Volatile compounds of rehydrated French beans, bell peppers and leeks. Part II. Gas chromatography/sniffing port analysis and sensory evaluation

By van Ruth S.M.   Roozen J.P.   Cozijnsen J.L.   Posthumus M.A.  

Food Chemistry, Vol. 54, Iss. 1, 1995-01 ,pp. : 1-7

Elsevier

Access to resources Recommend Favorite

Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin

By Kallithraka S.   Arvanitoyannis I.S.   Kefalas P.   El-Zajouli  

Food Chemistry, Vol. 73, Iss. 4, 2001-06 ,pp. : 501-514

Elsevier

Access to resources Recommend Favorite

Simultaneous instrumental and sensory analysis of volatile release from gelatine and pectin/gelatine gels

By Linforth R.S.T.   Baek I.   Taylor A.J.  

Food Chemistry, Vol. 65, Iss. 1, 1999-04 ,pp. : 77-83

Elsevier

Access to resources Recommend Favorite

Evaluation of three gas chromatography-olfactometry methods: comparison of odour intensity-concentration relationships of eight volatile compounds with sensory headspace data

By van Ruth S.M.   O'Connor C.H.  

Food Chemistry, Vol. 74, Iss. 3, 2001-08 ,pp. : 341-347

Elsevier

Access to resources Recommend Favorite

Application of sensory analysis to champagne wine characterisation and discrimination

By Vannier A.   Brun O.X.   Feinberg M.H.  

Food Quality and Preference, Vol. 10, Iss. 2, 1999-03 ,pp. : 101-107

Elsevier

Access to resources Recommend Favorite