Kapitel

• PrefaceSiegmund, Barbara; Leitner, Erich; 10.3217/978-3-85125-593-5-0
• Terpenoid Biosynthesis in PlantsKashkooli, Arman Beyraghdar; van der Krol, Alexander; Bouwmeester, Harro J.; 10.3217/978-3-85125-593-5-1
• Production of esters and phenylpropenes are linked through MdAAT1 in apple fruitAtkinson, Ross G.; Souleyre, Edwige J.F.; Matich, Adam J.; Han, Ye; Chen, Xiuyin; Wang, Mindy Y.; Plunkett, Blue; Ileperuma, Nadeesha; Dare, Andrew P.; Espley, Richard V.; Tomes, Sumathi; Chagné, David; Yauk, Yar-Khing; 10.3217/978-3-85125-593-5-2
• Shedding light on the modulation of key Riesling wine aroma compounds in a changing climateHixson, Josh; Grebneva, Yevgeniya; Glameyer, Neele; Vollmer, Kathrin; Black, Cory; Krstic, Mark; Herderich, Markus; 10.3217/978-3-85125-593-5-3
• Changes in key aroma compounds during cocoa powder processNovotny, Ondrey; Pellon, Isabel; Dufosse, Thierry; Davidek, Tomas; Belet, Sabine; 10.3217/978-3-85125-593-5-4
• Flavour release from wine glycosides during tastingParker, Mango; Barker, Alice; Pearson, Wes; Hayasaka, Yoji; Hixson, Josh; Francis, Leigh; 10.3217/978-3-85125-593-5-5
• A saliva reactor to mimic in-vivo aroma release from flavoured ice-creamsAyed, Charfedinne; Martins, Sara I.F.S.; Williamson, Ann-Marie; Guichard, Elisabeth; 10.3217/978-3-85125-593-5-6
• Screening of yeast strains for flavour potential in meat products under reduced concentration of preservative nitrifying agentsFlores, Mónica; Moncunill, Daniel; López-Díez, José Javier; Belloch, Carmela; 10.3217/978-3-85125-593-5-7
• Identification of odor-active trace compounds in Damask rose (Rosa damascena) Ohashi, Teruhisa; Miyazawa, Yamato; Shibuya, Tetsuro; Ishizaki, Susumu; Kurobayashi, Yoshiko; Saito, Tsukasa; 10.3217/978-3-85125-593-5-8
• Characterisation of aroma-active compounds in horseradish (Armoracia rusticana)Kroener, Eva-Maria; Buettner, Andrea; 10.3217/978-3-85125-593-5-9
• Effect of nitrate reduction on the development of oxidized aroma in dry fermented sausages during storagePerea, Laura; Belloch, Carmela; Flores, Mónica; 10.3217/978-3-85125-593-5-10
• Shelf-life model: Useful tool to predict sensory and nutritional quality of infant formulasKersch-Counet, Christine; Vossenberg, Petra; de Wit, Rudy; Timmermans, Wim; Cruijsen, Hans; Rallapalli, Jaganmohan; Deckers, Paul; 10.3217/978-3-85125-593-5-11
• Milk fat globule membrane and its role in flavour development in cheese during ripening Haddadian, Zahra; Eyres, Graham T.; Bremer,Philip J.; 10.3217/978-3-85125-593-5-12
• The effect of sugar type on VOC generation in a model baked systemSilcock, Patrick; Brecheteau, Julien; Toupin, Loic; Heenan, Sam; 10.3217/978-3-85125-593-5-13
• Understanding the impact of sodium on the structural properties of sweet biscuitsAyed, Charfedinne; Lim, Mui; Macnaughtan, William; Linforth, Robert; Fisk, Ian D.; 10.3217/978-3-85125-593-5-14
• The impact of plant proteins on vanilla flavour perceptionLopez Torrez, Lizeth; van Belzen, Lucian; Michalet, Mathieu; Janinet, Odile; Dalmas, Solange; 10.3217/978-3-85125-593-5-15
• Decoding the Unique Peaty Aroma of Islay Scotch Single Malt Whisky by Means of the Sensomics ConceptMall, Veronika; Schieberle, Peter; 10.3217/978-3-85125-593-5-16
• Flavour generation from microalgae in mixotrophic cultivationSantos, Andriéli Borgas; Vieira, Karem Rodrigues; Pinheiro, Pricila Nass; Paulino, Bruno Nicolau; Bicas, Juliano Lemos; Jacob-Lopes, Eduardo; Zepka, Leila Queiroz; 10.3217/978-3-85125-593-5-17
• Unraveling the complexity of a savory fermented product using a holistic sensory-analytical approachGlabasnia, Arne; Charve, Joséphine; 10.3217/978-3-85125-593-5-18
• Effects of Drying Methods on the Composition of Volatile Compounds in Fruits and VegetablesÖzkan-Karabacak, Azime; Özcan-Sinir, Gülşah; Çopur, Ömer Utku; 10.3217/978-3-85125-593-5-19
• Characterization of Aroma-active Compounds in Canned Tuna by Fractionation and GC/OlfactometryHe, Fei; Qian, YanPing; Dewitt, Christina; Qian, Michael C.; 10.3217/978-3-85125-593-5-20
• Aroma Compounds Generation in Brown and Polished Rice during ExtrusionHe, Fei; Qian, YanPing; Zhang, Yan; Zhang, MinWei; Qian, Michael C.; 10.3217/978-3-85125-593-5-21
• Aroma profile and proximate composition of Roselle seeds: effects of different origins and different sample preparation methods Juhari, Nurul Hanisah; Petersen, Mikael Agerlin; 10.3217/978-3-85125-593-5-22
• Effects of sodium chloride, potassium chloride and calcium chloride on flavour formation during heating of a wheat flour-glucose model systemKocadağli, Tolgahan; Balagiannis, Dimitris P.; Gökmen, Vural; Parker, Jane K.; 10.3217/978-3-85125-593-5-23
• An assessment of the effect of cinnamon spice on cocoa nibs (Theobroma cacao L.) - An approach to changing flavour in stored roasted cocoa nibsEscalante, Matthew; Meerdink, Gerrit; Umaharan, Pathmanathan; 10.3217/978-3-85125-593-5-24
• Impact of Water-soluble Precursors Leaching from Green Beans on Aroma Generation during Coffee RoastingLiu, Chujiao; Yang, Ni; Linforth, Robert; Fisk, Ian D.; 10.3217/978-3-85125-593-5-25
• Revisiting the role of glycosidic aroma precursors on wine aroma: effects of microorganisms and of slow hydrolytical processesOliveira,Inês; Ferreira, Vicente; 10.3217/978-3-85125-593-5-26
• Organoleptic properties of dark chocolates investigated by direct-injection mass spectrometry (PTR-ToF-MS) and GC-OlfactometryDeuscher, Zoé; Andriot, Isabelle; Gourrat, Karine; Sémon, Etienne; Repoux, Marie; Guichard, Elisabeth; Preys, Sébastien; Boulanger, Renaud; Labouré, Hélène; Le Quéré, Jean-Luc; 10.3217/978-3-85125-593-5-27
• Influence of salt reduction on flavour release in ready-to-eat mealRannou, Cécile; Texier, Florence; Courcoux, Philippe; Cariou, Véronique; Prost, Carole; 10.3217/978-3-85125-593-5-28
• Characterisation of the Flavour of the Old Austrian Apple Variety ‘Ilzer Rose’Tauber, Iris; Innerhofer, Georg; Leitner, Erich; Siegmund, Barbara; 10.3217/978-3-85125-593-5-29
• Aronia melanocarpa – the Styrian ‘super berry’: a flavour characterisation of black chokeberry juiceRobert, Susanne; Siegmund, Barbara; 10.3217/978-3-85125-593-5-30
• On-line coffee flavour formation analysis using PTR-ToF-MS during roasting under different atmospheresSmrke, Samo; Rahn, Anja; Gloess, Alexia N.; Yeretzian, Chahan; 10.3217/978-3-85125-593-5-31
• Characterization of Key Aroma Compounds in Two Types of Keemun Tea Yoshida, Tetsuya; Kreissl, Johanna; Kurobayashi, Yoshiko; Saito, Tsukasa; Dunkel, Andreas; Hofmann, Thomas; 10.3217/978-3-85125-593-5-32
• Age-related changes in oral and nasal physiology and their significance in aroma release and perceptionLester, Sophie; Taylor, M.; Corbier, C.; Cornacchia, L.; Fisk, Ian D.; 10.3217/978-3-85125-593-5-33
• Influence of the brewing process and degree of milling on the taste characteristics of pigmented rice wineYotmanee, Sanchai; Parker, Jane K.; 10.3217/978-3-85125-593-5-34
• Characterisation of the aroma developed during fermentation and roasting of jackfruit seeds Spada, Fernanda Papa; Canniatti-Brazaca, Solange Guidolin; Parker, Jane K.; 10.3217/978-3-85125-593-5-35
• Investigating the phytochemical, flavour and sensory attributes of mature and microgreen coriander (Coriandrum sativum).Oruna-Concha, Maria Jose; Lignou, Stella; Feeney, Emma L.; Beegan, Karen; Kenny, Owen; Harbourne, Niamh; 10.3217/978-3-85125-593-5-36
• HPLC-ESI(+)MS/MS quantitation of the newly evidenced glutathione S-conjugates in two dual-purpose hop varieties: Citra and Sorachi AceDecourriere, Laura; Chenot, Cécile; Ferreira, Carlos Silva; Collin, Sonia; 10.3217/978-3-85125-593-5-37
• Tracking of hop-derived compounds in beer during fermentation with PTR-ToF-MSRichter, Tobias M.; Algarra, Alberto; Silcock, Patrick; Eyres, Graham T.; Bremer, Phil J.; Capozzi, Vittorio; Biasioli, Franco; 10.3217/978-3-85125-593-5-38
• Formation pathways of 2,3-pentanedione in model systems and real foods Davidek, Tomas; Novotny, Ondrej; Dufossé, Thierry; Poisson, Luigi; Blank, Imre; 10.3217/978-3-85125-593-5-39
• Effect of several food processing methods on volatile composition of strawberry Sinir,Gülşah Özcan; Tamer, Canan Ece; Çopur, Ömer Utku; 10.3217/978-3-85125-593-5-40
• Influence of genetic variation on flavour perception and food choicesHayes, John E.; 10.3217/978-3-85125-593-5-41
• Investigating Liking and Perception of Non-Nutritive Sweeteners according to Taste Receptor GenotypesMethven, Lisa; Kavaliauskaite, Gabriele; Ellis, Lauren; Vimaleswaran, Karani S.; 10.3217/978-3-85125-593-5-42
• Sugar reduction in flavoured beverages: the robustness of aroma-induced sweetness enhancementBrattinga, Celine; de Kok, Petrus Maria Theresia; Bult, Johannes Hendrikus Franciscus; 10.3217/978-3-85125-593-5-43
• Perception of odour mixtures: the next challenge in flavour analysisThomas-Danguin, Thierry; Sinding, Charlotte; Romagny, Sébastien; Thomsen, Maiken; Guichard, Elisabeth; Coureaud, Gérard; 10.3217/978-3-85125-593-5-44
• Structure-odour relation in homologous series of alkane-1,1-dithiols and dithio(hemi)acetalsGrimm, Johanna Elisabeth; Li, Jia-Xiao; Steinhaus, Martin; 10.3217/978-3-85125-593-5-45
• Effect of carbonation level on the perception of sourness in sparkling wineCastura, John C.; McMahon, Kenneth M.; Ross, Carolyn F.; 10.3217/978-3-85125-593-5-46
• Explaining fat sensitivity in cottage cheeses by aroma release and oral physiology parameters Guichard, Elisabeth; Schoumacker, Rachel; Romagny, Sébastien; Labouré, Hélène; Martin, Christophe; Neyraud, Eric; Le Quéré, Jean-Luc; Thomas-Danguin, Thierry; 10.3217/978-3-85125-593-5-47
• Elucidating the mechanisms of individual variation in fat perception and preferenceZhou, Xirui; Parker, Jane K.; Kennedy, Orla B.; Methven, Lisa; 10.3217/978-3-85125-593-5-48
• Molecular and cellular mechanisms of the pungent and tingling impression of black pepper (Piper nigrum L.)Dawid, Corinna; Beltrán, Leopoldo R.; Henze, Andrea; Frank, Oliver; Beltrán, Madeline; Levermann, Janina; Titt, Sascha; Thomas, Sini; Puerschel, Viktoria; Satalik, Miriam; Gisselmann, Günter; Hatt, Hanns; Hofmann, Thomas; 10.3217/978-3-85125-593-5-49
• Temporal processing of odor mixtures in humansAlbietz, Chloé; Acree, Terry E.; 10.3217/978-3-85125-593-5-50
• Real-time percept flavor balance derived from retronasal threshold and in vivo measurements of retronasal aroma release with PTR-MSIto, Shinichiro; Omori, Ken; Miyazaki, Hideki; Takeda, Toshihiro; Hoshino, Kunihide; 10.3217/978-3-85125-593-5-51
• Perceptive Interactions in Red Wines: How Physico-Chemical Pre-Sensorial Effects May Affect Red Wine Fruity Aromatic Expression?Cameleyre, Maraux; Lytra, Georgia; Tempere, Sophie; Barbe, Jean-Christophe; 10.3217/978-3-85125-593-5-52
• Why does this wine smell like apricots?Siebert, Tracey E.; Barter, Sheridan R.; Barker, Alice; Pearson, Wes; de Barros Lopes, Miguel A.; Darriet, Philippe; Herderich, Markus J.; Francis, I. Leigh; 10.3217/978-3-85125-593-5-53
• Structure-odor relationship study of C-6 unsaturated acyclic monoterpene alcohols: a comparative approachElsharif, Shaimaa Awadain; Buettner, Andrea; 10.3217/978-3-85125-593-5-54
• Taste Receptors in Respiratory Innate ImmunityWorkman, Alan D.; Kohanski, Michael A.; Cohen, Noam A.; ; 10.3217/978-3-85125-593-5-55
• Bitter taste: prediction, relation to toxicity, and effect on emotionsDagan-Wiener, Ayana; Nissim, Ido; Dubovski, Nitzan; Niv, Masha Y.; 10.3217/978-3-85125-593-5-56
• Can flavour enhancement modulate appetite and food intake in women? Yin, Wenting; Fisk, Ian D.; Hewson, Louise; Linforth, Robert; Taylor, Moira; 10.3217/978-3-85125-593-5-57
• The TRP channel agonists nonivamide and cinnamaldehyde augment cold-induced mitochondrial biogenesis in white adipocytes Lieder, Barbara; Schweiger, Kerstin; Somoza, Veronika; 10.3217/978-3-85125-593-5-58
• Biotransformation, transmission and excretion processes of garlic odorants in humans: impact on human milk, urine and exhaled breathScheffler, Laura; Sillner, Nina; Sauermann, Yvonne; Sharapa, Constanze; Beauchamp, Jonathan; Buettner, Andrea; 10.3217/978-3-85125-593-5-59
• The key flavour peptides isolated and identified from the edible puffer fishes - Takifugu Obscurus and Takifugu Rubripes Liu, Yuan; Li, Bei; 10.3217/978-3-85125-593-5-60
• The Role of the Salivary Proteome in Salt SensitivityStolle, Theresa; Grondinger, Freya; Dunkel, Andreas; Meng, Chen; Médard, Guillaume; Kuster, Bernhard; Hoffmann, Thomas; 10.3217/978-3-85125-593-5-61
• Comparison of the Sensory Properties of Fragrant and Non-Fragrant Rice: The Role of the Popcorn-like Aroma Compound 2-Acetyl-1-pyrrolineWei, Xuan; Methven, Lisa; Elmore, J. Stephen; 10.3217/978-3-85125-593-5-62
• Safety assessment of flavourings in the European Union Engel, Karl-Heinz; 10.3217/978-3-85125-593-5-63
• Impact of Nagoya Protocol on Flavour Research Clery, Robin; Gassenmeier, Klaus; 10.3217/978-3-85125-593-5-64
• Acetals in food flavouringsPet’ka, Ján; Leitner, Johann; Bueno, Jose Maria; Szolcsányi, Peter; 10.3217/978-3-85125-593-5-65
• Novel Strategies of Addressing Increasing Complexity in Flavour ResearchBlank, Imre; Davidek, Tomas; Oertling, Heiko; 10.3217/978-3-85125-593-5-66
• Effect of muscle, ageing and packaging on marker volatiles for beef flavour Farmer, Linda J.; Hagan, Terence D.J.; Sanderson, David; Gordonm, Alan W.; Polkinghorne, Rod J.; 10.3217/978-3-85125-593-5-67
• Discovering Aroma patterns in food products using Latent Dirichlet Allocation and Jensen Shannon divergenceFitzke, Michael; Olivares, Alicia; 10.3217/978-3-85125-593-5-68
• Searching for naturally generated volatiles from Tuber Melanosporum as authenticity markers for black truffle infused vegetable oils. Blanch, Consol; Ibáñez, Carles; Argelagués, Montse; Tàrrega, Amparo; Torres, Míriam; 10.3217/978-3-85125-593-5-69
• Odour qualities and odour thresholds of halogenated, alkylated, alkenylated and methoxylated guaiacol-derived odorantsLorber, Katja; Wagenstaller, Maria; Schranz, Maria; Juhlke, Florian; Klos, Katharina; Kerschbaumer, Julia; Buettner, Andrea; 10.3217/978-3-85125-593-5-70
• Characterisation of the key aroma compounds in alcohol- free beer base by gas chromatography-olfactometryPiornos, Jose A.; Balagiannis, Dimitris P.; Koussissi, Elisabeth; Brouwer, Eric; Parker, Jane K.; 10.3217/978-3-85125-593-5-71
• Studies on Off-Flavours in LambSpeers, Janeen S.; Aubry, Aurelie; Hagan, Terence D.J.; Monahan, Frank; McRoberts, W. Colin; White, Alison; Farmer, Linda J.; 10.3217/978-3-85125-593-5-72
• Key aroma compounds in meat bouillons: Comparison between industrial and traditional preparation processesPolster, Johannes; de Araújo Silva, Maria Monteiro; Lubes, Giuseppe; Komarek, David; Blank, Imre; 10.3217/978-3-85125-593-5-73
• Malolactic fermentation of sea buckthorn (Hippophaë rhamnoides L.) berry juice with Lactobacillus plantarum: impact on sugars, sugars alcohols, and organic acidsMarkkinen, Niko; Koivula, Sarianna; Laaksonen, Oskar; Yang, Baoru; 10.3217/978-3-85125-593-5-74
• Impact of enzyme treatment on flavour of aronia juiceSandell, Mari; Vanag, Anita; Laaksonen, Oskar; 10.3217/978-3-85125-593-5-75
• Validity of Marker Compounds for Authenticity Control case Study: Methyl CinnamateBackes, Michael; Ongouta, Jekaterina; Schäfer, Uwe; Meier, Lars; Nölting, Birgit; Heinemeier, Nadine; Liebig, Margit; Krammer, Gerhard E.; 10.3217/978-3-85125-593-5-76
• Mapping on the Origins of Cajuput Essential Oil for Its Compatibility as Cajuputs® Candy Functional FlavourSeptiana, Siska; Yuliana, Nancy D.; Bachtiar, Boy M.; Wijaya, C. Hanny; 10.3217/978-3-85125-593-5-77
• Influence of protective inert gas atmospheres on the aroma stability of orange juice with pulp Sádecká, Jana; Kopuncová, Mária; Kolek, Emil; Blaško, Jaroslav; Polovka, Martin; Farkaš, Pavel; Durec, Ján; 10.3217/978-3-85125-593-5-78
• Odorants in non-food products – is there more to them than just their smell? Buettner, Andrea; Beauchamp, Jonathan; Denk, Philipp; Strangl, Miriam; Wiedmer, Christoph; 10.3217/978-3-85125-593-5-79
• The Toilet Malodor ChallengeStarkenmann, Christian; Chappuis, Charles; Pika, Jana; 10.3217/978-3-85125-593-5-80
• Key odorants in the artificial leather of car interiorsReglitz, Klaas; Steinhaus, Martin; 10.3217/978-3-85125-593-5-81
• What does wood smell like? Characterization of odorants in woodSchreiner, Linda; Ghadiriasli, Rahil; Bauer, Patrick; Buettner, Andrea; 10.3217/978-3-85125-593-5-82
• Odour-active compounds in an inflatable PVC beach ballMärkl, Isabella; Reglitz, Klaas; Steinhaus, Martin; 10.3217/978-3-85125-593-5-83
• Identification of malodourous emissions of wood pellets during storage Pöllinger-Zierler,Barbara; Sedlmayer, Irene; Hofbauer, Hermann; Wopienka, Elisabeth; Siegmund, Barbara; 10.3217/978-3-85125-593-5-84
• Describing the smell of wet cat food using a common sensory language: Petscript® Delime, Perrine; Schaefer, Uwe; Tiitinen, Katja; Champion, Chloé; De Ratuld, Aurélie; 10.3217/978-3-85125-593-5-85
• Comparison of different analytical methods for the quantification of odor-active haloanisoles in food contact materials Jaksa, Brigitte; Lehner, Thomas; Leis, Dorothea; Hager, Sigrid; Leitner, Erich; 10.3217/978-3-85125-593-5-86
• Emissions of compost bedded pack barn for cattle Pöllinger, Alfred; Pöllinger-Zierler, Barbara; Kapp, Christian; Haar, Nina; Kolb, Larissa; Leitner, Erich; 10.3217/978-3-85125-593-5-87
• PARADISe - a ground-breaking tool to treat complex GC-MS datasetsPetersen, Mikael Agerlin; Bro, Rasmus; 10.3217/978-3-85125-593-5-89
• Exploring 2-Acetyl-1-Pyrroline Loss by High Resolution Mass Spectrometry and Nuclear Magnetic ResonanceHausch, Bethany J.; Cadwallader, Keith R.; 10.3217/978-3-85125-593-5-90
• A Sophisticated Setup for Rapid, Sensitive and Selective Food and Flavor AnalysisPiel, Felix; Winkler, Klaus; Gutmann, Rene; Haidacher, Stefan; Herbig, Jens; Mayramhof, Gregor; Jürschik, Simone; Jordan, Alfons; Märk, Lukas; Sulzer, Philipp; 10.3217/978-3-85125-593-5-91
• DOLC-NMR: Differential Off-line LC-NMR Analyses of Nutrient-Induced Metabolome Alterations in S. cerevisiae and their Taste ImpactHammerl, Richard; Frank, Oliver; Hoffmann, Thomas; 10.3217/978-3-85125-593-5-92
• Process Control in Flavour Generation: NIR-MVA as a tool to monitor key odorants formationMonforte, Ana Rita; Martins, Sara I. F. S.; Silva Ferreira, A. C.; 10.3217/978-3-85125-593-5-93
• Investigation of odour-active compounds in grapefruit (Citrus paradisi)Kawaraya, Akihiro; Chiba, Shingo; Kurabe, Aki; Yamazaki, Yuichiro; Kusano, Yumi; Zaizen, Kyoko; Hiraki, Eri; Yaguchi, Yoshihiro; Kawakami,Yukihiro; 10.3217/978-3-85125-593-5-94
• Rapid aroma analysis and data interpretation using on-line mass spectrometry and visualisation softwareHatakeyama, Jun; Taylor, Andrew J.; 10.3217/978-3-85125-593-5-95
• Rapid analysis of important taste active components in chocolate by ultra high performance liquid chromatography coupled with high resolution mass spectrometry (UHPLC-QToF-MS)Filer, Katherine; Festring, Daniel; 10.3217/978-3-85125-593-5-96
• Evaluation and optimization of sample preparation techniques towards the regional differentiation of Chinese green teasBuecking, Mark; Ho, T. T.; Yang, Hongbo; Albinus, T.; Kotthoff, M.; 10.3217/978-3-85125-593-5-97
• On-line high-throughput analysis of the volatilome of microorganisms that have agroindustrial relevanceKhomenko, Iuliia; Cappellin, Luca; Pedrotti, Michele; Silcock, Patrick; Biasioli, Franco; 10.3217/978-3-85125-593-5-98
• HS-SPME vs DHS to explore breast milk volatile fractionLe Roy, Sarah; Villière, Angélique; Fillonneau, Catherine; Prost, Carole; 10.3217/978-3-85125-593-5-99
• Continuous collection of volatiles produced by Streptomyces grown on oatmeal agar by headspace extraction and GC-MS Podduturi, Raju; Clausen, Nina; Petersen, Nanna Bender; Jørgensen, Niels O. G.; Petersen, Mikael Agerlin; 10.3217/978-3-85125-593-5-100
• InnOscent chromatographic system: An innovative device to revisit aroma analysis and recombination perspectives Villière, Angélique; Le Roy, Sarah; Fillonneau, Catherine; Prost, Carole; 10.3217/978-3-85125-593-5-101
• Comparison of the volatile sulfur compounds in onion oil to those in fresh onion juiceHaasnoot, Sytze; Koopmanschap, Gijs; Colstee, Hans; Niedeveld, Cor; Wermes, Clint; Cannon, Robert; Da Costa, Neil C.; 10.3217/978-3-85125-593-5-102
• The Odour Activity Value of Aroma-Active Esters - An Appropriate Means to Assess the Aroma Quality of Apple JuicesKreissl, Johanna; Lehmann, Katharina; Schieberle, Peter; 10.3217/978-3-85125-593-5-103
• WheelOscent: presentation of an innovative olfactometry-dedicated software using intuitive aroma wheel interfaceVillière, Angélique; Guillet, Fabrice; Le Roy, Sarah; Fillonneau, Catherine; Prost, Carole; 10.3217/978-3-85125-593-5-104
• Scope for Improvement in the Sensomics ApproachJones, Lewis L.; Haydock, Richard; Pinfold, Kathleen; Addison, James B.; Desforges, Neil; 10.3217/978-3-85125-593-5-105
• Rapid ATR-FTIR method for monitoring the release of major components of clove essential oil encapsulated into a complex organic matrixWicochea Rodriguez, José Daniel; Gastaldi, Emanuelle; Ruiz, Thierry; Rigou, Peggy; Peyron, Stéphane; Chalier, Pascale; 10.3217/978-3-85125-593-5-106
• The impact of pod storage on the formation of different alkylpyrazines from Ghanaian cocoa roasted at four roasting temperaturesde Winne, Ann; Hinneh, Michael; Haeck, Julie; Van de Walle, Davy; Van Durme, Jim; Afoakwa, Emmanuel Ohene; Dewettinck, Koen; De Cooman, Luc; 10.3217/978-3-85125-593-5-107
• Method Development for Multiple Partition Coefficients Determination to Understand Headspace Aroma Distribution of Complex Mixture.Cameleyre, Margaux; Lytra, Georgia; Herice, Charlotte; Barbe, Jean-Christophe; 10.3217/978-3-85125-593-5-108
• Characterisation of Wines Produced from Fungus Resistant Grape VarietiesLeis, Dorothea; Renner, Wolfgang; Leitner, Erich; 10.3217/978-3-85125-593-5-109