1 Gómez-Míguez MJ, "Volatile components of Zalema white wines" 100 : 1464-1473, 2007
2 Leksrisompong P, "The Roles of fat and Ph on the detection thresholds and partition coefficients of three compounds: Diacetyl, δ-Decalactone and Furaneol" 25 : 347-370, 2010
3 Czerny M, "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" 228 : 265-273, 2008
4 Welke JE, "Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine" 59 : 85-99, 2014
5 Margaritaaznar RLP, "Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models" 51 : 2700-2707, 2003
6 Xiao ZB, "Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatographymass spectrometry for the determination of volatile compounds in cherry wines" 978-979 : 122-130, 2015
7 Satora P, "Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies" 27 : 418-424, 2010
8 Shi X, "Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression" 913-914 : 69-76, 2013
9 Margaritaaznar RLP, "Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions" 49 : 2924-2929, 2001
10 Wang Y, "Gas chromatography-olfactometry and gas chromatographytandem mass spectrometry analysis of fresh cantaloupe (Cucumis melo L. var. cantalupensis Naudin) aroma" 29 : 87-94, 2014
1 Gómez-Míguez MJ, "Volatile components of Zalema white wines" 100 : 1464-1473, 2007
2 Leksrisompong P, "The Roles of fat and Ph on the detection thresholds and partition coefficients of three compounds: Diacetyl, δ-Decalactone and Furaneol" 25 : 347-370, 2010
3 Czerny M, "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" 228 : 265-273, 2008
4 Welke JE, "Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine" 59 : 85-99, 2014
5 Margaritaaznar RLP, "Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models" 51 : 2700-2707, 2003
6 Xiao ZB, "Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatographymass spectrometry for the determination of volatile compounds in cherry wines" 978-979 : 122-130, 2015
7 Satora P, "Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies" 27 : 418-424, 2010
8 Shi X, "Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression" 913-914 : 69-76, 2013
9 Margaritaaznar RLP, "Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions" 49 : 2924-2929, 2001
10 Wang Y, "Gas chromatography-olfactometry and gas chromatographytandem mass spectrometry analysis of fresh cantaloupe (Cucumis melo L. var. cantalupensis Naudin) aroma" 29 : 87-94, 2014
11 Hausch BJ, "Flavor chemistry of lemon-lime carbonated beverages" 63 : 112-119, 2015
12 Sun SY, "Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines" 138 : 2233-2241, 2013
13 Kim MK, "Evaluation of key flavor compounds in reducedand full-fat cheddar cheeses using sensory studies on model systems" 26 : 278-290, 2011
14 Sun SY, "Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines" 127 : 547-555, 2011
15 Xiao ZB, "Discrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPMEGC-MS and multivariate analysis" 79 : C284-C294, 2014
16 Sun SY, "Comparison of aromatic and phenolic compounds in cherry wines with different cherry cultivars by HS-SPME-GC-MS and HPLC" 47 : 100-106, 2012
17 Zhu JC, "Comparison of aroma-active compounds and sensory characteristics of Durian (Durio zibethinus L .) w ines us ing strains of Saccharomyces cerevisiae with odor activity values and partial least-squares regression" 63 : 1939-1947, 2015
18 Gao W, "Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies" 62 : 5796-5804, 2014
19 Langos D, "Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach" 61 : 11303-11311, 2013
20 Sun SY, "Characterization of the aroma-active compounds in five sweet cherry cultivars grown in Yantai (China)" 25 : 206-213, 2010
21 Escudero A, "Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values" 52 : 3516-3524, 2004
22 Niu YW, "Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes" 879 : 2287-2293, 2011
23 Carunchia Whetstine ME, "Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese" 53 : 3126-3132, 2005
24 Xiao ZB, "Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose" 945-946 : 92-100, 2014
25 Feng Y, "Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test" 167 : 220-228, 2015
26 Czyzowska A, "Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part I. Total polyphenols and phenolic acids" 214 : 148-154, 2002
27 Juan FS, "Aroma chemical composition of red wines from different price categories and its relationship to quality" 60 : 5045-5056, 2012
28 Chen S, "Aroma characterization of Chinese rice wine by gas chromatography–olfactometry, chemical quantitative analysis, and aroma reconstitution" 61 : 11295-11302, 2013
29 Escudero A, "Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines" 55 : 4501-4510, 2007
30 Molina AM, "Agosin E Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains" 117 : 189-195, 2009