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-Reference-Cited by-同舟云学术

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

Published:2019-03-17 Issue:14 Volume:67 Page:4011-4022
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nicolotti Luca¹,Mall Veronika¹^ORCID,Schieberle Peter²^ORCID

Affiliation:

1. Leibniz-Institute for Food Systems Biology at the Technical University of Munich (formerly as Deutsche Forschungsanstalt für Lebensmittelchemie), Lise-Meitner-Straße 34, D-85354 Freising, Germany

2. Department of Chemistry, Technical University of Munich, Lichtenbergstrasse 4, D-85748 Garching, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b00708

Reference47 articles.

1. YOUNG CONSUMER'S PREFERENCE RESPONSE TO KETCHUP PRODUCTS

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

3. Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

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