CITED BY VERIFIED CLAIMReview of earlier studies
Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges
Aileen Pua et al.
DOI 10.1016/j.foodchem.2022.132971EVIDENCE PUBLISHER
Food Chemistry
9 registered sources currently support 11 public claims.
Caramelisation in food and beverages
Lothar W. Kroh
DOI 10.1016/0308-8146(94)90188-0CITED BY VERIFIED CLAIMPrimary study
Identification of key volatiles responsible for odour quality differences in popped popcorn of selected hybrids
Donkeun Park & Joseph A. Maga
DOI 10.1016/j.foodchem.2005.08.019CITED BY VERIFIED CLAIMPrimary study
Key aroma-active compounds in brown sugar and their influence on sweetness
Jie Liu, Peng Wan, Caifeng Xie & De-Wei Chen
DOI 10.1016/j.foodchem.2020.128826CITED BY VERIFIED CLAIMPrimary study
Identification of predominant aroma components of raw, dry roasted and oil roasted almonds
Edibe S. Erten & Keith R. Cadwallader
DOI 10.1016/j.foodchem.2016.08.091CITED BY VERIFIED CLAIMPrimary study
Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)
Ya-Qin Wen, Fei He, Bao-Qing Zhu, Yi-Bin Lan, Qiu-Hong Pan, Chun-You Li, Malcolm J. Reeves & Jun Wang
DOI 10.1016/j.foodchem.2013.11.092CITED BY VERIFIED CLAIMPrimary study
Comparative investigation on aroma profiles of five different mint (Mentha) species using a combined sensory, spectroscopic and chemometric study
Jiguang Zhang et al.
DOI 10.1016/j.foodchem.2021.131104CITED BY VERIFIED CLAIMPrimary study
Insights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus × domestica)
Dan Yan et al.
DOI 10.1016/j.foodchem.2020.127074CITED BY VERIFIED CLAIMPrimary study
Comparative study of the aromatic profile of different kinds of wine cork stoppers
L. Culleré et al.
DOI 10.1016/j.foodchem.2008.05.089CLAIMS11
Coffee aroma is chemically complexCLM-COFFEE-001↗Caramelisation forms aroma-active volatile compoundsCLM-CARAMEL-001↗Volatiles linked to popcorn aromaCLM-POPCORN-001↗Aroma-active compounds of brown sugarCLM-BROWNSUGAR-001↗Aroma compounds of raw and roasted almondsCLM-ALMOND-001↗Aroma compounds of dry-roasted almondsCLM-ALMOND-002↗Aroma compounds of sweet cherriesCLM-CHERRY-001↗Aroma-active compounds linked to sweetness in brown sugarCLM-BROWNSUGAR-002↗How five mint species differ in aromaCLM-MINT-002↗Potent odorants of 'Honeycrisp' appleCLM-APPLE-002↗How natural cork stoppers were describedCLM-CORK-002↗