Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science

Potent odorants of the wheat bread crumb Differences to the crust and effect of a longer dough fermentation

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

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