiation of Sugarcane Cultivars Based on Volatile Profile and Chemometric Analysis

Developments in the Catalytic Asymmetric Synthesis of Agrochemicals and Their Synthetic Importance

Comparative Evaluation of Key Aroma-Active Compounds in Sweet Osmanthus (Osmanthus fragrans Lour.) with Different Enzymatic Treatments

Characterization of Key Aroma Compounds in Tartary Buckwheat (Fagopyrum tataricum Gaertn.) by Means of Sensory-Directed Flavor Analysis

Cornflower Honey as a Model for Authentication of Unifloral Honey Using Classical Methods Combined with Plant-Based Marker Substances Such as Lumichrome

Biosynthetic Mechanism of Key Volatile Biomarkers of Harvested Lentinula edodes Triggered by Spore Release

Behavior Matters-Future Need for Insect Studies on Odor-Mediated Host Plant Recognition with the Aim of Making Use of Allelochemicals for Plant Protection

Antibiotic Effects of Volatiles Produced by Bacillus tequilensis XK29 against the Black Spot Disease Caused by Ceratocystis fimbriata in Postharvest Sweet Potato

Herbivory-Induced Emission of Volatile Terpenes in Chrysanthemum morifolium Functions as an Indirect Defense against Spodoptera litura Larvae by Attracting Natural Enemies

Antifungal Mechanism of Volatile Organic Compounds Produced by Bacillus subtilis CF-3 on Colletotrichum gloeosporioides Assessed Using Omics Technology

Functional Characterization of a Candidate Sex Pheromone Receptor AlinOR33 Involved in the Chemoreception of Adelphocoris lineolatus

Characterization of the Aroma-Active Compounds in Banana (Musa AAA Red green) and Their Contributions to the Enhancement of Sweetness Perception

Molecular and Biochemical Characterization of Jasmonic Acid Carboxyl Methyltransferase Involved in Aroma Compound Production of Methyl Jasmonate during Black Tea Processing

Nanoselenium Enhanced Wheat Resistance to Aphids by Regulating Biosynthesis of DIMBOA and Volatile Components

Functional Disparity of Three Pheromone-Binding Proteins to Different Sex Pheromone Components in Hyphantria cunea (Drury)

Chemical Identity and Functional Characterization of Semiochemicals That Promote the Interactions between Rice Plant and Rice Major Pest Nilaparvata lugens

"Structural and Functional Characterization of European Corn Borer, Ostrinia nubilalis, Pheromone Binding Protein 3"

Volatilomic Profiling of Citrus Juices by Dual-Detection HS-GC-MS-IMS and Machine Learning-An Alternative Authentication Approach

"Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication"

Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC-MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil

Sesquiterpene Synthases of Zanthoxylum ailanthoides: Sources of Unique Aromas of a Folklore Plant in Taiwan

Uptake and Release of Aroma Compounds by an Ethylene Propylene Diene Monomer Rubber Sealing Polymer: Investigating Aroma Carryover in a Model Wine System

"Unraveling of the Aroma-Active Compounds in Virgin Camellia Oil (Camellia oleifera Abel) Using Gas Chromatography-Mass Spectrometry-Olfactometry, Aroma Recombination, and Omission Studies"

Synthesis of beta-Methyl Alcohols: Influence of Alkyl Chain Length on Diastereoselectivity and New Attractants of Rhynchophorus ferrugineus

Volatile Profile and Biosynthesis of Post-harvest Apples are Affected by the Mechanical Damage

Phytochemical Flavone Confers Broad-Spectrum Tolerance to Insecticides in Spodoptera litura by Activating ROS/CncC-Mediated Xenobiotic Detoxification Pathways

Wild Strawberry-like Flavor Produced by the Fungus Wolfiporia cocos horizontal line Identification of Character Impact Compounds by Aroma Dilution Analysis after Dynamic Headspace Extraction

Sensomics-Assisted Flavor Decoding of Dairy Model Systems and Flavor Reconstitution Experiments

Potential of Volatile Organic Compounds Emitted by Pseudomonas fluorescens ZX as Biological Fumigants to Control Citrus Green Mold Decay at Postharvest

Validation Study on the Simultaneous Quantitation of Multiple Wine Aroma Compounds with Static Headspace-Gas Chromatography-Ion Mobility Spectrometry

Volatile-Based Prediction of Sauvignon Blanc Quality Gradings with Static Headspace-Gas Chromatography-Ion Mobility Spectrometry (SHS-GC-IMS) and Interpretable Machine Learning Techniques

2020

Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level-Loss and Transfer of Odor-Active Compounds

Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices

Detecting Host-Plant Volatiles with Odorant Receptors from Grapholita molesta (Busck) (Lepidoptera: Tortricidae)

Garlic Allelochemical Diallyl Disulfide Alleviates Autotoxicity in the Root Exudates Caused by Long-Term Continuous Cropping of Tomato

"Characterization of Key Odorants in Meehan's Mint, Meehania cordata"

Chemical and Sensory Characteristics of Soy Sauce: A Review

"Changes in the Composition of Methylxanthines, Polyphenols, and Volatiles and Sensory Profiles of Cocoa Beans from the Sul 1 Genotype Affected by Fermentation"

"Formation of Decatrienones with a Pineapple-like Aroma from 1-(13)C-Acetate by Cell Cultures of the Birch Polypore, Fomitopsis betulina"

Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process

Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach

Characterization of Odorants Causing Smoky Off-Flavors in Cocoa

Investigating the Aroma of Syrah Wines from the Northern Rhone Valley Using Supercritical CO(2)-Dearomatized Wine as a Matrix for Reconstitution Studies

Characterization of the Major Odorants in Cempedak-Differences to Jackfruit

Multivariate Statistical Analysis and Odor-Taste Network To Reveal Odor-Taste Associations

"Key Odorant Differences in Fragrant Brassica napus and Brassica juncea Oils Revealed by Gas Chromatography-Olfactometry, Odor Activity Values, and Aroma Recombination"

Changes in Tennessee Whiskey Odorants by the Lincoln County Process

"Compounds Associated with Infection by the Root-Knot Nematode, Meloidogyne javanica, Influence the Ability of Infective Juveniles to Recognize Host Plants"

Aromatic Volatiles and Odorant Receptor 25 Mediate Attraction of Eupeodes corollae to Flowers

Metabolite Profiling and Transcriptome Analysis Revealed the Chemical Contributions of Tea Trichomes to Tea Flavors and Tea Plant Defenses

Development of a Dye-Based Device to Assess the Poultry Meat Spoilage. Part II: Array on Act

The Co-regulation of Ethylene Biosynthesis and Ascorbate-Glutathione Cycle by Methy Jasmonate Contributes to Aroma Formation of Tomato Fruit during Postharvest Ripening

"Key Odorants from the American Matsutake, Tricholoma magnivelare"

"Key Odorants from the Fragrant Bolete, Suillus punctipes"

Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor

Evaluation of the Perceptual Interactions Between Higher Alcohols and Off-Odor Acids in Laimao Baijiu by sigma-tau Plot and Partition Coefficient

"Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydrolysis in Saliva"

Dicamba-Based Herbicides: Herbicidal Ionic Liquids versus Commercial Forms

"Comparison of the Key Aroma Compounds in Fresh, Raw Ginger (Zingiber officinale Roscoe) from China and Roasted Ginger by Application of Aroma Extract Dilution Analysis"

Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor

Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during 'Moist Incubation' of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation

Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms

Metabolomics Approach to Assess the Relative Contributions of the Volatile and Non-volatile Composition to Expert Quality Ratings of Pinot Noir Wine Quality

"Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu"

Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil

Key Odorants in Japanese Roasted Barley Tea (Mugi-Cha)-Differences between Roasted Barley Tea Prepared from Naked Barley and Roasted Barley Tea Prepared from Hulled Barley

Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures

Analytical and Sensory Characterization of the Stereoisomers of 3-Mercaptocycloalkanones and 3-Mercaptocycloalkanols

"Expression, Affinity, and Functional Characterization of the Specific Binding of Two Putative Pheromone-Binding Proteins in the Omnivorous German Cockroach Blattella germanica"

"Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies"

Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques

Broadly Tuned Odorant Receptor AlinOR59 Involved in Chemoreception of Floral Scent in Adelphocoris lineolatus

"Characterization of the Key Aroma Compounds in Dog Foods by Gas Chromatography-Mass Spectrometry, Acceptance Test, and Preference Test"

Elucidation of the Impact of Different Drying Methods on the Key Odorants of Toona sinensis (A. Juss.) Roem. Using the Sensomics Approach

Key Odor-Active Compounds in Raw Green and Red Toona sinensis (A. Juss.) Roem. and Their Changes during Blanching

"The Biosynthesis Mechanism Involving 2,3-Pentanedione and Aminoacetone Describes the Production of 2-Ethyl-3,5-dimethylpyrazine and 2-Ethyl-3,6-dimethylpyrazine by Bacillus subtilis"

Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification

Cellular Redox-Related Transcription Factor Nrf2 Mediation of HaTrf Response to Host Plant Allelochemical 2-Tridecanone in Helicoverpa armigera

"Impact of Rootstock, Clonal Selection, and Berry Size of Vitis vinifera sp. Riesling on the Formation of TDN, Vitispiranes, and Other Volatile Compounds"

Key Amino Acid Residues Influencing Binding Affinities of Pheromone-Binding Protein from Athetis lepigone to Two Sex Pheromones

Volatilome-Genome-Wide Association Study on Wholemeal Maize Flour

"Vapor Pressures and Thermodynamic Properties of Phenylpropanoid and Phenylbutanoid Attractants of Male Bactrocera, Dacus, and Zeugodacus Fruit Flies at Ambient Temperatures"

Trichoderma Volatile Organic Compounds as a Biofumigation Tool against Late Blight Pathogen Phytophthora infestans in Postharvest Potato Tubers

Online Scavenging of Trace Analytes in Complex Matrices for Fast Analysis by Carbon Dioxide Bubbling Extraction Coupled with Gas Chromatography-Mass Spectrometry

Toward Smart Online Coffee Roasting Process Control: Feasibility of Real-Time Prediction of Coffee Roast Degree and Brew Antioxidant Capacity by Single-Photon Ionization Mass Spectrometric Monitoring of Roast Gases

Prediction of Fruity-Citrus Intensity of Beers Dry Hopped with Mandarina Bavaria Based on the Content of Selected Volatile Compounds

Transcriptome and Metabolite Conjoint Analysis Reveals that Exogenous Methyl Jasmonate Regulates Monoterpene Synthesis in Grape Berry Skin

A Review of the Fruit Volatiles Found in Blueberry and Other Vaccinium Species

Quantitative Validation of the In-Bean Approach in Coffee Roasting

"Quantitation of Key Aroma Compounds in Fresh, Raw Ginger (Zingiber officinale Roscoe) from China and Roasted Ginger by Stable Isotope Dilution Assays and Aroma Profiling by Recombination Experiments"

"Three Host Plant Volatiles, Hexanal, Lauric Acid, and Tetradecane, are Detected by an Antenna-Biased Expressed Odorant Receptor 27 in the Dark Black Chafer Holotrichia parallela"

The Use of Sour and Sweet Whey in Producing Compositions with Pleasant Aromas Using the Mold Galactomyces geotrichum: Identification of Key Odorants

Synthesis and Biological Testing of Ester Pheromone Analogues for Two Fruitworm Moths (Carposinidae)

Proton-Coupled Electron Transfers of Defense Phytochemicals in Sorghum (Sorghum bicolor (L.) Moench)

2019

Elucidation of Infusion-Induced Changes in the Key Odorants and Aroma Profile of Iranian Endemic Borage ( Echium amoenum) Herbal Tea

Identification of the Key Aroma Compounds in Gluten-Free Rice Bread

Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (Humulus lupulus L.) by Means of the Sensomics Approach

Chemical Characteristics of Sangiovese Wines from California and Italy of 2016 Vintage

Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Quantification of the Volatile Profile of More than 1200 Virgin Olive Oils for Supporting the Panel Test in Their Classification: Comparison of Different Chemometric Approaches

New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions

"Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies"

Characterization of the Flavor Properties of Dark Chocolates Produced by a Novel Technological Approach and Comparison with Traditionally Produced Dark Chocolates

"Characterization of Key Odorants in Hoary Mountain Mint, Pycnanthemum incanum"

Nanoengineered Sorbents To Increase the Persistence of the Allelochemical Carvone in the Rhizosphere

Characterization of the Major Odor-Active Compounds in Jackfruit Pulp

"Enantioselective Synthesis and Activity of All Diastereoisomers of ( E)-Phytal, a Pheromone Component of the Moroccan Locust, Dociostaurus maroccanus"

Defining the Sensory Profiles of Raw Almond ( Prunus dulcis) Varieties and the Contribution of Key Chemical Compounds and Physical Properties

Determination of the Absolute Configurations and Sensory Properties of the Enantiomers of a Homologous Series (C6-C10) of 2-Mercapto-4-alkanones

Odorants from the Thermal Treatment of Hydrolyzed Mushroom Protein and Cysteine Enhance Saltiness Perception

"Effect of Vine Water and Nitrogen Status, as Well as Temperature, on Some Aroma Compounds of Aged Red Bordeaux Wines"

Ethylene and Benzaldehyde Emitted from Postharvest Tomatoes Inhibit Botrytis cinerea via Binding to G-Protein Coupled Receptors and Transmitting with cAMP-Signal Pathway of the Fungus

"Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments"

Key Aroma Compounds in Oats and Oat Cereals

Characterization of Key Aroma Compounds in a Commercial Rum and an Australian Red Wine by Means of a New Sensomics-Based Expert System (SEBES)-An Approach To Use Artificial Intelligence in Determining Food Odor Codes

Identification of Odor-Active Trace Compounds in Blooming Flower of Damask Rose ( Rosa damascena)

"Implementing Dynamic Headspace With SPME Sampling of Virgin Olive Oil Volatiles: Optimization, Quality Analytical Study, and Performance Testing"

Comparison of Potent Odorants in Raw and Ripened Pu-Erh Tea Infusions Based on Odor Activity Value Calculation and Multivariate Analysis: Understanding the Role of Pile Fermentation

Development of a Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry Method for Quantifying Nitrogen-Heterocyclic Volatile Aroma Compounds: Application to Spirit and Wood Matrices

Characterization of Qingke Liquor Aroma from Tibet

Honeybee Pollinators Use Visual and Floral Scent Cues to Find Apple (Malus domestica) Flowers

Characterization of the Key Aroma Compounds in Yeast Dumplings by Means of the Sensomics Concept

Influence of Genotype and Harvest Time on the Cynara cardunculus L. Sesquiterpene Lactone Profile

Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept

Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach

Jasmonate-Inducible R2R3-MYB Transcription Factor Regulates Capsaicinoid Biosynthesis and Stamen Development in Capsicum

Expression and Functional Analysis of Two Odorant-Binding Proteins from Bradysia odoriphaga (Diptera: Sciaridae)

Higher Straight-Chain Aliphatic Aldehydes: Importance as Odor-Active Volatiles in Human Foods and Issues for Future Research

"Molecular Characterization and Key Binding Sites of Sex Pheromone-Binding Proteins from the Meadow Moth, Loxostege sticticalis"

Key Odorants from the Fermentation Broth of the Edible Mushroom Ischnoderma resinosum

Identification of Characterizing Aroma Components of Roasted Chicory 'Coffee' Brews

"Evaluation of the Perceptual Interaction among Sulfur Compounds in Mango by Feller's Additive Model, Odor Activity Value, and Vector Model"

"Electrophysiological and Behavioral Responses of the Kudzu Bug, Megacopta cribraria (Hemiptera: Plataspidae), to Volatile Compounds from Kudzu and Soybean Plants"

Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis

Elucidation of ( Z)-3-Hexenyl-beta-glucopyranoside Enhancement Mechanism under Stresses from the Oolong Tea Manufacturing Process

Characterization of the Key Aroma Compounds in Two Differently Dried Toona sinensis (A. Juss.) Roem. by Means of the Molecular Sensory Science Concept

Citrus mangshanensis Pollen Confers a Xenia Effect on Linalool Oxide Accumulation in Pummelo Fruit by Enhancing the Expression of a Cytochrome P450 78A7 Gene CitLO1

l-Arginine Protects Ovine Intestinal Epithelial Cells from Lipopolysaccharide-Induced Apoptosis through Alleviating Oxidative Stress

Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction

Restricted Access Volatile Supramolecular Solvents for Single-Step Extraction/Cleanup of Benzimidazole Anthelmintic Drugs in Milk Prior to LC-MS/MS

Peach Carboxylesterase PpCXE1 Is Associated with Catabolism of Volatile Esters

Review of the Sensory and Chemical Characteristics of Almond ( Prunus dulcis) Flavor

Unified Flavor Quantitation: Toward High-Throughput Analysis of Key Food Odorants and Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry

"Photodegradation of Myrigalone A, an Allelochemical from Myrica gale: Photoproducts and Effect of Terpenes"

Relationship of Glucosinolate Thermal Degradation and Roasted Rapeseed Oil Volatile Odor

Unraveling of the Fishy Off-Flavor in Steam-Treated Rapeseed Oil Using the Sensomics Concept

Spatially Resolved Headspace Extractions of Trace-Level Volatiles from Planar Surfaces for High-Throughput Quantitation and Mass Spectral Imaging

Strategies for Accurate Quantitation of Volatiles from Foods and Plant-Origin Materials: A Challenging Task

Rapid In Situ Analysis of Plant Emission for Disease Diagnosis Using a Portable Gas Chromatography Device

Untargeted and Targeted Discrimination of Honey Collected by Apis cerana and Apis mellifera Based on Volatiles Using HS-GC-IMS and HS-SPME-GC-MS

Untargeted and Targeted Fingerprinting of Extra Virgin Olive Oil Volatiles by Comprehensive Two-Dimensional Gas Chromatography with Mass Spectrometry: Challenges in Long-Term Studies

Recombinant Lipoxygenases and Hydroperoxide Lyases for the Synthesis of Green Leaf Volatiles

Regional Discrimination of Australian Shiraz Wine Volatome by Two-Dimensional Gas Chromatography Coupled to Time-of-Flight Mass Spectrometry

Pyrimethanil Ionic Liquids Paired with Various Natural Organic Acid Anions for Reducing Its Adverse Impacts on the Environment

"Quantitation, Organoleptic Contribution, and Potential Origin of Diethyl Acetals Formed from Various Aldehydes in Cognac"

Structural Insights into Two Representative Conformations of the Complex Formed by Grapholita molesta (Busck) Pheromone Binding Protein 2 and Z-8-Dodecenyl Acetate

Quantitation and Seasonal Variation of Key Odorants in Propolis

"Sex Pheromone of the Invasive Mealybug Citrus Pest, Delottococcus aberiae (Hemiptera: Pseudococcidae). A New Monoterpenoid with a Necrodane Skeleton"

Unveiling the Mechanisms for the Plant Volatile Organic Compound Linalool To Control Gray Mold on Strawberry Fruits

Transcriptomic and Phytochemical Analyses Reveal Root-Mediated Resource-Based Defense Response to Leaf Herbivory by Ectropis oblique in Tea Plant ( Camellia sinensis)

Rapid Quantitation of 12 Volatile Aldehyde Compounds in Wine by LC-QQQ-MS: A Combined Measure of Free and Hydrogen-Sulfite-Bound Forms

Volatile Organic Compounds Produced by Pseudomonas chlororaphis subsp. aureofaciens SPS-41 as Biological Fumigants To Control Ceratocystis fimbriata in Postharvest Sweet Potatoes

2018

"Interactions Among Plants, Insects, and Microbes: Elucidation of Inter-Organismal Chemical Communications in Agricultural Ecology"

Chemometric Modeling of Coffee Sensory Notes through Their Chemical Signatures: Potential and Limits in Defining an Analytical Tool for Quality Control

Improving the Organoleptic Properties of a Craft Mezcal Beverage by Increasing Fatty Acid Ethyl Ester Contents through ATF1 Expression in an Engineered Kluyveromyces marxianus UMPe-1 Yeast

"Identification and Quantitative Analysis of 2-Methyl-4-propyl-1,3-oxathiane in Wine"

Identification of Glutamic Acid as a Host Marking Pheromone of the African Fruit Fly Species Ceratitis rosa (Diptera: Tephritidae)

Investigations on the Aroma of Cocoa Pulp ( Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans

From Acetoin to ( Z)-3-Hexen-1-ol: The Diversity of Volatile Organic Compounds that Induce Plant Responses

Current Developments in Analyzing Food Volatiles by Multidimensional Gas Chromatographic Techniques

Characterization of 3-Methylindole as a Source of a 'Mud'-like Off-Odor in Strong-Aroma Types of Base Baijiu

"Honey Norisoprenoids Attract Bumble Bee, Bombus terrestris, in New Zealand Mountain Beech Forests"

"Comparative Aroma Extract Dilution Analysis (cAEDA) of Fat from Tainted Boars, Castrated Male Pigs, and Female Pigs"

Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers

Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata)

Differentiation of Rums Produced from Sugar Cane Juice (Rhum Agricole) from Rums Manufactured from Sugar Cane Molasses by a Metabolomics Approach

Flavor and Acceptance of Roasted California Almonds During Accelerated Storage

"Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value"

Identification and Quantitation of Potent Odorants in Spearmint Oils

Key Aroma Compounds in Smoked Cooked Loin

Chemical and Sensory Evaluation of Magnetic Polymers as a Remedial Treatment for Elevated Concentrations of 3-Isobutyl-2-methoxypyrazine in Cabernet Sauvignon Grape Must and Wine

Effect of Fermentation Processing on the Flavor of Baijiu

"Comparison of Aroma Character Impact Volatiles of Thummong Leaves ( Litsea petiolata Hook. f.), Mangdana Water Beetle ( Lethocerus indicus), and a Commercial Product as Flavoring Agents in Thai Traditional Cooking"

"Key Odorants of Lazur, a Polish Mold-Ripened Cheese"

Identification of Key Root Volatiles Signaling Preference of Tomato over Spinach by the Root Knot Nematode Meloidogyne incognita

Odor-Active Compounds in the Special Flavor Hops Huell Melon and Polaris

Cucumber and Tomato Volatiles: Influence on Attraction in the Melon Fly Zeugodacus cucurbitate (Diptera: Tephritidae)

Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption

Ecological Relevance of the Major Allelochemicals in Lycopersicon esculentum Roots and Exudates

Effect of Cluster Thinning Vitis vinifera cv. Pinot Noir on Wine Volatile and Phenolic Composition

Identification and Characterization of Geranic Acid as a Unique Flavor Compound of Hops ( Humulus lupulus L.) Variety Sorachi Ace

Key Aroma Compounds in Lippia dulcis (Dushi Button)

Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage

'More than Honey': Investigation on Volatiles from Monovarietal Honeys Using New Analytical and Sensory Approaches

Management of Cyst and Root Knot Nematodes: A Chemical Ecology Perspective

Biosynthesis of Jasmine Lactone in Tea ( Camellia sinensis) Leaves and Its Formation in Response to Multiple Stresses

"Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value"

Characterization of Odor-Active Volatiles in Hawthorn Puree Using Thermal Desorption System Coupled to Gas Chromatography-Mass Spectrometry-Olfactometry and GC-Flame Photometric Detector

Characterization of the Major Odor-Active Compounds in Dry Jujube Cultivars by Application of Gas Chromatography-Olfactometry and Odor Activity Value

"Phenylpropenes: Occurrence, Distribution, and Biosynthesis in Fruit"

Rust and Thinning Management Effect on Cup Quality and Plant Performance for Two Cultivars of Coffea arabica L

"Structure-Odor Relationship Study on Geraniol, Nerol, and Their Synthesized Oxygenated Derivatives"

Reversed-Flow Gas Chromatography as a Tool for Studying the Interaction between Aroma Compounds and Starch

"Physicochemical Basis and Comparison of Two Type II Sex Pheromone Components Binding with Pheromone-Binding Protein 2 from Tea Geometrid, Ectropis obliqua"

Responses of Fresh-Cut Strawberries to Ethanol Vapor Pretreatment: Improved Quality Maintenance and Associated Antioxidant Metabolism in Gene Expression and Enzyme Activity Levels

Profiles of Volatile Compounds in Blackcurrant ( Ribes nigrum) Cultivars with a Special Focus on the Influence of Growth Latitude and Weather Conditions

Qualitative Study on the Production of the Allelochemicals Benzoxazinones by Inducing Polyploidy in Gramineae with Colchicine

Thermally Induced Generation of Desirable Aroma-Active Compounds from the Glucosinolate Sinigrin

Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines

Submerged Cultivation of Pleurotus sapidus with Molasses: Aroma Dilution Analyses by Means of Solid Phase Microextraction and Stir Bar Sorptive Extraction

What Do We Know about the Chemistry of Strawberry Aroma?

One-Step Bioconversion of Fatty Acids into C8-C9 Volatile Aroma Compounds by a Multifunctional Lipoxygenase Cloned from Pyropia haitanensis

Smell of Stress: Identification of Induced Biochemical Pathways Affecting the Volatile Composition and Flavor Quality of Crops

Using a Vegetative Environmental Buffer to Reduce the Concentrations of Volatile Organic Compounds in Poultry-House Atmospheric Emissions

2017

Evolution of Volatile Compounds during the Distillation of Cognac Spirit

Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Matcha by Gas Chromatography-Olfactometry Techniques

Eavesdropping on Plant-Insect-Microbe Chemical Communications in Agricultural Ecology: A Virtual Issue on Semiochemicals

Harnessing Insect-Microbe Chemical Communications To Control Insect Pests of Agricultural Systems

Artemisia umbelliformis Lam. and Genepi Liqueur: Volatile Profile as Diagnostic Marker for Geographic Origin and To Predict Liqueur Safety

Determination of Carbonyl Compounds in Cork Agglomerates by GDME-HPLC-UV: Identification of the Extracted Compounds by HPLC-MS/MS

Identification of the Ubiquitous Antioxidant Tripeptide Glutathione as a Fruit Fly Semiochemical

"Functional Characterization of Salicylic Acid Carboxyl Methyltransferase from Camellia sinensis, Providing the Aroma Compound of Methyl Salicylate during the Withering Process of White Tea"

"Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines"

Glucosylation of Smoke-Derived Volatiles in Grapevine (Vitis vinifera) is Catalyzed by a Promiscuous Resveratrol/Guaiacol Glucosyltransferase

Identification and Characterization of Volatile Components Causing the Characteristic Flavor of Wagyu Beef (Japanese Black Cattle)

Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception

Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes nigrum L.) Fruits

Direct Contact Sorptive Extraction: A Robust Method for Sampling Plant Volatiles in the Field

Characterization of Aroma-Active Compounds in Italian Tomatoes with Emphasis on New Odorants

Copper(II)-Mediated Hydrogen Sulfide and Thiol Oxidation to Disulfides and Organic Polysulfanes and Their Reductive Cleavage in Wine: Mechanistic Elucidation and Potential Applications

Comprehensive Chemical Fingerprinting of High-Quality Cocoa at Early Stages of Processing: Effectiveness of Combined Untargeted and Targeted Approaches for Classification and Discrimination

Insights into the Key Compounds of Durian (Durio zibethinus L. 'Monthong') Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments

"Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests"

Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

"Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic"

Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC-Olfactometry

"1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins"

Changes in Virgin Olive Oil Volatiles Caused by in Vitro Digestion

Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis

Characterization of the Key Aroma Compounds in White Alba Truffle (Tuber magnatum pico) and Burgundy Truffle (Tuber uncinatum) by Means of the Sensomics Approach

Impact of the Skim Milk Powder Manufacturing Process on the Flavor of Model White Chocolate

"Identification of the Male-Produced Aggregation Pheromone of the Four-Spotted Coconut Weevil, Diocalandra frumenti"

Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science

Approaches and Challenges for Analysis of Flavor and Fragrance Volatiles

"Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis"

Silo-Stored Pistachios at Varying Humidity Levels Produce Distinct Volatile Biomarkers

Volatile Compound and Gene Expression Analyses Reveal Temporal and Spatial Production of LOX-Derived Volatiles in Pepino (Solanum muricatum Aiton) Fruit and LOX Specificity

Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut

Trace-Level Volatile Quantitation by Direct Analysis in Real Time Mass Spectrometry following Headspace Extraction: Optimization and Validation in Grapes

Potent Odorants of Characteristic Floral/Sweet Odor in Chinese Chrysanthemum Flower Tea Infusion

Passive Adsorption of Volatile Monoterpene in Pest Control: Aided by Proximity and Disrupted by Ozone

Quantitative Profiling of Ester Compounds Using HS-SPME-GC-MS and Chemometrics for Assessing Volatile Markers of the Second Fermentation in Bottle

Quantitating Organoleptic Volatile Phenols in Smoke-Exposed Vitis vinifera Berries

Study of Volatile Compounds of Virgin Olive Oils with 'Frostbitten Olives' Sensory Defect

Optimization of Postharvest Conditions To Produce Chocolate Aroma from Jackfruit Seeds

A Search for CD36 Ligands from Flavor Volatiles in Foods with an Aldehyde Moiety: Identification of Saturated Aliphatic Aldehydes with 9-16 Carbon Atoms as Potential Ligands of the Receptor

Vertical Leaching of Allelochemicals Affecting Their Bioactivity and the Microbial Community of Soil

2016

Emerging Agricultural Biotechnologies for Sustainable Agriculture and Food Security

Differentiation of Volatile Profiles from Stockpiled Almonds at Varying Relative Humidity Levels Using Benchtop and Portable GC-MS

Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives

Molecular Cloning and Characterization of Hydroperoxide Lyase Gene in the Leaves of Tea Plant (Camellia sinensis)

2-Aminoacetophenone Is the Main Volatile Phase I Skatole Metabolite in Pietrain x Baden-Wurttemberg Hybrid Type Boars

Characterization of the Key Aroma Compounds in Two Commercial Rums by Means of the Sensomics Approach

Influence of the Production Process on the Key Aroma Compounds of Rum: From Molasses to the Spirit

Impact of Brassica and Lucerne Finishing Feeds and Intramuscular Fat on Lamb Eating Quality and Flavor. A Cross-Cultural Study Using Chinese and Non-Chinese Australian Consumers

Allelochemicals from the Rhizosphere Soil of Cultivated Astragalus hoantchy

Isolation and Identification of Potential Allelochemicals from Aerial Parts of Avena fatua L. and Their Allelopathic Effect on Wheat

COI1-Regulated Hydroxylation of Jasmonoyl-L-isoleucine Impairs Nicotiana attenuata's Resistance to the Generalist Herbivore Spodoptera litura

Analysis of Tea Geometrid (Ectropis grisescens) Pheromone Gland Extracts Using GC-EAD and GCxGC/TOFMS

Characterization of Key Aroma Compounds in Raw and Thermally Processed Prawns and Thermally Processed Lobsters by Application of Aroma Extract Dilution Analysis

De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines

Characterization of Key Odorants Causing a Fusty/Musty Off-Flavor in Native Cold-Pressed Rapeseed Oil by Means of the Sensomics Approach

Dissipation of Fungicide Residues during Winemaking and Their Effects on Fermentation and the Volatile Composition of Wines

Elucidation of Thermally Induced Changes in Key Odorants of White Mustard Seeds (Sinapis alba L.) and Rapeseeds (Brassica napus L.) Using Molecular Sensory Science

Characterization of the Key Odorants in Commercial Cold-Pressed Oils from Unpeeled and Peeled Rapeseeds by the Sensomics Approach

Modulation of Human Neutrophil Responses by the Essential Oils from Ferula akitschkensis and Their Constituents

"GC-MS Metabolite Profiling of Extreme Southern Pinot noir Wines: Effects of Vintage, Barrel Maturation, and Fermentation Dominate over Vineyard Site and Clone Selection"

Key Residues Involved in the Interaction between Cydia pomonella Pheromone Binding Protein 1 (CpomPBP1) and Codlemone

Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science

Comprehensive Study of Volatile Compounds in Two Australian Rose Wines: Aroma Extract Dilution Analysis (AEDA) of Extracts Prepared Using Solvent-Assisted Flavor Evaporation (SAFE) or Headspace Solid-Phase Extraction (HS-SPE)

Changes in Wine Ethanol Content Due to Evaporation from Wine Glasses and Implications for Sensory Analysis

Formation of Volatile Tea Constituent Indole During the Oolong Tea Manufacturing Process

"Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies"

Characterization of the Key Aroma Volatile Compounds in Cranberry (Vaccinium macrocarpon Ait.) Using Gas Chromatography-Olfactometry (GC-O) and Odor Activity Value (OAV)

Aroma-Active Compounds in Bartlett Pears and Their Changes during the Manufacturing Process of Bartlett Pear Brandy

"Synthesis, Functional Assays, Electrophysiological Activity, and Field Tests of Pheromone Antagonists of the Tomato Leafminer, Tuta absoluta"

Resolving Coffee Roasting-Degree Phases Based on the Analysis of Volatile Compounds in the Roasting Off-Gas by Photoionization Time-of-Flight Mass Spectrometry (PI-TOFMS) and Statistical Data Analysis: Toward a PI-TOFMS Roasting Model

"Revisiting the Male-Produced Aggregation Pheromone of the Lesser Mealworm, Alphitobius diaperinus (Coleoptera, Tenebrionidae): Identification of a Six-Component Pheromone from a Brazilian Population"

Oxidative Stability of Granola Bars Enriched with Multilayered Fish Oil Emulsion in the Presence of Novel Brown Seaweed Based Antioxidants

"Synthesis of Enantiopure Alicyclic Ethers and Their Activity on the Chemosensory Organ of the Ectoparasite of Honey Bees, Varroa destructor"

2015

Evaluation of Controlled-Release Property and Phytotoxicity Effect of Insect Pheromone Zinc-Layered Hydroxide Nanohybrid Intercalated with Hexenoic Acid

Nematicidal Activity of the Volatilome of Eruca sativa on Meloidogyne incognita

Novel Methodology for Measuring Temperature-Dependent Henry's Constants of Flavor Molecules

"Identification, synthesis, and characterization of novel sulfur-containing volatile compounds from the in-depth analysis of Lisbon lemon peels (Citrus limon L. Burm. f. cv. Lisbon)"

Influence of geosmin-producing Streptomyces on the growth and volatile metabolites of yeasts during chinese liquor fermentation

"Characterization of key odorants in Chinese chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies"

Flavor chemistry of lemon-lime carbonated beverages

"Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems"

Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses

Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?

Effects of Aspergillus species inoculation and their enzymatic activities on the formation of volatile components in fermented soybean paste (doenjang)

Identification and characterization of the aroma-impact components of Thai fish sauce

Aroma potential of oak battens prepared from decommissioned oak barrels

Characterization of phenolic constituents inhibiting the formation of sulfur-containing volatiles produced during garlic processing

Characterization of typical potent odorants in cola-flavored carbonated beverages by aroma extract dilution analysis

Chemiomics: network reconstruction and kinetics of port wine aging

Analysis of Volatile Markers for Virgin Olive Oil Aroma Defects by SPME-GC/FID: Possible Sources of Incorrect Data

"Isolation, Identification, and Autotoxicity Effect of Allelochemicals from Rhizosphere Soils of Flue-Cured Tobacco"

Effect of Temperature and Moisture on the Development of Concealed Damage in Raw Almonds (Prunus dulcis)

Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil

Changes in the aromatic profile of espresso coffee as a function of the grinding grade and extraction time: a study by the electronic nose system

Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis

Assessing the Fate of an Aromatic Hydrocarbon Fluid in Agricultural Spray Applications Using the Three-Stage ADVOCATE Model Framework

"Kiwifruit Flower Odor Perception and Recognition by Honey Bees, Apis mellifera"

Influence of cultivar and harvest year on the volatile profiles of leaves and roots of carrots (Daucus carota spp. sativus Hoffm.)

Identification and Characterization of Terpene Synthases Potentially Involved in the Formation of Volatile Terpenes in Carrot (Daucus carota L.) Roots

Aroma Characterization and Safety Assessment of a Beverage Fermented by Trametes versicolor

"Comparison of Aroma-Active Volatiles in Oolong Tea Infusions Using GC-Olfactometry, GC-FPD, and GC-MS"

Effect of Selected Volatiles on Two Stored Pests: The Fungus Fusarium verticillioides and the Maize Weevil Sithophilus zeamais

Profiling aged artisanal Cheddar cheese using secondary electrospray ionization mass spectrometry

Production and characterization of refined oils obtained from Indian oil sardine (Sardinella longiceps)

Rapid discrimination and feature extraction of three Chamaecyparis species by static-HS/GC-MS

Single- versus Multiple-Pest Infestation Affects Differently the Biochemistry of Tomato (Solanum lycopersicum 'Ailsa Craig')

Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d'Aquitaine Bulls Using Protein Biomarkers

"The problem of 2,4,6-trichloroanisole in cork planks studied by attenuated total reflection infrared spectroscopy: proof of concept"

"Structure-Odor Relationships of (E)-3-Alkenoic Acids, (E)-3-Alken-1-ols, and (E)-3-Alkenals"

Volatile profiles of members of the USDA Geneva Malus Core Collection: utility in evaluation of a hypothesized biosynthetic pathway for esters derived from 2-methylbutanoate and 2-methylbutan-1-ol

"Utilization of Ionic Liquids in Lignocellulose Biorefineries as Agents for Separation, Derivatization, Fractionation, or Pretreatment"

Relationships between Chemical Characteristics and Phytotoxicity of Biochar from Poultry Litter Pyrolysis

Understanding the Constitutive and Induced Biosynthesis of Mono- and Sesquiterpenes in Grapes (Vitis vinifera): A Key to Unlocking the Biochemical Secrets of Unique Grape Aroma Profiles

Olfactory cues from different plant species in host selection by female pea moths

Selected ion flow tube-mass spectrometry for online monitoring of submerged fermentations: a case study of sourdough fermentation

Study of combined effect of proteins and bentonite fining on the wine aroma loss

2014

"Effects of storage temperature, storage duration, and subsequent ripening on the physicochemical characteristics, volatile compounds, and phytochemicals of Western Red nectarine (Prunus persica L. Batsch)"

Infection of corn ears by Fusarium spp. induces the emission of volatile sesquiterpenes

Differentiation of manuka honey from kanuka honey and from jelly bush honey using HS-SPME-GC/MS and UHPLC-PDA-MS/MS

Identification of volatile markers in potato brown rot and ring rot by combined GC-MS and PTR-MS techniques: study on in vitro and in vivo samples

Dispersive micro-solid-phase extraction using mesoporous hybrid materials for simultaneous determination of semivolatile compounds from plant tea by ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry

Evolution of volatile compounds and biogenic amines throughout the shelf life of marinated and salted anchovies (Engraulis encrasicolus)

Aroma active volatiles in four southern highbush blueberry cultivars determined by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS)

Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels

"Chemistry and multibeneficial bioactivities of carvacrol (4-isopropyl-2-methylphenol), a component of essential oils produced by aromatic plants and spices"

Factors influencing the aroma composition of Chardonnay wines

"Differentiating organically and conventionally grown oregano using ultraperformance liquid chromatography mass spectrometry (UPLC-MS), headspace gas chromatography with flame ionization detection (headspace-GC-FID), and flow injection mass spectrum (FIMS) fingerprints combined with multivariate data analysis"

"Characterization of the key odorants in light aroma type chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies"

"Electroantennogram and behavioral responses of the imported fire ant, Solenopsis invicta Buren, to an alarm pheromone component and its analogues"

GCMS investigation of volatile compounds in green coffee affected by potato taste defect and the Antestia bug

Occurrence of alk(en)ylresorcinols in the fruits of two mango (Mangifera indica L.) cultivars during on-tree maturation and postharvest storage

Influence of storage on volatile profiles in roasted almonds (Prunus dulcis)

Development of a colorimetric sensor array for the discrimination of Chinese liquors based on selected volatile markers determined by GC-MS

Allelochemicals in the rhizosphere soil of Euphorbia himalayensis

Evidence for an allelopathic interaction between rye and wild oats

"Characterization of the key aroma compounds in Shiraz wine by quantitation, aroma reconstitution, and omission studies"

How the inclusion of treated water in beverages influences the appearance of halogenated volatile organic compounds

"Characterization of the major aroma-active compounds in mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by application of a comparative aroma extract dilution analysis"

Impact of the nonvolatile wine matrix composition on the in vivo aroma release from wines

Fruit volatile profiles of two citrus hybrids are dramatically different from those of their parents

Characterization of key aroma compounds in distiller's grains from wheat as a basis for utilization in the food industry

"Inoculation of the nonlegume Capsicum annuum L. with Rhizobium strains. 2. Changes in sterols, triterpenes, fatty acids, and volatile compounds"

Biopesticides: state of the art and future opportunities

New method for the extraction of volatile lipid oxidation products from shrimp by headspace-solid-phase microextraction-gas chromatography-mass spectrometry and evaluation of the effect of salting and drying

Identification of pheromone synergists for Rhynchophorus ferrugineus trapping systems from Phoenix canariensis palm volatiles

Comparison of the volatiles formed by oxidation of phosphatidylcholine to triglyceride in model systems

Binding of aroma compounds with myofibrillar proteins modified by a hydroxyl-radical-induced oxidative system

Occurrence of glycosidically conjugated 1-phenylethanol and its hydrolase beta-primeverosidase in tea (Camellia sinensis) flowers

Risk assessment of applicators to chlorpyrifos through dermal contact and inhalation at different maize plant heights in China

Semiochemicals from ex situ abiotically stressed cactus tissue: a contributing role of fungal spores?

Role of alpha-copaene in the susceptibility of olive fruits to Bactrocera oleae (Rossi)

"Purification, characterization, and in vitro activity of 2,4-Di-tert-butylphenol from Pseudomonas monteilii PsF84: conformational and molecular docking studies"

Quality evaluation of sake treated with a two-stage system of low pressure carbon dioxide microbubbles

Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk

Volatile compounds as markers of tofu (soybean curd) freshness during storage

'Scarlett Spur Red Delicious' apple volatile production accompanying physiological disorder development during low pO2 controlled atmosphere storage

Study on the rheological properties and volatile release of cold-set emulsion-filled protein gels

Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions

Phytotoxicity of cardoon (Cynara cardunculus) allelochemicals on standard target species and weeds

Quantifying the contribution of grape hexoses to wine volatiles by high-precision [U(1)(3)C]-glucose tracer studies

"Vine-shoot waste aqueous extracts for re-use in agriculture obtained by different extraction techniques: phenolic, volatile, and mineral compounds"

Validated modeling for German white wine varietal authentication based on headspace solid-phase microextraction online coupled with gas chromatography mass spectrometry fingerprinting

Soy sauce classification by geographic region and fermentation based on artificial neural network and genetic algorithm

2013

Aromatically enhanced pear distillates from blanquilla and conference varieties using a packed column

Effects of rootstock/scion combinations on the flavor of citrus fruit

Cooked carrot volatiles. AEDA and odor activity comparisons. Identification of linden ether as an important aroma component

Detection and quantification of natural contaminants of wine by gas chromatography-differential ion mobility spectrometry (GC-DMS)

Effect of packaging materials and storage on major volatile compounds in three Australian native herbs

Direct determination of volatile compounds in spirit drinks by gas chromatography

"Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution"

Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon

Flash thermal conditioning of olive pastes during the olive oil mechanical extraction process: impact on the structural modifications of pastes and oil quality

Influence of phenols mass fraction in olive (Olea europaea L.) paste on volatile compounds in Buza cultivar virgin olive oil

Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue

Inhibition of Orobanche crenata seed germination and radicle growth by allelochemicals identified in cereals

"Increase in beta-ionone, a carotenoid-derived volatile in zeaxanthin-biofortified sweet corn"

Identification of muscadine wine sulfur volatiles: pectinase versus skin-contact maceration

"The combined effects of storage temperature and packaging on the sensory, chemical, and physical properties of a Cabernet Sauvignon wine"

Analysis and sensory evaluation of gooseberry (Ribes uva crispa L.) volatiles

Analysis and sensory evaluation of jostaberry (Ribes x nidigrolaria Bauer) volatiles

Influence of barley varieties on wort quality and performance

Evaluation of process parameters governing the aroma generation in three hazelnut cultivars (Corylus avellana L.) by correlating quantitative key odorant profiling with sensory evaluation

"Characterization of Aronia melanocarpa volatiles by headspace-solid-phase microextraction (HS-SPME), simultaneous distillation/extraction (SDE), and gas chromatography-olfactometry (GC-O) methods"

Flavor precursors and sensory-active sulfur compounds in alliaceae species native to South Africa and South America

Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products

Chemical modification produces species-specific changes in cucurbitacin antifeedant effect

Chemical composition and hypoglycemic and pancreas-protective effect of leaf essential oil from indigenous cinnamon (Cinnamomum osmophloeum Kanehira)

"Cell wall, cell membrane, and volatile metabolism are altered by antioxidant treatment, temperature shifts, and peel necrosis during apple fruit storage"

Mobility and microbial activity of allelochemicals in soil

Non-separative headspace solid phase microextraction-mass spectrometry profile as a marker to monitor coffee roasting degree

Characteristic aroma-active compounds of floral scent in situ from Barringtonia racemosa and their dynamic emission rates

Determination of chiral jasmonates in flowers by GC/MS after monolithic material sorptive extraction

Chemometric tools to highlight possible migration of compounds from packaging to sunflower oils

Identification of aroma active compounds of cereal coffee brew and its roasted ingredients

Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions

Modulating the formation of Meili wine aroma by prefermentative freezing process

Concentrations of aroma compounds and odor activity values of odorant series in different olive cultivars and their oils

Electronic nose to detect volatile compound profile and quality changes in 'spring Belle' peach (Prunus persica L.) during cold storage in relation to fruit optical properties measured by time-resolved reflectance spectroscopy

Evaluation of gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) for the quality assessment of citrus liqueurs

Chemical and sensory analysis of commercial tomato juices present on the Italian and Spanish markets

Evaluation of the volatile composition and sensory properties of five species of microalgae

Characterization of the key aroma compounds in Bartlett pear brandies by means of the sensomics concept

Changes in acaricidal potency by introducing functional radicals and an acaricidal constituent isolated from Schizonepeta tenuifolia

Crabgrass (Digitaria sanguinalis) allelochemicals that interfere with crop growth and the soil microbial community

Real-time flavor analysis: optimization of a proton-transfer-mass spectrometer and comparison with an atmospheric pressure chemical ionization mass spectrometer with an MS-nose interface

"Zingiberenol, (1R,4R,1'S)?ª╡4-(1',5'-Dimethylhex-4'-enyl)-1-methylcyclohex-2-en-1-ol, identified as the sex pheromone produced by males of the rice stink bug Oebalus poecilus (heteroptera: pentatomidae)"

Sensomics analysis of key hazelnut odorants (Corylus avellana L. 'Tonda Gentile') using comprehensive two-dimensional gas chromatography in combination with time-of-flight mass spectrometry (GCxGC-TOF-MS)

Phytotoxic allelochemicals from roots and root exudates of Trifolium pratense

"Volatile release from whey protein isolate-pectin multilayer stabilized emulsions: effect of pH, salt, and artificial salivas"

Sensory properties of wine tannin fractions: implications for in-mouth sensory properties

Wine metabolomics: objective measures of sensory properties of semillon from GC-MS profiles

Volatile profile and sensory evaluation of tomato juices treated with pulsed electric fields

Plant growth-promoting rhizobacteria strain Bacillus amyloliquefaciens NJN-6-enriched bio-organic fertilizer suppressed Fusarium wilt and promoted the growth of banana plants

Ultrahigh performance liquid chromatography analysis of volatile carbonyl compounds in virgin olive oils

2012

Flavor characteristics of seven grades of black tea produced in Turkey

Characterization of fruity aroma modifications in red wines during malolactic fermentation

Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham

"The composition of volatile aroma components, flavanones, and polymethoxylated flavones in Shiikuwasha (Citrus depressa Hayata) peels of different cultivation lines"

Addressing the complexity and diversity of agricultural plant volatiles: a call for the integration of laboratory- and field-based analyses

Generation of the volatile spiroketals conophthorin and chalcogran by fungal spores on polyunsaturated fatty acids common to almonds and pistachios

Hull split and damaged almond volatiles attract male and female navel orangeworm moths

Effects of ethanol and long-chain ethyl ester concentrations on volatile partitioning in a whisky model system

Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry

Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science

"Cold-storage potential of four yellow-fleshed peach cultivars defined by their volatile compounds emissions, standard quality parameters, and consumer acceptance"

"Improvement of Cencibel red wines by oxygen addition after malolactic fermentation: study on color-related phenolics, volatile composition, and sensory characteristics"

Differences in the volatile compositions of ginseng species (Panax sp.)

Enhancement of volatile aglycone recovery facilitated by acid hydrolysis of glucosides from Nicotiana flower species

Identification of the sex pheromone of the mealybug Dysmicoccus grassii Leonardi

Influence of fermentation with Hanseniaspora sp. yeast on the volatile profile of fermented apple

"Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must"

Comparison of fast gas chomatography-surface acoustic wave (FGC-SAW) detection and GC-MS for characterizing blueberry cultivars and maturity

In vitro measurement of volatile release in model lipid emulsions using proton transfer reaction mass spectrometry

The combined effects of storage temperature and packaging type on the sensory and chemical properties of chardonnay

Fabrication and optimization of a conducting polymer sensor array using stored grain model volatiles

Discrimination of cheese products for authenticity control by infrared spectroscopy

Aroma chemical composition of red wines from different price categories and its relationship to quality

Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA)

Aromatic characterization of pot distilled kiwi spirits

Application of selected ion flow tube-mass spectrometry to the characterization of monofloral New Zealand honeys

Characterization of volatiles and aroma-active compounds in honeybush (Cyclopia subternata) by GC-MS and GC-O analysis

Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry

Dried-bonito aroma components enhance salivary hemodynamic responses to broth tastes detected by near-infrared spectroscopy

Impact of must sugar reduction by membrane applications on volatile composition of Verdejo wines

Effect of ethanol on the sorption of four targeted wine volatile compounds in a polyethylene film

"Antioxidant activities of extracts from teas prepared from medicinal plants, Morus alba L., Camellia sinensis L., and Cudrania tricuspidata , and their volatile components"

Changes in dark chocolate volatiles during storage

Identification of adducts between an odoriferous volatile thiol and oxidized grape phenolic compounds: kinetic study of adduct formation under chemical and enzymatic oxidation conditions

Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation

Contribution of several volatile phenols and their glycoconjugates to smoke-related sensory properties of red wine

Impact of different distribution scenarios and recommended storage conditions on flavor related quality attributes in ripening fresh tomatoes

Concentrations and allelopathic effects of benzoxazinoid compounds in soil treated with rye (Secale cereale) cover crop

Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept

A further tool to monitor the coffee roasting process: aroma composition and chemical indices

Glycosidically bound aroma compounds and impact odorants of four strawberry varieties

Characterization of novel varietal floral hop aromas by headspace solid phase microextraction and gas chromatography-mass spectrometry/olfactometry

Are the wild and laboratory insect populations different in semiochemical emission? The case of the medfly sex pheromone

Chitosan oligosaccharides promote the content of polyphenols in Greek oregano (Origanum vulgare ssp. hirtum)

Comparative analysis of volatiles in traditionally cured Bourbon and Ugandan vanilla bean ( Vanilla planifolia ) extracts

"Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods"

Tongue pressure and oral conditions affect volatile release from liquid systems in a model mouth

Volatile composition of oyster leaf (Mertensia maritima (L.) Gray)

Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds

Ripening attributes of new passion fruit line featuring seasonal non-climacteric behavior

Volatile constituents of wild citrus Mangshanyegan (Citrus nobilis Lauriro) peel oil

Thermal inactivation kinetics of recombinant proteins of the lipoxygenase pathway related to the synthesis of virgin olive oil volatile compounds

Synthesis of volatile compounds of virgin olive oil is limited by the lipoxygenase activity load during the oil extraction process

Volatiles from apple trees infested with light brown apple moth larvae attract the parasitoid Dolichogenidia tasmanica

Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposure

Rapid diagnosis of the infection of pine tree with pine wood nematode (Bursaphelenchus xylophilus) by use of host-tree volatiles

2011

Determination of roasted pistachio (Pistacia vera L.) key odorants by headspace solid-phase microextraction and gas chromatography-olfactometry

"Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid-oxidation-derived aldehydes, and glucose"

Cyclic polyalcohols: fingerprints to identify the botanical origin of natural woods used in wine aging

Comparison of the volatile profile and sensory analysis of 'Golden Reinders' apples after the application of a cold air period after ultralow oxygen (ULO) storage

Food volatile compounds facilitating HII mesophase formation: solubilization and stability

Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds

Characterization of the key aroma compounds in cooked grey mullet (Mugil cephalus) by application of aroma extract dilution analysis

Evaluation of genotype and environment effects on taste and aroma flavor components of Spanish fresh tomato varieties

"Combined effects of prefermentative skin maceration and oxygen addition of must on color-related phenolics, volatile composition, and sensory characteristics of Airen white wine"

"Hyperoxygenation and bottle storage of Chardonnay white wines: effects on color-related phenolics, volatile composition, and sensory characteristics"

Effect of a hay-based diet or different upland grazing systems on milk volatile compounds

Characterization of geosmin as source of earthy odor in different aroma type Chinese liquors

Influence of control parameters in VOCs evolution during MSW trimming residues composting

Identification and synthesis of new volatile molecules found in extracts obtained from distinct parts of cooked chicken

Influence of foam structure on the release kinetics of volatiles from espresso coffee prior to consumption

Herbivore-induced volatiles from tea (Camellia sinensis) plants and their involvement in intraplant communication and changes in endogenous nonvolatile metabolites

"Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis"

Identification of new strawberry sulfur volatiles and changes during maturation

Characterization and differentiation of sherry brandies using their aromatic profile

"Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine"

Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production

Aroma changes due to second fermentation and glycosylated precursors in Chardonnay and Riesling sparkling wines

Mapping brain activity induced by olfaction of virgin olive oil aroma

Characterization of the bound volatile extract from baby kiwi (Actinidia arguta)

"General food semiochemicals attract omnivorous German cockroaches, Blattella germanica"

Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life

The compositions of volatiles and aroma-active compounds in dried omija fruits (Schisandra chinensis Baillon) according to the cultivation areas

"Composition and anti-insect activity of essential oils from Tagetes L. species (Asteraceae, Helenieae) on Ceratitis capitata Wiedemann and Triatoma infestans Klug"

Effect of oak extract application to Verdejo grapevines on grape and wine aroma

Effect of jasmonates on ethylene biosynthesis and aroma volatile emission in Japanese apricot infected by a pathogen (Colletotrichum gloeosporioides)

Characterization of odor-active compounds in guava wine

Effects of Ginkgo biloba constituents on fruit-infesting behavior of codling moth (Cydia pomonella) in apples

"Influence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of cabernet sauvignon wines from Western Australia"

Model studies on volatile release from different semisolid fat blends correlated with changes in sensory perception

New cysteine-S-conjugate precursors of volatile sulfur compounds in bell peppers (Capsicum annuum L. cultivar)

Nonvolatile S-alk(en)ylthio-L-cysteine derivatives in fresh onion (Allium cepa L. cultivar)

Comparison of odor-active compounds in grapes and wines from vitis vinifera and non-foxy American grape species

New analogues of (E)-beta-farnesene with insecticidal activity and binding affinity to aphid odorant-binding proteins

Investigation of the volatile composition of pinotage wines fermented with different malolactic starter cultures using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GCxGC-TOF-MS)

The activity of healthy olive microbiota during virgin olive oil extraction influences oil chemical composition

Generation of volatile compounds in litchi wine during winemaking and short-term bottle storage

"Solid phase microextraction of volatile emissions of Ceratitis capitata (Wiedemann) (Diptera: Tephritidae): influence of fly sex, age, and mating status"

Volatile compounds in samples of cork and also produced by selected fungi

Volatile analysis of ground almonds contaminated with naturally occurring fungi

Simultaneous monitoring of gaseous CO(2) and ethanol above champagne glasses via micro-gas chromatography (muGC)

Volatile composition of four southern highbush blueberry cultivars and effect of growing location and harvest date

Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects

Reconstitution of the flavor signature of Dornfelder red wine on the basis of the natural concentrations of its key aroma and taste compounds

Vapor-phase toxicity of Derris scandens Benth.-derived constituents against four stored-product pests

Studies on the key aroma compounds in soy milk made from three different soybean cultivars

"Rapid differentiation of three Chamaecyparis species (Cupressaceae) grown in Taiwan using solid-phase microextraction-gas chromatography/mass spectrometry, cluster analysis, and principal component analysis"

Variation in the amounts of selected volatiles in a model population of fragaria x ananassa Duch. As influenced by harvest year

SPME-GC-MS versus Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) analyses for the study of volatile compound generation and oxidation status during dry fermented sausage processing

Preharvest calcium sprays improve volatile emission at commercial harvest of 'Fuji Kiku-8' apples

Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition

Sensory characteristics and volatile profiles of parsley ( Petroselinum crispum [Mill.] Nym.) in correlation to resistance properties against Septoria Blight ( Septoria petroselini )

2010

Characterization of 14 raspberry cultivars by solid-phase microextraction and relationship with gray mold susceptibility

Characterization of volatile compounds of Indian cress absolute by GC-olfactometry/VIDEO-sniff and comprehensive two-dimensional gas chromatography

Changes in the key odorants of Italian Hazelnuts ( Coryllus avellana L. Var. Tonda Romana) induced by roasting

Differentiation of chocolates according to the cocoa's geographical origin using chemometrics

Bound volatile precursors in genotypes in the pedigree of 'Marion' blackberry (Rubus sp.)

Distribution of volatile composition in 'marion' ( rubus species hyb) blackberry pedigree

"Chemistry of extra virgin olive oil: adulteration, oxidative stability, and antioxidants"

Changes in the sorption of diverse volatiles by Saccharomyces cerevisiae lees during sparkling wine aging

Development and validation of a liquid chromatography-electrospray ionization-time-of-flight mass spectrometry method for induced changes in Nicotiana attenuata leaves during simulated herbivory

"Identification of the botanical origin of raw spirits produced from rye, potato, and corn based on volatile compounds analysis using a SPME-MS method"

Changes in the volatile compound production of fermentations made from musts with increasing grape content

"Improved synthesis of (3E,6Z,9Z)-1,3,6,9-nonadecatetraene, attraction inhibitor of bruce spanworm, Operophtera bruceata, to pheromone traps for monitoring winter moth, Operophtera brumata"

"Atmospheric carbon dioxide changes photochemical activity, soluble sugars and volatile levels in broccoli (Brassica oleracea var. italica)"

"Differences in the volatile compositions of French labeled brandies (Armagnac, Calvados, Cognac, and Mirabelle) using GC-MS and PLS-DA"

"Characterization of microencapsulated pear ester, (2E,4Z)-ethyl-2,4-decadienoate, a kairomonal spray adjuvant against neonate codling moth larvae"

Characterization and differentiation of monovarietal grape marc distillates on the basis of varietal aroma compound composition

Evaluation of the active odorants in Amontillado sherry wines during the aging process

Effect of food matrix and pH on the volatilization of bases (TVB) in packed north Atlantic gray shrimp (Crangon crangon): volatile bases in MAP fishery products

Chemical assessment and in vitro antioxidant capacity of Ficus carica latex

Effects of refining and removal of persistent organic pollutants by short-path distillation on nutritional quality and oxidative stability of fish oil

Chemical composition of French mimosa absolute oil

Agonists and antagonists of antennal responses of gypsy moth (Lymantria dispar) to the pheromone (+)-disparlure and other odorants

Application of supercritical CO(2) extraction for the elimination of odorant volatile compounds from winemaking inactive dry yeast preparation

HS-SPME comparative analysis of genotypic diversity in the volatile fraction and aroma-contributing compounds of Capsicum fruits from the annuum-chinense-frutescens complex

Effect of the commercial ripening stage and postharvest storage on microbial and aroma changes of 'Ambrunes' sweet cherries

Identification of novel aroma-active thiols in pan-roasted white sesame seeds

Influence of the isolation procedure on coriander leaf volatiles with some correlation to the enzymatic activity

Expression of genes associated with aroma formation derived from the fatty acid pathway during peach fruit ripening

Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products

Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds

Validation of selective ion flow tube mass spectrometry for fast quantification of volatile bases produced on Atlantic cod (Gadus morhua)

Quantitative comparison of free and bound volatiles of two commercial tomato cultivars (Solanum lycopersicum L.) during ripening

"Volatile compounds and sensory attributes of wine from Cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film"

Thermodynamic and structure-property study of liquid-vapor equilibrium for aroma compounds

Volatile composition and sensory properties of Shiraz wines as affected by nitrogen supplementation and yeast species: rationalizing nitrogen modulation of wine aroma

Production of volatile metabolites by grape-associated microorganisms

"Synthesis and bioassay of racemic and chiral trans-alpha-necrodyl isobutyrate, the sex pheromone of the grape mealybug Pseudococcus maritimus"

2009

Air sampling and analysis method for volatile organic compounds (VOCs) related to field-scale mortality composting operations

Lipoxygenase activity is involved in the regeneration of volatile ester-synthesizing capacity after ultra-low oxygen storage of 'Fuji' apple

Investigation of volatile compounds in two raspberry cultivars by two headspace techniques: solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and proton-transfer reaction-mass spectrometry (PTR-MS)

Evaluation of wine aromatic compounds by a sensory human panel and an electronic nose

In situ seasonal study of the volatile production of almonds (Prunus dulcis) var. 'Nonpareil' and relationship to navel orangeworm

Identification of odor impact compounds of Tagetes minuta L. essential oil: comparison of two GC-olfactometry methods

Characterization of the key aroma compounds in beef and pork vegetable gravies a la chef by application of the aroma extract dilution analysis

Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice

Changes in Lupinus albus and Lupinus angustifolius alkaloid profiles in response to mechanical damage

"Evaluation of aroma-active compounds in Pontianak orange peel oil ( Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test"

Investigation of sensory and volatile characteristics of farmed and wild barramundi (Lates calcarifer) using gas chromatography-olfactometry mass spectrometry and descriptive sensory analysis

Development and biological activity of a new antagonist of the pheromone of the codling moth Cydia pomonella

"Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine"

Aroma development during ripening of Fragaria chiloensis fruit and participation of an alcohol acyltransferase (FcAAT1) gene

Male-produced aggregation pheromone blend in Platypus koryoensis

Metabolomics reveals alterations in both primary and secondary metabolites by wine bacteria

"Effects of addition of alpha-cyclodextrin on the sensory quality, volatile compounds, and color parameters of fresh pear juice"

Novel character impact compounds in Yuzu (Citrus junos Sieb. ex Tanaka) peel oil

Natural compounds for pest and weed control

Impact of innovative controlled atmosphere storage technologies and postharvest treatments on volatile compound production in cv. Pinova apples

Interactions between wine volatile compounds and grape and wine matrix components influence aroma compound headspace partitioning

Historical review of citrus flavor research during the past 100 years

Heritability and genetic and phenotypic correlations of apple (Malus x domestica) fruit volatiles in a genetically diverse breeding population

Influence of prefermentative treatments and fermentation on the antioxidant and volatile profiles of apple wines

Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf

Decoding the key aroma compounds of a Hungarian-type salami by molecular sensory science approaches

Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests

Iron is an essential cause of fishy aftertaste formation in wine and seafood pairing

Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in shiraz fermentation and wine

Comparison of volatile profiles of nine litchi (Litchi chinensis Sonn.) cultivars from Southern China

Effect of temperature on lipid-related volatile production in tomato puree

Wine chemistry and flavor: looking into the crystal glass

Repellency of essential oils of Cryptomeria japonica (Pinaceae) against adults of the mosquitoes Aedes aegypti and Aedes albopictus (Diptera:Culicidae)

Simultaneous quantitation of multiple classes of organohalogen compounds in fish oils with direct sample introduction comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry

Plant odor analysis of potato: response of guatemalan moth to above- and belowground potato volatiles

Use of a Schizosaccharomyces pombe mutant to reduce the content in gluconic acid of must obtained from rotten grapes

Volatile composition of Merlot wine from different vine water status

Profiling fruit volatiles in the progeny of a 'Royal Gala' x 'Granny Smith' apple (Malus x domestica) cross

Profiling Turkish honeys to determine authenticity using physical and chemical characteristics

Synergy effect of sodium acetate and glycosidically bound volatiles on the release of volatile compounds from the unscented cut flower (Delphinium elatum L. 'Blue Bird')

2008

"Formation of pyrazines and a novel pyrrole in Maillard model systems of 1,3-dihydroxyacetone and 2-oxopropanal"

"In situ volatile collection, analysis, and comparison of three Centaurea species and their relationship to biocontrol with herbivorous insects"

Influence of storage conditions on chemical composition and sensory properties of citrus honey

"Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof"

Analysis of phenolic and other aromatic compounds in honeys by solid-phase microextraction followed by gas chromatography-mass spectrometry

4-Pyridyl carbonyl compounds as thrips lures: effectiveness for Western flower thrips in y-tube bioassays

Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms

Changes in key aroma compounds of Criollo cocoa beans during roasting

"Field trapping of the invasive brown marmorated stink bug, Halyomorpha halys, with geometric isomers of methyl 2,4,6-decatrienoate"

Allelochemicals and activities in a replanted Chinese fir (Cunninghamia lanceolata (Lamb.) Hook) tree ecosystem

Fate and impact on microorganisms of rice allelochemicals in paddy soil

Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS

"Improved synthesis of (3E,7Z)-3,7-tetradecadienyl acetate, the major sex pheromone constituent of the potato pest Symmetrischema tangolias (Gyen)"

Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck)

Bioavailability of allelochemicals as affected by companion compounds in soil matrices

Long-term storage of Pink Lady apples modifies volatile-involved enzyme activities: consequences on production of volatile esters

Analysis of volatiles in Pinotage wines by stir bar sorptive extraction and chemometric profiling

Aroma constituents and alkylamides of red and green huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium)

Emission of volatile chemicals from flowering dogwood (cornus Florida L.) flowers

"Analysis of 2,4,6-nonatrienal geometrical isomers from male flea beetles, Epitrix hirtipennis and E. fuscula"

Wavelength dependence of light-induced lipid oxidation and naturally occurring photosensitizers in cheese

Role of wood macromolecules on selective sorption of phenolic compounds by wood

"Strain of Fusarium oxysporum isolated from almond hulls produces styrene and 7-methyl-1,3,5-cyclooctatriene as the principal volatile components"

"Trypsin inhibitors in passion fruit (Passiflora f. edulis flavicarpa) leaves: accumulation in response to methyl jasmonate, mechanical wounding, and herbivory"

Volatile organic nitrogen-containing constituents in ambrette seed Abelmoschus moschatus Medik (Malvaceae)

"Volatile compounds and sensorial characterization of wines from four Spanish denominations of origin, aged in Spanish Rebollo (Quercus pyrenaica Willd.) oak wood barrels"

"Sex pheromone of browntail moth, Euproctis chrysorrhea (L.): synthesis and field deployment"

Processing and storage effects on orange juice aroma: a review

Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation

Slow release of pheromones to the atmosphere from gelatin-alginate beads

2007

Changes in color and odorant compounds during oxidative aging of Pedro Ximenez sweet wines

Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis

Degradation and sorption of fluometuron and metabolites in conservation tillage soils

Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection

Direct aldehyde homologation utilized to construct a conjugated-tetraene hydrocarbon insect pheromone

"Efficient synthesis of (+/-)-4-methyloctanoic acid, aggregation pheromone of rhinoceros beetles of the genus Oryctes (Coleoptera: Dynastidae, Scarabaeidae)"

Comment on: Chemical ecology in wheat plant-pest interactions. How the use of modern techniques and a multidisciplinary approach can throw new light on a well-known phenomenon: allelopathy

4-pyridyl carbonyl and related compounds as thrips lures: effectiveness for onion thrips and new zealand flower thrips in field experiments

"Enhancing antioxidant, antiproliferation, and free radical scavenging activities in strawberries with essential oils"

"Facile and efficient syntheses of (3Z,6Z,9Z)-3,6,9-nonadecatriene and homologues: pheromone and attractant components of lepidoptera"

Postharvest changes in physicochemical properties and volatile constituents of apricot (Prunus armeniaca L.). Characterization of 28 Cultivars

Visualization of mixing flow phenomena in champagne glasses under various glass-shape and engravement conditions

Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions

Release kinetics of volatile organic compounds from roasted and ground coffee: online measurements by PTR-MS and mathematical modeling

Volatile organic sulfur-containing constituents in Poncirus trifoliata (L.) Raf. (Rutaceae)

2006

Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction

Determination of volatile organic compound patterns characteristic of five unifloral honey by solid-phase microextraction-gas chromatography-mass spectrometry coupled to chemometrics

"Characterization of volatile compounds of Mezcal, an ethnic alcoholic beverage obtained from Agave salmiana"

Changes in the volatile compounds and chemical and physical properties of Kuerle fragrant pear (Pyrus serotina Reld) during storage

Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.)

Influence of the soil composition on the effects of benzoxazinoid allelochemicals on two soil nontarget organisms

Elucidating the transformation pattern of the cereal allelochemical 6-methoxy-2-benzoxazolinone (MBOA) and the trideuteriomethoxy analogue [D3]-MBOA in soil

Characterization of aroma compounds of chinese 'Wuliangye' and 'Jiannanchun' liquors by aroma extract dilution analysis

Chemical ecology in wheat plant-pest interactions. how the use of modern techniques and a multidisciplinary approach can throw new light on a well-known phenomenon: allelopathy

Ecotoxicological effects of benzoxazinone allelochemicals and their metabolites on aquatic nontarget organisms

Composition of the volatile fraction of Ocotea bofo Kunth (Lauraceae) calyces by GC-MS and NMR fingerprinting and its antimicrobial and antioxidant activity

Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry

Identification of the volatile component(s) causing the characteristic foxy odor in various cultivars of Fritillaria imperialis L. (Liliaceae)

Joint action of benzoxazinone derivatives and phenolic acids

Fate of benzoxazinone allelochemicals in soil after incorporation of wheat and rye sprouts

Characterization of some mushroom and earthy off-odors microbially induced by the development of rot on grapes

Isolation and synthesis of allelochemicals from gramineae: benzoxazinones and related compounds

Herbicidal effects of soil-incorporated wheat

"New constituents related to 3-methyl-2,4-nonanedione identified in green tea"

Characterization of odor-active volatiles in champa (Campomanesia lineatifolia R. and P.)

Comparison of volatile constituents of Persicaria odorata(Lour.) Sojak (Polygonum odoratum Lour.) and Persicaria hydropiper L. Spach (Polygonum hydropiper L.)

Concentration of benzoxazinoids in roots of field-grown wheat (Triticum aestivum L.) varieties

Leaf surface sesquiterpene alcohols of the potato (Solanum tuberosum) and their influence on colorado beetle (Leptinotarsa decemlineata Say) feeding

"Benzoxazinoid allelochemicals in wheat: distribution among foliage, roots, and seeds"

Screening of tropical fruit volatile compounds using solid-phase microextraction (SPME) fibers and internally cooled SPME fiber

"Structure-activity relationship (SAR) studies of benzoxazinones, their degradation products, and analogues. Phytotoxicity on problematic weeds Avena fatua L. and Lolium rigidum Gaud"

Orthonasal and retronasal perception of some green leaf volatiles used in beverage flavors

QSAR models for Daphnia magna toxicity prediction of benzoxazinone allelochemicals and their transformation products

2005

Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese

Determination of the age of sherry wines by regression techniques using routine parameters and phenolic and volatile compounds

"Effects of cyclamen mite (Phytonemus pallidus) and leaf beetle (Galerucella tenella) damage on volatile emission from strawberry (Fragaria x ananassa Duch.) plants and orientation of predatory mites (Neoseiulus cucumeris, N. californicus, and Euseius finlandicus)"

"Humic substances can modulate the allelopathic potential of caffeic, ferulic, and salicylic acids for seedlings of lettuce (Lactuca sativa L.) and tomato (Lycopersicon esculentum Mill.)"

Identification and aroma impact of norisoprenoids in orange juice

Antagonism of pheromone response of Ostrinia nubilalis males and implications on behavior in the laboratory and in the field

Floral classification of honey using mid-infrared spectroscopy and surface acoustic wave based z-Nose Sensor

Evaluation of pheromone release from commercial mating disruption dispensers

Dynamic headspace analysis of the release of volatile organic compounds from ethanolic systems by direct APCI-MS

Multidimensional gas chromatography-olfactometry for the identification and prioritization of malodors from confined animal feeding operations

"Enantioselective synthesis of the female sex pheromone of the pink hibiscus Mealybug, Maconellicoccus hirsutus"

Thermal degradation studies of food melanoidins

Quantitative variations in the essential oil of Minthostachys mollis (Kunth.) Griseb. in response to insects with different feeding habits

Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data

Volatile composition and sensory characters of commercial Galician orujo spirits

Volatile constituents of fermented sugar baits and their attraction to lepidopteran species

"Specificity of codling moth (Lepidoptera: Tortricidae) for the host plant kairomone, ethyl (2E,4Z)-2,4-decadienoate: field bioassays with pome fruit volatiles, analogue, and isomeric compounds"

Oviposition responses of culex pipiens to a synthetic racemic Culex quinquefasciatus oviposition aggregation pheromone

2004

Improved combined chemical and biological treatments of olive oil mill wastewaters

Effect of gas environment and sorbate addition on flavor characteristics of irradiated apple cider during storage

Impact of suppression of ethylene action or biosynthesis on flavor metabolites in apple (Malus domestica Borkh) fruits

Identification of fruity/fermented odorants in high-temperature-cured roasted peanuts

"Improved synthesis and deployment of (2S,3R)-2-(2Z,5Z-octadienyl)-3-nonyloxirane, a pheromone of the pink moth, Lymantria mathura"

Chemical changes induced by methyl jasmonate in oilseed rape grown in the laboratory and in the field

Changes in physicochemical characteristics and volatile constituents of strawberry (Cv. Cigaline) during maturation

"Concise preparation of the (3E,5Z)-alkadienyl system. New approach to the synthesis of principal insect sex pheromone constituents"

Metabolites of lesser grain borer in grains

Microparticle dispensers for the controlled release of insect pheromones

Physicochemical characterization of a new pineapple hybrid (FLHORAN41 Cv.)

Release and activity of allelochemicals from allelopathic rice seedlings

"Synthesis of the female sex pheromone of the citrus mealybug, Planococcus citri"

Synthesis of haptens and development of an immunoassay for the olive fruit fly pheromone

2003

Characterization of model melanoidins by the thermal degradation profile

Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening

Assay of aroma active components of virgin olive oils from southern Italian regions by SPME-GC/ion trap mass spectrometry

Influence of drying on the flavor quality of spearmint (Mentha spicata L.)

Approaches to spirit aroma: contribution of some aromatic compounds to the primary aroma in samples of orujo spirits

"Differences in the fragrances of pollen, leaves, and floral parts of garland (Chrysanthemum coronarium) and composition of the essential oils from flowerheads and leaves"

Influence of organic fertilizer application on pendimethalin volatilization and persistence in soil

"The effect of SO2 on the production of ethanol, acetaldehyde, organic acids, and flavor volatiles during industrial cider fermentation"

Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants

Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry

Chemometric studies of vinegars from different raw materials and processes of production

Effect of cis/trans isomerism of beta-carotene on the ratios of volatile compounds produced during oxidative degradation

Microwave-assisted headspace solid-phase microextraction for the analysis of bioemissions from Eucalyptus citriodora leaves

Fate of selenate metabolized by Enterobacter taylorae isolated from rice straw

Correlations between pulp properties of eucalyptus clones and leaf volatiles using automated solid-phase microextraction

Volatile organic compounds in foods: a five year study

Sex pheromone of the oak processionary moth Thaumetopoea processionea. Identification and biological activity

Solid-phase microextraction of volatile compounds from the chopped leaves of three species of Eucalyptus

2002

Degradation of the coffee flavor compound furfuryl mercaptan in model Fenton-type reaction systems

Kinetics of oxidative degradation of white wines and how they are affected by selected technological parameters

Differences in the fragrances of pollen and different floral parts of male and female flowers of Laurus nobilis

Composition of the volatiles from intact and mechanically pierced tea aphid-tea shoot complexes and their attraction to natural enemies of the tea aphid

Identification of potent odorants in Chinese jasmine green tea scented with flowers of Jasminum sambac

Analysis of volatiles from Spanish honeys by solid-phase microextraction and gas chromatography-mass spectrometry

The application of thermal desorption GC/MS with simultaneous olfactory evaluation for the characterization and quantification of odor compounds from a dairy

"Activity of octylthiotrifluoropropan-2-one, a potent esterase inhibitor, on growth, development, and intraspecific communication in Spodoptera littoralis and Sesamia nonagrioides"

Volatile compounds of selected strawberry varieties analyzed by purge-and-trap headspace GC-MS

"Syntheses of (Z,E)-5,7-dodecadienol and (E,Z)-10,12-hexadecadienol, lepidoptera pheromone components, via zinc reduction of enyne precursors. test of pheromone efficacy against the Siberian moth"

Specific fluctuations in the composition of lipoxygenase- and glycosidase-generated flavors in some cultivated teas of Assam

Volatile metabolites from actinomycetes

Thermal degradation studies of glucose/glycine melanoidins

Phytochemical induction by herbivores could affect quality of essential oils from aromatic plants

Sampling and monitoring of biogenic emissions by eucalyptus leaves using membrane extraction with sorbent interface (MESI)

SPME applied to the study of volatile organic compounds emitted by three species of Eucalyptus in situ. Solid-phase micro extraction

2001

Chemical composition of some traditional herbal drug preparations: essential oil and aromatic water of costmary (Balsamita suaveolens Pers.)

Aroma compounds in the production of liquid beet sugar

Conjugated triene oxidation products of alpha-farnesene induce symptoms of superficial scald on stored apples

Monitoring ester formation in grape juice fermentations using solid phase microextraction coupled with gas chromatography-mass spectrometry

"Rapid HPLC screening of jasmonate-induced increases in tobacco alkaloids, phenolics, and diterpene glycosides in Nicotiana attenuata"

Zeolites as pheromone dispensers

2000

Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L.) drink processed from five cultivars

Aroma-active compounds of miniature beefsteakplant (Mosla dianthera Maxim)

Development and testing of seven new synthetic coyote attractants

A hairy root culture of melon produces aroma compounds

"Behavioral responses of the diamondback moth, Plutella xylostella, to green leaf volatiles of Brassica oleracea subsp. capitata"

Unsaturated hydrocarbons with fruity and floral odors

Role of ground trash volatiles in the selection of hibernation sites by boll weevils

1999

Combinatorial approach to flavor analysis. 2. Olfactory investigation of a library of S-methyl thioesters and sensory evaluation of selected components

Identification of potent odorants in Japanese green tea (Sen-cha)

Analysis of 2-methylisoborneol and geosmin in catfish by microwave distillation--solid-phase microextraction

Characterization of the key aroma compounds in dried fruits of the West African peppertree Xylopia aethiopica (Dunal) A. Rich (Annonaceae) using aroma extract dilution analysis

Release of volatile odor compounds from full-fat and reduced-fat frankfurters

Volatile components in fermented soybean (Glycine max) curds

"Production of (5R,6S)-6-acetoxy-5-hexadecanolide, the mosquito oviposition pheromone, from the seed oil of the summer cypress plant, Kochia scoparia (Chenopodiaceae)"

Reduction of Carpophilus freemani dobson (Coleoptera: nitidulidae) aggregation pheromone response by synthetic analogues

A simple structure-based calculator for estimating vapor pressure

1998

Floral Origin Markers of Chestnut and Lime Tree Honeys

Physicochemical Characteristics of Selected Sweet Cherry Cultivars

1976

"Identification of the oxidative decomposition products of the boll weevil pheromone, grandlure, and the determination of the fate of grandlure in soil and water"

Preparation and insect attractant activity of some alkoxystyrene derivatives

1975

Chemicals related to the gypsy moth sex pheromone as attractants and as synergists or inhibitors of the pheromone

1974

Muscalure and related compounds. I. Response of houseflies in olfactometer and pseudofly tests

1973

"Preparation of tritium-labeled disparlure, the sex attractant of the gypsy moth"