{"id":"SRC-PETRICHOR-1964","slug":"petrichor-1964","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Nature of Argillaceous Odour","authors":"I. J. Bear & R. G. Thomas","publisher":"Nature","date":"1964-03-07","doi":"10.1038/201993a0","url":"https://doi.org/10.1038/201993a0","topics":["petrichor","rain","soil","mineral odour"]}
{"id":"SRC-OLDBOOK-2009","slug":"old-book-2009","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Material Degradomics: On the Smell of Old Books","authors":"Matija Strlič et al.","publisher":"Analytical Chemistry","date":"2009-09-17","doi":"10.1021/ac9016049","url":"https://doi.org/10.1021/ac9016049","topics":["old books","paper","volatile organic compounds","degradation"]}
{"id":"SRC-COFFEE-2022","slug":"coffee-volatiles-2022","kind":"REVIEW","tier":"REVIEW","title":"Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges","authors":"Aileen Pua et al.","publisher":"Food Chemistry","date":"2022-09-15","doi":"10.1016/j.foodchem.2022.132971","url":"https://doi.org/10.1016/j.foodchem.2022.132971","topics":["coffee","volatile compounds","aroma analysis"]}
{"id":"SRC-GLV-2022","slug":"green-leaf-volatiles-2022","kind":"REVIEW","tier":"REVIEW","title":"Green Leaf Volatiles—The Forefront of Plant Responses Against Biotic Attack","authors":"Kenji Matsui & Jurgen Engelberth","publisher":"Plant and Cell Physiology","date":"2022-10-31","doi":"10.1093/pcp/pcac117","url":"https://doi.org/10.1093/pcp/pcac117","topics":["green leaf volatiles","cut grass","plant damage"]}
{"id":"SRC-CITRUS-2019","slug":"citrus-volatiles-2019","kind":"REVIEW","tier":"REVIEW","title":"Volatile Compounds in Citrus Essential Oils: A Comprehensive Review","authors":"M. Carmen González-Mas et al.","publisher":"Frontiers in Plant Science","date":"2019-02-05","doi":"10.3389/fpls.2019.00012","url":"https://doi.org/10.3389/fpls.2019.00012","topics":["citrus peel","essential oil","volatile compounds","bergamot","lemon","orange"]}
{"id":"SRC-MANGO-2006","slug":"mango-aroma-2006","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Contribution of volatile compounds to mango (Mangifera indica L.) aroma","authors":"Jorge A. Pino & J. Mesa","publisher":"Flavour and Fragrance Journal","date":"2006-01-20","doi":"10.1002/ffj.1703","url":"https://doi.org/10.1002/ffj.1703","topics":["mango","fruit aroma","volatile compounds"]}
{"id":"SRC-PINEAPPLE-2023","slug":"pineapple-aroma-2023","kind":"REVIEW","tier":"REVIEW","title":"Review of the Aroma Chemistry of Pineapple (Ananas comosus)","authors":null,"publisher":"Journal of Agricultural and Food Chemistry","date":"2023-02-24","doi":"10.1021/acs.jafc.2c08546","url":"https://doi.org/10.1021/acs.jafc.2c08546","topics":["pineapple","fruit aroma","volatile compounds"]}
{"id":"SRC-GINGER-2017","slug":"ginger-aroma-2017","kind":"PRIMARY RESEARCH","tier":"PRIMARY","title":"Identification of Ginger (Zingiber officinale Roscoe) Volatiles and Localization of Aroma-Active Constituents by GC–Olfactometry","authors":null,"publisher":"Journal of Agricultural and Food Chemistry","date":"2017-05-10","doi":"10.1021/acs.jafc.7b00559","url":"https://doi.org/10.1021/acs.jafc.7b00559","topics":["ginger","aroma-active compounds","volatile compounds"]}
{"id":"SRC-PEPPER-2019","slug":"black-pepper-volatiles-2019","kind":"REVIEW","tier":"REVIEW","title":"Volatiles of Black Pepper Fruits (Piper nigrum L.)","authors":"Noura S. Dosoky et al.","publisher":"Molecules","date":"2019-11-21","doi":"10.3390/molecules24234244","url":"https://doi.org/10.3390/molecules24234244","topics":["black pepper","volatile compounds","essential oil"]}
{"id":"SRC-CARAMEL-1994","slug":"caramelisation-1994","kind":"REVIEW","tier":"REVIEW","title":"Caramelisation in food and beverages","authors":"Lothar W. Kroh","publisher":"Food Chemistry","date":"1994-01-01","doi":"10.1016/0308-8146(94)90188-0","url":"https://doi.org/10.1016/0308-8146(94)90188-0","topics":["caramel","heated sugar","aroma formation"]}
{"id":"SRC-RICE-2008","slug":"rice-aroma-2008","kind":"REVIEW","tier":"REVIEW","title":"Rice Aroma and Flavor: A Literature Review","authors":"Elaine T. Champagne","publisher":"Cereal Chemistry","date":"2008-07-10","doi":"10.1094/CCHEM-85-4-0445","url":"https://doi.org/10.1094/CCHEM-85-4-0445","topics":["rice","cooked rice","2-acetyl-1-pyrroline","aroma"]}